There are several different methods of cooking on the barbecue: direct grilling, indirect cooking, rotisserie cooking, planking, and smoking. Utilize all these methods to get the most out of your grill and impress your guests!
Constant turning of the meat while rotisserie cooking allows it to self-baste with natural juices resulting in exceptionally moist and tender roasts. The best cuts of meat for rotisserie cooking are tightly tied, boned or boneless cuts; however, you can use cuts with the bone in if you carefully balance them on the spit so they turn easily.
Your barbecue may be equipped with a rear rotisserie burner or you may use the lower burners. We have outlined the grill set-up for both kinds of rotisserie cooking below. It may be possible to set up your barbecue to rotisserie meat at the same time as you grill other foods. Simply set the meat on one side of the rotisserie and leave the racks in place on the opposite side of the grill.
USING THE REAR ROTISSERIE BURNER
ARRANGING THE GRILL
1. Remove cooking grids and warming racks from barbecue if necessary
2. Centre a drip pan under the rotisserie, positioning it so it will be beneath the centre of the roast
3. Preheat the barbecue with rotisserie burner on MEDIUM HIGH for 10 minutes
PLACING THE MEAT ON THE SPIT ROD
1. Slide one of the skewer forks onto the rod and tighten it securely
2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork
3. Tighten the fork securely
TESTING THAT THE MEAT IS EVENLY BALANCED ON THE SPIT
1. Loosen the spit balance
2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
3. Adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle
4. Insert the spit rod into the rotisserie motor and turn rotisserie motor on
5. Check to see if the meat turns smoothly while cooking and adjust the balance as necessary
Note: Never let the drip pan run dry as it may cause a flash fire. Keep a pitcher of hot water handy and when the water is running low, carefully refill the drip pan with hot water, using an oven mitt to protect your hand from steam burns.
USING THE ROTISSERIE WITH THE MAIN BURNERS
ARRANGING THE GRILL
1. Remove cooking grids and warming racks from barbecue
2. Preheat the barbecue with all burners on MEDIUM for 10 minutes
3. Turn off center burner(s)
4. Centre a drip pan under the rotisserie, positioning it so it will be beneath the centre of the roast
5. Fill the drip pan to 1″ from the top with water, wine or juice and any herbs that might complement the flavours
PLACING THE MEAT ON THE SPIT ROD
1. Slide one of the skewer forks onto the rod and tighten it securely
2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork
3. Tighten the fork securely
TESTING THAT THE MEAT IS EVENLY BALANCED ON THE SPIT
1. Loosen the spit balance
2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
3. Adjust the balance to the highest point to counterbalance the weight, and tighten the rod handle
4. Insert the spit rod into the rotisserie motor and turn rotisserie motor on
5. Check to see if the meat turns smoothly while cooking and adjust the balance as necessary
Note: Never let the drip pan run dry as it may cause a flash fire. Keep a pitcher of hot water handy and when the water is running low, carefully refill the drip pan with hot water, using an oven mitt to protect your hand from steam burns.
