Quote:
Originally Posted by bigcountrysg
Turn down your heat, when cooking with a rotisserie it should take double the cooking time.
Hey pat if you want bring that grill on over to my place and I will give you some lessons.
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I completely agree. Doesn't matter if it's chicken or lamb.. low heat is the key. Indirect heat would be best. But if you have a back side burner designed for the rotisserie, that is what you want to use.
Don't sear any meats before a slow cook either. Even Alton Brown proved that to be a myth.
Also, look into dry rubs for rotisserie cooking.