It's the one day a year we set aside to celebrate Mom and I promise you, she would like nothing better than to not have to cook. Chances are (Dad) that you are more comfortable around the grill than the stove, so try firing it up for Mother's Day.
Top 10 Mother's Day Recipes
Mushroom Stuffed Burgers
Do you like mushroom burgers, but don't like having all the mushrooms fall out while you are trying to eat it? Well this burger patty is stuffed with sauteed mushrooms so they stay where they are supposed to.
Prep Time: 15?minutes
Cook Time: 10?minutes
Total Time: 25?minutes
Yield: Makes 6 1/4-pound burgers
Ingredients:
- 1 1/2 pounds hamburger
- 1/4 cup finely diced onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter or margarine
- 1/2 pound sliced mushrooms
- 6 slices cheddar cheese
Preparation:
Combine the hamburger, onion, salt and pepper. Mix well. Saute mushrooms in butter until slightly browned and softened. Form meat mixture into 12 patties, about a quarter inch thick. Spoon about 1/6 of the mushrooms on to half the patties. Top with cheese and second patty. Seal around the edges, making sure that the patties are good and solid. Place on preheated grill and cook for a couple minutes (4 to 5) per side. Remove when done and serve.
Marinade
Definition: A marinade is a liquid solution that you soak foods, particularly meats in before cooking. A marinade adds flavor to foods and makes them more tender by beginning the breakdown process of cooking. The seasonings you add to a marinade are carried into the food by use of an acidic ingredient in the marinade like vinegars or fruit juices. It is important to have this acidic base not only to do these things but because it protects the food from the formation of harmful substances of the surface while cooking. Marinades are particularly important and useful in grilling because of the high, intense heats produced by grills.
An example of a good basic marinade would be Italian Dressing. Marinades can be store bought or made at home very easily.
Pronunciation: MARE eh nad
Common Misspellings: maranade, mariande
Old Smokey #22 Charcoal Grill
The Bottom Line
Since 1953 the Old Smokey Charcoal grill has been one of the iconic grills of our time. Easy to use and highly durable, this 22 inch charcoal grill is perfect not only for your backyard barbecue, but can be taken most anywhere since it only weights 19 pounds. Made of aluminized steel, the Old Smokey #22 has no paint to peel or burn off and it taken care of can easily last for decades. This charcoal grill comes from a small company in Texas (where it is still made) that has been in the same location, making quality products since 1923.
" class="cp"/>Pros
- Simple, easy to use design
- Lightweight grill
- Inexpensive
- Aluminized steel and no paint prevents rusting and chipping
Cons
- Standard configuration has a grate height of 14 inches above ground
Description
- 21 inch diameter cooking grate for 345 square inches of grilling area
- Aluminized steel construction
- Large bottom Rotary vent, two top vents
- Weighs 19 pounds
- 27-inch height
- Made in the USA by Old Smokey Products Company
Guide Review - Old Smokey #22 Charcoal Grill
The Old Smokey Charcoal Grill is one of those iconic grills that has been around for decades and has a hugely loyal following. The company has been in business, in the same location, since 1923 and has been making grills since 1953. The Old Smokey Grill you buy today is made with the same design and the same materials as the original grill nearly 70 years ago. These charcoal grills can last for decades as long as you clean out the ashes and avoid leaving them out in hurricanes.
The reason these grills last so long and have been largely unchanged in all this time is because of the simplicity of design. Let's be honest, there isn't a lot to a charcoal grill in the way of parts and complexity. The Old Smokey works well and lasts because it is so simple. Simple to use, and simple to take care of. The Old Smokey company got their start making large cans and buckets. Basically this charcoal grill is two metal buckets stack at the opening.
The Old Smokey #22 is 27 inches high and sits on the ground. There are optional leg extenders that will lift it to a full grill height if you wish. The grill is 22 inches in diameter at its widest part and has a 21 inch cooking grate. The bottom has a 16 inch damper and there are two vents on the top for temperature control. The whole unit fits together tightly and you have sufficient temperature control for low and slow smoking. Best part is that you can buy this on their website for $63.95 plus shipping and handling (about $21USD).
