Everyone wants to get in on the rotisserie chicken phenomenon. It’s pretty incredible that supermarkets, delicatessens, ethnic, upscale and gourmet grocery stores and even good ol’ fried chicken fast food outlets like the Colonel are cashing in on the on the rotisserie chicken craze. People will rave, “Oh, the inside is so juicy, and the skin is so crispy, I never can get my home cooked chicken to taste like that!” Hogwash. All you need is a rotisserie, and once you’ve got one, you’ll wonder how you existed without out!

When you cook on a stove or use an oven, you have to constantly monitor, stir or turn the food over to keep it from charring in one place and remaining raw in the others. A revolving rotisserie eliminates that, because your food is constantly evenly exposed to the heat source. You need far less oil or fat, and the meat is basted in its own juices.

Food that is cooked on a rotisserie spit is exactly the same as food cooked out over an old fashioned camp fire, without the worry that your meat will fall off your stick and land in the fire. But you’re not limited to chicken; you’re limited only by the boundaries of your imagination! Besides poultry, you can cook sausages, kebobs, vegetables on a skewer, even shrimp in a special basket.

For an amazing and simple meal, just try an eye round roast cooked on the rotisserie - cut a couple of small notches into the roast and slide in some sliced garlic, then rub olive oil on the outside, coat the meat in whatever herbs you like and poke that skewer straight on through it. You’ll hear it sizzling, and smell its enticing aroma while you’re sitting around chatting with family and friends - not worrying about whether your meat needs turning, because it already is. And isn’t that what barbecue is all about? Enjoying yourself?