How to Rotisserie Grill
Set up your gas or charcoal grill for indirect heating, that is, so your meat will not cook directly over the fire., Put a drip pan directly underneath the meat., Preheat your gas or charcoal grill to high in order to sear the meat in the first 3...
Step-by-Step Guide
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Step 1: Set up your gas or charcoal grill for indirect heating
When using a charcoal grill, build your charcoal to either one side of the grill or around the outer edge of the grill.
Because of the extensive roasting time, you will have to add more charcoal during cooking.
When using a gas grill, lower all the burners.
The drip pan will shield the heat from being directly under the meat. -
Step 2: that is
Put 1⁄2 to 1 inch (1.3 to
2.5 cm) of water into the drip pan.
This will help baste the meat as it rotates.
For extra flavoring, put herbs, spices, juice, beer or wine into the drip pan with the water. , Reduce the temperature of the grill to medium low for the rest of the cooking. , Tenderloins and boneless roasts should be rolled into a cylinder shape for even cooking.
Tie the wings and legs of chicken and turkey to keep them in place while rotisserie grilling. , Skewer the meat with the prongs and rod of the spit.
Repeat with the other set of prongs to the other side of the meat.
Secure the prongs to the spit.
Tighten the ends to ensure it will not loosen during cooking.
Make sure the meat is balanced for even roasting. ,,,,,, -
Step 3: so your meat will not cook directly over the fire.
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Step 4: Put a drip pan directly underneath the meat.
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Step 5: Preheat your gas or charcoal grill to high in order to sear the meat in the first 3 minutes.
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Step 6: Prepare the meat if you are using a marinade
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Step 7: rub or baste
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Step 8: then ready it to be placed on the spit.
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Step 9: Put one pair of the prongs onto the spit.
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Step 10: Attach the spit to the rotisserie unit and the motor.
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Step 11: Start the motor to begin rotisserie grilling.
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Step 12: Close the lid for even cooking.
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Step 13: Check the meat with a meat thermometer to determine when it is done cooking.
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Step 14: Remove the spit with oven gloves when you have finished rotisserie cooking your meat.
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Step 15: Finished.
Detailed Guide
When using a charcoal grill, build your charcoal to either one side of the grill or around the outer edge of the grill.
Because of the extensive roasting time, you will have to add more charcoal during cooking.
When using a gas grill, lower all the burners.
The drip pan will shield the heat from being directly under the meat.
Put 1⁄2 to 1 inch (1.3 to
2.5 cm) of water into the drip pan.
This will help baste the meat as it rotates.
For extra flavoring, put herbs, spices, juice, beer or wine into the drip pan with the water. , Reduce the temperature of the grill to medium low for the rest of the cooking. , Tenderloins and boneless roasts should be rolled into a cylinder shape for even cooking.
Tie the wings and legs of chicken and turkey to keep them in place while rotisserie grilling. , Skewer the meat with the prongs and rod of the spit.
Repeat with the other set of prongs to the other side of the meat.
Secure the prongs to the spit.
Tighten the ends to ensure it will not loosen during cooking.
Make sure the meat is balanced for even roasting. ,,,,,,
About the Author
Amber Palmer
Professional writer focused on creating easy-to-follow pet care tutorials.
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