ROTISSERIE??

[alreadygone]

Bought a new outdoor grill, a Ducane all stainless with a motor driven rotisserie. Problem is, have no idea how to use it! (The rotisserie, not the grill). Any suggestions for recipes, procedures, marinades, basting sauces etc? Chicken, turkey, pork etc.

Best,

Bob

 

[Julian]

I've never had one, but if I did, I would make gyros! Badly!

Alton Brown had a cool show on them with instructions and everything.

http://www.youtube.com/watch?v=d0jEumINsFg&feature=related
http://www.youtube.com/watch?v=3saRdztQymg&feature=related

Here's the recipe + an avalanche of reviews: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30420,00.html

 

[Shannow]

Bob,
I've performed a few cremations with mine...and made some decent tucker as well.

Biggest issue I've found is getting the heat where you want it, while not allowing the rendered fat to come anywhere near flame. Even a very low heat directly under the meat has caught fire on me.

So I usually take all of the cooking surfaces out, put the meat on the rotisserie over th centre burners (off), with a drip tray beneath the meat. Then control the heat with the outermost row of burners.

No fires, but I can't cook baked veges or anything else while cooking the meat.

Chooks go well if you lift the skin and slide some sage leaves and butter into the space between the meat and the skin. Sprinkle on some mixed herbs/soy sauce once it's started turning and dried out.

Haven't been satisfied with pork, as I can't get the skin to crackle without direct heat...and then a moment of inattention and it's cremation time.

 

[alreadygone]

Shannow,
This grill has infrared looking ceramic grate burners in back wall of grill box for use with rotissere. Am approx 1/4 way through cooking a couple of "chooks", and already figuring out several changes for next time.

Julian,

Interesting stuff, thanks.

Bob

 

[Shannow]

That'd work great.