Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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FAQ Subject: How do I use a rotisserie accessory?
Hi
We have a new gas grill that we love. There is a rotisserie accessory that we would like to try, however, no instructions came with the grill for the rotisserie unit. It's a electrical, motorized rotisserie unit that has a long metal spit, and two 4-prong sections that are adjustable along the spit. Basically, what I'm curious about is how to get the meat on there so that it won't fall off. Chicken, for example. Do I need any string to tie up the legs? And how long do I cook the chicken? Or even turkey for that matter. Could you give me a list of meats that you have to tie, and also that you don't, and the cooking times and temperatures for each? Also, what the internal emperature of the meat should be when it's done.
Thanks so much!!
Hi Harish,
Meat takes the same time and temperature to cook rotating noisily on a spit as it does sitting still and quiet on the grill.
If you insist on using the rotisserie, you must put one set of the prongs on the spit with the points pointing away from the motor and fasten them to the spit so that the meat will be about centered on the spit. Impale the chicken/meat/whatever on the spit then attach the second set of prongs with the points piercing the meat. A main problem here it to balance the load. Wings and legs, or anything else likely to flop around and fall off, should be tied or pinned for the best results.
Have fun,
Smoky
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