Reddit mentions: The best rotisseries & roasters

Honestly, it's one of the reasons I learned how to cook - it was just so much of a hassle taking risks, especially when dining out. I eventually limited myself to only trying new products on the weekend, and kept a product spreadsheet of what worked & what didn't, although sometimes products would change & I'd get a reaction to them.

It was certainly educational learning about all of the substitutions available on the market...coconut aminos in place of soy sauce, Otto's cassava flour in place of all-purpose flour, and more advanced stuff like homemade nixtamalized corn tortillas using a cast-iron press & keeping them warm in an microwavable insulated tortilla warmer.

I went through probably 35+ appliances trying to find the right combination of safe ingredients & convenience for meal-prepping, as it seemed like EVERYTHING has a huge hassle when it came to food sensitivities. Over the years, I eventually settled on just a handful of truly worthy appliances, including:

• Instant Pot (electric pressure cooker)
  
• Sous Vide (temperature-controlled water-bath) & vacuum-sealer
  
• Deli slicer
  
• Oster Smoker Roaster with no-filler pellets
  
• Baking Steel
  
• Breville Smart Oven Air (particularly for the proofing, airfryer, and dehydrator functions)
  
  Being restricted was difficult because it limited what safe options were available to you, and you get tired of getting sick all the time trying new stuff, so after testing lots & lots of kitchen gadgets, I finally got a good group of machines together that gave amazing, consistent results. The Instant Pot & Sous Vide units are two of my most-used machines. I use the deli slicer (you can find them for $99 on Amazon, no need to get a $500+ commercial unit) with the sous-vide & smoker a lot, primarily for homemade deli meat, because Boar's Head GF deli meat was getting super-expensive (almost $10/pound now!).
  
  The smoker is super awesome because you don't have to invest in a $500+ pellet smoker or be a BBQ whiz...just plug it in, add some pellets to both cups, and set the temperature! It works excellent in combination with sous-vide-cooked meats as well. The Baking Steel was hugely helpful for making good-quality baked goods, especially pizza:
  
  
• https://www.bakingsteel.com/blog/gluten-free-pizza-tests
  
  Otto's flour, while it doesn't rise like wheat flour, makes for some surprisingly good baked products, including baguettes that you can bake directly on the steel surface:
  
  
• https://www.ottosnaturals.com/blogs/recipes/gluten-free-pizza-recipe
  
• https://www.ottosnaturals.com/blogs/recipes/gluten-free-crunchy-french-bread
  
• https://www.ottosnaturals.com/blogs/recipes/simple-country-bread
  
  This ultimately led to a pretty nice meal-prep system, because I could both control cross-contamination, but also create some legitimately good food (and not just "good for gluten-free"). And as this is a Soylent sub-reddit, don't forget that DIY blends exists! So you can always make your own GF version of Soylent. Tons of recipe ideas available on the Complete Foods website:
  
  
• https://www.completefoods.co
  
  The thing I always tell people with food issues was not to expect miracles from the food industry, particularly the restaurant business. I've worked in food service and can tell you that everyone is busy, under-staffed, under-paid, and largely vastly under-educated in regards to food allergies. If you're expecting not to get a food reaction based on some kid getting paid minimum-wage in the back of the house to carefully prepare your food for you, you're playing with fire, it's as simple as that.
  
  That's important to understand because it's so easy to push the responsibility on someone else, but we're the ones stuck with the reactions. I used to have a coworker who would come out to lunches with our group & then get furious when his food caused a reaction in his body - which is a normal reaction, except it was nearly every single week at nearly every restaurant we went to, at which point he should have realized that eating out simply & expecting to feel great simply wasn't in the cards for him, but he didn't want to to accept personal responsibility for it.
  
  Which is also totally understandable, because I didn't realize what a burden gets lifted off of you when you get take-out or dine in at a restaurant or even just grab some fast-food at a drive-through or just pick up some snacks at a corner store, until I had to live with food allergies for a time. It can be amazingly stressful not to just eat whatever you want, whenever you want to!
  
