Here are a few tips that can show you how to get the best results from your rotisserie.
Anyone who is used to rotisserie cooking will appreciate the splendid results that can be achieved. However, some people who are new to rotisseries might need a hand. And some people might be thinking about getting a rotisserie, but aren’t sure about how it all works.
If you are having a special event, please do a dry run. If you’re going to make mistakes, make them in private and not in front of your expectant guests!
Start with something simple, like Chicken. Have a look at this rotisserie chicken recipe and you’ll get the tastiest, moist and tender chicken
Always fill the fire tray with plenty of charcoal to start and allow it to burn down for about 30 minutes, so that the coals are grey.
Top up your charcoal about every 30 to 45 minutes (depending on weather) with a thin layer of fresh charcoal. Too much will kill the heat. The objective is to maintain a constant heat.
Always rest your roasted joint for 20 minutes after you take it off the rotisserie BBQ. It will still be cooking and this process breaks down any tough tissue and allows the juices to flow. Have a dish ready to catch the juices as you can use them for gravy and sauces.
Cook your kebabs and use your BBQ grill while your roast is resting and everything should be ready for serving at the same time
The two most common mistakes that people make when cooking on a rotisserie BBQ are overloading and balancing.
Overloading is where the motor is being asked to do more than it can deliver. There are a lot of motors on the market and they all have a stated load limit. That load limit does not mean the same as weight. The more powerful motors do cost a lot more, but it is well worth the investment. Cypriot style rotisserie bbq’s are primarily designed for lighter loads. Cypriots prefer to cook lamb chops (Souvla) and tend to cut up joints, rather than cook a whole joint. As a result, motors supplied as standard with this type of rotisserie, tend to be fairly light duty. Stepping up from those motors, there are 12 volt motors that also come with a mains transformer. Having the transformer also gives a variable speed. However, a note of caution. The speed variation is managed by reducing the voltage. Reduce the voltage and you also reduce the amount of weight the motor will turn. The other types of motor that are available are those with a double slot on the back for fixing. These come in many shapes and sizes and most are produced in China. Manufacturers make some exaggerated claims about how much their motors can handle. We test all motors and generally find that the load limit is roughly two thirds of that claimed by the manufacturer.
Balancing is absolutely vital when cooking on a rotisserie. Unbalanced meat can exact a tremendous additional loading on a motor. Difficult joints such as a leg of lamb, will probably have to be skewered 5 or 6 times before balance is achieved. Boned joints are much easier to manage. Failure to balance meat on the skewer will damage your motor. It’s well worth the time to get it right. Also, you must secure the meat to the skewer by using meat retaining forks. If, after these have been put in place, the meat still moves, wire it up. Meat should be solid on the skewer. During cooking meat shrinks, so the meat forks will have to be adjusted during cooking. Don’t do this while the meat is turning. Take the skewer off and do it – using oven gloves as the skewer will be hot. If you have one, use a counterbalance for larger pieces of meat.
Don’t push the boundaries with your motor. Treat it with respect and work well within its limits. Take care to balance and stabilise the meat on the skewer(s). Do these two things and you will have trouble free rotisserie cooking.
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