New Rotisserie...need help! - Ford Powerstroke Diesel Forum
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post #1 of 23 Old 05-27-2008, 06:54 AM Thread Starter
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New Rotisserie...need help!

Ok, so I almost burnt down my house yesterday. A couple weeks ago I bought a new grill with a rotisserie. Yesterday I finally got to use the new Stainless marvel, and I had the wife bring home a whole chicken. So I figured rub it down with olive oil, shake some salt and pepper on it, jamb a few stripes of bacon inside, and toothpick a few strips on the outside. Set it and forget it. Well, those 4 strips inside filled the inside with grease, and thus pouring out onto the hot grill was more than I bargained for. It didnt last very long, and didnt do much damage to the chicken.

What I want to know is how do you guys and gals from all over the states prepare and cook ANYTHING for the Rotisserie.

Thank you!

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post #2 of 23 Old 05-27-2008, 07:01 AM
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If I even think of putting any chicken other than white meat on my grill it flares up. I keep a squirt bottle full of water on my counter to knock down the grease fires while cooking.

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post #3 of 23 Old 05-27-2008, 07:19 AM
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I get the grill really hot, and put the meat on then turn it down to nothing and cook at low temps with the lid closed to reduce the flair ups. Never used a rotisserie.

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post #4 of 23 Old 05-27-2008, 07:23 AM
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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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post #5 of 23 Old 05-27-2008, 07:25 AM Thread Starter
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lol. I want some of those secret recipes!

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post #6 of 23 Old 05-27-2008, 07:36 AM
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Quote:
Originally Posted by bigcountrysg View Post
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.
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.

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post #7 of 23 Old 05-27-2008, 07:46 AM Thread Starter
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It does have a rotisserie burner, but I couldnt tell if it was actually working or not. I couldnt even hear the "Whoof" lol.

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post #8 of 23 Old 05-27-2008, 07:49 AM
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I use only dry rubs when cooking with a rotisserie.

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post #9 of 23 Old 05-27-2008, 08:57 AM
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Quote:
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It does have a rotisserie burner, but I couldnt tell if it was actually working or not. I couldnt even hear the "Whoof" lol.
It's low heat and should glow a bluish orange.

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I use only dry rubs when cooking with a rotisserie.
Exactly. But a good injectable brine is very nice also.


God... how I love to cook.

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post #10 of 23 Old 05-27-2008, 09:01 AM
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It's low heat and should glow a bluish orange.



Exactly. But a good injectable brine is very nice also.


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Ya know I was wondering about a 24 hr brine, but thought all the salt might dry the meat out while you are rotisseri'ing it.

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