  I wish that the food labeling laws were more stringent & covered more bases, because I do think the food industry is in dire need of further accountability, but unless you want to dedicate your life to fighting that battle, having to come up with a different solution is the route everyone with food problems has to go down at some point. Hopefully someday, things will improve even further! Great technology is becoming available & more & more companies are paying attention to the issues & doing a better job with labeling & creating alternative food options, which is really cool!

I've only made canna caps a few times so I'm still tweaking things but here's what I've got so far.


Ingredients:

• 1oz bud - your choice of strain.

• 8oz (1 cup) coconut oil or butter. I prefer coconut oil.

• 1.5tb soy lecithin

Directions:

Pre-heat your oven to 215° F.

Chop up your herb finely.

You can grind it but I've found it's easier to strain if chopped.

Sprinkle evenly into a small oven safe dish.

Cover well with aluminum foil, crimping up around the edges.

Place in oven for 30-45 minutes.

After 30-45 minutes, remove the dish and let it cool, WITH the foil still on. Letting it cool down slowly, allows any vapors to settle back into the material (theoretically).

Note: for the extraction process I prefer a Nesco 6-Quart Roaster Oven. I prefer this over a crock pot because it has temp control.
I used this in combination with a Digital Cooking Thermometer which comes in handy not only for more accuracy but also because you can set an alarm on it if the temp gets too high - in which case you'd just add some water to the mixture.

While you wait for the container to cool, Melt your coconut oil or butter in a pan on low heat.

Once cool, remove the foil lid from the pan and place the decarbed herb into the roaster/crock pot.

Pour enough distilled water over the herb to float it, then add the oil or butter over your herb and stir it up.

Set the temperature between 200 and 220 Fahrenheit and let cook for 12-18 hours, stirring occasionally.
Note: this step is where that digital thermometer with temperature alarm comes in particularly useful. Set it and forget it.

After 12-18 hours turn off heat and and strain the oil from the herb using a stainless steel mesh strainer, pouring the extract into a class or ceramic dish.
Note: I prefer a steel strainer but it's possible to use cheesecloth. Coffee filters do not work. Also, I don't throw away the herb. I let it dry as much as possible, grind it finely and put it in capsules also.

Place dish in refrigerator over night or until the oil or butter has hardened.

Once solid, separate oil/butter from the water, discarding the water.

Place solid extract in an oven safe dish and heat at low temp until liquid.

Once liquid, add 1.5tb of soy lecithin to the extract and stir gently until homogenized.

You now have cannabis extract ready to be used for cooking or for filling capsules.

Here are some things that I used that may help you.

1,000 Herbal Oil Capsules - Size "00"

Size 00 Capsule Holding Tray

Soy Lecithin Powder - 1 Lb

Glass Eye Droppers

Hope this helps. Happy cooking :)

6 qt. Nesco Roaster! It's low tech, actually has a temperature knob that goes between 150-450 so you can actually slow cook or crank it up and roast/bake/steam things, looks nice, has a lightweight enamel 'crock' which I find easier to clean, costs ~$40 USD... It's pretty much the best thing ever. I'm going to buy the larger version this fall.

This is killer and an unbeatable value.

Cast iron. Make a ton of bacon to begin seasoning. Eat all the bacon!

Two cast iron pans make an excellent panini press. Reheat your pizza in a dry, hot, covered skillet for wonderful crispy crust. Quickly nuking it beforehand helps.

This thing is also excellent. And cheap.

Spend the balance on great knives, a diamond steel, a microplane, tongs.

The induction burner, with a dutch oven makes a crock pot unnecessary. Braised foods kept me out of the dining hall for years.

An electric roasting pan is awesome for cooking turkey. My mom uses one every year, which frees up the over for other cooking.

