BBQ Rotisserie

You know it really is interesting that bbq rotisserie cooking doesn't get more respect. Most grill manufacturers will tell you that you don't really need to use a rotisserie because a grill with a lid does the same thing, provides even roasting. The standard view of cooking is to move the heat around the food, not the food around the heat. These guys probably can't tell the difference between a good brisket sandwich and a Big Mac.

There are so many advantages to bbq rotisserie cooking. Meats are generally juicier, self-basted and slow roasted. Of course there are a few differences between grilling and rotisserie cooking that you need to be aware of. The first place to start is with the instruction manual for your particular grill, beyond that remember that while a lot of grilling is done over a very hot fire you need a lot less heat for the rotisserie.

If you set up your bbq rotisserie so that the top of the item is moving away from you and place the drip pan slightly towards the front of the grill then you will have an easier time scooping up the drippings for basting.

Weber BBQ Rotisserie - Set and Forget Cooking

What's tastier than a rotisserie chicken?  A rotisserie chicken cooked over charcoal on a Weber BBQ rotisserie.  Home cooked food is always better than take out and anything done on the rotisserie; ribs, chicken, turkey, is sure to be a treat.  We grill out most nights in the summer as it helps keep the inside of the house cool with no oven on and meals are more like a picnic when we have them on the patio.

I've tried other rotisseries in the past but either they didn't fit my kettle grill or the motor wasn't strong enough or the rotisserie would be off balance and jam.  Weber seems to have solved these problems and made a rotisserie that's set and forget.  All you need to do is set your timer or thermometer and keep your stomach from growling too loudly!

I particularly like rotisserie done over charcoal, which is why I like to use my kettle grill. 

The Weber 2290 fits my 22-1/2 inch kettle grill just right with no need to prop or fuss getting the right fit. 

Rotisserie Chicken Rub

To try to cook a dish the first thing is you should know its recipe. If you are given a recipe and some easy tricks how to proceed there is only a chance of one in hundred that you would fail to make a tasty rotisserie chicken rub. To get a yummy home-cooked chicken you will need a grill with a bbq rotisserie, a chicken some butter or olive oil, and some seasonings.

Let us first see a recipe that is commonly used by many people. Ingredients include, four pounds of roasting chicken, one teaspoon each of salt, black pepper, chilli powder, garlic powder, onion powder, dried thyme, and sugar, two teaspoons of paprika and some olive oil or butter.

Next the preparation time would be around seventy to eighty minutes. If the chicken is rubbed with the seasonings before hand and kept in the refrigerator for about ten to twelve hours the flavor would be more enhanced.

Setting up the bbq rotisserie on the grill should be the first thing before you start cooking your chicken rub. Fire it up and let it heat while the chicken gets prepared by you.

First you need to rinse the chicken in cold water and dry it up inside and outside using some paper towel. Now you need to rub some salt and butter inside the cavity along with onion and/or garlic for additional flavor. Once done you can truss the chicken using some butchers twine. Now it can be spitted on the rotisserie. When you slide the spit on the entire body, you should be sure that the end of the spit is secured to the chicken. This way the chicken will be cooked evenly on all sides.

Now you can cook on lowered temperature and keep basting the chicken with butter or oil every thirty minutes. The seasonings also can be added along with the butter. Thus the chicken gets cooked in your favorite flavor. Serve hot with sauce.

Rotisserie Cooking on the Grill - Healthy and Delicious

Rotisserie cooking over the grill is a healthy and delicious method of preparing almost any meat. It is a preferred preparation method for such inherently fatty meats as lamb, beef or pork ribs or hams. Tougher cuts of meat such as shoulder, rump or chuck roasts are also favorites for the slow cooking on a spit over a grill. Juices are held inside the meat while the outside becomes browned and flavorful.

Unlike grilling over a backyard BBQ rotisserie or an open flame, rotisserie cooked meat browns, but never burns. The meat browns slowly and evenly while turning at a safe distance above the heat source. This assures there are no deadly carcinogens, a real hazard with many other types of cooking.

Rounding out the meal with vegetables is another healthful choice. Some vegetables can be skewered directly on the spit while others are best cooked in a special vegetable basket. All develop the healthy and delicious flavor typical of rotisserie on the grill as they slowly turn over the fire.

With roasting on a spit replacing simple grilling as a preferred preparation method, most new grills either come with a rotisserie attachment or have one available as an add-on. Older grills can almost always accommodate an attachment with a spit. In any case, adjusting the distance of the spit above the grill for more or less browning is a simple task.