How to Use Barbeque Rotisseries

Many supermarkets sell whole rotiserrie chickens. There's a reason why they're so popular -- they're hot, fresh, juicy, and simple to make. For BBQ enthusiasts, are available as attachments for your barbecue, letting you roast meats whenever you want. Poultry, roast beef, and ham are all popular choices for the rotisserie.

  • Check the manual for your BBQ to find the appropriate rotisserie attachment. An attachment meant for one model may not necessarily work or fit another model.

  • Choose a rotisserie with a powerful motor that won't easily burn out or get damaged.

  • Always put the meat as close to the center of the rotisserie skewer. Try to balance the load on the skewer so that the meat turns evenly. Having one side heavier than the other will cause the motor to work harder to turn that one side, which might damage the motor. The meat will also turn at an uneven pace which can cause one side to cook at a different pace than the other.

  • If you're cooking chicken, turkey, or other poultry, make sure you tie the wings and legs securely to the body. Otherwise these parts might hang down as the spit turns, and could burn.

  • Use lower heat when cooking meat on the rotisserie. High heat will cause the meat to burn much more easily, since the large size means it will be quite close to the hot coals.

  • Indirect heat is best. If you have to use direct heat, push the hot coals along the edges of the BBQ (rather than leave them directly under the meat) so that they "surround" the meat.

  • Use a drip pan. Dripping fat can cause flare-ups and may result in burned spots on the food. Put about 1/2" of water in the pan and move the pan closer to the front of the barbecue, to make it easier to use the drippings to baste the meat if you want.

  • Check regularly to see if the barbecue needs more coals.

  • Keep the cover of your barbecue closed to help preserve the food's moisture.

  • Use a meat thermometer to check for done-ness. Cooking times vary widely depending on many things, including the meat you're roasting, the temperature of your BBQ, and even the motor speed of the rotisserie attachment. The meat thermometer will let you know for sure that the meat is ready and safe to eat.

  • When the meat is done, transfer it to a cutting board and cover it loosely with a foil tent. Let it rest for 10 to 15 minutes before carving or slicing. This will allow the juices to redistribute throughout the meat. Slice roasts against the grain of the meat.

Barbeque rotisseries are handy tools when you need to feed a big crowd, or just when you want a quick and easy way to roast meat. Browse our site for additional .

 

 

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This website offers tips on how to BBQ as well as some of our favorite barbecue recipes. We barbecue with a charcoal grill in an outdoor kamado-style cooker called The Big Green Egg. We love food and we love the grill, and hope you enjoy our recipes!