I think hers is pretty much this one

http://www.amazon.com/gp/aw/d/B000G0HPEI/ref=mp_s_a_1_1?qid=1415843537&sr=8-1&pi=SX200_QL40

If I were doing thanksgiving at my place I would use a roaster. A large bird takes up a lot of oven space, and the roaster can sit pretty much anywhere

My immigrant friends and relatives are probably bigger purists about the traditional Thanksgiving meal than most who grew up with it. It's a (the?) quintessentially American meal, and that's what they like about it.

/u/tiglathpilesar is on the right track with spatchcocking the bird. I go a step further and debone it (except for the wings and drumsticks) a la Julia Child (here's a description). It makes for easy slicing and gives you plenty of bones for turkey stock.

Don't sweat the timing too much. If you try to have everything ready a la minute, something is bound to go horribly wrong. Instead, do as much as possible ahead of time. Some things (eg, cranberry sauce) can be made the day before, and most others (eg, green bean casserole) taste great even if they aren't piping hot. For stuff that you don't want to cool off too much, a slow cooker and/or an inexpensive portable roaster (which isn't worth a damn for actual roasting) are great for holding food that's waiting to be served.

It sounds corny, but my grandmother gave our family one of these, years ago, and it surprised me, how good the roasts came out (using a nice, fatty cut) :

http://www.amazon.com/Ronco-ST3001WHGEN-Showtime-Rotisserie-Barbeque/dp/B000JCXC3G/ref=sr_1_2?ie=UTF8&qid=1309633900&sr=8-2

Found a picture online to get your guys attention lol

For price and size this is the best one I've found, with electric rotator.
Li Bai Doner Kebab Shawarma Machine Gyro Grill Vertical Broiler with 2 Burner Commercial 110v Stainless Steel Natural Propane Gas for Restaurant Home Kitchen https://www.amazon.com/dp/B07V5GS7M3/ref=cm_sw_r_cp_apa_i_lQFVDbFXHJ6RM

An electric roaster oven. Kind of like a crock pot/slow cooker, but much larger and without quite as tight of a seal. Link. Last pork butt I smoked, I made four 10-lb. roasts, 6 hours on the smoker and 6 hours in the Nesco. Best batch I’ve ever made.

Best I can do is this.

It's the only oven I have and I can cook just about anything in it. Holds 2 medium pizza's or a large chicken/small turkey (up to about 10-11 lbs).

I've cooked bacon, chili, chicken soup, potatoes, rice, biscuits, pancakes, tv dinners, flatbread, cookies, and god knows what all else in there. :-)

Edit: Also, pies and cobblers.

I'm pretty sure they make turkey roasters that also slowcook

e: like this https://www.amazon.com/Oster-CKSTRS23-SB-Roaster-22-Qt-Stainless/dp/B00CQLJESK

Sous vide ribs are amazing, especially beef. I use an electronic temperature controller, an electric roaster oven, a circulating pump, and foodsaver bags.

For beef, divide the ribs so that they fit in gallon bags. Slap a heavy dry rub on them. Vacuum seal them. Put them in the water at 140F for the first 4 hours. This is to ensure nothing nasty grows (I've cooked at lower temps to start, because rare and medium rare are my favorite, but occasionally a bag goes bad and blows up like a balloon) Lower the temp to 130F and cook for an additional 44-68 hours.

When they're done, let them rest a bit, so that you don't overcook them when searing, then take the juices from the bag and use it to make BBQ sauce.

Turn your grill up to max, and give the ribs a quick sear. If you want, brush with sauce, and sear a bit more. You'll end up with some amazingly tender ribs. Other methods can also produce fall off the bone ribs, but IMO, those methods overcook the meat and sacrifice flavor. Here the meat is still medium and pink, so it tastes like a juicy steak.

Pork ribs are similar, except I cook them at 145F for 18-24 hours.

Yeah, no. Slow cookers are for braises. Chicken/beef/pork/whatever parts, in a liquid, to get it nice and tender like a stew. Slow cooking is traditionally for tough cuts of meat to make them more palateable, that you can leave running unattended while you're out for the day. Something like beef stew, chili, pulled pork, pulled chicken, etc.

You're looking for a roaster, not a slow cooker. Something like this:

https://www.amazon.com/Oster-CKSTRS23-SB-22-Quart-Self-Basting-Stainless/dp/B00CQLJESK

As others have mentioned, keeping things warm for more than a few hours leads to bacterial growth. Things also tend to dry out and get nasty. Unless you eat a fuckton of M&C, such a device would go to waste.

If you plan on having a party or something, you can get all sorts of chafing dishes & steam tables and buffet equipment that will keep a few dishes warm for several hours at a time. You can get heating trays for home use even though they're most frequently found in commercial kitchens. Personally, I have something like this - it serves double duty as both a turkey roaster (amazingly useful at Thanksgiving when you have a dozen other things you want to bake) and a three-tray buffet server.

Pork shoulder--you can get at a super wal-mart less than $2 a pound. You may need a big portable oven that's what I throw a completely frozen shoulder into, then let it cook at 350 degrees F for 12 hours, then 300 degrees F for 12 hours. You can do so much with pulled pork shoulder from BBQ to tex style chili to just pork. You cook up 11 lbs of that and separate it and cool it and bag it then freeze it and you have food for weeks.

There are a few models of varying sizes. I keep mine (model: 5500 series) in a closet when I'm not using it. Im going to expand my horizons and make other meat soon, like lamb, kabobs, and fish. I have a Costco membership which helps to keep my budget in check.

Here is the compact version: https://www.amazon.com/dp/B00FEIDURI/ref=cm_sw_r_cp_awdb_PDPCybSX7QAAY

Yes!!! Found it!
Thank you!!

Dad is diabetic. Mom's dinners were modified for his diet. We never had a lot of sweets/desserts. I remember a lot of ground beef (chili in CrockPot, sloppy joes from scratch-not sweet, "goulash"-Americanized hash mix with egg noodles, tacos, plain hamburgers-no buns, just homemade wheat bread Mom made), pork chops when they were cheap, and whole chickens. We had a indoor grill that had a rotisserie on it, and Mom would rotisserie the chicken or grill the burgers/chops. We'd have rice most of the time, not a lot of potatoes or noodles/pasta. Always at least one vegetable, most of the time frozen because they were freshest and cheapest. When it was harvest time, the veg came from our garden. Rarely was butter/margarine on the table.

When I was 7, Mom went back to work and I started taking over dinner duties. I tried to branch out some, made a baked crispy chicken (breaded with cracker crumbs, herbs), tried out different spices and herbs. Submitted my menus to Mom & Dad the week before for approval and grocery shopping.

This was the grill: https://www.amazon.com/Farberware-Open-Hearth-Broiler-Rotisserie/dp/B000VL2B6Y

Reminds me of a table top one my aunt uses for pork loin on some holiday meals, like this: https://www.amazon.com/Farberware-Open-Hearth-Broiler-Rotisserie/dp/B000VL2B6Y

https://www.amazon.com/Nesco-4818-14-Classic-Porcelain-Cookwell/dp/B003AB9CSC

Can't have people over to watch da Packers without a Nesco full of Chili. Its a super crock pot. Everyone needs one. I've had many a turkey roasted in one as well.

If you LOVE gyros, you can buy a mini Gyro/Kebab cooker

https://www.amazon.com/Flexzion-Rotisserie-Toaster-Oven-Grill/dp/B077NYKV6L/

https://www.amazon.com/Oster-Self-Basting-22-Quart-Stainless-CKSTRS23-SB-D/dp/B00CQLJESK/ref=pd_aw_sbs_79_1?_encoding=UTF8&pd_rd_i=B00CQLJESK&pd_rd_r=c2257cbe-df59-11e8-92bb-55b31992fc92&pd_rd_w=XstXb&pd_rd_wg=lFAOw&pf_rd_i=mobile-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=926ebe02-3236-40c6-ac63-01ad178f498a&pf_rd_r=95ZXEV68PSTW8R19NX3S&pf_rd_s=mobile-dp-sims&pf_rd_t=40701&psc=1&refRID=95ZXEV68PSTW8R19NX3S

This may be what you are looking for. I want one for cooking the Xmas roast so it frees up my oven. There are some more on Amazon, so look around. Hope this helps!

It may make your hunt easier to know that Pyrex made in Europe is still borosilicate glass.

Like this for example.

Get a roaster to cook your turkey. It's like $50 and you can use it forever. It's like a slow cooker on steroids.

http://www.amazon.com/gp/aw/d/B00CQLJESK/ref=mp_s_a_1_2?qid=1415815302&sr=8-2&pi=SX200_QL40

It's an electric roasting oven, like https://www.amazon.com/Oster-Smoker-Roaster-16-Quart-CKSTROSMK18/dp/B00AZBKTS2

They can go up to 450, which is too high for stew. You can slow cook in them if you turn the heat to 200. If you turn it any higher than that you need to keep a close eye on it because it might get above boiling temperature like OP found out.

Depends on the birth weight and if you stuffed it. I just found this http://www.amazon.com/George-Foreman-GR59A-Baby-Rotisserie/dp/B0000645E8 it would be perfect.

https://www.amazon.com/Farberware-Open-Hearth-Broiler-Rotisserie/dp/B000VL2B6Y

So something like this is stupid to buy? I'm a grilling novice so these are actual questions, I'm not trying to be snarky

Get a roaster oven like this https://www.amazon.com/dp/B00CQLJESU/ref=cm_sw_r_em_apa_i_5zC2Db72TKVV0

get a roasting oven if you are cooking that big. You will want to add other things to it other than the meat itself and it will overflow.

This is the one I bought

Most of the time, you wont find a crock pot that will fit that size of cut in it. I use this to roast my pulled pork. The temps for "low" and "High" are 180 for "Low" and 220 for "High". I use around 220-240 to cook it up and it comes out great. The only bad part is that the roasting oven heats up so much faster than a slow cooker.

I just ordered a kitchen top roaster oven - we're going to do more of our cooking outside (not just grilling).

http://www.amazon.com/gp/product/B002Y4FQYU

Also thinking of putting a awning over our whole patio.

My freezer is full of quart jars of veggie broth. I also pressure can it whenever I can. If youre using jars, be prepared that some may break. I would say 1-2 out of every 50 I freeze breaks. I also invested in a roasting oven to make huge batches for canning or freezing.

>Although, I don’t know what a nesco is

It is an electric roasting oven. (Amazon link)

Boom.

​

https://www.amazon.com/gp/product/B00CQLJESK/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

There are a variety of products out there. I have not used any of them.

https://cameronsproducts.com/product/the-original-stovetop-smoker/

https://www.amazon.com/Oster-Smoker-Roaster-16-Quart-CKSTROSMK18/dp/B00AZBKTS2

Here ya go

They're available on Amazon kind of a big investment for Al pastor and gyros but it can also be used as a rotisserie so it's not just a single application at the very least.

Check this one out: Oster electric smoker.

Damn, major table envy here.
I’m having my family over (my mom volunteeres my house for thanksgiving) so 16 people. I got this turkey roast (https://www.amazon.com/gp/aw/d/B00CQLJESU?psc=1&ref=yo_pop_mb_pd_title) for the turkey and I’m crockpot for mashed potatoes. That should leave the oven open for plenty of other dishes. I also just bought another table and did some furniture rearranging so I can fit 2 tables and 16 chairs into my house. It will be fun.

You want a roaster. http://www.amazon.com/Oster-CKSTRS71-18-Quart-Roaster-Buffet/dp/B003V5GUZU/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1452174456&sr=1-8&keywords=roasters

Although, I don't know that I've ever seen one that goes as low as 130, at least on the temp gauge.

A little more googling got me this http://www.amazon.com/Hamilton-Beach-33967A-Programmable-6-Quart/dp/B00EZI26DW/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1452174508&sr=1-3&keywords=crockpot+with+temperature+setting