Kenmore 4-Burner 464424312
The Bottom Line
This is a typical $200 Kenmore gas grill (made by Char-Broil). Offering 4 main burners and a low powered side burner, you get a basic function grill for what really is a reasonable price. The porcelain coated cast iron cooking grates will transfer heat well and the 4-burner design, while a little excessive in this price range gives you a lot of heat versatility. The downside is that this grill isn't built with the best parts or the thickest metals. I would expect this grill to give you 3 to 4 years service if you keep it clean and covered and don't live on the coast.
Pros
- Inexpensive 4-burner grill with side burner
Cons
- Lightweight construction
- Thin metals won't hold heat
- Uneven heating
Description
- Four 12,000 BTU stainless steel tubular burners
- 484 square inches of primary cooking area for a total of 650 square inches of grilling space
- 48,000 BTU maximum output from the main burners
- 12,000 BTU standard side burner under a flush mounted cover
- Three porcelain coated cast iron cooking grates
- 430 stainless steel and powder coated steel body and frame
- Electric (AA-Battery) ignition
- Propane tank, rotisserie kit and cover sold separately
- Made in China by Char-Broil exclusively for Sears' Kenmore Brand
Guide Review - Kenmore 4-Burner with Side Burner Model# 464424312
At most of the big box stores there is a grill like this one selling for around $200USD. The Kenmore 4-Burner at Sears is made by Char-Broil under the Kenmore name. This is a large gas grill with 4 burners and a basic side burner. In truth there isn't much that makes it stand out. Constructed of powder coated steel with a 430 stainless steel lid and lightweight internal components this grill isn't built to last and will probably only serve you for a few years (3 or 4).
The BTU output of this grill is good and typically average. The 12,000 BTU side burner is good enough to heat a pot and a nice addition if you actually use it. The main burners can pump out as much at 48,000 BTUs which is good for a grill this size. The reason it has four burners isn't to give you extra versatility as much as it is to try and even out the heat and to make up for the lightweight firebox. The porcelain coated cast iron cooking grates are pretty heavy and will transfer heat, so that's a plus.
One way to tell the lifespan of this grill is to look at the warranty (receipt required). You get 5 years on the burners and 1 year on everything else. Damage due to rust is not considered cause for a warranty claim. Sears does offer an extended protection plan for an additional charge.
New Book: Rotisserie Cooking by Mike Vrobel
Check this book, available for Kindle reader out. See Rotisserie Cooking
Image: Mike Vrobel
May is National Barbecue Month
New Poll Reveals It's All About The Cookout
Flavor, location and fun atmosphere are top reasons why consumers dine alfresco
ARLINGTON, Va.,?May 1, 2012 --?May is National Barbecue Month, the kick off to the peak outdoor cooking season, and consumers are eager to fire up their grills and smokers and get cooking. According to new nationwide poll results released today from the Hearth, Patio & Barbecue Association (HPBA), the great outdoors is the preferred place to cook during the warmer months, with an overwhelming 85% of consumers preferring to cook outdoors on the grill or smoker versus indoors on the stove.
"Outdoor cooking continues to increase in popularity year after year, and it is safe to say cookouts are now a mainstay rather than a trend, especially true as we move into the warmer months," says?Leslie Wheeler, HPBA communications director. "Consumers agree that the superior flavor, affordability and fun atmosphere that outdoor cooking provides are top reasons why this summer will be all about the cookout."
As consumers prepare for a summer full of cookouts with delicious smoked and grilled food, it's important to assess their current cooking equipment and accessories. The cookout preparation is just as important as the food! HPBA provides the following tips to ensure consumers are fully equipped to kick off the peak outdoor cooking season:
Choose a Grill or Smoker - With the majority of grill and smoker owners cooking year-round (62%), not to mention the fact that 56% of grill/smoker owners are cooking outdoors one to two times per week during the peak outdoor cooking season, it's important to choose a grill/smoker that best fits your outdoor cooking lifestyle. Sixty-nine percent of households that own a grill or smoker own a gas product, followed by charcoal (47%) and electric (7%)*.
