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Five Ways to Pork Up Your Rotisserie

Grilling season is just around the corner and now is the time pick up some new skills and ideas so you don’t get stuck in the same old burgers and hot dog rut.

One great way to add some variety to your grilling sessions is to break out your rotisserie.  r2Now BarbecueTricks.com has already shown you how to do a classic rotisserie chicken.  We’ve even showed you how to use a rotisserie to make a beautiful spiral cut roasted pineapple!

Here’s a way to get even more fun out of your rotisserie by letting you know that rotisseries are incredible for anything that you would want to slow roast.  Lucky for us that opens up most of the world of pork!

The perfect piece of pork for the rotisserie is a 3-5 pound pork loin. You will want to r3roast this with indirect heat for around two hours or until it hits an internal temperature of 150F.  To make sure the loin stays juicy you can brine it overnight or simply inject it with some Creole Butter.  Make it look amazing by scoring the fat in a diamond pattern before roasting.

 

Another piece of pork that is amazing on a rotisserie is a pork butt.  No joke; you can use a rotisserie to make amazing pulled pork!  I slow cooked this butt on a Weber gas grill for around eight hours and it turned out incredible.  Some friendly advice…make sure you truss the butt since it does get fall apart tender!r4

If you ever come across a bone-in pork roast you know what you need to do with it…that’s right, spin it on your rotisserie!

If you want to take a break from “low and slow” barbecue ribs you can season them up, weave them onto a rotisserie and roast them until the skin is crispy with just a little char.  These are spectacular with a little squeeze of lemon juice.

 

Last up on the list is a rotisserie pork belly!  I use a standard rotisserie basket when roasting bellies.  Simply score the fat, season with garlic, salt and pepper then spin that belly until it hits 160F.

I promise the smell will be so incredible it will make you weak in the knees.  I will slice the belly thin for r5sandwiches and cube some up to add to roasted veggies.

 

I hope these ideas inspire you to break out your rotisserie and get a little freaky with your grill this summer. rq

In addition to rotisseries here is a link to a few other great grill accessories to bring a little more grilling joy to you life!

Gadgets

Rotisserie Chicken and Rotisserie Turkey

rotissthisCLICK FOR VIDEO There’s something about a rotisserie chicken.

They’re everywhere these days in supermarkets – slow roasting by the dozen on display in industrial cookers the size of your guest bedroom. But the truth is if you have a rotisserie kit (it may have come with that fancy new grill and is now in a box in the attic somewhere) it’s actually pretty easy.

Every attempt we made with our gas powered Sam’s Club spit and electric motor set up ended with incredibly succulent and golden brown bird.

There’s only about four ingredients.

Here’s an updated video overview using turkey: http://youtu.be/xqB5mLKevxI First start with a clean bird – Chicken and small Turkey seem to work equally as well. Rub lightly (watch for too much salt) with BBQ Tricks house seasoning UNDER the skin and over the entire outer surface of the skin. Rub seasoning generously inside the cavity of the bird (remove any “spare parts.” Let the bird rest (upright if possible) uncovered in the refrigerator for about four hours to allow the seasoning to take and also to dry the skin a bit (this helps to crisp the skin later). My hunch is you could bypass all the above and still have an incredible meal but the little things do make a difference. Remove the bird and let it come to room temperature about an hour before you plan to cook. two or three hours before you plan to serve. Before you put the chicken or turkey on the spit mark the location of the grill’s burner with two marks (with a Sharpie Permanent Marker) so you’ll always know exactly where to slide the meat in the future. The most important thing to accomplish is to balance and secure the bird firmly on the rotisserie prongs so that the entire mechanism rotates smoothly on the spit. Use trussing to help if needed. Test it by rolling the spit ends on a flat surface or even on your hands. After you have it on a hot grill it’s very difficult to adjust. Also use pliers to secure thumb screws. You don’t want an end to slide.

rotisserie poultryFinally make sure the spit is secure in the motor mechanism. Confirm there is no way for it to slide out (does it sound like it happened to me?)! After you start the spin and cook come back and sight check everything after five minutes. Let it Cook til golden brown checking infrequently for one to two hours. Our 4.72 lbs chicken took just over two hours.

