Cooking on an open rotisserie allows you to roast large cuts of meat and poultry evenly while infusing them with a smoky, charred flavor. An open rotisserie consists of a horizontal spit placed over an open flame or heat source. As the spit rotates, the food cooks slowly and bastes in its own juices. While rotisserie cooking does require some special equipment, it can be done both indoors and outdoors with delicious results. Here is a step-by-step guide to cooking on an open rotisserie.
Choosing a Rotisserie
The first step in rotisserie cooking is choosing the right rotisserie setup for your needs. Here are some options:
- Outdoor rotisseries – These are large motorized units designed for outdoor grilling. The spit rotates over an open grill fueled by charcoal, wood, or gas. Outdoor rotisseries can handle very large cuts of meat up to 100 lbs. They require a significant time investment but produce succulent, smoky results.
- Indoor electric rotisseries – Compact electric rotisseries are designed for countertop use inside your kitchen. They have a self-contained heating element and electric motor. The capacity is smaller than outdoor models but can still accommodate chickens and roasts up to 10 lbs. Electric rotisseries make rotisserie cooking convenient any time of year.
- Stovetop rotisseries – These small rotisseries sit on top of your stove burners. The gas or electric burner provides the heat while a small spit rotates the food. Stovetop rotisseries only hold smaller items like Cornish game hens or vegetables.
When purchasing a rotisserie, look for sturdy construction and enough capacity for the foods you want to cook. Be sure to get the necessary accessories like a spit, forks, and drip pan.
Preparing the Meat and Poultry
Proper preparation is key to successful rotisserie cooking. Here are some guidelines for getting meats and poultry ready for the rotisserie:
- Choose self-basting cuts – Cuts like pork loin, beef ribs, and whole chickens work well because their fat bastes the meat while cooking.
- Trim excess fat – Too much fat can cause flare-ups. Trim off any large fatty areas.
- Season well – Generously season meats with dry rubs or marinades. The seasonings will caramelize and intensify during the long cook time.
- Secure with rotisserie forks – Skewer the meat firmly onto the rotisserie spit. Make sure it is balanced and centered.
- Truss poultry – Truss chickens and turkeys tightly so they cook evenly. Use kitchen twine to tie the wings and legs close to the body.
Take the time to properly trim, season, and secure the meat. This helps ensure it cooks evenly and absorbs maximum flavor.
Setting Up the Rotisserie
To set up your rotisserie:
- Assemble the rotisserie according to the manufacturer’s instructions.
- Place a drip pan under the meat – This catches any rendered fat or juices.
- Secure the meat on the spit, centering its weight.
- For outdoor rotisseries, light the charcoal or wood. Allow 20-30 minutes for the coals to become glowing embers. Place the spit 6-10 inches above the heat source.
- For electric rotisseries, preheat the heating element for 10-15 minutes.
- Turn on the rotisserie motor.
Take care when loading the meat onto the spit. Wear heat-resistant gloves if the rotisserie is already hot. The rotisserie should spin smoothly once the meat is loaded.
Cooking Times
Cooking times on a rotisserie depend on several factors:
- Size and weight of the meat
- Type of meat or poultry
- Distance from the heat source
- Desired doneness
Here are some approximate rotisserie cooking times for common cuts:
| Food | Total Cook Time |
|---|---|
| Whole chicken (3-5 lbs) | 1-1.5 hours |
| Beef roast (3-4 lbs) | 1.5-2 hours |
| Pork loin (2-3 lbs) | 45 mins – 1 hour |
| Cornish game hens | 30-45 mins |
| Vegetables | 15-30 mins |
Use an instant-read meat thermometer to test for doneness. Remove the meat just before it reaches the desired internal temp since the temperature will continue rising once removed.
Basting and Adding Flavor
One advantage of rotisserie cooking is being able to add flavors while the meat cooks. There are several easy ways to do this:
- Baste with juices – Regularly spoon juices from the drip pan over the meat to keep it moist.
- Mop with sauce – Use a barbecue mop to brush on sauces or marinades. Take care not to burn the sugars in the sauce.
- Use compound butters – Rub mixes of softened butter and herbs under the skin of poultry.
- Spritz with liquids – Use a spray bottle filled with juices, wine, or broth to add moisture and flavor.
- Insert flavor woods – Add wood chunks like hickory, applewood, or mesquite to outdoor rotisseries for a smoky flavor.
Basting every 20-30 minutes adds incredible moisture and flavor to rotisserie meats. Get creative with marinades, herbs, spices, and other flavorful liquids.
