How to use a BBQ Rotisserie
Including a BBQ Rotisserie unit with your grill (gas or charcoal) is a great idea. If you're about to buy a new grill ask if they'd throw one in with the deal.
Usually less than $100 it's a very inexpensive option which gives fantastic results when grilling.
There are also several after-market universal fit rotisserie units that work fairly well too.
Most big-box hardware stores and BBQ centers have many to choose from.
One of the major advantages to rotisserie cooking is that larger cuts of meat including chickens self-baste as they rotate over (or in front of) the heat.
One of the best tricks is to make sure the food you have on the rotisserie spit is fairly uniform in size from one end to the other. That ensure it cooks evenly.
It's always a good idea to tie up or truss the meat with butchers twine to make this happen and to prevent chicken legs from flopping about.
Here's some easy step-by-step photo instructions below to get you started...
9 times out of 10 you'll need an alumimum drip pan under the meat to catch the drippings. I also use liquids in the pan to keep the meat moist while cooking.
You'll also likely need to keep the grates out of the bbq to make room for the spinning meat.
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