HELP with rotisserie!!! NOW!

[jmarie]

First of all, I did do a search and my questions aren't answered.
We got a new GRILL the other day!!! YEA!!!!Really nice one with a rotisserie. I have never used a rotisserie. Husband usually helps me out with these projects, but he is unavailbale.

Our gill has three burners, so I am not going to turn on the middle burner...will use INDIRECT heat. Problem is that the temp settings go from low to high on each burner...Got any suggestions as to how high to set it? Should I wait until inside of grill reaches 350 degrees and then turn down the heat? Will it stay 350 Degrees?

I know these are silly questions, but want to make sure meat is done. Thanks so much and if that darned phone doesn't stop ringing!

Joyce

[sneezles]

Keeping the temp at 350º is tricky because different elements while you're grilling (ie. outdoor temp, wind, number of times you open the grill). To heat up the grill at first turn on all 3 burners and then shut-off the middle when after you have put the rotissiere on. You'll then have to watch the thermometer (I'm guessing it has one on the hood) to determine whether or not to lower the other 2 burners.

[jmarie]

But 350 is the temp. I should try to maintain? Yes, it has a thermometter on the hood! THANKS so much for your help! I just went back and found more rotisseerie threads, but still no luck! You think one 5 pound chicken = 2 hours? Again, THANKS!
Joyce
PS You are my new hero!

[sneezles]

Yes, do try to maintain 350º but don't worry too much about it fluctuating (kitchen ovens do the same thing) so unless you're basting it should hold fairly well with the 2 burners at about medium. I would start checking with a thermometer after 1 1/2 hours. Here's some tips I use for doing chicken on the spit, it can be traumatic to see that bugger fall off the spit!!!


There is something of an art to putting a whole chicken on a rotisserie spit. You need a good, firm hold and you need balance. If you put a bird on a rotisserie spit that isn't balanced, not only will it put undue wear and tear on your rotisserie motor but also it will lead to a bird that is unevenly cooked.

Putting the whole chicken on the rotisserie spit:

Step 1: Have the chicken thawed, cleaned and ready to cook. Have the spit and forks cleaned and the rotisserie ready to go.

Step 2: Run the rotisserie spit through the chicken breast, parallel to the backbone. Try to image a line running through the very center of the bird. The spit will run out through the body opening. Make sure it is centered.

Step 3: Attach the rotisserie spit forks into chicken breast and tail areas. Make sure the forks are pressed tightly together and that the chicken is very secure.

Step 4: Tie the chicken wings together with twine at the first joint from the tip around the back of the chicken.

Step 5: Loop a piece of twine around the tail and spit and tie tightly around the crossed legs.

Step 6: Test the whole thing for balance by rolling the rotisserie spit in the palms of you hands. It should turn easily and not have a heavy and light side. If it isn't balanced adjust the spit forks.

As the bird cooks on the grill it can become a little unbalanced due to fluid loss. I try to keep access to the body cavity and have some celery or carrot sticks, or whatever that I can wedge inside the chicken to try and rebalance on the rotisserie.

[jmarie]

THANK YOU SO MUCH!

I should re-Name this thread "SNEEZLES COOKING SCHOOL"

It is a little late for your second set of instructions, but I did maintain 350 degrees! And I printed the next instructions and put them aside for the next one! Can you believe they make a grill with a rotisserie and put no instructions in the manual? I called the company and the only thing they could suggest was doing a search engine! I tried that, but only came up with marinades and rubs....So, thanks a bunch!
J!

[sneezles]

Originally posted by jmarie
I should re-Name this thread "SNEEZLES COOKING SCHOOL"

OH NO, that would not be a good title! You wouldn't want to see the birds that have been subjected to my cooking them on the spit!!! It is only through trial and error that I've managed to even keep that buggers on the spit! But I will say they've managed to taste good regardless!!!
Glad to be of any help!!!