Grilling using a Rotisserie

Save a trip to the supermarket by using the char-broil rotisserie, because, as of now, you can prepare a juicy rotisserie roast easily at home.

In tranquil Columbus, Georgia, Char-Broil triggered a genuine revolution in 1948 by building the first cast iron charcoal grill. In the USA, we are therefore one of the oldest and best-known brands in the BBQ sector. We know what really matters when it comes to the BBQ and offer a combination of the best innovation, solid performance and stunning design.

WHAT IS ROTISSERIE?

When cooking on a rotisserie, meat is simply inserted onto a long grilling spit, which then rotates slowly at a consistent speed. This cooks the meat evenly at a constant temperature, also over a longer period of time. Because it is cooked over a high heat, it also seals the juices inside, making the meat deliciously juicy. The rotisserie can be used for larger cuts of meat or whole animals such as chicken, pig or turkey. Legs of lamb, pork knuckles and roast beef are also well suited to this cooking method.

Tips for rotisserie grilling

BUY THE RIGHT ROTISSERIE

Make sure that you buy a rotisserie that rotates at a constant speed. This will cook the meat evenly and quickly without it losing too much moisture. Char-Broil offers a range of models to fit the various grills. If you are unsure, simply buy the universal rotisserie: it fits every grill.

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MARINADES AND SAUCES

Once you have fitted the rotisserie, prepare a marinade or spice paste made from your favourite spices. BBQ sauces that contain sugar, however, should only be brushed on around 10 minutes before the end of the grill time as they burn quickly.

WELL BALANCED

Take care to insert the rod through the middle of the meat so that it can brown evenly. Now insert the meat prongs on the spit into the breast and the tail area. Take care that it is positioned securely so that the chicken can’t slip out.

cooking JUICY ROTISSERIE chicken

Shape the chicken into as round a shape as possible. Cross the legs and bind them together with the kitchen twine. Then repeat the process with the wings. Bind them together under the shoulder, over the tips and around the back of the chicken.
Push the rotisserie through the breast parallel to the backbone. It should exit through the end opening. Make sure it is positioned evenly in the middle.
Roll the rotisserie between your two hands before securing it to the grill. It should rotate easily and evenly. If one side is heavier than the other, the chicken is not correct balanced. Adjust the meat prongs if need be.
Season the chicken and preheat the grill. Roast it for 10 minutes at a high heat. Then adjust the grill to a medium heat and roast the chicken 1–1.5 hours or until the core temperature has reached 75°C.
It is slightly more difficult to check whether the meat is cooked for a rotisserie. To be on the safe side, stop the rotisserie 15 to 20 minutes before the end of the estimated cooking time and measure the core temperature of the meat. Leave the meat to rest for 5–10 minutes after cooking to allow the meat juices to settle. This also makes it easier to cut.

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