For those grills with a rear rotisserie burner you can use the rotisserie method, which requires much less attention than other cooking methods. Infrared rotisserie heat waves seal and lock in the juices quickly for superior tenderness. The food is constantly rotating so the meat is continuously bathed in its own juices. All sides are cooked evenly, and flare-ups are avoided.
- Always remove the warming rack. You may have to occasionally remove the grids depending on what you are cooking.
- Do not turn on the main burners.
- Give the meat a uniform shape by tying it with string or wire. Insert the rotisserie rod lengthwise through the meat and insert the forks into the centre of the meat. Centre the meat on the rod. Tighten the fork thumb screws well. Insert the rod into the grill’s rotisserie slot. Let the heaviest side of the meat fall to the bottom. Using the counterweight, adjust the balancer opposite the heaviest side of the meat. Periodically check to see if the meat is turning smoothly while cooking and adjust the balancer if necessary. If the meat is too heavy or has an irregular shape, it will not rotate well. Place the meat in the dripping pan and cook using the indirect method, without the use of the rotisserie.
To make great gravy, add water, beer, juice, wine or consommé to the roasting pan. The drippings will add flavour to the liquid and create a basting sauce or gravy. Basting with this sauce adds flavour and moisture to the meat. Add liquids to the pan as needed so the pan does not dry out.