How to Use a Rotisserie Grill
Rotisserie grilling is thought to be the first over the fire meat cooking method, dating back to man's earliest use of fire. The end product is superior in taste and has less charring than other cooking methods. Even today, rotisserie cooking offers several advantages to direct to metal grill cooking.
Items Needed.
- Gas, charcoal BBQ or fire pit.
- Meat that is large enough to fit onto a rotisserie attachment.
- Basting broth or BBQ sauce.
- Rotisserie attachment.
- Drip pan.
- Meat thermometer.
Preparation.
- Read the instructions on your gas BBQ grill to completely understand how to use the rotisserie attachment.
- Clean your grill. If using a charcoal grill, remove ash from the ash catch. Scour the rotisserie attachment to remove old meat and juice from the last BBQ. Scour grills if you will be using them to cook other food.
- Marinate or dry rub the meat at least two hours before cooking.
- Tie the legs of the chicken, or net your roast so that it doesn't fall apart while on the spit.
- Light the coals and allow to turn ashen, or light the gas BBQ. If you are using a BBQ pit, light the wood, charcoal or light the gas depending on your heat source.
- Remove one of the forked ends of the rotisserie. Slide the meat onto the middle spit, securing to the fork on the other end. Re-attach the other fork, securing the meat.
- Place securely onto the BBQ rotisserie holders.
- Place a drip pan under the meat.
- Turn on the rotisserie motor, or turn the rotisserie manually until completely cooked.
- Do not allow the meat to sit in one place too long; the purpose is to prevent burning and evenly brown the meat by slowly turning it over the heat source.
- Cook until the meat is golden brown with a temperature of at least 150ºF for red meat or 180ºF for poultry.
- Be prepared to add more coals or have a back-up propane tank. This is a slower cooking method than direct grilling, but the results are well worth it.