- For centuries, man has asked himself,
that well-known question:
will it rotisserie?
(upbeat music)
Oh yes, remember this?
This is the spinning rotisserie thing
that we did a chicken on, we did a kebab on,
and it's in my garage for the last 18 months.
Haven't been able to access it.
I could see it, I was like, "Oh, I want to use you."
But now I can.
It was very dirty, a lot spiders on it.
Dust, we've given it a nice old clean.
And this thing, is giving out some serious heat.
Normally, I would do these Will It videos with Stuart,
but I don't wanna set his house on fire,
he lives in Norwich, he doesn't have one of these,
and it generally could be quite dangerous today.
I wanna thank my Patreon followers
for coming up with some actual genius,
foods that we're gonna shove on this thing.
Although some of you will be messaged,
and contacted by the police,
because some of your ideas were rather sinister.
(sirens wailing) Yeah.
But look at it, it is an angry thing.
It is so warm in here.
I feel like I might have to put suntan lotion on.
It comes with some other bits,
which I've also given a clean.
There's this little thing here,
that helps you hang the skewers off of,
which we've got right there.
We've got these little fork things,
that help to hold in the kebab meat.
And a tray, for collecting juices and fats and stuff,
when we had the spinning log of meat before.
Which was epic.
And as this cools down very briefly,
it is time to commence, our first one.
Joel Diamond, "Something from the Ginsters product line;
a slice, or a Cornish pasty."
Well, Joel,
♪ God gave sausage rolls to you. ♪
This is Ginsters, a well-known brand here in the UK.
And these aren't just any sausage rolls.
There are four of them, and they were reduced.
So we got ourselves an absolute bargain.
(cash register dinging)
So we're gonna shove some skewers,
through the sausage,
and bang her on that thing.
But first of all,
we need to kebab our sausage rolls.
Look, I'm hooking Homer, come on.
That's the end of the show folks.
Effectively, we're gonna make a meat carousel, (laughs)
which is probably someone's Twitter handle.
Oh my gosh.
If that is, let's all tweet them.
That'd be hilarious.
So we've got the three there,
and the other one, the pastry fell off it, okay.
So you're just gonna have to bear with me.
We're gonna thread this through and,
♪ Da, da, da, da, da ♪
There we go.
That folks, is a meat carousel.
Oh my gosh.
That is so close to that.
(laughing quietly)
So there's no heat control.
It is literally either off and cold,
or complete hell (laughs) so.
Let's begin the meat carousel.
(knob twisting)
Oh my gosh.
I have no idea how long this is gonna take.
I'm not gonna leave it on,
like some sort of director's cut long edit.
I think this is gonna be amazing.
We've got any fats that drip off,
to collect down there.
It's gonna hopefully warm through, that pastry.
Now, normally what we would be doing,
is we stop it and carve it and cook the meat
like a kebab as we do it, but.
(sighs) I think we're just gonna warm the outsides, really.
I don't think we need to really cook the centres.
All right, so we're about three minutes in.
Obviously in the microwave now, if we did that,
it would be like incinerated.
But it's only just now at full heat.
But look at the colour on this.
That is actually changing massively.
But this is actually quite surreal. (laughs)
I am just a little bit worried, 'cause every now and then,
because the weight is more dominant this side,
There, yeah.
It's actually pushed forward at the top.
Let's have a little look.
There you go.
Oh my gosh.
(laughing loudly)
I'm burning up here.
But there is, an obvious difference in colour
where it's facing and not.
Oh my gosh!
Folks, we have lost pastry.
This one here, look.
It's collected in the tray.
We're all right, it's safe.
I am not putting my hands in there.
Never put your hands in a meat carousel.
So we've been going for nearly another 10 minutes.
What's happening is, the sausage is being protected,
by a shield of pastry.
But it should be really nice and warm inside,
that this is gonna be insane.
I think I'm gonna stop here on this one.
I think this is always a nice sort of safe start.
So let's get them off.
(yelping loudly)
Yeah, oven gloves.
♪ Hee, hee ♪
Yes,
Shamone.
(biting loudly)
Oh!
Oh, that is really nice.
Good start.
But I do wonder if this pastry is gonna be rock hard.
Mmm.
Oh my gosh!
That is fantastic!
That has caught me by surprise.
Sometimes when you warm, or bake a sausage roll,
you can almost overcook the pastry,
and it goes like almost like a rock.
And it doesn't become an enjoyable experience.
The pastry is warm, it's cooked.
But it's still tender and soft,
and goes right through to that sausage.
That is genius!
Next time you wanna warm up a sausage roll in a microwave,
just stick it in your rotisserie.
Everyone's got one of those.
