Thread: Texture Issues

Gotta remember we eat for purpose, not for taste

I know I know.....

But ya gotta be able to get it down too!

Yard birds? LMAO, I go thru fits and spurts of food hating, I'll eat chicken for months, then rebel, then move on to tuna, then rebel and go back to chicken lol

Do you have a rotisserie Jodie? I got one for Christmas because I was sick of the same ol chicken, I swear it tastes just like the whole chickens you get in the deli, very moist, different flavour, easy to cook

can't use one of those due to being pre comp diet mode crap.
It does sound yummy. Can you do them without the bone and no skin?

You bet, I was skeptical too, but I just put them in the basket that come with it, sprinkle my spices on it..and it creates kind of a 'skin' on the flesh (sears it) to keep the moisture in, It's well worth the money to get one, and you can do your veggies in it too!

I don't see a problem doing the chicken in a rotisserie. Even with the skin on. Once it is cooked just take the skin off and peel it off the bone. Unless you are scared that you will start eating the skin.

I wish I had a rotisserie.

Craig won't eat anything with a bone in it.

Originally Posted by JLB001

Craig won't eat anything with a bone in it.

what a wuss.

how about bobby?

In a rotisserie what ever you cook gets seared and thus cooks in its own juices. You have no added calories and a very healthy piece of yard bird for your consumptive pleasure. Spice the wham outta the thing to cover what discomfits you. When you are off your cutting cycle and your next comp is won ... we know you will ... you can inject all sorts of flavorings into what ever meat you cook with a large cooking syringe.

How about a nice tender moist brisket in about 30 min's? My grill out in the back yard is mourning the day we brought the rotisserie home.

Whole fryers are cheaper to buy and you can use the left overs for soup. Add your fav veggies, some rice and a little water to your boiling pot ... I keep the stocks from my cauliflower and broccoli, the ends from my carrots, you get it. I cut them up and drop 'em in water till I use them (no longer than a few days in the fridge mind ya). Presto a nearly free meal.

Most Texas women I've ever met are the absolutely best cooks ... I hope I'm not stepping outta line here JLB.

Originally Posted by P-funk

what a wuss.

how about bobby?

He doesn't chew...only inhales. You were a witness to that.

Originally Posted by BoneCrusher

In a rotisserie what ever you cook gets seared and thus cooks in its own juices. You have no added calories and a very healthy piece of yard bird for your consumptive pleasure. Spice the wham outta the thing to cover what discomfits you. When you are off your cutting cycle and your next comp is won ... we know you will ... you can inject all sorts of flavorings into what ever meat you cook with a large cooking syringe.

How about a nice tender moist brisket in about 30 min's? My grill out in the back yard is mourning the day we brought the rotisserie home.

Whole fryers are cheaper to buy and you can use the left overs for soup. Add your fav veggies, some rice and a little water to your boiling pot ... I keep the stocks from my cauliflower and broccoli, the ends from my carrots, you get it. I cut them up and drop 'em in water till I use them (no longer than a few days in the fridge mind ya). Presto a nearly free meal.

Most Texas women I've ever met are the absolutely best cooks ... I hope I'm not stepping outta line here JLB.

I can cook....pancakes, waffles, brownies, cookies, cake, pies....grill steak on the pit, chicken on the pit, sausage with fried spuds.....

All the shit I can't have.