You get the crispiness of the skin out of the rotisserie better, I think. I also admit I screwed up the browning step, maybe that's more possible in the dutch oven had I not screwed it up. Kind of a rookie with the thing, and I've never used the little spinny rotisserie thing on my grill. Or owned some kind of separate rotisserie cooker, if it's a separate device.
I bought a dutch oven originally because it's versatile. I've mainly used it to make bread, stews, pork chunks... still working on learning some other stuff. I did intend to use it when I went camping this fall, but that's not gonna happen now.
I've bought lots of rotisserie chickens, though, they definitely seem crispier.
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