When cooking on a rotisserie, meat is simply inserted onto a long grilling spit, which then rotates slowly at a consistent speed. This cooks the meat evenly at a constant temperature, also over a longer period of time. Because it is cooked over a high heat, it also seals the juices inside, making the meat deliciously juicy. The rotisserie can be used for larger cuts of meat or whole animals such as chicken, pig or turkey. Legs of lamb, pork knuckles and roast beef are also well suited to this cooking method. Here are a few rules of thumb for rotisserie grilling:

Buy the right rotisserie

Make sure that you buy a rotisserie that rotates at a constant speed. This will cook the meat evenly and quickly without it losing too much moisture. Char-Broil offers a range of models to fit the various grills. If you are unsure, simply buy the universal rotisserie: it fits every grill.

Marinades and sauces

Once you have fitted the rotisserie, prepare a marinade or spice paste made from your favourite spices. BBQ sauces that contain sugar, however, should only be brushed on around 10 minutes before the end of the grill time as they burn quickly.

Well balanced

Take care to insert the rod through the middle of the meat so that it can brown evenly.

Juicy rotisserie chicken

Shape the chicken into as round a shape as possible.

Cross the legs and bind them together with the kitchen twine. Then repeat the process with the wings. Bind them together under the shoulder, over the tips and around the back of the chicken.

Push the rotisserie through the breast parallel to the backbone. It should exit through the end opening. Make sure it is positioned evenly in the middle.

Now insert the meat prongs on the spit into the breast and the tail area. Take care that it is positioned securely so that the chicken can’t slip out.

Roll the rotisserie between your two hands before securing it to the grill. It should rotate easily and evenly. If one side is heavier than the other, the chicken is not correct balanced. Adjust the meat prongs if need be.

Pork, beef or lamb on the spit

Push the grill through the meat lengthwise and through the middle.

Insert the meat prongs and check that the meat is balanced. If the weight of the meat has been unevenly distributed, adjust the meat prongs as required. If the meat is not balanced correctly, this puts an unnecessary strain on the motor.

Cooking times

Cooking times are estimated depending on the size of the piece of meat. Similar to direct grilling, wind, air temperature and humidity also have an influence on cooking times. It is slightly more difficult to check whether the meat is cooked for a rotisserie. To be on the safe side, stop the rotisserie 15 to 20 minutes before the end of the estimated cooking time and measure the core temperature of the meat. Leave the meat to rest for 5–10 minutes after cooking to allow the meat juices to settle. This also makes it easier to cut.

Cooking temperature

Season the chicken and preheat the grill. Roast it for 10 minutes at a high heat. Then adjust the grill to a medium heat and roast the chicken 1–1.5 hours or until the core temperature has reached 75°C.

Tip

If you use the TRU-Infrarot® Grill with a grate made of cast iron, remove it before fitting the Char-Broil rotisserie. Leave the emitter plates in the combustion chamber to catch the roasting fat that drips out.