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Does rotisserie cooking look difficult and intimidating to do? Rotisserie cooking is one of the oldest styles of cooking meat. It involves slowly and constantly rotating meat over fire. The term “grilling” is a bit misleading since rotisserie style cooking actually roasts the meat, which can be done with a grill or over an open fire. This type of cooking creates meat that is tender and juicy due to the meat basting itself as it turns. Learning how to rotisserie grill will make you the envy of your neighborhood. Get more easy homemade healthy grill recipes from www.cavetools.com
When using a charcoal grill, build your charcoal to either one side of the grill or around the outer edge of the grill. Because of the extensive roasting time, you will have to add more charcoal during cooking. When using a gas grill, lower all the burners. Also when doing rotisserie cooking, using a drip pan filled with veggies and broth or water can help to impart a great flavour to your food, while also catching the dripping to be used later as gravy.
Prepare the meat if you are using a marinade, rub or baste, then ready it to be placed on the spit. Tie your roast firmly together with household string or twine, if necessary to make sure that it holds together as it cooks and rotates. Skewer the meat with the prongs and rod of the spit. Repeat with the other set of prongs to the other side of the meat. Secure the prongs to the spit. Tighten the ends to ensure it will not loosen during cooking. And make sure the meat is balanced for even roasting.
Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit. Carefully remove your roast from the rotisserie, of the rod and onto a serving platter. Enjoy!
Meat Grinders Guide: How to Carve a Rotisserie Chicken – http://blog.cavetools.com/meat-grinders-guide-carve-rotisserie-chicken/
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