Slowly rotating meat over fire is a cooking tradition that’s been around since the beginning of time. Today, It’s much easier with a BBQ rotisserie grill attachment. Most rotisseries are used with a gas grill but there are attachments for charcoal kettles and fire pits.
When cooking on a rotisserie, meat is simply inserted onto a long grilling spit, which rotates slowly at a consistent speed, allowing the meat to baste in its own fat and juices. The meat is cooked evenly at a constant temperature, sealing the juices inside, creating a deliciously tender and flavorful outcome.
Trussing the meat beforehand will prevent it from being torn apart while grilling and allows it to be cooked more evenly. Use butcher’s twine to be sure the meat is secure. Push your spit fork tightly into the meat. Make certain the meat can spin properly on your rotisserie prior to heating up your grill.
Rotisserie Set Up
An unbalanced rotisserie rod will be repeatedly pulled out of rhythm as the rotating food suddenly flops to its heaviest side. This will cause serious damage to the motor and gears. The steps below will help you properly set up the rotisserie:
- Remove the skewer fork closer to the pointy end of your rod, then spit your meat on the rotisserie. Reattach the first fork and secure food in the center of the rod with both rotisserie forks. Make sure they’re deeply inserted into the meat. Tightly twist the thumbscrews on each fork.
- Place the rotisserie rod on the bearing points of the grill and pay attention to which side of the meat swings to the bottom. Plug in the motor, connect your rod to the motor, and give the spit a few spins to see if any part of the meat keeps flipping downward.
- If the rod stays in place once it stops rotating, then your food is balanced and ready to cook. If not, then attach a counterweight to balance the rod.
- Leave your rod in the bearings with the heaviest part of the food facing down. Attach the counterweight (included with rotisserie accessories) to the end of the rod opposite the motor, with the weight pointing straight up.
- Balancing the rod may take a bit of trial and error, so set the weight to what looks appropriate and spin the rotisserie again to see if there’s still a heavier end. Adjust the counterweight as needed until the rod consistently stays in place after being rotated.
A balanced rod means it’s time to start cooking. Place a drip pan below the rotisserie rod which prevents fat drippings from getting into the inner parts of your grill and gives you a chance to add aromatics to the mix. You can use wood chips to infuse skewered food with next-level flavors.
The average gas grill rotisserie can hold between 10 and 20 pounds, more than enough for a prime rib roast, leg of lamb, a whole chicken, turkey, or ham. Look for uniformly shaped cuts of meat for an even cook. Don’t forget to truss the meat with butcher’s twine to keep the meat secure.
Get food situated in the grill before turning on any burners. Make sure the motor is running and close the lid. Open the lid after 30 minutes to make sure everything is working properly. Until the meat is done, open the lid as little as possible. Stop the rotisserie motor before checking meat temperature with a meat thermometer.
Wear heat-resistant grilling gloves when removing the rotisserie. To take meat off the spit rod, dislodge it from the forks and slide one of the forks off the rod. Then pull the rod out from the meat. Carefully cut off the butcher’s twine and remove it from the meat. This must be done immediately before the crust on the meat starts to harden. Now you can carve and serve the tenderest, juiciest, crispiest meat you have ever eaten.
How does Rotisserie Chicken & Roasted Vegetables or a Rotisserie Prime Rib Roast sound? For the holidays, how about serving a Rotisserie Bourbon & Cane Syrup Glazed Ham. I’m feeling hungry already! So now it’s time to decide what to cook on your BBQ Rotisserie since we’ve covered the basics. Get ready to wow your friends and family at the tailgate or backyard barbecue party.