Brine a chicken (or two, depending on the size of your grill) and season it well, let it roll at around 400F for 90 minutes or so (cook by temp, not by time).
And I’m sure it will be nice, it won’t be much different than if you grilled it directly. Rotisserie’s best use is large and irregularly shaped meats, like chicken, leg of lamb, pork loin, etc.
Tenderloin you'd want to grill - quickly, over high heat Â
The rotisserie is for anything that you'd roast - lower temps, longer cook times. A leg of lamb, a chicken or turkey, etc.
It's sloppy, but another one of my favorites is gyro. Grab some lamb or pork shoulder, cut into inch wide slices and marinade in a Greek style marinade (EVOO, lemon juice, vinegar, salt, pepper, oregano and garlic). Reassemble the shoulder back onto the spit, with the occasional tomato or onion slice in between (you will lose some veggies, this is messy business).
When it's done, hold it upright and cut off slices using a serrated knife onto a warm pita, hit it up with some tzatziki sauce or sriracha mayo, lettuce, tomato and onion.
a rack of baby back ribs. I pull the thin membrane off the backside but its not a must. Season with whatever dry rub you like. I use a smokey dry rub for pork on the meat side and garlic powder and a little black pepper on the back.
After about 45 minutes, I'll baste with bbq sauce; again with whatever you prefer. My favorite is Stonewalls vidalia onion fig sauce. Another 15-20 minutes and they fall off the bone.
If you can find a butcher that will make this cut it's fantrastic Â
I had a job site in Texas last year that had a crew of Argentinians working. The did a homemade grill set-up and then rotisseried a bunch of the Sirloin Caps..Unbelievably good and simple to do
It's sloppy, but another one of my favorites is gyro. Grab some lamb or pork shoulder, cut into inch wide slices and marinade in a Greek style marinade (EVOO, lemon juice, vinegar, salt, pepper, oregano and garlic). Reassemble the shoulder back onto the spit, with the occasional tomato or onion slice in between (you will lose some veggies, this is messy business).
When it's done, hold it upright and cut off slices using a serrated knife onto a warm pita, hit it up with some tzatziki sauce or sriracha mayo, lettuce, tomato and onion.
After about 45 minutes, I'll baste with bbq sauce; again with whatever you prefer. My favorite is Stonewalls vidalia onion fig sauce. Another 15-20 minutes and they fall off the bone.
Picana - ( New Window )
+1 Quickly becoming my favorite cut.
I had a job site in Texas last year that had a crew of Argentinians working. The did a homemade grill set-up and then rotisseried a bunch of the Sirloin Caps..Unbelievably good and simple to do
Came out perfect