Rotisserie for Grilling
People have understood that food cooked slowly by constant rotation above a heat source provides flavor and tenderness that is difficult to match with any other cooking method.
Rotisseries are built in a variety of sizes ranging from models able to accommodate a small chicken to large models used for roasting whole animals such as a lamb or pig.
Food is not grilled when cooked on a rotisserie – it roasts.
Meat, for example, is evenly cooked and becomes juicy and tender because of the self-basting action provided by the rotation of the rotisserie.
At the same time, the heat source (most often a grill or open fire) provides the food with a smoked flavor and a pleasingly crisp surface.
Safety First
As with any type of cooking, safety should always be of primary importance when rotisserie grilling.
The tips listed below should be followed to ensure that rotisserie grilling is a safe process.
Always follow the instructions issued by the manufacturer of the grill and the rotisserie unit to ensure safe use.
Many charcoal and gas grills include rotisserie units or offer them as an option that can be added later.
When a grill is not designed to accommodate a rotisserie, never attempt to reconfigure it with homemade devices to attempt rotisserie grilling.
· Make sure all necessary tools and equipment are within reach before beginning.
· Make sure the power cord for the rotisserie unit does not cross a high-traffic area.
· A fire extinguisher or water source should be readily available.
Since the heat source for rotisserie grilling is most often a charcoal or gas grill, many of the safety procedures are the same as those used for grilling:
Always keep outdoor grills with rotisserie attachments away from the walls of buildings and from under low hanging tree branches when in use.
Grills with rotisserie attachments designed for outdoor use only should never be used inside a garage or other outdoor building.
Grills with rotisserie attachments should be positioned in an area that is level, such as a patio or designated lawn space. This is not only advisable for safety considerations but also to ensure that the rotisserie unit operates properly.
If a grill with a rotisserie attachment is to be used on a wooden deck, a large piece of metal or a fireproof patio/deck protector should be placed under the unit.
When using a charcoal grill as the heat source for rotisserie grilling, never add starter fluid to coals that are already hot. This can create a very dangerous situation.
When using gas grills equipped with automatic ignition, the burners should not be lit when the hood is closed.
The build-up of gas that can occur within the confines of the closed hood before igniting the burners may cause an explosion once the burners are lit.
Outdoor rotisserie grilling should be avoided during periods of high wind.
Children and pets should be kept away from the rotisserie grilling area.
Never use chemically treated wood, such as scraps of pressure-treated lumber, as fuel for a fire meant for rotisserie grilling.
Rotisserie Components
Rotisserie cooking requires three key components: the spit assembly (the device that holds the food above the heat source), a means to turn the spit, and a heat source for cooking.
Spit Assembly
The spit is a device consisting of one or more metal bars onto which food is skewered so that it may be rotated above the heat source. Most spits can be raised or lowered above the heat source to control the cooking temperature.
Two types of spits are most often used.
The first type of spit consists of a long skewer that is pushed through the food.
Depending on the size of the rotisserie unit and the total weight of the food that must be supported, the skewer may resemble a heavy round bar.
After the food has been skewered, two prongs, or forks, are attached to each side of the food to hold it in place. The spit, or skewer, is placed on brackets that allow the food to be suspended above, or in front of, a heat source.
The second type of spit is a split rod assembly in which two narrow skewers are pushed through the food and are attached to gears on both ends of the rotisserie unit.
In addition to rods and skewers, there are a variety of rotisserie baskets available that allow rotisserie grilling of foods that cannot be skewered onto a traditional style spit.
Rotisserie Motor
With the use of a mechanical or manual device, the spit slowly rotates at a consistent speed. The constant rotation of the rotisserie allows food to cook evenly.
Modern rotisseries are equipped with an electric motor, which allows for constant rotation of the food. Rotisserie motors come in all sizes to accommodate the requirements of any type of rotisserie unit.
Most charcoal and gas grills equipped with rotisseries include motors that are of sufficient power to rotate the greatest weight of food that can be properly cooked on that particular model.
Heat Source
Some rotisseries are built as attachments for outdoor charcoal grills and many outdoor gas grills are equipped with rotisseries as a standard feature.
Rotisserie Grilling
Rotisserie grilling is best accomplished when cooking with the indirect heat method (although direct heat can be used for certain foods).
When using the indirect heat method for rotisserie grilling, the fire should be built away from the rotisserie unit so that the hot charcoal is not directly under the food.
Rotisserie grilling requires an extended cooking time to maintain the proper cooking temperature and ensure even cooking.
Use the following steps for setting up a rotisserie to ensure success when rotisserie grilling.
Rotisserie Grilling Using a Gas Grill
Rotisserie grilling on a gas grill is best accomplished when cooking with the indirect cooking method (although direct heat can be used for certain foods).
If the gas grill is equipped with side-by-side burners, it is often difficult to position the spit away from the burners.
If the burners are set on low and a drip pan is placed over the burners to shield the direct heat, rotisserie grilling can be performed successfully.
Using the following steps for setting up a rotisserie on a gas grill will ensure success when rotisserie grilling.
Preheat the grill by setting all of the burners on high for a few minutes.
A drip pan should be placed directly under the spit (a disposable aluminum pan works well) as a means of preventing flare-ups because of dripping grease and fat.
The drip pan must be at least as large as the food on the rotisserie.
Fill the pan with one inch of water to create steam, which will rise and help to prevent moisture loss in the food.
Slide one pair of prongs onto the spit and then push the spit and prongs into the food.
Slide the other set of prongs onto the opposite side of the spit and insert the prongs into the food.
The prongs prevent the food from slipping on the spit as it rotates.
Each of the prongs includes a wing nut that should be tightened to keep the prongs firmly in place on the spit.
The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor.
Some rotisseries have counterweights that can be adjusted to provide proper balancing of the food on the spit. Proper balancing is an important step to ensure that the rotisserie motor is not overworked.
When the counterweights have been set, start the motor and observe the rotation to ensure that the spit is properly balanced.
The lid of the gas grill should be lowered and remain closed.
When using a rotisserie for grilling meat, check for proper temperature with a meat thermometer before removing the meat from the heat source.
When the food is cooked to the way you like it, be very careful when removing the spit from the grill and wear heavy oven mitts to remove the spit from the grill and the food.
After removing the meat, pork, lamb, or chicken, cover it with foil and allow it to rest for a few minutes or for whatever length of time is appropriate.
Rotisserie Beef Tenderloin
Rotisserie Chicken
Rotisserie Eye of Round
Rotisserie Leg of Lamb
Rotisserie Rib Roast
Rotisserie Ribeye Roast
Rotisserie Ribs
Sure looks like a bunch of delicious foods to eat
