Grill Rotisseries

Providing a meat flavor unlike any other grilling method, rotisserie roasting is thought to be the oldest cooking technique known to man. Consisting of a spit, a means to rotate the spit and a heat source, rotisserie grilling continues to be a favorite way to grill foods.

Rotisserie roasting is commonly referred to as spit roasting. The term "spit" refers to a device consisting of one or more metal bars on which meat is skewered. After the meat has been skewered, two prongs (or "forks") are screwed tightly on each side of the meat to hold it in place. The spit (by hand or by a mechanical device) rotates constantly at a slow speed. This rotating motion ensures even cooking, and allows the meat to self baste with its own juices. The meat does not grill, it roasts as it cooks and absorbs a smoke flavor while developing a perfectly crisp crust. Most spits can be raised or lowered on the grill to control temperature.

In addition to meat skewers, there are a variety of different baskets available that will allow you to easily hold and roast vegetables, pieces of fish, fryer chickens, and kabobs. These baskets attach to your spit.
Before you begin:

Consult the instruction manual you received when you purchased your grill. Follow the directions provided by the manufacturer.

If your grill did not include a rotisserie attachment, buy one that is made specifically for your grill type.
Check for everything you need: Rotisserie kit, drip pan, clean pliers, oven mitts, and meat thermometer.
Follow the indirect grilling method when cooking rotisserie style. Both charcoal and grilling/using-a-gas-grill/">gas grills must be preheated before you begin. Refer to the article titled "Grilling Basics" for details on preheating.

Rotisserie is a slow cooking process, preheat grill to high. Grill at a high temperature for the first few minutes to sear, lower to medium/low for remainder of cooking time.






Resources:

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