View Full Version : Showtime rotisserie: who has one?
Neubill
09-04-2008, 05:37 PM
Shalom y'all!
I have the Standard sized Showtime rotisserie oven and it's been in my kitchen now since 2002. No bad meal has ever come from it.
It does EXACTLY what it says it does. They say, "Set it and forget it!" and they mean it.
I completely remodeled my kitchen in '05, down to the slab floor and exposed studs. A $3K dual-fuel range and $1500 Advantium oven grace my kitchen, yet the Showtime oven is the appliance I continue to use first, especially when I can't afford to take a chance on a roast.
On Labor Day, I made a standing rib roast and it came out perfect, just like all the other ones the machine roasted.
Because of this machine, I roast turkeys four times a year instead of once a year. They come out great.
My better half enjoys the way the machine makes tri-tip. We both enjoy the way it makes leg of lamb.
The machine does other things like steaks, burgers, fish, even vegetables, but we haven't used it for those things.
The Showtime will turn a bad cook into a good cook, and a good cook into a great cook.
Anybody else here have one?
Baron1710
09-04-2008, 05:47 PM
What is it?
Cindy
09-04-2008, 05:48 PM
Show off!!!!!!!:tease
dansamy
09-04-2008, 07:29 PM
You tempt me with more kitchen gadgetry that I won't actually use.
Margies3
09-04-2008, 07:45 PM
How difficult is this thing to clean up after you use it? I have a George Foreman but hardly ever use it because it's such a pain in the neck to clean.
Neubill
09-05-2008, 03:25 PM
What is it?
This:
http://ecx.images-amazon.com/images/I/51JV%2BonGzbL._SS500_.jpg
Christmas is around the corner, Baron.
Neubill
09-05-2008, 03:43 PM
Show off!!!!!!!:tease
Cute!
All pride aside, I DO like to cook. A hunk with flowers and chocolate can't compare with a man who brings home the bacon and cooks it up! :friend
Neubill
09-05-2008, 03:54 PM
How difficult is this thing to clean up after you use it? I have a George Foreman but hardly ever use it because it's such a pain in the neck to clean.
Clean-up time is between 15-25 minutes.
Clean the interior sides, glass, and back splatter shield.
Clean the drip tray.
Clean the rotating spit rod assembly.
As I clean it, I just remind myself of how good the item was that I cooked.
Sorry if the above is a turn-off. The first rule I learned in cooking is that cooking and cleaning go together. For me, cleaning is part of the price of good cooking.
HeavenlyOne
09-07-2008, 06:38 PM
I have one and have used it once or twice. I'd like to use it more often, but have no place to put it and it just gets in my way. I plan on using it in the next month though, cause I have cornish hens to put in it.
Neubill, how do you cook the leg of lamb?
Esther
09-07-2008, 08:43 PM
I have a rotisserie but not the Showtime one. I love to cook pork roast in it and that has been mostly what I have cooked.
My only complaint is getting the thing to balance right to it will turn the spit as it should.
But the flavor is great!
I want to try doing some chicken in it eventually.
Neubill
09-07-2008, 10:02 PM
Neubill, how do you cook the leg of lamb?
HeavenlyOne, I roast it for 24 minutes/pound, which is LONG. Most like lamb rare, which is 18 minutes/pound in the Showtime.
I'm assuming you're looking for a recipe. Here's one from the Old Country.
I begin by prepping a boneless leg of lamb.
The fat layer is covered with a thin membrane called the 'fell' and it must be removed. This exposes the fat layer. I do not trim the fat layer.
Season the meat. While salt/pepper is fine, I like Adobo by Goya.
I cram a half bulb of garlic deep into several different places in the roast. I really like gah-lick.
Take a couple of sprigs of FRESH rosemary and place them directly on layer of fat. Secure them (and the roast) with the elastic ties. Run the spit rods through the roast.
Liberally pour Kosher Salt (or any other coarse salt) onto the fat layer, covering it like snow on a roof. No, it won't be too salty.
Roast it. Consult your instruction book for times. For me, rare is 18 minutes/pound, 24 minutes/pound for well-done.
Let the roast spin on 'No Heat Rotation' for 30 minutes before carving.
Here's what happens. While the majority of the salt sits on top of the fat, the heat melts the fat, mixes with the salt, basting and flavoring the meat. The rosemary mellows the lamb from being gamey.
It's not heart-healthy, so I only eat this twice a year.
HeavenlyOne
09-07-2008, 10:15 PM
HeavenlyOne, I roast it for 24 minutes/pound, which is LONG. Most like lamb rare, which is 18 minutes/pound in the Showtime.
I'm assuming you're looking for a recipe. Here's one from the Old Country.
I begin by prepping a boneless leg of lamb.
The fat layer is covered with a thin membrane called the 'fell' and it must be removed. This exposes the fat layer. I do not trim the fat layer.
Season the meat. While salt/pepper is fine, I like Adobo by Goya.
I cram a half bulb of garlic deep into several different places in the roast. I really like gah-lick.
Take a couple of sprigs of FRESH rosemary and place them directly on layer of fat. Secure them (and the roast) with the elastic ties. Run the spit rods through the roast.
Liberally pour Kosher Salt (or any other coarse salt) onto the fat layer, covering it like snow on a roof. No, it won't be too salty.
Roast it. Consult your instruction book for times. For me, rare is 18 minutes/pound, 24 minutes/pound for well-done.
Let the roast spin on 'No Heat Rotation' for 30 minutes before carving.
Here's what happens. While the majority of the salt sits on top of the fat, the heat melts the fat, mixes with the salt, basting and flavoring the meat. The rosemary mellows the lamb from being gamey.
It's not heart-healthy, so I only eat this twice a year.
Thanks. This sounds wonderful! I might try this for Thanksgiving, although I'm having it a little early. I'll be out killing and packaging Bambi's for Thanksgiving....LOL!
commonsense
10-24-2008, 11:06 AM
My brother has one and loves it!
Digging4Truth
10-24-2008, 11:24 AM
Thanks. This sounds wonderful! I might try this for Thanksgiving, although I'm having it a little early. I'll be out killing and packaging Bambi's for Thanksgiving....LOL!
Being new to Arkansas I was surprised to find out that our gun season for deer is not much over three weeks... a little over four in some places.
I grew up in Texas where the season was 70+ days long.
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