Rotisserie Grilling Basics
Rotisserie grilling is an excellent way of enjoying flavorful and aromatic recipes. Most rotisseries are used with a gas grill but there are also attachments for charcoal kettles and fire pits. To begin, you will need a grill complete with a rotisserie attachment, spit forks, heavy butcher’s twine, heatproof gloves and something to place on your rotisserie.
You need to truss the meat to prevent it from being torn apart while cooking. Push your spit fork tightly into the meat. Use the butcher’s twine to be sure the meat is secure. Make certain the meat can spin properly on your rotisserie prior to heating up your grill. Place a drip pan between the coals or the burners then set up your grill for indirect heat.
Preparing your Grill
If you are using a charcoal grill, start by lighting your coals. Place them in two piles on both sides of your grill. Place your drip pan between the charcoal on the grate. Now put your rotisserie ring on your grill. Make certain it is seated. For gas grills, take out your cooking grates and preheat your grill for fifteen minutes with all of the burners on high.
Turn off the burners in the center and set the two outer burners to medium. Place your drip pan in the middle of your grill. Light your rotisserie burner if you have one. Push in the knob and hold it for approximately twenty seconds until the entire burner is lit. Turn off your rotisserie burner after you have been cooking for ten to fifteen minutes or you will overcook the outside of your food.
Preparing your Rotisserie
No matter what type of food you are cooking, always use indirect heat. The temperature should remain at about 350 degrees. Take your rotisserie motor and slide it onto the mounting bracket. Once you have plugged it in, turn the motor on then off to ensure it is working. Open the lid of your grill prior to picking up the spit. Use your heat-safe gloves to grab the spit. The point of the spit needs to be plugged into the rotisserie motor.
Lower your spit until the notch fits into the groove on the side of your grill. Your groove will be in your rotisserie ring if you are using a charcoal grill or built into the firebox if your grill is gas. Take the motor off the mounting bracket then place the spit in the rotisserie ring grooves. For balance, attach a counterweight to the end pointed upwards. Now slide out your spit so you can remount the motor. Plug in your spit and you are ready to go.
Make certain your meat is secured, your spit is able to turn freely and the drip pan is directly below the meat. It is extremely important to make certain your meat is secured or it will eventually rip loose from your spit fork,
Cooking your Meat
Make certain your motor is running and close the lid. Until your meat is done, open the lid as little as possible. You should open the lid after about thirty minutes to make sure everything is working properly. The close the lid so your meat can cook. Remove the spit using the heat-safe gloves and transfer the meat to a carving board. The spit will be incredibly hot.
Carefully cut off the butcher’s twine and remove it from the meat. This must be done immediately before the crust on the meat starts to harden. Now you can carve and serve the tenderest, juiciest, crispest meat you have ever eaten.
Prime Rib Roast
A lot of individuals believe the only meat you can cook using a rotisserie is chicken but this is not true. You can make a delicious prime rib roast. The following recipe uses a flavorful rub for adding a great crust to the prime rib as it cooks. You will need:
- One four to five-pound bone-in rib roast
- One tablespoon sea salt
- One and one-half teaspoons black pepper
- Four minced cloves of garlic
- two teaspoons onion powder
- One-half tablespoon dried oregano
- One-third cup olive oil
- One and one-half teaspoons apple cider vinegar
- One teaspoon mustard powder
- Two teaspoons dried thyme
- One teaspoon chili powder
- One teaspoon dried tarragon
For more information on herb and spices, check out our Herb And Spice Guide to create unique and interesting flavours.
Place your roast onto a big cutting board. Mix all of the ingredients together and cover the entire roast. The meat must be well coated. Make sure it is well coated. Follow the above instructions for preparing your rotisserie. The roast must be placed with the bone side down. Find the center of the roast by lifting the ends and rotating the meat. Cut through the center from one end to the other using a long, thin knife.
Place your rotisserie skewer into the hole and slide it through the roast. Use rotisseries forks to loosely secure the roast. Once you have placed your roast onto the grill and adjusted the meat to the center, you can tighten the forks. Take the roast off the grill so you can preheat. You will be using a high temperature. Place your drip pan beneath where the meat will be cooking. You can save the juices to make gravy later.
Put your roast back onto the grill using heat-resistant gloves. Cook the roast on high for twenty minutes then decrease the temperature to medium-low. Your roast needs to cook for about four hours or until the internal temperature is 120 degrees Fahrenheit. Take the meat off the grill and remove the rotisserie rod. Cover the roast with aluminum foil and let it rest for fifteen to twenty minutes.
