"This is not the model. Mine is digital and in black (not important).
Whole chickens and chicken parts in the tray are the best. Whole chicken on a spit, it's like watching one of those movies where the fat rolls over the skin and falls into the fire (metal drip pan) sizzling. Yeah."
Currently my favorite marinade. Gallon zip-type bag, chicken thighs, and this marinade. Then put the marinaded thighs in the Ronco rotisserie tray, and 35-40 minutes later, you're good to go. Dripping fat and marinade."
I use it mostly for chicken fingers. It's also quite good on salads and sandwiches. I prefer the light version. I haven't been ale to find it since moving back to CA. The lite is not quite as good, but I think only like 40% of the calories, it was a very big difference. According to Kens website, they no longer make the lite."
"I don't own one, but I think this would work well for grilled veggies. An olive oil bath and some spices/salt & pepper/rub. You get the idea. Might work for shrimp or scallops, don't know might stick.
"I don't have a meat tenderizer/pounder, that I know of. I have several recipes that would work with this though.
My mothers best dish - a veal dish (we use sliced turkey breast), needs to have the turkey tenderized. I've never tried to make it. The sauce is straight forward, mirepoix, some water, tomato paste, some chicken broth, etc. Anyhow, very good."