As my daughter munches sausage roll, from a meat carousel.
Yes, in the background.
The second one, Kyle Jameson and Zoe Mason,
amongst others suggested this:
"It might not work too well,
but a pineapple would look cool."
Said Kyle, Zoe Mason.
I like the idea of fruit.
So pineapple, or watermelon.
I did...
I'm a lover of watermelon,
but I'm not a fan of it.
And I feel like it might caramelise,
you might get more sugar out of a pineapple.
We're gonna top and tail this.
We're gonna take the little eyelets out,
with our wish.com gadget, which is amazing.
And then we're gonna skewer it,
once that cools down, and try and carve off caramelised,
fresh pineapple, which we might, we might baste in rum.
- [Daughter] Put it in my safe.
- Put it in my safe.
She's like, "You're gonna pay me for doing that cameo,
aren't you?"
I'm using a serrated knife on a pineapple.
I've never done that before.
(knife cutting)
This is the sort of thing I get excited about now.
All right.
Final strip off there,
apart from a little few bits here and there,
which I can just trim.
But we have got these little eyelets, okay.
There is an amazing gadget,
that I got to remove those off of Wish.
And it's amazing.
My concern is how I get through there.
I might need to drill.
Oh, wow.
Such a simple tool.
Looks like something to remove a verruca.
But basically, you line it up, push it in,
and it closes for you and pops it out.
And you're left with a cone,
of something that you don't really wanna eat.
- Like, are you gonna pay me for this? 'Cause.
- [Father] Mate, I'm not paying you, alright?
- Just why? Just send me 50 quid, mate.
- I'm really happy with this pineapple.
We've got most of the holes out of it.
This has got to go through there,
which is notoriously tough.
It's got a little bit of a point on it.
(skewer penetrating)
Oh my gosh! It went through.
Yes!
(grunts) I can see it.
Oh my gosh.
That's gonna go into the bottom like that.
(grunting loudly)
That pineapple looks tiny. (laughs)
That was a large one as well.
It's a large English pineapple.
So it was probably like the size of a tangerine in Jamaica.
I feel like Two-Face from Batman.
At the end of this video,
I might have like a suntan.
And be like, "Oh, you've been away on holiday?"
So I've got some rum here as well.
And I love spiced rum.
Spiced rum, bit of Coke, bit of lime, bit of ice.
Oh, yes!
Just brush it on.
It has been, a half an hour,
and this thing has not stopped spinning.
It's sweating and giving off loads of sugar.
But the colour just isn't catching.
All right, so we're just about to hit, an hour in there.
The timer is just down there, we did it the whole amount.
I don't know if the camera's doing it justice.
'Cause there is some lovely golden colour on there.
Some charring.
I've gotta be careful not to touch that,
because if I do, it's gonna burn my finger insanely.
But I think I'm just gonna let this ping,
and then we'll just slice it, and carve it off from here.
And the pools, of the sugar that I've collected down below.
Right in there.
Oh my gosh, I've been basting it back with that.
Some of the pieces of pineapple that we carve off,
I don't know how much we'll do, will fall into that,
and sugarcoat it again.
Oh.
(timer pinging)
And there we go, dinner is served.
It might wobble a little bit.
(moody instrumental music)
(knife carving)
Oh my gosh.
You can see the actual colour contrast there.
The golden colour here.
And then the flesh right back into it.
Come off mate.
Oh, wow!
(moody instrumental music)
I'm gonna let this cool down,
because I need to use it again any minute,
for something I think, will take less than an hour.
And then we'll get this out.
I'm so excited.
I think this is gonna be,
the perfect blend of that pineapple buzz,
with caramelization and a cheeky hint of rum.
Oh!
(chewing loudly)
Oh my gosh, that is amazing.
So the perfect combination of fresh fruit,
but like a charring caramelization running through.
And still a little bit of warmth.
It's soft and tender.
Yeah. I really do wanna put that
into some bits of cream and lime now.
Oh my gosh!
Ah, I kept basting it,
but there's something about that sort of slow-cooked,
that weeping of sugar throughout it.
The whole core, that we've taken off this big old chunks.
Maybe too big?
But, that is sensational.
Now for something completely different.
Yes, because the lovely folks on Patreon,
Stu and Megs, Kim and Esther, amongst others.
Were thinking of a cheese and toast kebab.
Basically an epic, massive cheese toasty sandwich.
So, I had time to kill then,
whilst that pineapple was rotating for an hour,
and in between basting.
I made, well, I got a loaf of bread,
that I'd removed the crust,
and started adding cheese to create a tower.
Which conveniently, is just out of shot there.
I don't think this is gonna take 60 minutes.