Accessorize - Traditional tools of the barbecue trade such as cleaning brushes, long-handled tongs, spatulas and meat thermometers are musts, but dozens of new accessories make cooking outdoors easier and more fun than ever before. Among all grill/smoker owners, the most popular utensils are long-handled tongs (72%), grill-cleaning brushes (68%), long-handled forks (60%) and long-handled spatulas (54%)*.
Savor the Flavor - Flavorful food is a key component to the cookout. Consumers said they prefer their food tender (57%) and juicy (56%), but also smoky (44%), savory (42%) and spicy (21%). Pending the grill used, the cooking techniques can make all the difference when it comes to the flavor profile. Take a risk this season - try a different pellet flavor, use a different dry rub, or marinade to achieve grilling gold.
Think Location - While the majority of consumers (63%) favor hosting or attending a cookout in someone's backyard, today's equipment is so versatile that consumers can easily adjust their cookout to their surroundings. In fact, 14% preferred the beach and 8% prefer firing up the grill at a park. Easy, practical and durable, consider portable grills and smokers for non-backyard cookouts. These grills/smokers are key to getting the party started no matter the location.
Know your budget - Whatever the budget, consumers can find a grill or smoker that fits their means. Basic backyard grills can sell for as little as?$50?while top-of-the-line gourmet grills can sell for?$5,000?or more. With cooking outdoors on the rise as a year-round activity, money saving remains top priority for consumers, and is a main reason why they normally cook on the grill or smoker*.
Check the Pantry - Consumers looking for a reason to cook outside this grilling season should look no further than their own pantries. Taking a cue from the carefree spirit of summer, households who cook outdoors are more inclined to not use a recipe and just "wing it" (36%) followed by using a tried and true, classic recipe (34%) or an easy, no-fuss recipe (33%).
For more great grilling tips, resources and recipes, please visit www.hpba.org
Join the conversation at "HPBA Barbecue" HPBA's official Facebook and Twitter communities: facebook.com/HPBABarbecue and?twitter.com/HPBA_Barbecue
About Hearth, Patio & Barbecue Association (HPBA)
The Hearth, Patio & Barbecue Association (HPBA), based in?Arlington, Va., is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising and consumer education. There are more than 2,600 members in the HPBA.
About the National Barbecue Month Consumer Poll
Survey findings are taken from a survey of 1,000+ people, conducted by the polling company?, inc., from?April 12-16, 2012. The margin of error is +/- 3.1 percentage points at the 95% confidence level.
*About the State of the Barbecue Industry Report
This research was conducted online via The Stevenson Company in?July 2011. The sample size included households assembled to be representative of the latest U.S. Census in terms of geography, age of head of household, market size, annual household income and household size. All respondents are 18+ years old.
Top 10 Small Grills for 2012
Sometimes you just don't have the space for a big grill. Whether you live in an apartment, condo, on a boat or just don't have a big patio, it doesn't mean that you can't enjoy a good cookout. Try one of these smaller grills, gas, charcoal or electric to give you real grilling flavor and fun. Remember to check with the local rules where you live to know what kind of grill you can have. Most apartments don't allow gas or charcoal grills. This list contains a wide range of types and prices.
Photo c 2012 Napoleon Grills
Vermont Castings VCS332ESP
The Bottom Line
At the bottom of the Vermont Castings line of gas grills sits this basic, 3-burner model. Covered with porcelain coated steel, this grill puts aside the flash and the features for quality construction. Even at nearly $1,000USD the VSC322ESP has heavy porcelain coated cast iron cooking grate and a heavy, solid lid. The heat output is high and even, giving you great, straightforward grilling. This is a classic grill with superior design and materials.
Pros
- Solid construction of cast iron and 304 stainless steel
- High and even heat output
- Lighted control panel
Cons
- Heavy lid
- Basis gas grill for nearly $1,000
Description
- Three 13,500 BTU 304 Stainless Steel tubular burners
- 440 square inches of primary cooking area for a total grilling space of 673 square inches
- 40,500 BTU maximum output from the main burners
- Mixed enameled coated cast iron, porcelain coated steel, and heavy gauge 304 stainless steel body
- Heavy porcelain coated cast iron cooking grates
- Propane tank, rotisserie kit, and cover sold separately
- Made in the United States by MHSC for their Vermont Castings Grill Line
Guide Review - Vermont Castings 3-Burner VCS332ESP
Since acquiring Vermont Castings, MHSC has been working to rebuild the brand, damaged by years of poor management and declining quality. In the past four years this grill line has seen a re-engineering and now a transfer of manufacturing from China to the United States. The changes to the design have dramatically improved quality and construction. This is a good quality grill that is built to last.
