No need to run to the grocery store – with the rotisserie accessory from Char-Broil, you’ll be dining on succulent rotisserie meals right from your backyard. Rotisseries work by roasting meat on a long rod (or spit) that turns over grates at a constant speed. It allows your meats to cook at the same degree of heat evenly over a period of time. Food will be moister because it sears quickly and seals in natural juices. Rotisseries are generally used for cooking large joints of meat or entire animals, such as chickens, pigs or turkeys. Legs of lamb and pork and beef roasts are also great on a rotisserie. There are a few rules of thumb to help you enjoy rotisserie cooking on your grill.
Get the Right Rotisserie
Make sure you buy a rotisserie that will turn at a constant speed so that your meat is cooked evenly and quickly, so that the outside sears to hold in the natural juices. Char-Broil offers different rotisserie models that fit a variety of grill models, but if you’re not sure which one you need, the universal rotisserie fits any grill.
Marinades and Sauces
Once you’ve set up your rotisserie, choose your favourite seasonings for a marinade or baste. If you prefer a sugary-style BBQ sauce, wait until the last ten minutes to baste the meat – sugary sauces can char.
Keep your food as equal-sized as possible, from end to end on the spit rod, so the cooking time is consistent
Juicy Rotisserie Chicken
- Make the chicken is as round as possible.
- Cross the drumsticks and tie them together with kitchen twine Then tie the wings together with another string at the first joint to the tips around the back of the chicken.
- Run the spit rod through the breast, parallel to the backbone. It will run out through the body opening. Make sure it’s centred.
- Attach the forks on the spit rod to the breast and tail areas. Be sure the forks press tightly so the chicken is secure.
- Before you put it on the grill, roll the spit rod in the palms of your hands. It should easily turn. If it’s heavier on one side than the other, the bird isn’t balanced. Adjust the forks as needed.
Rotisserie Roasted Pork, Beef or Lamb
- Insert the rotisserie rod lengthwise through the centre of your meat.
- Adjust the holding forks and test balance. If the meat is uneven, adjust as needed. Uneven weight distribution can place unnecessary strain on the motor.
- Cooking times are estimated depending on the size of the meat you’re cooking. And, like grilling directly on the grates, wind, air temperatures and humidity can affect how long it takes to cook as well. It’s a little harder to test the doneness of meat when cooking with a rotisserie, so to avoid overcooking, stop the rotisserie motor about 15 to 20 minutes before the estimated cook time and test the internal temperature of the meat.
- Make sure you let your foods rest for 5 to 10 minutes after cooking to allow the juices to settle to make the carving easier.
After you’ve seasoned your chicken and preheated your grill. Place the rotisserie (with the chicken) on the grill for about 10 minutes on high. Then, turn the grill to medium heat and grill for about 1 to 1½ hours, or until the internal temperature reaches 165 degrees Fahrenheit.
HOT TIP – Using a cast iron grilling grate on your TRU-Infrared® grill? Remove them before installing a Char-Broil rotisserie kit. Leave the emitter inside the firebox to catch the drippings from the food as it rotates on the spit.