Commonly called spit roasting, rotisserie roasting means skewering a large piece of meat on a metal rod (or rods) and slowly rotating it above an indirect heat source. This method ensures the meat is cooked evenly, does not get burned and is basted in its own juices during the cooking process. The Viking Ultra-Premium T-Series/E-Series Gas Grill comes with a rotisserie system that includes a rotisserie motor, which slowly turns the meat above the grill’s flames so you don’t have to. With this grill, spit roasting couldn’t be easier.
Things You'll Need
- Large piece of meat
- Kitchen string
- Basting mixture (optional)
- Drip pan
- Fillet knife
- Meat thermometer
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Preheat your Viking Rotisserie Grill with the 15,000 BTU Gourmet-Glo infrared rear burner.
Tie a boneless roast or tenderloin with kitchen string to create an evenly shaped cylinder to ensure even cooking and easy rotating. Your butcher can do this step at the meat counter ahead of time.
Apply basting mixture to your piece of meat, if desired.
Set grill heat to “Low,” and place a drip pan large enough to cover the length of the meat directly under the spit right on the grate.
Pour 1/2 to 1 inch of water in the drip pan to provide some moisture inside the grill. Because rotisserie roasting requires indirect heat, positioning the drip pan in this fashion does not inhibit the roasting process.
Push the spit through the piece of meat so that it is balanced. Skewer it lengthwise through the longest part, centering it as much as possible. It’s easiest if you use a fillet knife to make a hole in each end first, then drive the spit through and clamp it down tightly with the spit forks. Make sure it’s secure.
Insert the pointed end of the spit into the rotisserie motor sockets.
Start the motor, and watch the meat rotate a few times to make sure it is balanced. Reskewer the meat if necessary.
Close the grill lid, and leave it shut to ensure the meat roasts evenly. Cook for as long as your recipe indicates or until a meat thermometer (inserted through the thickest part of the meat) indicates doneness. For example, chicken, turkey and game hens should be at least 180 degrees F; pork, beef, lamb and veal should be at least 160 degrees F (180 degrees F is generally recommended).
Turn off the motor and the heat source. Remove the hot spit with oven mitts.