The Vermont Castings 3-Burner Signature Gas Grill is the smallest sized and most basic unit of the grill line. You get a simple 3-burner gas grill. An optional 15,000 BTU side burner (either standard or infrared searing burner) under a flush mounted cover can be added for extra money.
The construction of this gas grill is heavy (and I mean heavy) porcelain coated cast iron and 304 stainless steel. The construction is good quality and the materials are very good considering the price range (look to spend nearly $1,000USD for this gas grill). Look for this grill to last many years and provide very good grilling. If you are looking for a basic grill and want something more durable that the mass market products out there, this is one grill to consider.
Top 10 Charcoal Grills for 2012
There are a lot of different kinds of charcoal grills that offer many different features. I've picked the best charcoal grills from the simple kettle grill to large full functional charcoal grills that can cost well over $2,500. Pick the grill that is right for you and right for your pocket book. These grills represent the diversity of charcoal grills on the market whether you are looking for one that can smoke, one that can grill like no ones business or just let you cook up a simple meal. Updated for 2012.
Photo Weber Stephen Products Company
Chipotle Salsa
This salsa has a rich flavor from the smoked jalapeno chilies (chipotles). While these chilies are pretty mild, when you put 30 of them in a salsa, you are going to get some good heat.
Prep Time: 15?minutes
Cook Time: 10?minutes
Total Time: 25?minutes
Ingredients:
- 30 dried chipotles (or 3 cups chipotle chilies)
- 8 Roma tomatoes, chopped
- 12 cloves garlic, minced
- 2 tablespoons salt
- 1 tablespoon lime juice (optional)
- 1/2 teaspoon black pepper
Preparation:
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer until it has reduced by about 1/3. Cool. Pour into a blender or food processor and puree until smooth. Strain and serve chilled.
The Mexican Grill
The open flame is the oldest cooking method in the world. Every culture does it. The only real difference is in the ingredients and how the fire is used. In Mexico cooking fires are made with Mesquite wood ringed with stones. Before the Spanish brought iron, food was suspended on green sticks or placed on flat stone in or near the fire. After the Spanish, small cooking grates were used to place the food directly over the flame.
Like any culture the Mexicans cook what is easily available like fresh fish, lamb, bananas, tortillas, and lots of chilies. The first ingredient however is the wood. Mesquite is readily available throughout most of Mexico and is the wood of choice. Though most of us might not have Mesquite growing in the backyard, Mesquite charcoal is abundant all over th world these days. So if you plan on cooking some Mexican dishes on the grill, first go out and get some Mesquite charcoal for your charcoal grill or Mesquite wood chunks for the fire box of your gas grill (see Making Smoke).
The second basic ingredient in Mexican cooking is Salsa and Recado. Salsa means sauce and it is what you serve with the meal. It is meant to be added after cooking. Recado is a marinade used to season food before and during cooking. Recados are typically spicy pastes or dry rubs. They provide a deep rich flavor to food just the way traditional barbecue dry rubs are used on steaks or other meats.
The Key ingredient to almost any Mexican dish is the chilies. There are more than thirty different types of chilies used in Mexican cooking and the true expert looks for not only the type but the region it was grown in and how it was prepared. Chiles come dried, crushed, pulped or fresh. If your not sure of your chilies don't try an substitutions. There is a wide range of heat from differing chilies.
Other typical ingredients in Mexican cooking are: coconuts, bananas, cilantro, cumin, all kinds of tropical fruits, garlic, and banana and avocado leaves. Banana leaves are used as a cooking surface. The oils and anise flavor permeate foods while they cook give a wonderful flavor. If you want to try it, get a couple of banana leaves, wash them and place them directly on your cooking grate still wet. Put whatever you are cooking directly on the leaves immediately. Typically this is done with fish like my favorite, red snapper.
