How to do Rotisserie the Right Way

by Bob Haas

When it comes to cooking methods that create the tastiest outcomes, nothing quite compares with rotisserie. Meats cooked in this manner are invariably moist and full of flavour. A number of unique approaches can be taken. If you want the best tasting result for all methods, be certain to follow some tried and true steps. The result is largely dependent on whether or not these simple steps are followed so ignore them at your own risk.

Rotation is the secret

Understanding how to cook the best meat starts with understanding precisely how rotisserie cooking works. In order to get such yummy outcomes, there are two principles that are served by the slow rotation. One is the fact that the heat is uniformly distributed on all sides of the piece of meat. The next intention behind the long winded motion is the fact that you won't have any basting to do as the juices of the meat end up coating it fully. The result is food that is a lot better than broiled meat because the natural juices aren't lost.

Keep thing balanced

Whenever you put an imbalanced load on the skewer, it can be a source of added work for the engine that is best to be avoided. Testing this is easy and merely demands you to hold the spit with your hands. It is pretty simple to feel out any unbalance by just turning the pole and seeing if one of the sides pulls downwards. An instability can be easily offset by the addition of counter weights that are placed opposite of the heavy side.

Direct heat vs. Indirect heat

How hot the flame or grilling element should be is also worth paying attention to. Powerful heat might be right for traditional cooking but it isn't a nice idea for this type of cooking. This means that it will normally take more time to cook. Now if you are using an electric rotisserie, this is taken care for you as they are designed for this function. Doing rotisserie on a barbeque doesn't automatically set the temperature for you and necessitates some knowledge on your part.

Direct heat means that the food is right over the heat source and in this situation shouldn't be excessively high as to not overcook the meat. Using a charcoal grill gives you the ability to scatter out the coals in smaller stacks to keep the temperature low. This works best for modest cuts of meat (or anything you position in the basket) and gives more of a grilling result.

Direct heat isn't the only way to do things and you can instead opt an indirect source. You can do this by maintaining two flames; use either charcoal piles or seperate burners. In both cases, the food must only have a few inches of its sides over of the heat sources. Meat is best when it is not overcooked but still evenly done all the way through which is what indirect heat provides.

Look at the thermometer, not the clock

By keeping an eye on the inner temperature rather than the cooking time, you will always get the perfect doneness. Because the shape of the meat can deviate quite a lot, some pieces can take longer than others to cook. Temperature isn't a subjective assessment and it will always notify you just how far on in its cooking cycle your meat is. When the meat reaches the correct temperature, it's over.

So there you have it. When it comes to rotisserie, trial and error is overrated and you must go for what works instead. The holes created by the thermometer should me minimized in order to hold all those natural juices in the meat. To maintain all the juice in the food, wait about ten minutes before serving it. Don't forget these tips and your rotisserie will come out juicy and delicious every time.

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