First time with a Rotisserie


 
B

Bill Schultz

TVWBB Hall of Fame
So got my new Weber Genesis pre-heating to 350 with the first time used rotisserie set up ready, you guys been driving me crazy with your Chicken dishes.
Had two 4 pounders, marinated them in salt/brown sugar for four hours. Trussed and mounted on the spit. One chick has a Provence Spice combo rubbed in and the other is rubbed with Montreal Chicken Rub. Both coated with EVOO first and based with EVOO and the respective spices and rubs during the cook. used my custom one of a kind aluminum smoking tray to smoke some Pecan wood, did a good job.
At 80 minutes, about to be pulled 165 internal.


Little Italian Lady (aka CEO) making gravy like only she knows how, using my drippings from the pan and her other double secret ingredients.


Some fresh spears and some colorful potatoes seasoned and baked, along with some Baguette.


Table set


Fabulous tasting plate


Thanks for looking
Bill
 
I don't know, never asked her. It is one of those things where you are better off letting her have her trade secrets and just reaping the rewards. It is some conglomeration involving gravy master, sifted flour, salt and pepper, and drippings from what you cook. Beef or chicken stock and I don't know what else. All I know is
I have asked her before and was told to go away.
The benefits in and out of the kitchen are worth me not caring if you know what I mean.
When it comes to the grill or smoker she leaves it to me.
When it comes to any Italian dish, forget about it. Her food is to die for and my entire family lives for when she cooks it. All my family, in laws, extended, brothers and sisters(8 of them) bow at the alter of her Italian cooking and will not miss one of her meals. She has inherited it from her Mom who was born in Italy and lived there until she was 35. Ran a Trattorria there for years.
The kind of family and home where you could show up unexpectedly at 8pm with ten people and the next thing you know you were eating like Italian Kings an hour later. Home made everything from sauce, wine, cured meats and sausages and a congenial atmosphere you would never forget.
No i don't know the gravy recipe and am not going to ask. She whose name shall not be spoken has already told me to get lost.
So be it.
 
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Bill, your plated dinner looks absolutely MAGNIFICO!! BRAVO!!!

I once knew an Italian girl (Ines) whose mother was a fantastic cook....
never EVER let anyone in her kitchen while she cooked....
I joked that she did not in fact prepare dinner that evening (since no one saw her for three hours),
but she ordered out and served us restaurant dinners.


I was never invited back :(
 
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