Do You Clean Your Grill?
A clean grill cooks better. That's a fact. You don't get as many flare-ups with a clean grill. A clean grill doesn't add bad flavors to foods. And a clean grill is just better to work with. Amazingly enough though I know people who haven't cleaned their grills in years. Some people scratch their heads and look in wonder when I ask then the last time they cleaned their grill. So anyway, I thought I would bite the bullet and ask this weeks questions:
POLL: Do You Clean Your Grill?
1) Every time I Cook
2) Frequently
3) Occasionally
4) Once in a While
5) Why Do I Need to Clean It?
Photo c 2011 Regarding BBQ Inc., licensed to About.com, Inc.
Gas Grilling Tips
Grilling, like most forms of cooking is more art than science. You can follow a few basic rules but after that it is your skill and style that will make you a great griller or a not so great griller. These tips will help you with many of the problems most people have. As you will notice, maintenance and grill care as a big part of the process. So follow these techniques and avoid the most common mistakes people make when they fire up their gas grill.
What Cut of Lamb do you Prefer to Grill?
Traditionally spring is lamb season. While you can get lamb any time of year these days I always get hungry for a nice leg of lamb or some seared lamb chops. I know that a lot of people think lamb is difficult to cook, or claim that they don't like the flavor, but if you haven't tried lamb in a while you are just punishing yourself. So whether you love lamb or not this week's question is:
POLL: What Cut of Lamb do you Prefer to Grill?
1) Rib Chops
2) Loin Chops
3) Leg of Lamb
4) Rack of Lamb
5) Loin Roast
6) Lamb Shoulder
7) I Don't Like Lamb
8) I Don't Know How to Cook Lamb
9) Something Else (please specify in the comments)
Photo c 2011 Regarding BBQ Inc., licensed to About.com, Inc.
Hamburgers: The Patty
A great hamburger starts with a great patty. Learn to do more than flatten ground beef for your hamburgers. A great burger has to start with fresh meat and a great combination of flavors.
Photo: Regarding BBQ Inc.
New Book: Beerlicious: The Art of Grillin' and Chillin' by Ted Reader
Ted Reader, the grilling guru of Canada, has authored several grilling cookbooks over the years and Beerlicious is his latest. In previous books, Ted has taken on plank cooking, smoking, burgers, and virtually every other form of grilling. Now, Ted has taken the idea of paring drink with food to a whole new level by hand picking beers that act not only as the perfect accompaniment to grilled foods, but also as an ingredient in the recipes. What makes this, or any of Ted's books standout is how much Ted loves what he does and it shows in how he approaches recipes, cooking, and writing.This isn't a lightweight cookbook, either. At over 300 pages this is a book that is worth it and not just one of those fluffy little cookbooks that line so many shelves these days. If you are into beer and barbecue I would certainly recommend taking a look at this one.
Compare prices on Beerlicious.
Image: FENN-M&S
Tequila Carne Asada Marinade
Whether you are making Carne Asada or not, this is a great marinade for most meats, especially beef. The acid from the citrus juices will tenderize the toughest cuts of meat and the tequila will give it a very unique flavor.
Prep Time: 10?minutes
Total Time: 10?minutes
Yield: Makes about 2 1/2 cups
Ingredients:
- 1/2 cup tequila
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 4 cloves garlic crushed
- 1 medium onion chopped
- 1 teaspoon black pepper
Preparation:
Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours in a zip-top bag in the refrigerator. If you make the marinade a day in advance and let it sit in the refrigerator until you are ready to marinate the flavors will have more time to combine.
Cinco de Mayo
Cinco de Mayo should not be confused with Mexican Independence Day. That is September 16th. Cinco de Mayo is not a largely observed holiday in Mexico (with the exception of a few regions), but is much more popular in the United States. So, what is Cinco de Mayo? The short answer is that it celebrates the defeat of the French Army by Mexican soldiers at the battle of Puebla. The real answer is that Cinco de Mayo is a uniquely Mexican-American holiday. It celebrates a change in the relationship between the United States and Mexico.
