Cooking on a rotisserie can help you to take your meal to the
next level. When handled properly, you will find that your food comes
out juicy, tender and will have a rich flavor. While there are plenty of
options out there for using a rotisserie from the barbeque to an
electric unit, you need to understand that it is what's on the inside of
the unit that will impact your results.
When meat is placed on the spit roast, it will continuously rotate to ensure an even cooking. With a slow rotation, enough focus in placed on an area long enough to cook the area, without causing it to burn or dry out. This does mean that you will want to try to find pieces of meat that are even to ensure proper spinning. In cases where you have something on the spit roast that isn't even, you can add cooking weights from a kit on it to help fix part of the problem.
With the motion touched on, you then need to look at the heat source that will work best for this cooking. Usually, you are going to want to have a low source of heat helping you to cook your meats. The goal is to slowly cook the meat over a low heat until it reaches a safe temperature. This can be done with a direct heat source such as a small pile of coal directly beneath the meat. If you prefer an indirect heating source, you have the meat away from the flame, but close enough it helps to cook it.
Because of the slow approach to cooking, you do need to wait until the meat has reached a safe temperature and that needs to be checked with a meat thermometer. While you might be able to figure out a general estimation on how long this should take, you want to ensure that the food has properly been cooked. This is especially in the case of poultry being cooked as it could result in dangerous bacteria being left in the food.
If you plan on using the setup for vegetables for your meal, you should allow the meat to reach its ideal temperature before adding in your vegetables. This reduces the risk of cross contamination and you will find that vegetables will typically cook up faster than any of the meats that you plan on cooking.
Once you have the basics down, using the rotisseries will be a fairly easy tool for you to use. Just make sure that you allow the meat enough time to cook and avoid opening and closing the cooking area too often. The reason is that some of the heat can be lost and it can slow down the process. Once you are done, remove the meat and let it stand for 10 minutes to allow the juices to reset properly and you will have meat that is so moist, everyone will be talking about it.
When meat is placed on the spit roast, it will continuously rotate to ensure an even cooking. With a slow rotation, enough focus in placed on an area long enough to cook the area, without causing it to burn or dry out. This does mean that you will want to try to find pieces of meat that are even to ensure proper spinning. In cases where you have something on the spit roast that isn't even, you can add cooking weights from a kit on it to help fix part of the problem.
With the motion touched on, you then need to look at the heat source that will work best for this cooking. Usually, you are going to want to have a low source of heat helping you to cook your meats. The goal is to slowly cook the meat over a low heat until it reaches a safe temperature. This can be done with a direct heat source such as a small pile of coal directly beneath the meat. If you prefer an indirect heating source, you have the meat away from the flame, but close enough it helps to cook it.
Because of the slow approach to cooking, you do need to wait until the meat has reached a safe temperature and that needs to be checked with a meat thermometer. While you might be able to figure out a general estimation on how long this should take, you want to ensure that the food has properly been cooked. This is especially in the case of poultry being cooked as it could result in dangerous bacteria being left in the food.
If you plan on using the setup for vegetables for your meal, you should allow the meat to reach its ideal temperature before adding in your vegetables. This reduces the risk of cross contamination and you will find that vegetables will typically cook up faster than any of the meats that you plan on cooking.
Once you have the basics down, using the rotisseries will be a fairly easy tool for you to use. Just make sure that you allow the meat enough time to cook and avoid opening and closing the cooking area too often. The reason is that some of the heat can be lost and it can slow down the process. Once you are done, remove the meat and let it stand for 10 minutes to allow the juices to reset properly and you will have meat that is so moist, everyone will be talking about it.
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