Quote:
Originally Posted by mitmondol  I do rotisserie on the grill, the only "problem" with that is, the horizontal cooking gives a different result. Lot of the self-basting gets lost. |
You got that right Mitmondol!
Since I have a horizontal burner on my grill for spit cooking. I thought of placing a drip pan below to catch those juices. After I cut the lamb, I will add them to the pan juices for extra flavour. That will be my next trial.
(only recently I switched from the minced meat version to the rotisserie so I am still experimenting with the best method... the last time I made the rotisserie version my little dripping can place under the BBQ overflowed to the delight of my dog! that's when the drip pan idea came from... must not loose precious flavours ... mmmmm)
Luc H