How to Use Rotisserie Grill Accessories

The rotisserie accessorie rotates the meat for even roasting.

Rotisserie accessories for your barbecue grill are perfect for cooking large pieces of meat, roasts, whole chickens or turkeys. The rotisserie constantly turns the meat to evenly crisp the outside and slowly cook the inside to perfection. Since the meat constantly is turning, it bastes itself with juices and drippings. Rotisserie accessory kits are available for electric, gas and charcoal grills.

Things You'll Need

• Rotisserie kit to fit your grill
• Rotisserie basket, optional
• Cotton twine, optional
• Drip pan
• Basting sauce, optional

Instructions

The Rotisserie Spit

1. Attach the mounting brackets according to the manufacturer's instructions. Remove the spit forks.

2. Light the charcoal on a charcoal grill, or set the burners on high heat for a gas or electric grill. Close the lid on a gas or electric grill and allow the grill to heat up. Do not put the lid on a charcoal grill.

3. Insert one fork onto the skewer, and tighten the nut to hold it firmly in place. Thread the meat onto the skewer through the center of the meat, pushing it firmly onto the tines of the fork. Place the other fork on the end and push it firmly into place and tighten it so that the meat is held firmly on the skewer.

4. Tie poultry with cotton twine to hold the wings and legs in place. Whole chickens, turkeys, Cornish game hens, kebabs and large roasts are suitable for cooking on the rotisserie forks. Smaller roasts, cut pieces, ribs and chops are best cooked in the rotisserie basket.

5. Lower the heat to the level prescribed in your recipe once the grill is hot. Insert the spit into the rotisserie brackets and insert the end into the rotisserie motor. Turn on the motor and check that the spit turns smoothly. If the meat wobbles, remove the spit and redistribute the meat more evenly. If your rotisserie model has counterweights, set the counterweights to stop the wobble.

6. Set the motor speed according to the size of the meat. Larger roasts and turkeys need a slower speed, smaller meats turn faster.

7. Place a drip pan on the grill grate under the meat to catch drippings. Add 1 inch of water, juice, beer or wine to the pan.
   Close the lid and allow the meat to cook for the prescribed time. Open the lid only to baste the meat or to check to see if it is done.

8. Turn off the motor when the meat is done. Check for doneness by inserting a meat thermometer into the thickest part of the meat. Use an oven mitt to carefully remove the spit from the grill and place the meat on a clean platter.

The Rotisserie Basket

1. Cook small, thin cuts of meat such as chops, steaks and poultry pieces in the rotisserie basket. Place the meat in the basket in an even layer and close the basket.

2. Attach the basket to the spit with the thumb screws provided.

3. Turn on the rotisserie motor and cook the meat over direct heat.

4. Check for doneness with a meat thermometer. Use an oven mitt to remove the basket from the spit when the meat is done.

References

• Grilling Tips: Rotisserie Grilling Tip
• Recipe Tips: Rotisserie Grilling

Resources

• Cooks.com: Rotisserie Recipes