The Ultimate Guide To Cooking On The Barbecue
Once the domain of professional chefs, the rotisserie can now be enjoyed at home.
It is ideal for slow cooking large cuts of beef or pork, as well as poultry roasted whole, such as chicken, duck, turkey and spatchcock.
Only the largest and more expensive barbecues, usually trolleys, have rotisseries.
PREHEAT the barbecue without the rotisserie in position, so you are able to handle the rotisserie rod safely when securing the meat.
BALANCE the meat evenly on the rotisserie rod to avoid overworking the motor.
TURN off the burner directly under the meat and add a drip pan, as rotisseries use the indirect method of cooking.
CLEAN the rotisserie with hot, soapy water after you’ve finished cooking and when it has cooled down. Refer to the manufacturer’s instructions.