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Rotisserie cooking has its own set of simple rules:
• A rotisserie that turns at a constant speed allows the same degree of
heat to cook every inch of the food. The food holds its moisture better
than in an oven because the surface of the food sears quickly and there-
fore seals in natural juices.
• Marinate and baste with any combination of liquids, herbs and spices,
but keep sugar ingredients to a minimum. Don’t baste with a sauce that
has a high sugar content until the last 10 minutes of cooking to prevent
the sauce from charring.
• As with grilling, many factors, such as wind, air temperature, humidity and
the size and thickness of the food, affect the performance and actual cooking
times of your rotisserie. Recipes can only give approximate cooking times.
• Keep the pieces of food, such as cut-up chicken, as equal in size as possible
to ensure consistency in the cooking time. For larger food, such as a roast,
make sure that the food is balanced on the spit rod before placing it over the
grill.
• Poultry wings and legs, which may move around on the rotisserie, should be
trussed or tied securely to the body with heavy cotton kitchen twine.
Checking for Doneness When Using a Rotisserie
There is no easy way to check for doneness with rotisserie grilled food.
Stop the rotisserie motor and insert an instant read meat thermometer
into the deepest part of the food. To avoid overcooking the food, check
the temperature about 15 to 20 minutes before the nal estimated
cooking time. The temperature will rise more rapidly at the end of the
cooking time than at the beginning. Unlike oven roasted food, rotisserie
grilled food does not increase in temperature and does not continue to
cook after it is taken off the rotisserie. However, all roasts should rest
5 to 10 minutes after cooking to allow the juices to settle and to make
carving easier. When removing the rotisserie spit rod from the grill, al-
ways use hot mitts as the spit rod can get very hot.
Rotisserie Roasted Chicken
• Set RED
®
to Rotisserie.
• To be balanced, you want to make the chicken as round as possible,
so truss the bird with kitchen twine. Cross the drumsticks and tie them
together. Tie the wings together with another string from the rst joint to
the tips around the back of the chicken.
• Run the spit rod through the breast, parallel to the backbone. It will
run out through the body opening. Make sure it is centered.
• Attach the forks on the spit rod to the breast and tail areas. Be sure
the forks press tightly so the chicken is secure.
• Before you put it on the grill, roll the spit rod in the palms of your
hands. It should turn easily, but if it is heavier on one side than the
other, the bird isn’t balanced. Adjust the forks as needed.
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