Is there anything that is better rotisseried than smoked? My bro in law gave me a rotisserie attachment, but I can't think of any reason to ever use it. Can anyone give me an excuse to try it?
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Yeah, smoked & rotisseried! It is now the only way I do chicken, unless the occasional pieces & parts thing. But whole chicken, try it you’ll be amazed. Due to chicken being a "fast" cook, give it a touch of smoke, nothin finer.Last edited by FireMan; February 27, 2019, 11:32 AM.Comment
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With rotisserie the meat is getting direct exposure to the radiant heat from the fire so it picks up more color/sear. It's especially good for birds.Comment
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I keep hearing myself how good rotisserie chicken is, and of course I've had one from the store, but I've been so pleased with my chicken on the grill or smoker that I've not seen an urgent need to get a rotisserie. Plus they limit how many chickens you can cook at once - usually no more than 2. I can fit a lot more than that on the grill without the rotisserie.
All that said, I am tempted to get one to fit my new Genesis, just to try it. I would get one for the kettle, but its more expensive, and will take up a lot more storage room due to the ring.Comment
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There's certainly a "fun factor" to it, but there's also a slightly different flavor or texture or that hard to define character that winemakers call terrior. Usually a no fail for crispy skin. I do a couple a month, but still enjoy a spatchcocked or traditional cut up bird on the grill. It's just another method, and since you have one give it a try and decide for yourself. Here's a link for some good recipes: https://www.thespruceeats.com/top-ro...recipes-335869Last edited by CaptainMike; February 27, 2019, 11:17 AM.Comment
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It would have taken me years to express what CaptainMike so eloquently stated with no effort whatsoever. Let’s put it this way: my wife has declared my hundred bucks well spent and now I have to rotisserie kinda frequently. -
Nothing better than praise from the praiseworthy Willard. Some people have a way with words, others no have way. Probably too many years of dealing with city councils, EMS agencies, and fire district boards, they luuuuvvvv their purple prose! -
CaptainMike Thank you! I get it. I work for city government. It helps in developing communication gymnastics 😎.
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It's mandatory if you want to make a gyro loaf. The drippings running down but staying on the meat are essential. I imagine that's an added bonus for any other rotisserie-cooked meat.Comment
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I have never had a chicken cooked on a PBC, but on my kettle, rotisserie gives me the best chicken overall - chrisp skin, tender and juicy meat.Comment
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Because the meat is basted in its own juices.
Try my Three Little Pigs pork loin rotisserie recipe and tell me what you think.Last edited by Attjack; February 27, 2019, 06:28 PM.Comment
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I do chicken and pork loin on the rotisserie. The meat cooks evenly so you don't have to keep such a close eye on it, so it's great for a party. It creates an even, but crispy browning on chicken and loin without drying out the meat. I wouldn't say a rotisserie is a must-have item, but it's fun.
I cooked a big loin on the rotisserie for a house party a few years back. As the loin was cooking and getting a nice browned surface, I started slicing thin crispy but tender strips of the loin to share with my guests -- sliced along the grain like gyros are sliced. My husband still talks about that one.Comment
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Here is a simple reason - cause you can!Comment
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Roto is great for whole birds, chicken thighs and pork tenderloin. Use a basket for the latter two.Comment
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