The end of the Mexican-American war in 1848, not only left a strained relationship between the two countries, but left Mexico deep in debt which grew through the years of civil war. Mexico borrowed money from European countries and eventually, these countries wanted their debts repaid. England and Spain entered the scene and left just as quickly, but France took advantage of their moment and decided to invade. As it turned out, Napoleon III was determined to conquer Mexico, set a Hapsburg prince on a Mexican throne, and rule over Mexico. Some argue that from Mexico, Napoleon wanted to aid the Confederacy in the U.S. Civil War. Exactly what role the French defeat at Puebla played in the U.S. Civil War is debatable, but if the French had supplied the confederacy more actively, the war could have been longer, harder and much bloodier.
When the Mexican Army defeated the first invading battalion they were greatly outnumbered and faced with a technologically superior force making the triumph all the greater; the reason it is celebrated today. Ironically, this battle did not end of conflict between Mexico and France, but was just the beginning. French forces returned a year later in larger numbers and took control of Mexico placing the puppet Maximilian in charge of Mexico. The people of Mexico resisted and once the Civil War ended in the United States, President Lincoln sent General Sheridan to supply the Mexican resistance. Many U.S. soldiers were decommissioned from the Union Army in Texas to join the Mexican Army. A battalion of U.S. soldiers marched in the victory parade in Mexico City when Maximilian was finally defeated in 1868. In honor of the aid provided by the United States, thousands of Mexicans crossed the border to join the U.S. military in the weeks after the attack on Pearl Harbor.
It is unfortunate that the real story of Cinco de Mayo remains lost to advertisers who see it as little more than an excuse to sell beer (Cinco de Mayo is now the second largest beer consuming day of the year just behind St. Patrick's Day). It is a celebration of the long relationship between the United States and Mexico, including years of cooperation, and the hope of a future where two neighbors can set aside their differences and work together.
So celebrate Cinco de Mayo by remembering why we celebrate it and with a nod to Mexican traditions and foods. Put together a great Mole or a traditional Carne Asada and enjoy the Mexican Grill.
Top 10 Cinco de Mayo Recipes
Cinco de Mayo is a uniquely Mexican-American holiday that celebrates the long relationship between the United States and Mexico. In recent years it has become an excuse to put together a party and blend each countries flavors. As you can see from my list of the most popular recipes on the 5th of May there is a wide diversity of food but always at the top is Carne Asada. Whether you are going traditional or hitting the ribs or beer can chicken, fire up the grill and celebrate this great holiday.
1. Carne Asada
Regarding BBQ Inc.
Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion.
2. Grilled Lobster Tails
Regarding BBQ, Inc.
This grilled lobster is perfect for any occasion. If you don't have a lot of experience grilling shellfish, then this easy recipe is for you.
3. Mexican Marinade
This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat.
4. BBQ Beef Ribs
This is an easy way to prepare delicious, sticky beef ribs on your grill. Remember that the secret to indirect grilling is to make sure that the food doesn't get any direct heat at all. You will need to rotate the ribs occasionally to evenly cook them.
5. Carne Asada Marinade
While Carne Asada usually means beef, this marinade works just as well on chicken or pork. If you want to put together a delicious Mexican dish, then this is a great marinade to start with.
6. Fresh Corn on the Cob
Derrick Riches
This is the general method for grilling corn on the cob. Remember not to remove the husks, they will hold in the moisture and keep the corn from burning. You might want to pull out as much silk as you can before hand.
7. Grilled Tri-Tip Roast
Regarding BBQ Inc.
Tri-Tip roasts might be hard at time, but if you happen upon it, grilled low and slow, you'll get a great piece of meat with fantastic texture and flavor.
8. Tequila Carne Asada Marinade
Whether you are making Carne Asada or not, this is a great marinade for most meats, especially beef. The acid from the citrus juices will tenderize the toughest cuts of meat and the tequila will give it a very unique flavor.
9. Beer Can Chicken
Regarding BBQ, Inc.
This basic variation of the "beer in the butt" chicken recipe combines the flavors of a great spice rub with the flavors steamed out of the beer can.
10. Spit Roasted Chicken
Regarding BBQ Inc.
The bacon and the butter help to keep this rotisserie chicken moist and give it an old world fire roasted taste. This is as traditional as it gets when it comes to rotisserie chicken.
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