Look at that.
Now I was going to skewer down into it,
but I feel like gravity will help me anyway.
And I could have compressed it even more.
I could have done mini ones on skewers.
But I think this, is gonna be rather epic indeed.
Actually, no, I think it's gonna burn.
(knob twisting)
See you in 90 seconds.
I don't know, this will take less, surely.
Surely!
I don't know if the cheese is gonna melt. (laughs)
Look at this, oh my gosh.
Yeah, you can see the sides already,
and it's not even up to full heat.
Whereas that other one took an hour.
This might take 60 seconds, like literally.
I'm kind of scared.
I'm scared in a good way, yeah?
That is really not something you see every day, is it?
(timer ticking)
(timer pinging)
Toasty is served.
Oh, that's so good.
Can we just marvel at this,
the sandwich with the hole.
This is epic.
It's leaning slightly.
Please don't lean, please don't lean.
Oh, you're so warm.
But the bread, even on the top, didn't get toasted.
It's got, why I put the butter,
a nice little golden tinge,
firm around the edge, soft in the middle.
And I feel like all the way down,
that's what it's gonna be doing.
(knife cutting)
(grunting loudly)
Oh my gosh.
Oh, this is so warm. (laughs)
I love cheese when it's warm.
And by the power of Grayskull,
that is warm and very greasy.
Oh look,
(yelling loudly)
Right, now for the last one.
This last one is a rotisserie cake.
Yes, an actual cake, made on a rotisserie oven.
And it's a official thing.
Todd Mesner sent this link.
Matthew Ripley replied, "This is awesome."
And everyone else did as well, saying, "Do this!"
So basically, the context is you make a cake batter.
Now that is in the fridge chilling right now.
I have already done it, yes.
I started off by getting some egg whites,
and I've whizzed them up.
From their, bland egg whitey-ness, to stiff peaks,
that Tim Peake would be proud of.
In the other bowl,
I got my egg yolks from the egg whites,
that you didn't wanna leave them on their own,
and added them into the bowl
with some sugar, vanilla, and rum.
I'm not sure which one was which,
out of the vanilla and the rum,
they kind of look the same.
But it's gonna add some flavour.
I then added in baking powder and flour.
And in the ingredients list, it said two sticks of butter.
Which is a considerable amount of butter.
But it didn't actually say to add that at all.
So I omitted it at first,
and just whisked that together.
And it ended up being some really horrible,
thick kind of weird messy thing, but I kept going.
But then I thought I have, it's fine.
We're gonna start folding in the egg whites.
It's gonna loosen it up and eventually,
and I do say eventually, it did do that.
And we got a nice smooth batter.
Now off-camera,
I did add in about a tablespoon of melted butter,
because I went to the effort of getting the butter,
and it wasn't in the method.
But I think,
it's not gonna be essential for this type of batter.
So that's been in the fridge for an hour,
to kind of settle and chill a little bit.
Because how we make a rotisserie cake,
is we use one of these.
(laughing loudly)
We don't at all,
but I'm using my giant food background here.
I've done like custom shelves.
I've wrapped card in foil before, because foil,
it can send people to space, foil. Let's be honest.
I'm gonna wrap this custom triangle cone shape, in foil.
I've got a little gap at the top.
All right.
I feel like I'm trying to explain to my wife
about a random purchase I've made at 3:00 a.m.
Just hear me out, hear me out.
We're gonna put the pole up here.
I haven't test that yet.
Yup, that works, okay.
It's the wrong way around.
For stability we'll stick it on this plate.
But what we do, is we take the batter,
and we pour it down this mountain.
As it rotates, it should cook and hold on there.
And then you keep cooking it,
and adding more and more layers.
And then you're left with this really weird,
hollow cone of cake.
But apparently it works.
And that's what we're doing.
Let me actually show you the backup plan I had.
So we're in my garage right now.
It's a little bit messy,
'cause I'm in the middle of insulating our roof.
It's a long story.
But, this right,
in DIY craft shops, you can normally get them way bigger.
And my aim was just to buy one of these,
wrap it in foil, and then wedge the spike through it.
But instead we're doing the cone thing.
But I just wanted to show you.
So this is my idea last night.
I was gonna get a polystyrene ball,
a huge one like that, okay.
Then I was gonna get another one,
like a snowman, and put that on top.
And then try and cut, a triangular shape out of that.
Now, how I was going to do that,
was I was gonna use, something called MitreBond.
Which is one of the strongest glues.
I mean, there's loads of different names for it.
And that should hold it.
There we go.
So my aim was to basically,
I had a mad moment in the shop last night,
I was gonna just carve this down.
It would have been messy, and I don't know why.