Resting and Serving Rotisserie Meat
Once the meat reaches the desired internal temperature, remove it from the rotisserie immediately and let it rest for 15-30 minutes. This allows the juices to reabsorb back into the meat fibers. Resting is a critical step for incredibly tender and juicy results.
To serve, carve the meat across the grain into slices or chunks. Be sure to pour any juices from the resting plate or drip pan over the carved meat. Round out the meal with classic rotisserie pairings like crusty bread, roasted vegetables, coleslaw, potato salad, or macaroni salad.
With the right tools and some practice, you can become a rotisserie master serving up tender, self-basting meat and poultry year-round. Enjoy the fun and flavor of cooking over an open fire!
Cleaning and Caring for Your Rotisserie
Like any cooking equipment, rotisseries require proper maintenance and cleaning. Here are some tips:
- Clean after each use – Remove food residue and grease. Wash metal parts in hot soapy water.
- Avoid abrasive cleaners – Use a brush and mild detergent to clean the rotisserie spit.
- Check for damages – Examine the rotisserie for loose bolts or worn parts. Replace damaged components.
- Store indoors – Store electric rotisserie units indoors to prevent weather damage.
- Prevent rust – Apply cooking oil to metal parts to prevent rusting, especially on outdoor units.
- Check power cord – Ensure the power cord is undamaged before use. Don’t use a damaged cord.
- Dispose of drippings – Properly dispose of used drip pans and fat drippings after cooking.
With regular care and maintenance, a rotisserie unit should provide many years of delicious cooking. Be diligent about cleaning and storing it properly after each use.
Rotisserie Cooking Safety Tips
While wonderfully flavorful, rotisserie cooking does require some safety precautions. Here are tips for staying safe:
- Use long-handled tools – Use tongs and spatulas with long, heat-resistant handles for maneuvering meat.
- Wear gloves – Insulated barbecue mitts protect your hands from burns.
- Secure hair – Tie back long hair when cooking on a rotisserie.
- Watch children – Keep kids and pets safely away from the hot rotisserie unit.
- Avoid flare-ups – Excess fat dripping on hot coals can cause flare-ups. Trim fat first.
- Check for doneness – Use a meat thermometer to verify safe internal temperatures.
- Unplug when not in use – Always unplug electric rotisseries after cooking.
- Let cool before handling – Allow at least 30 minutes for outdoor rotisseries to cool before touching.
Exercising reasonable care when operating your rotisserie will allow you to safely enjoydelicious meat and poultry straight from the spit!
Troubleshooting Common Rotisserie Problems
Even when taking all the proper steps, you may occasionally encounter some issues when using your rotisserie. Here are solutions for the most common problems:
| Problem | Solution |
|---|---|
| Rotisserie stops turning | Ensure power source is on. Check that cord is plugged in and circuit breaker is not tripped. Remove weight from spit to test motor. |
| Meat chars excessively | Raise rack height to move meat farther from heat source. Check for flare-ups from excess drippings. |
| Meat not cooking evenly | Redistribute meat weight on spit. Increase distance between meat and heat. Use basting to cook surface. |
| Can’t keep temperature consistent | For charcoal, adjust air vents to control airflow. For gas, use lower settings. Add more coals or wood as needed. |
| Heavy smoking | If using wood, try less wood or wet the wood first. Move meat farther from coals. Open vents to increase airflow. |
Troubleshooting and making small adjustments during cooking will help you master your rotisserie setup and achieve perfect results.
Recipes for the Rotisserie
Once you have your rotisserie setup figured out, it’s time for the fun part – choosing what delicious recipes to make! Here are some great options:
Main Dishes
- Whole rotisserie chicken
- Beef rib roast
- Leg of lamb
- Pork loin
- Turkey breast
- Cornish game hens
Sides
- Rotisserie vegetables
- Grilled potato packets
- Coleslaw
- Macaroni salad
- Potato salad
- Grilled corn on the cob
Flavorings
- Dry rubs
- Fresh herb marinades
- Barbecue sauces and glazes
- Compound butters
- Brines and spiced oils
- Fruit jam glazes
Get creative with your own spice blends, marinades, and sauces. The slowly rotating meat provides endless opportunities for flavor infusion.
Conclusion
Cooking on a rotisserie requires some initial equipment investment and learning. But the results are incredibly moist, juicy, and full of smoky roasted flavor. As you become more comfortable with your rotisserie setup, you can experiment with different meats, seasonings, and menu pairings. Rotisserie cooking brings out the best in chicken, beef, lamb, and pork. Gather family or friends around the glow of the rotisserie to enjoy mouthwatering meat straight from the open flame.