Greg Part
TVWBB Fan
My second attempt at rotisserie kebabs. My first attempt last weekend turned out somewhat ”charred” (read; burned). This afternoon turned out perfectly (IMHO). Indirect high heat (front and rear burners on high, center off), hood thermometer read 400 F. All I did was adjust the grill time. Marinated in Lea & Perrins cracked peppercorn for 5 hours , added kosher salt and Famous Dave’s Rub immediately before skewering and then 30 minutes rotissing.
1st pic is from last weekend, 2nd & 3rd pics from this afternoon.
BTW, the white metal mesh table is one my Dad purchased in 1974 when we lived overseas. It was rusted pretty badly but I couldn’t get myself to let go of it, plus, it has folding legs which appears to be a rarity. I took it to a sandblasting business 18 months ago and it’s now as good as new again and should last another 48 years (with proper care).
1st pic is from last weekend, 2nd & 3rd pics from this afternoon.
BTW, the white metal mesh table is one my Dad purchased in 1974 when we lived overseas. It was rusted pretty badly but I couldn’t get myself to let go of it, plus, it has folding legs which appears to be a rarity. I took it to a sandblasting business 18 months ago and it’s now as good as new again and should last another 48 years (with proper care).
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