The vagus nerve is part of the group of cranial nerves responsible for innervation of structures derived from the branchial arches. It is also part of a group together with the glossopharyngeal and accessory nerves that passes through the jugular foramen which is termed the vagus group.he accessory nerve is part of the group of cranial nerves responsible for innervation of structures derived from the branchial arches. It is also part of a group together with the glossopharyngeal and vagus nerves that passes through the jugular foramen which is termed the vagus group.
Cooking. Cooking a rotisserie pork loin in a closed-top barbecue should take around 30 minutes per pound of pork. Whatever the weight of meat, check the internal temperature to make sure it's done. Barbecue pork can cause food poisoning if the center is left raw. A meat thermometer should read 145 Fahrenheit in the pork's center.
Allow the chicken to cook for 10 to 15 minutes, and then baste. Turn the temperature down to medium. Baste again 20 minutes later. A 3- to 5-pound chicken will need 75 to 90 minutes to cook; anticipate longer if the lid is opened frequently.et up the rotisserie attachment to your grill. Place a drip pan on the grill with about 1/2 inch of water to add moisture to the roasting process and to prevent flareups from dropping juices. Turn the grill on high, close the lid, and allow the grill to heat as you prepare the chicken.