Alright, y’all, you get to see the insanity I got myself into with this Rotisserie setting for my 7-1 machine. Seriously, I dropped the drip pan on my toes and I had to re-tie the bird because it was to lose. Then it still wouldn’t turn. So I had to rotate it manually to make sure it was browned on every side.
I used Baharat seasoning mix for the bird and it smelled wonderful. What is in Baharat and where is it from? Baharat is a Middle Eastern and African spice mix with cardamom, black pepper, cumin, clove, nutmeg, and cinnamon. I will give you a link to Hilda’s Kitchen Blog. Hilda is originally from the Middle East. Specifically Syria. She has a cookbook out called Mom’s Authentic Assyrian Recipes. https://hildaskitchenblog.com/recipe/baharat-recipe-middle-eastern-spice-blend/
Enjoy the video and the mayhem I get myself into.
Welcome to Scratch Kitchen! 