Rotisserie Cooking Page
Have great rotisserie cooking times!
Buy a Spice Below
- Allspice
- Annatto Seed
- Bay Leaves
- Cardamom
- Chili Peppers & Powders
- Cinnamon
- Coriander
- Cumin
- Dill Seed
- Garlic Powder
- Ginger Powder
- Mace
- Whole Nutmeg
- Onion Powder
- Peppercorns
- Rosemary Leaves
- Saffron Threads
- Sea Salts
- Turmeric Powder
- Vanilla Beans
- Vanilla Extract
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 cooked! 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 as symmetrical as possible so it cooks evenly. One why is to tie the middle of a piece of string to the base of the legs, crisscross the bird rapping the wings, tie behind the neck.
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.
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.
Try thyme, bay, or marjoram with stronger flavored foods and rosemary basil, or tarragon for milder foods.
Using the shells of nuts is an easy, low cost, way of producing a beautiful smoke flavor.
Hickory nut husks are the woody casing of hickory nuts. They are an easy way to add that great hickory smoke flavor. We sell one pound of organic hickory nut casings for only $4.97!
Note: a little material added too 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!
Making a Rolled Roast for the Rotisserie
Butterfly meat if it is more than one inch thick by making an even horizontal slice almost all the way through it. When opened 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 passed the knot. Make a loop with the long end of the string twisting it several times. Position the loop one 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 one 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.
