ROTISSERIE BEEF COOKING TIMES : AMERICAN COOKING SCHOOLS : SAN FRANCISCO COOKING CLASS
Rotisserie Beef Cooking Times
- Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.
- Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
- A cooking appliance with a rotating spit for roasting and barbecuing meat
- A restaurant specializing in roasted or barbecued meat
- an oven or broiler equipped with a rotating spit on which meat cooks as it turns
- a restaurant that specializes in roasted and barbecued meats
- cattle that are reared for their meat
- The flesh of a cow, bull, or ox, used as food
- meat from an adult domestic bovine
- Flesh or muscle, typically when well developed
- gripe: complain; "What was he hollering about?"
- A cow, bull, or ox fattened for its meat
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OK, at 4 in the morning pictures started seeming unnecessary... The next shot is of the pig @ about 9am, 6 hours into cooking! He had been basted with a half-gallon of my special BBQ sauce & was coming along pretty well by this time!
Cooking time
Its a rainy day and couldn't get out with my camera, finding images from around the house.
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