Originally posted by Board-O: lou, are you using the rotisserie? I love it for duck.
Yep, duck and even small geese.
In Portugal there was a place that had a large wood-fired grill with long rotisserie baskets. The chickens were cut flat and placed in the baskets, turning over the coals. Each basket held probably 5 chickens. They basted them with 2-3 different kinds of sauces. Man those were good.
Grilled turkey breast marinated in white wine, chicken broth, and a puree of red bell pepper, garlic, onion, celery, and spices. Served with sauteed mushrooms and a 1995 Eyrie PN (TN here). The wine’s restrained fruit, earthy elements, and juicy acidity were a welcome addition to the dinner table
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