Rated 5 out of 5Â by LucyLady Love the Showtime!
I have had my first Showtime Rotisserie for over 12 years. It cooks roasted chickens, turkeys,...any kind of roast... so easily and more deliciously than any method I've ever used. It was starting to make unusual noises, and rather than wait for it to break and be without it, I ordered this new one. I highly recommend this item to anyone...it really is so easy, and you will not believe how juicy your roasts are, yet crisp on the outside. And no oven heating up your house! Also, cooks more quickly than in an oven. Also good for cutlets, seafood, etc as it has a cooking basket.
Rated 4 out of 5Â by ChickenBriner 2nd Machine, I would buy a 3rd
I honestly don't remember when it was - 10 or 15 years ago, but my family bought a previous generation for me and I loved it.
I had to replace the wire basket a few years ago, because it was rusting. After many years of service, this was inevitable. Now the replacement basket started to rust after only a few uses.
After some problems with the machine that had to do with me, more than with the machine itself, I decided I needed to get a new one.
Well the new machine is better looking and the body seems to be better construction. I preferred the digital timer on my old machine, but whatever, not a deal breaker.
I use the machine mostly for whole chickens and chicken thighs. The thighs in the basket and the whole chicken on the spit. I've used it with other meats, shrimp, pork chops, burgers, a pork loin roast, a beef rib roast, I tried beef steaks, etc. They were all just okay, probably because I haven't spent enough time perfecting them. Chicken though works really well and is really simple.
I'm not a fan of chicken legs (just personal preference), but they work fine in the basket, turkey parts (thighs and legs) and chicken quarters don't really fit in the basket and are kinda hard to fit on the spit.
I've brined chicken, I've marinated chicken, I've done just salt and pepper, I've used rubs etc, etc, etc, Most have come out good to great.
On whole chicken you do need to use some chicken twine to secure the legs and wings, as the meat cooks, the legs and wings point out from the body and do two things, get caught in the drip pan at the bottom and brush up against the heat mechanism at the back. The first is annoying, because the glass door prevents the drip pan from moving very far, but in clunks each rotation, the second dangerous.
Now the only real problem is the basket. The basket is a really clever mechanism, but it needs a couple of things, fewer but thicker wires, more coating (plastic, silicon, enamel, whatever) and everything needs to be dishwasher safe. Little bits of rust are already showing at joints and I've only used the new one a couple of times.
Over the years, looking at the old machine and the new machine, they have made improvements, The basket hasn't improved, three of them and rust appeared on all three. The basket needs to improve.