How to use my new rotisserie?
- MSK Oct 24, 2006 12:43 AM
I just installed a new Dacor built in outdoor gas grill with the infared sear and rotisserie features. I'm so excited to use them both but cannot find info in either the use and care booklet or in any cookbooks.
I've never done rotisserie before.
Anyone have any good input as to what works best? How long to cook? Do you use rubs or marinades on poultry? What else works?
If you don't have it yet, my favourite book on grilling is Steven Raichlen's original "The Barbecue Bible." He has some fabulous recipes and some terrific recipes for rubs and marinades.
I prefer to use rubs on my chicken when using the rotisserie; the chicken starts out dry rather than wet, and this usually makes for a crisper skin.
Just don't overcook your chicken. It shouldn't take longer than 1 hour and 15 minutes to cook a 3 1/2 lb chicken. Word of advice: cook 2 at a time; they're usually so good, you'll want leftovers.
You might try cornish game hens strung along your rotisserie, three or five or so. Marinate them in some teryaki sauce and some BBQ sauce and/or some liquid tandoori. They make wonderful individual servings when split, just enough, and when cold they taste delightful. I've served them for dinner parties and everybody loved the flavor. If you get adventuresome, you can even put some hot sauce in with the other ingredients to marinate them. A welcome change from chicken; for some reason these smaller birds taste really yummy.