How To Cook On A Rotisserie includes tips on spit roasting, kebabs & BBQ grill
Rotisserie cooking is one of the oldest and most established methods of cooking.
Rotisserie cooking is healthy and ensures that your food remains moist and thoroughly cooked. It is also a very social way of barbecue entertaining . With a traditional BBQ, you have to stand and watch over your cooking, but with a rotisserie, once the food is loaded, you can virtually leave it alone, to spend more time with your guests. Take a look at our XL3.
If you are looking for tasty, moist, and perfectly cooked barbecue food, then try a rotisserie. Rotisserie cooking also adds a new dimension to barbecue’s. All that lovely preparation can be ruined if the food is not cooked properly. We have all probably experienced chicken that is black on the outside and raw in the middle. Rotisserie cooking eliminates that problem and produces thoroughly cooked food. Lamb, beef, pork or chicken cooked on a rotisserie will taste very different from when they are cooked in an oven. Apart from being cooked through, meat retains its natural juices, which creates that wonderfully enhanced flavour. Many chefs will tell you that true roasting can only be achieved over an open fire. Cooking in an oven is baking, not roasting. Roasting needs juices and a rotisserie makes sure that most juices are retained in the meat, whereas they tend to evaporate in an oven. Look what happens after you have rested your joint for 20 minutes. Most of those lovely juices have run out (so make sure you have a means of collecting them), which can be added to sauces and gravies.
Firing Up Your BBQ
We recommend the use of lump wood charcoal and not bbq briquettes. Firstly, fill the fire tray with charcoal. Now create a hole right to the bottom of the tray. Drop one section of bbq fire lighter into the hole. Now built a pyramid over the hole. Light the fire lighter and then place a large, flat piece of charcoal on the top. Gaps in the charcoal create a blast furnace effect and within 15 minutes the fire lighter will have burned out. Depending on the size of your barbecue, you may have to create more than one hole. Now rake the coals so that any unburned charcoal is mixed with the burned charcoal. Leave for another 15 minutes and you are ready to use your bbq.
Topping Up The Charcoal
About every 30 to 45 minutes top the bbq up the charcoal. Don’t over do it, or you will kill the heat. A reasonable top up is where you can still see the grey of the hot charcoal, through the top up. In hot, sunny conditions, you only have to top up your bbq about every 45 minutes, whereas in cold and windy conditions, every 30 minutes should do the trick.
Balancing Meat On Rotisserie Skewers
This is probably one of the most important things to do before you start your rotisserie bbq. Unbalanced meat, or meat that is not held firmly onto a rotisserie skewer, will damage your rotisserie motor, often beyond repair. Take the time to balance the meat properly. If this takes several efforts, so be it. Your rotisserie motors will last a long time.
Tips For Cooking On A Rotisserie
Unlike normal bbq’s, rotisserie bbq’s take the guesswork out of cooking. You can weigh your meat and calculate the exact rotisserie cooking time. With a traditional bbq, it is often the case of burnt and undercooked meat. With a rotisserie bbq, it is difficult to overcook joints. Two things can affect your cooking on a rotisserie or bbq; the amount of heat being generated by the charcoal and the height of the meat above the fire. If you follow the start up procedure above, you will have plenty of heat from the charcoal. If you are cooking something like beef and wish to sear the outside in order to retain juices, then lower the meat for no more than 10 minutes (be careful not to burn the meat). Then raise the meat to its regular cooking height. As a general rule, if a lot of fat drips out and you get “flaring” or flames, then raise the height until everything settles down. During cooking, meat shrinks as the moisture content evaporates. Care needs to be taken to take the meat off your rotisserie so that you can adjust the meat forks so that the meat continues to be held firm. You can also lower the meat towards the end of cooking to achieve really good crackling. Always remember that for the best roasting results, rest the meat for about 20 minutes in foil.. The meat is still cooking during this time and a process of tenderisation is continuing. You will also find that when you open the foil that you will have luscious juices to pour over your meat. At the end of cooking, check that the meat has reached its correct temperature by using a bbq thermometer. Or you can pierce the meat right through with a kebab skewer and see the colour of the juices that flow out. If they are red, your meat is under done. Pink and the meat is medium rare and clear means the meat is well cooked.
Rotisserie and BBQ Recipes
We have a number of recipes on this site. In general terms, when roasting a joint of meat, you will experience an age old method of cooking. Rotisseries retain all those lovely juices that provide flavour. You can also cook the meat exactly as you want it, fast and rare or slow and tender. Recipes for rotisseries include kebabs, which many people find amazing. Marinades and sauces add to the opportunities of rotisserie recipe options