Eight years ago, the Showtime Rotisserie Oven went from being the punchline of a joke to one of the best tools in my kitchen. Aggressively pitched in late-night Ron Popeil infomercials with the tagline “set it and forget it” — a catchy phrase that quickly made its way into the popular lexicon — the Rotisserie’s value as a cooking tool didn’t get as much attention as its marketing.
I’d like to fix that in this week’s edition of Kitchen Tech. As the pitch suggests, the Showtime Rotisserie is a dead-simple cooking tool, and as we learned after receiving one as a gift from my mother-in-law, it also happens to make outstanding, restaurant-quality roasts and poultry. Much larger versions are used to prepare large quantities of poultry and meats in restaurant kitchens; the countertop-sized Showtime is designed for four- to six-person meals. It’s even easier to use than the sous vide machines we’ve covered, and over nearly a decade of use, we’ve never had to replace a single part. Read on for how it works, and why it continues to be a favorite tool in our kitchen.