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Rotisserie Chicken

Reviewed: Jul. 30, 2012
This is a good seasoning for rotisserie chicken, especially if you rotisserie your meat to be used in another meal...soup, chilli or something. Remember to tie up the legs and wings and use a drip pan to avoid flare-ups. I use olive oil instead of butter and baste every 20 minutes. Helps me to keep the eye on the bbq temperature and flare ups. We have had a leg come loose once that pushed the drip 'pan' into the rotisserie which caused a large amount of flames that we noticed quickly. But good recipe...
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