When golden check the temperature with a good thermometer and remove to a cutting board to rest. BBQ Tricks House Seasoning 2 Tablespoons Kosher Salt 1/2 Tablespoon Fresh Ground Black Pepper (grinding is a little bit more work but worth it) 1/2 Tablespoon Garlic Powder add Paprika for color

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Rotisserie Roasted Spiral Cut Pineapple

spit roasted pineapple

This recipe is simple.  But you need a proper rotisserie you are comfortable with.

bbq pineappleThe trick is to give the fruit some pizzazz with a nifty spiral cut.

Peel your pineapple with a sharp knife and create a spiral pattern to remove all the unsavory “eyes” along the flesh of the fruit.  These ridges not only look really cool they act as a receptacle for the butter, sugar and cocoa “rub.”

We used a crystal cane sugar because it has a higher burn temperature and it will create a caramel crust.

Slice in rounds right off the spit or slice and serve with a dollop of ice cream.  Your barbecue guests with think you are showing off and will love this flashy and delicious desert.

 

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Rotisserie Roasted Spiral Cut Pineapple

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 7 thick slices

Serving Size: 1/2 inch rings

Rotisserie Roasted Spiral Cut Pineapple

Ingredients

  • 2 Tablespoons Cocoa Powder
  • 1 Large Pineapple
  • 1 stick of butter
  • 1 Cup Cane Sugar (Sugar In The Raw or Demerara Sugar)

Instructions

  1. Peel pineapple and carve spiral grooves for decoration and to hold sugar mixture. Rub with reserved melted butter, cocoa, and sugar.
  2. Create "pilot hole" to help drive spit through core of the pineapple and secure with probes and pliers.
  3. Spit roast over a drip pan for 30 to 40 minutes and then coat generously with warmed and combined sugar, butter and cocoa mixture. Continue to spit roast and glaze until remaining paste is gone
  4. Slice and serve plain or with ice cream..

 

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Tricks for How To BBQ A Whole Chicken On A Rotisserie

rotisserie chickenAuthor: Larsen Markston

Rotisserie chicken from the grocery shop is becoming a delicious last minute meal. It really is delicious, but if you discover how to BBQ a whole chicken on your own rotisserie you will understand how significantly greater it tastes with not significantly additional work than the trip to the grocery. You are going to have to have a grill which has a rotisserie, a whole chicken, butter or olive oil with seasonings, and about 1-1/2 hours of cook time to get a yummy home-cooked chicken.

The initial action is setting up your rotisserie on your grill. You can find rotisseries made for both gas and charcoal grills. Follow your manufacturer’s directions and make guaranteed that it rotates freely and is ready to go. Locate a drip pan with about 1/2 inch of water within the grill to catch excess fat drippings and prevent flare ups and to add moisture to the roasting chicken. Fire up the grill to high and let it to heat up while you prepare the chicken.

Rinse the chicken inside and out with cold water. Get rid of the giblets and excess fat, I prepare those up separately for my kitties to be a special treat. Pat the chicken dry inside and out using a paper towel. It is possible to rub butter and salt inside the cavity or include some garlic or onion if you like for additional flavor. You are likely must truss the chicken if your rotisserie is a spit with out a basket. To truss the chicken you need to tie the legs and wings to each other so they will not flop around in the course of cooking possibly getting burned or throwing the spit off center. The least complicated solution to do this really is with heat-proof butchers twine or non-coated wire.

After the bird is trussed it’s set being spitted on the rotisserie. Slide the spit through the entire body in the chicken and make certain the pronged pieces at either end of the spit are secured to the chicken. These are to enable the chicken to turn using the spit so the chicken cooks evenly on all sides. Place the spit on the grill according to the manufacturer’s directions and you’re prepared to go. Turn off the burner or move away the charcoal directly beneath the chicken so the high temperature is less direct.

Baste the chicken every 20 minutes to 1/2 hour with butter or olive oil mixed with whatever seasonings you like. You would like to let the chicken cook on it’s very own for your most part. Leave it alone and don’t lift the lid of the grill any more than you must letting the heat out. In the event you like to use a glaze being a finishing touch, apply it during the very last 10 to 20 mins of cooking.

The full preparation sounds far more complicated than it really is. After you find out how to BBQ a whole chicken, the set up time is really a snap. The cooking time will depend on the size of the chicken and the heat of the grill. When the chicken is on the rotisserie and cooking, it needs minimal attention and enables the cook to tend to the rest of the meal, the guests, or just set your feet up for any bit and enjoy the cooking smells.

Article Source: http://www.articlesbase.com/cooking-tips-articles/tricks-for-how-to-bbq-a-whole-chicken-on-a-rotisserie-2912331.html

About the Author

I don’t cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO