Rotisserie Grilling: How to Truss Poultry
Step by step instructions on how to truss and spit poultry for the rotisserie, from my Rotisserie Grilling cookbook.
Visit my website for recipes: http://www.dadcooksdinner.com, and check out my Rotisserie Grilling cookbook on Amazon: http://amzn.to/1tOF0dy
Rotisserie and tools used in this video: http://dadcooksdinner.com/tools/rotisserie-tools/
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Your instructions are clear and I actually understand them. I wish I'd watched this before my awful attempt today. I don't like cooking the chicken with the wing tips on it, I cut them off. Can you do another video showing how to truss without the wing tips please? Sorry I know it's September 2019, but you might just receive my post.
My boss uses a rotisserie that has just two long prongs all the way through. Tough to get thru the ribs.
Great video! Love that you included rotisserie mounting.
R u tucking the wings away under legs or slitting the skin & inserting wing-tip?
Thanks! 🙂
Hi Mike, your Rotisserie Grilling cookbook brought me here. The video is just what I imagined from reading your instructions.
Kool, Thanks!
This guys is the best trust me… Or should I say, "truss me" lols
really helpfull!!!!!!!!!!!!!!!