A triangle polystyrene one, that big, would be amazing.
Instead I'm left with a party snowman.
So, (laughs)
(inaudible)
I went to the effort of buying and all that,
so I just thought I'd show you anyway.
But now, I look back and I think,
what the heck was I gonna do. (laughs)
It would have been messy.
All right, let's wrap our cone in foil,
because I think this is gonna work.
(laughing loudly)
Much safer.
Let me just do the top.
And I think we're gonna drop some batter on this baby.
(timer ticking)
Oh yeah.
So in the words of Griff from Back to the Future,
"Batter up!"
(knob twisting)
I'm gonna go for the whole hour.
I have no idea,
how long this gonna take.
There is a little bit,
of card exposed at the top.
(laughs) I'm sure it'll be fine.
On a level of being scared,
I'm not quite grilled cheese toaster,
but it's,
certainly a unique site, isn't it? (laughs)
Okay, here we go.
(gentle music)
Oh, that's too high.
That's too high.
Okay, okay.
Oh, wow! That's clung on really well.
Oh my gosh, okay.
(soothing music)
I don't know if it's just running straight off the foil,
which is why baking parchment should have been used.
I'm making a right mess here.
So I'm getting one side really brown there.
That's amazing, that side.
(uplifting music)
(laughs) Look at the state of that.
It is so lopsided, but it's browning in some areas.
Here, look at that.
But then, there's a patch somewhere,
It's just literally, there's just steel foil.
It was like, "Hey, what about me?"
But you can see now,
how this is starting to brown all over,
and cook because I'm not adding any more batter on it.
And I've gotta make it cool,
because some parts, are gonna catch quicker than others.
(laughs) It's just horrendous, look at that.
The hell's that burn mark come from?
Oh my gosh.
(gasps) I think it's touching the actual heating element.
Okay, I've gotta like,
ease off now.
And just watch the masterpiece develop.
(laughing loudly)
I've run out of batter now.
But, I mean it looks horrendous.
Don't get me wrong.
I've just been rotating it to brown it as much as I can.
Here we see the last streak that I've done,
where it's a little bit off.
But that is actually cooked.
So I think if I push it much more,
it might start to brown.
Oh, wow.
Yeah.
(timer pinging)
(grunting loudly)
All right, it's cooled down.
It's been another hour,
and it's like a punch bag.
This is the moment I'm dreading.
I can lift it off of here.
I think.
Oh my gosh, hang on.
Yes I can.
Can I pull this out?
Yes I can.
You see, it's coming away. (gasps)
This might take me,
a blooming long time.
I mean it's strong.
It's really strong.
(scissors cutting)
Leave it with me. (laughs)
(foil crumpling)
We've got all of it out,
apart from one cheeky little strip at the top.
That's worked out way better than I thought it would.
Well, here we go, we've got a cake.
We've got a cake, cooked on a rotisserie.
Could I have your attention please,
we've got a cake cooked on a rotisserie. Thank you.
(inhales) It does smell a bit vanilla rummy actually.
So, here we go.
Oh no. (gasps)
Oh no, it's falling.
Oh, it's fine.
(laughs) I would just slice it.
We got it out, that's fine.
Well, here we go.
Browned on the outside,
nice and cooked through in the middle.
All the layers cooked up slowly.
Politely, neatly.
(chewing loudly)
Well that's a cake, all right.
It's a little bit on the eggy side,
I mean there were six eggs in there.
But, the one thing I would say is,
when you bake a cake,
you normally get a nice light, soft sponge.
As we've built up the layers,
although the colour isn't quite there.
Although you could do that,
you can have it browned all the way through,
that would take ages.
We've kind of got a slightly more cooked vibe there.
A little bit more flavouring in that regard.
(laughs) But it does work.
This is actually been a really long day,
but I've enjoyed all four of these.
I think the pineapple, I just ate most of it
off-camera for my lunch, as we did this video.
Was so nice.
A little bit of honey and cinnamon glaze on there,
with going to town with the cream and the lime.
Oh, it took a long time,
but that was worth it.
But even that cake then, that was really fun.
So if you really enjoyed this video,
before I give this one away, if you'd like to presumably
see another "Will It Rotisserie?"
And you got some more crazy ideas.
Do let me know down below.
Let's open it up to everyone.
Thank you everyone on Patreon for supporting me,
and for the suggestions.
A lot of crazy ones as well.
The police are coming for you.
But thanks so much for watching guys.
Hope you enjoyed it,
and I'll see you again, next time.
Bye.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
I'm not sure if this looks like the end of a cooking video,
or the end of a really wild party. (laughs)
Yeah, that was fun.
All right, cheers guys.