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Does anyone use a rotisserie anymore?

When I was a kid many years ago, my mother roasted chicken in a rotisserie. I would sit mesmerized in front of it and watch the meat turn slowly on the spit. Commercial establishments still make rotisserie chicken, but it occurs to me that I haven't seen a rotisserie in a home for years. Does anyone here still use one? Is a good home model available?

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  1. jfood's mom had one as well that she kept in the basement. It was a godsend. Jfood would love to have the ability to rotisserie as when he was a kid.

    1. Mom had a counter-top Farberware electric "grill" that was smoke-free. The rotisserie was an infernally complex mechanical system that, if assembled correctly, would caress a chicken, joint of beef, pork roast or turkey breast and dangle said meat over the heat creating a lovely crispy outside and juicy inside. To keep the kitchen clean we'd plug it in outisde and place it on the picnic table on our patio.

      Successes: soy sauce chicken with garlic slices, maple syrup glazed pork roast, chicken glazed (last minute) with Chinese-restaurant "duck sauce." Smoked pork butts, also glazed with duck sauce.

      Failures: a bone-in roast, bone incinerated; *anything* involving barbecue sauce; a whole turkey (the thing became top-heavy and toppled right off the counter).

      One had plenty of opportunity to do some serious power-basting with that thing. Delicious.

      I believe the Magic Chef range in our second home has a rotisserie in the oven. I think I saw the skewer part in a kitchen cabinet.

      1. oh, i need to haul mine out of the basement. it is the farberware one. works really well.

        1. They are great (the farberware ones) but Lord, do they suck power. I watched the wheel spinning like a top on my meter. Think it cost $25.00 in electricity to roast a three dollar bird!
          Our old GE range when i was a kid had a built in rotisserie. Mmmm.... my mom used it once a week for chicken and twice a year for roast beast. So-o-o good. Do any ovens come w/ rotisseries anymore? adam

          1. I've got one (and a dedicated IR rotisserie burner) on my gas grill. Use it all the time. Beef roast, ham, chickens, turkey, you name it.

            1. The Manual kind........

               
              7 Replies
              1. re: Uncle Bob

                You need yourself a good dog...

                http://en.wikipedia.org/wiki/Turnspit...

                1. re: alanbarnes

                  wow, that's amazing. i love the name "Vernepator Cur." as we always joked in college, that sounds like a cool band name. ;-).

                  does anyone know if any dog breeds today can load the dishwasher?

                  1. re: alkapal

                    Don't know about that, but I have two that are champion pre-rinsers.

                    1. re: alanbarnes

                      Hey, that was gonna be my line! Except I have three. I sometimes remark that "Max is doing the dishes for me..." I find they are especially helpful when I have a big roasting pan requiring hand-washing; they get all those baked on bits off!!! No scrubbing for me.

                    2. re: alkapal

                      I love it! It sounds like something that Billy Mays could have hawked on an infomercial: "The Vernepator cooks your meat to perfection. It's available for the low price of $19.99. But wait! If you order in the next 5 minutes, we'll send you TWO Vernepators and a free choke chain" :-).

                      1. re: cheesemaestro

                        bravo, cheesemaestro! LOL!

                    3. re: alanbarnes

                      Never heard of the "Vernepator Cur." very interesting story..
                      I have a good dog, but I don't' think the "Kill Dawg" would be so inclined. -- He does take his tasting duties seriously however. :)
                      Looks like I'm stuck with rotating 1/4 turn every 10 to 15 minutes....

                  2. I've worked in commercial settings where rotisseries were used on small chickens and the results were, imo, far superior to baking on a rack.

                    At home, I've got a 'vintage' GE oven that has a rotisserie attachment, that, as far as I can recall, might have worked for a whole month when it was new. As it's gotten older the repairs I've done on the oven have gotten more and more complex and my comfort level has grown, but, the prospect of getting the rotisserie working seems daunting.

                    I want that taste, but... I don't want to take my oven apart.

                    Yet :)

                    1 Reply
                    1. re: scott123

                      Yes, the flavor is wonderful. My mother's rotisserie was a stand-alone appliance, not part of the stove. Perhaps it was the Farberware model that others have mentioned, although I don't recall. Unfortunately, it isn't still around.