Call us biased, but we feel there is no substitute for a wood fire. Raw and natural, it keeps you warm, it mesmerises, it relaxes and also produces tastes unsurpassed by any other heat source. Cooking with anything less is just convenience without the flavour.
Video Rotisserie Recipe Series! Jonny Rotisserie and friends are going to be adding to this library of delicious recipes to try on your Auspit.
NEW! We skipped the B's temporarily and jumped straight into...Chicken!!
First up, starting with the A's: Acorn Squash!
Just in time for the holidays...Rotisserie Turkey Tips
Do NOT cook over the direct flame. Indirect heat is your friend. Whether cooking over an open fire or with charcoal, try to build a ring of fire around your turkey or to one side. Be sure that your "heat real estate" extends beyond that of the bird to ensure that you are getting enough heat to the outside edges.
DO use soaked smoking wood chips for additional smokey flavor when cooking over charcoal.
Do NOT let your fire die out. Remember to recharge your charcoal or wood every 30-40 minutes to be sure you consistently have enough heat throughout the cooking process.
DO be sure that the turkey is well-balanced on the rotisserie spit bar prior to kicking off the spin party.
Do NOT use stuffing in the bird. With the nature of rotisserie, it is difficult to get the internal temperatures within the large bird to the point that the stuffing would be sufficiently cooked without overcooking the meat.
DO truss the bird so you don't end up having it do turkey aerobics.
DO get and early start. Rotisserie cooking is a delicious art, and the bigger the bird, obviously the longer it will take before your masterpiece is ready.
Do NOT pull off a leg to snack on. Yes, it is going to look unbelievably tasty, but resist the temptation because your friends and family will notice missing body parts.
DO use a meat thermometer to determine when it is done as exterior appearance can be deceptive.
DO make sure you have ample wood and/or charcoal on hand. You'd hate to be a six-pack into your afternoon and realize that you need to make an emergency run to go buy or chop down more fuel. ...Or to go buy another 6-pack for that matter.
DO consider wrapping protruding parts or the bird entirely with aluminum foil as cooking progresses. This can improve cooking consistency and appearance.
Finally DO enjoy the day. Happy Thanksgiving!
While it leans towards descriptions for cooking over gas, Derrick Riches at About.com has an excellent article here for grilling turkey where he includes some specific suggestions relating to rotisserie turkey. Here is a link to some further rotisserie turkey tips.
Here's one Rotisserie Turkey Recipe idea:
Sage, Orange, and Clove Rotisserie Turkey
For a 12 to 14 pound turkey, start with a rub consisting of:
Mix in a small bowl, the rub the turkey with the mixture.
You will also need:
2 small oranges washed and dried
6 garlic cloves
12 whole cloves
1 bunch of sage
Pierce the oranges with a knife and insert 6 cloves into each orange. The oranges will be skewered inside of the turkey. The garlic cloves and the sage will be placed into the turkey cavity just before rotisserie cooking begins.
Source: The Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae 2001
1 heaped tablespoon of sweet paprika
2 to 3 garlic cloves finely chopped or minced
1 large onion
2 heaped tablespoon salt
6 to 8 tablespoons oregano
2 lemons juiced
4 tablespoons of olive oil (for chicken or pork only)
Mix ingredients together and place into a container with meat and leave for 3 hrs or over night if desired.
Place meat on spit and roast, basting during cooking with marinade.
For a great primer on prime rib see this link: http://www.articlesinbox.com/meathead-goldwyn-secrets-of-holiday-prime-rib-on-the-grill/
It is written for traditional cooking styles, but has a lot of great information. The one correction I would interject is that they wrote that a spit-style rotisserie cooks the meat from the inside. This just isn't true.
Any product roasted on a spit is subjected to two types of heat:
Convected heat - this is heat that is rising directly off and above the heat source containing smoke, burnt gases, flame and high amounts of heat.
Radiant heat- produced from the coals,this heat is transfered through the air producing a sterile clean heat but not tranferring any flavours to the product
The ideal requirements for spit roasting are good radiant heat, small amounts of flavour enhancing smoke and a simple formula of 70% radiant heat, 30%convected heat.
Therefore the ideal location of the spit bar is slightly off to one side of the heat source gaining predominantly clean radiant heat,but picking up small sections of smoke, producing a perfect flavoured golden roast meat or vegetable.
Why is my meat dry?
Rotisserie meat has the advantage over grilling and baking for even cooking and is known for producing tender meat, but sometimes conditions like wind dry the meat. Many cooks recommend mixing apple juice or oil and water to spritz or baste the meat as it cooks. Garlic, herbs, or lemon juice (or beer and wine) can be added to the mixture. Also, an inch of water (or flavoring mixture) in the drip tray will create steam and keep your meat juicy.
How do I speed up cooking time?
It's true that a disadvantage to this traditional form of cooking is that it takes time. Early man did not have our fast-paced schedule, nor did he have a microwave. Half-cook the meat in the microwave and then put it on the spit for that smoky flavor you crave.
Use only dry cured natural cut timber where possible,wet or green wood will give poor radiant heat and undesirable partially burnt gases and very strong smoke which can destroy the flavour of your product when spit roasting.
Each type of wood produces varying degrees of smoke strength,the following is a guide to different trees for required smoke strengths.
Cooking with charcoal is a convienient option where an open fire is not possible or wood not available. These are times for a FireTrough!
Charcoal produces a clean, radiant heat. To enhance the flavor, try placing small amounts of dry sticks or smoking woods like mequite occasionally off to one side to burn with the coals or wrapped in aluminum foil.Soaking woodchips for 30 minutes prior to use will offer a better quality smoke while taking longer to burn. We recommend hardwood lump charcoal as it burns clean and hot compared to traditional briquets and leaves less ash. Good charcoal makes a big difference in cooking times!
All Things Rotisserie
This section will evolve to become an exhaustive repository on all things rotisserie. As a starting point, we love this description of how one gentleman Andrew came into the wonderful world of rotisserie: