Rotisserie Chicken The main mystery

Rotisserie Chicken The main mystery for me is how to get the darn thing on the spit. Here about.com comes to the rescue…

There is something of an art to putting meat on the spit. You need a good, firm hold and you need balance. If you put a bird on a spit that isn’t balanced, not only will it put undue wear and tear on your rotisserie motor but also it will lead to uneven cooking. Putting the chicken on the spit:

Step 1: Have the chicken thawed, cleaned and ready to cook. Have the spit and forks cleaned and the rotisserie ready to go.

Step 2: Run the spit through the breast, parallel to the backbone. Try to image a line running through the very center of the bird. The spit will run out through the body opening. Make sure it is centered.

Step 3: Attach spit forks into breast and tail areas. Make sure the forks are pressed tightly together and that the chicken is secure.

Step 4: Tie the wings together with twine at the first joint from the tip around the back of the chicken.

Step 5: Loop a piece of twine around the tail and rod and tie tightly around the crossed legs.

Step 6: Test the whole thing for balance by rolling the spit in the palms of you hands. It should turn easily and not have a heavy and light side. If it isn’t balanced adjust the spit forks.

As the bird cooks it can become a little unbalanced due to fluid loss. I try to keep access to the body cavity and have some celery or carrot sticks, or whatever that I can wedge inside to try and rebalance a bit.

Here is the complete recipe at Spit roasted chicken
1 five pound chicken
4 slices bacon
3 tablespoons butter
salt and pepper to taste

Sprinkle the inside of the chicken with the salt and pepper. Truss the chicken. Place securely on rotisserie skewer. Dry thoroughly with paper towels. Rub with butter and sprinkle with salt. Blanch bacon in boil water for one minute. Secure the strips of bacon over the breast and thighs with string. Preheat your grill and prepare you rotisserie. Place a drip pan under the place where the chicken will be and fill it half full with water. Place chicken on grill with a medium heat. Cook until the center of one breast reached 165 degrees. Remove bacon about 15 minutes before the chicken is done and baste with drippings from the pan.

Another tip is to use a syringe with butter in it and inject directly into the breast of the bird every so often. Saw this on a forum somewhere

Price Watch ? – Street

Price Watch ? – Street Price Search Engine. Finding the lowest prices on the Internet isn’t easy. Most of the monitoring sites are out of business. The two I use are Pricegrabber for reputable name brand resellers. I also use pricewatch.com to see where the rock bottom is for PC and computer prices. It’s a nice site with arrows and things to show you where pricing is.

Price Watch ? – Street

Price Watch ? – Street Price Search Engine. Finding the lowest prices on the Internet isn’t easy. Most of the monitoring sites are out of business. The two I use are Pricegrabber for reputable name brand resellers. I also use pricewatch.com to see where the rock bottom is for PC and computer prices. It’s a nice site with arrows and things to show you where pricing is.

Price Watch ? – Street

Price Watch ? – Street Price Search Engine. Finding the lowest prices on the Internet isn’t easy. Most of the monitoring sites are out of business. The two I use are Pricegrabber for reputable name brand resellers. I also use pricewatch.com to see where the rock bottom is for PC and computer prices. It’s a nice site with arrows and things to show you where pricing is.

Price Watch ? – Street

Price Watch ? – Street Price Search Engine. Finding the lowest prices on the Internet isn’t easy. Most of the monitoring sites are out of business. The two I use are Pricegrabber for reputable name brand resellers. I also use pricewatch.com to see where the rock bottom is for PC and computer prices. It’s a nice site with arrows and things to show you where pricing is.

Technical The layering system We’ve

Technical The layering system
We’ve all heard about it, but just in case you’re not sure, here’s a quick explanation of what is what and why you need to use it.
The Base Layer sits next to the skin. It draws moisture (sweat) away, keeping the skin dry and warm. The best fabrics to choose are synthetic polyester yarns. Forget cotton right now; it stays wet and heavy and you’ll smell by the end of the day.
The middle layer is the insulating layer. It’s the filling in the wicking system sandwich and allows moisture to escape, but keeps the heat in. Try and keep it lightweight ? Microfleece is a good fabric to choose. Bear in mind during the spring that this layer can sometimes be the top layer too ? so maybe think windproof?
The outer layer is the breathable but weatherproof one. The ideal fabric for your jacket and pants should have a system of microscopic holes in it that are small enough that rain and wind can’t penetrate, but big enough to let the moisture out. If it claims to be waterproof, make sure the seams are taped ? needles make holes.
Some final advice on layering: natural fibres aren’t good for skiing. Especially not those cotton polar-necks everyone used to pose about in. And don’t forget about your hands, feet and head ? keep them warm, too.

ALTREC.COM – Ski Shop: Article

ALTREC.COM – Ski Shop: Article Skis/Snowboard
Bindings
Poles for skiers
Boots
Custom footbeds or Orthotics
Socks
Extra socks for a change at lunch
Long underwear base layer
Ski pants
Gaiters
Synthetic briefs (polypropylene or polyester)
Synthetic base layer top
Fleece Jacket or Vest
Ski jacket with hood
Sunglasses
Goggles (clear lenses for night riding)
No Fog cloth for lenses
Sun hat
Warm hat
Daypack or hydration pack
Water bottle or hydration system
Gloves or mitts
Liner gloves

Cinelli Ram Integrated Bars

Cinelli Cinelli Ram Integrated Bars
Fully produced in carbon fiber, monocoque, rigid, ergonomic, light, resistant, Ram is the latest revolution. The Ram’s main support plan features a wing section with the characteristic drop profile improving the hand grippping. Its sinuous shape has not only been due to the aesthetic sense but also to ergonomics: the front V allows for grasping Ram when leading on the slopes or in spurts. With its side high hand position, this handlebar has been expressely conceived to accompany perfectly the thumb and the palm in their grasping. The passage of the cables is inside and the handle configuration and inclination allow a good approach to the brake levers. The fork tube closure is in aluminum (inserted clutch) to assure a tight and safe clamping. The Ram is a very sophisticated product combining ergonomics, lightness and comfort, with competitive spirit.
100/40, 110/40, 110/42, 120/42,
130/42, 130/44 and 140/44
320 grams
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