How to Secure Meat in a Rotisserie Cage
When it comes to slowly cooking meat, not much beats a rotisserie. Any kind of meat can be placed on a rotisserie grill. For chickens and other poultry, you need to shove a spike through the center, but other meats require you to use a rotisserie cage. Both techniques produce delicious results, as the meat slowly cooks in its own juices. You can add various spices and rubs to the meat as it spins over an open flame. This type of cooking technique is popular in many gourmet restaurants because it is one of the best ways to get the most tender meat possible. Does this Spark an idea?
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Instructions
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1
Coat your meat with any rubs you want. You don't need to marinate the meat, as the rotisserie will get it nice and tender.
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2
Open the rotisserie cage by pushing on the springs at each side to open up the top. You will need to push each side simultaneously for the cage to open.
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3
Ensure your meat fits inside the cage. Place it inside and close down on the cage.
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4
Make sure the springs are fully released and the hooks are back into place, sealing your meat in the cage.
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5
Grab the cage by the forks on each side and walk to the rotisserie.
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6
Make sure your rotisserie is not moving. Flip the switch on the side if it is. Push one end of the fork into the circular slot. While resting that side in the slot, push it so that the fork's spring moves in. Place the other side into the slot on the other side and allow the spring to release.
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7
Put on a pair of gloves. After your meat is cooked and you have checked its temperature with a meat thermometer to ensure it is safe to eat, stop the rotisserie from moving and turn off the rotation.
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8
Push one end of the fork in with one hand to compress the spring. With the other hand, grab the other fork. Lift the rotisserie cage away from the rotisserie.
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9
Open the rotisserie the same way as you did in Step 2 to release the meat.
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Tips & Warnings
While you might not need gloves when putting the meat on the rotisserie, ensure you wear baking gloves when taking it off the rotisserie.
References
- Photo Credit meat image by Svetlana Kashkina from Fotolia.com
