Rotisserie Cooking Page
Have great rotisserie cooking times!
Buy a Spice Below
- Allspice
- Bay Leaves
- Cardamom
- Chili Peppers & Powders
- Cinnamon
- Coriander
- Cumin
- Garlic Powder
- Ginger Powder
- Long Pepper
- Mace
- Whole Nutmeg
- Onion Powder
- Peppercorns
- Rosemary Leaves
- Saffron Threads
- Sea Salts
- Szechuan Peppercorns
- Turmeric Powder
- Vanilla Beans
- Vanilla Extract
| Securing food to a spit |
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When securing food to a spit for grill cooking, try to shape the food so it has a universal thickness around and down the spit. This helps the food cook uniformly. Imagine a whole chicken on a rotisserie with the wings allowed to flop. Those wings would be burnt to a crisp before the breast meat was close to being done! one way to prevent this is with a truss, a piece of wet string or wire that secures the legs and wings close to the body of the bird. This makes the bird symmetrical so it cooks evenly. One why is to tie the middle of a piece of string to the base of the legs, criss cross the bird rapping the wings, tie in back of the neck.
| Smoke Flavor--mesquite |
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Hardwood chips or herbs are often add to hot coals to create a smoke that adds extra flavor to foods cooked over coals. Since the idea here is to create smoke, not just burn up the wood chips or herbs, they must be soaked in water 20-30 minutes before being placed on the coals. shake excess water off the wood chips before adding.
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Only use hardwoods, that have a low resin content and fruit tree chips. Try chips made from woods such as oak, pecan, hickory, mesquite, alder, cherry, apple, and grape vine. Softwood with a high resin content such as pine or cedar can give foods a bad taste.
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Try thyme, bay, or marjoram with stronger flavored foods and rosemary basil, or tarragon for milder foods.
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Using the shells of nuts is a easy, low cost, way of producing a beautiful smoke flavor.
Hickory
nut husks are the woody casing of hickory nuts. They are a easy way to add
that great hickory smoke flavor. We sell 1 pound of organic hickory nut
casings for only $4.97!
Note: a little material added to hot coals for smoke flavoring goes a long way. Adding to much can over power the natural flavors in food instead of just adding subtle hints to them!
Click here for smoked sea salt!
Click here for smoked Chipotle chili powder!
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Making a rolled roast for the rotisserie |
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Butterfly meat if it is more than 1 inch thick by making a even horizontal slice almost all the way through it. When opened up the meat should be a uniform thickness so that the roast will cook evenly. Bacon or oil may be placed on the top of leaner cuts of meat such as game. Tightly roll the meat along the grain so that when sliced the pieces will be cut across the grain. Use a 4-6 foot length of wet string to tie the roast.
Start by tightly tying the string one inch from the end of the roast leaving several inches of string past the knot. Make a loop with the long end of the string twisting it several times. Position the loop 1 inch from where the end of the string is tied. Tighten the loop by pulling on the long end of the string. repeat these loops down the length of the tightly rolled roast. At 1 inch from the far end of the roast, run the string lengthwise underneath the roast. tie the two ends tightly together and cut off the excess. Hold the meat firmly when inserting the meat fork to avoid misshaping the roast. adjust the roast so it is uniformly thick through its length.