Care your prime rib roast, put it on a platter, serve it and get ready for a lot of compliments.
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Rotisserie Grilling – Prime Rib Roast Recipe
Equipment
- A big cutting board
- A drip pan
- A long, thin knife
Ingredients
- One four to five-pound bone-in rib roast
- One tablespoon sea salt
- One and one-half teaspoons black pepper
- Four minced cloves of garlic
- Two teaspoons onion powder
- One-half tablespoon dried oregano
- One-third cup olive oil
- One and one-half teaspoons apple cider vinegar
- One teaspoon mustard powder
- Two teaspoons dried thyme
- One teaspoon chili powder
- One teaspoon dried tarragon
Instructions
- Place your roast onto a big cutting board.
- Mix all of the ingredients together and cover the entire roast.
- The meat must be well coated.
- Make sure it is well coated.
- Follow the above instructions for preparing your rotisserie.
- The roast must be placed with the bone side down.
- Find the center of the roast by lifting the ends and rotating the meat
- Cut through the center from one end to the other using a long, thin knife.
- Place your rotisserie skewer into the hole and slide it through the roast.
- Use rotisseries forks to loosely secure the roast.
- Once you have placed your roast onto the grill and adjusted the meat to the center, you can tighten the forks.
- Take the roast off the grill so you can preheat. You will be using a high temperature.
- Place your drip pan beneath where the meat will be cooking.
- You can save the juices to make gravy later.
- Put your roast back onto the grill using heat-resistant gloves.
- Cook the roast on high for twenty minutes then decrease the temperature to medium-low.
- Your roast needs to cook for about four hours or until the internal temperature is 120 degrees Fahrenheit.
- Take the meat off the grill and remove the rotisserie rod.
- Cover the roast with aluminum foil and let it rest for fifteen to twenty minutes.
- Care your prime rib roast, put it on a platter, serve it and get ready for a lot of compliments.
Nutrition
Rotisserie Glazed Ham
You can use your rotisserie to make a holiday ham on a spit for a sweet and crusty coating ideal for any occasion. You will need one five-pound, fully cooked, boneless ham. Your glaze will require:
- One-half cup honey
- One teaspoon ground cloves
- One teaspoon cinnamon
- One-half cup light brown sugar
- Two teaspoons lemon juice
Remove your ham from the refrigerator and let it sit until it is room temperature. Pat the surface of the ham dry using a paper towel. Once you have threaded your ham on the rotisserie spit, put it on your grill using an indirect, medium to low heat. Make certain there is a pan beneath the meat to eliminate flare-ups and catch all of the juices. Close the lid of the grill.
While your ham is cooking, prepare your glaze. Combine all of the ingredients into a small bowl and mix well. Cook your ham for approximately one hour or around thirteen minutes per pound for a five-pound ham. In about ten to fifteen minutes, the internal temperature should be 150 degrees Fahrenheit. This is when you will brush your glaze all over the surface of the ham. Make certain you coat the ham evenly.
Close the lid of your grill and continue cooking the ham until the sugar begins turning brown and the sugar crystals are no longer visible. The sugar will be caramelized by the heat so the ham will have a nice crust. Turn off the heat from the grill but let the rotisserie run for ten minutes. This will give the sugar time to set. Take your ham off the grill and rotisserie carefully.
Whack the ham using the back of a spoon. You should hear a crackling noise. Cover the ham loosely with aluminum foil and let it sit for ten minutes. Carve your masterpiece and serve it with traditional sides such as corn pudding, torched pineapple slices, crusty bread and grilled asparagus. The perfect complement is pound cake with whipped cream and fresh fruit.
The Pro Tips
Your drip pan is for more than drips. Take an aluminum pan filled with water for reducing flare-ups and catching the drips beneath the meat. Fill the pan with fresh vegetables, let the drippings accumulate to add flavor and use the rest for delicious gravy. If you are not interested in gravy, fill your drip pan with fruit juice, beer or wine to add a little extra flavor to the meat.
Always allow your meat to rest for ten minutes after cooking. This enables the juices to flow through the meat. This will ensure your meat is moist and tender. If you do not allow the meat to rest, it will be tough and dry.
Make certain your spit is balanced and the meat is secure. Your skewer will not be able to turn smoothly if it is unbalanced. This means your meat will not cook evenly. Take a moment to ensure your meat is positioned correctly on the rotisserie. Roll the skewer in your hands to check the balance before you put it on the grill.
Do not let all the heat escape by keeping the lid open or the meat will only cook on the bottom. A closed lid enables your meat to cook evenly.
