Swapped my basket for a rotisserie attachment, never going back

I spent 4 months doing wings the old way, flipping halfway and still getting soggy spots. Finally tried the spit rod for a whole chicken last Saturday, crispy skin all over with zero fuss. Anyone else made the switch and left the basket in the drawer?

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1 Comment

the_amy23d ago

Did you do anything different with the rub or brine before putting it on the spit? I keep hearing the rotation makes the skin crispier, but I wonder if the even heat also cooks the meat faster. Four months of flipping baskets sounds like a real chore, so I get why you pushed through to find something better. The one thing that stops me from trying it is cleanup, is the rod a pain to wash after all that dripping fat?