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Old 03-05-2018, 01:58 PM   #761
Jimmy Stang
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Join Date: Sep 2008
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I really enjoyed last year. Got a new BBQ (nothing fancy - $400-500 range if memory serves). But I really enjoyed evolving into a decent griller (with much left to learn!). My old BBQ was quite crappy and old, which caused a lot of uneven heat, fire bursts, etc. due to the old corroding parts. With the old crappy BBQ gone, I had no excuse anymore and got a lot better with my technique.

I'm not against grilling in the winter, but the location of my BBQ and the amount of snow has put it on hold since about Christmas. I'm really itching to get it going again, not just for the food, but also for the ritual of the smells and sounds, and a glass of wine in my hand. Spring can't come soon enough.

Not sure where I was going with all of that, other than some wishful daydreaming.

So let's talk about rotisseries. Any reason I should or shouldn't be looking at something like this for chicken and the odd roast? My BBQ didn't come with one, but they are easily added obviously.
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