Barbecue Rotisserie Instructions
- 1). Prepare your meat for cooking. Add seasoning, marinade or leave it plain. Many prefer to add sauce toward the end of cooking.
- 2). Place your meat on the rotisserie spit. Pierce the meat with the spit and push the spit directly through the center of your meat.
- 3). Secure your meat to the spit with spit forks. The two forks should be slide onto the spit with the sharp ends facing the meat in the center of the spit. The forks should be pushed toward one another and into the meat. Both of the sharp prongs on the forks should be puncturing the meat; this will ensure that it doesn't fall from the spit.
- 4). Attach your spit to your grill. Place a drip pan in the bottom of your grill to catch the drippings from your meat. Turn your rotisserie motor on.
- 5). Cook BBQ rotisserie on low, indirect heat. Food cooked on a rotisserie over high heat will cook too fast on the outside and not enough on the inside. Keep the lid to your grill shut, so the heat from the grill does not escape; otherwise, your cooking time may be lengthened.
- 6). Baste your meat periodically while it is cooking. This will help keep the outer parts of your meat as moist as the inside.
- 7). Measure the temperature of your meat with a meat thermometer. Stick the thermometer in the thickest, innermost part of the meat. When the meat is a few degrees from its safe temperature, turn your rotisserie off, shut the lid and let the ambient heat bring it to temperature.
- 8). Remove your meat from the rotisserie when it has reached the safe temperature and it has rested for 10 minutes. Roasts and rib eye should reach an internal temperature of 145 degrees Fahrenheit. Sirloin, ribs, lamb and pork should reach an internal temperature of 160 degrees Fahrenheit. Chicken and turkey breast should reach an internal temperature of 170 degrees Fahrenheit, and thighs should reach an internal temperature of 180 degrees Fahrenheit.
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