Rotisserie Love

It wasn't strong enough for the 17-lb piglet, but my cheap new rotisserie was all over these 2 small chickens. We only made a few novice mistakes (forgot to put a fat-collector below the birds and so set the whole bbq alight, and the birds ended up a bit overcooked).


As a new fan of the craft, this weekend I learned that one of the best parts of rotisserie-ing is the enforced relaxing time. Once the birds are rotating slowly on the spit, there isn't much to do but sit nearby, drink in hand, and stare out at the setting sun. The gentle groan of the spit in the motor lulls you into a seriously chilled-out state of mind. We smoked a cigar to add to the effect, then served the birds (to ourselves, on the couch) with leftover Mediterranean orzo salad and sugar snap peas.