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Master the Rotisserie to Become a Real BBQ King

 

If you ever tasted Rotisserie Chicken then you know how good it is. So tender and juicy! Aren't we all guilty of buying it at the supermarket rather than barbecuing it ourselves?


A rotisserie attachment will make your BBQ so much more versatile and resolves all the problems of barbecued food being dry, done on one side while charcoaled on the other, and burnt outside yet still raw. Sure you could cook your favourite roast under the hood but by suspending the meat over the heat and continually turning it for a long time, you can produce a cut that is evenly cooked, succulent and flavoursome.


Try it and see how good that chicken tastes after 10 minutes off the BBQ rotisserie rather than hours under the warmer at the store.

 

Whatever animal you choose, you will be amazed at how much better your dish tastes when done on a rotisserie. Learn the art and transform your BBQ from outdoor heaven to absolute nirvana.


Rotisserie Attachment BBQ on the Rotisserie


They say proof is in the eating, so here are our top tips for you to try:

  • Stock up on gas; if you’re not using an electric BBQ, ensure you have enough fuel as rotisseries take a while and you don’t want to run out of gas halfway through.
  • Soak woodchips, drain and put them in a smoker box on your grill to infuse your meat.
  • Brine your meat to reduce cooking time, increase tenderness and bring out the flavour; completely submerge in a saline mixture (one cup of table salt to 3½ litres of water) for an hour per 500g of meat.
  • Practice indirect cooking; don’t have the burners on directly under the meat to prevent flare ups.
  • Keep the lid down to create oven-like temperatures and use the viewing pane to monitor your meat.
  • Baste regularly, every 20-30 minutes, with an oil and fresh herb mix.
  • Experiment with tougher meats you would normally avoid; try goat, crocodile or turkey.
  • Crack open a tinnie; you can’t rush a rotisserie, so don’t try, just kick back and enjoy the event.
  • Use a meat thermometer to ensure the meat maintains the right temperature.
  • Don’t forget to leave the joint to stand before carving.

 

Keep the recipes simple and let the meat do the work:

-          lamb with rosemary and garlic.

-          chicken and thyme.

-          five spiced rolled loin of pork with a crackin’ crackling; score the skin and rub with salt and oil.

-          beef brisket, season with 2 tbsp. each of garlic powder, onion powder, black pepper, cayenne and paprika; then baste with a sauce made of butter, one chopped onion, ½ cup of cider vinegar, 2 tbsp. brown sugar, ½ tbsp. Worcestershire sauce, 1 tsp. chilli powder and 220ml of beer.

 
WARNING!! Don't Buy a BBQ until you've read this.. The 7 Most Costly Mistakes People Make When Buying a BBQ
Simply enter your name and email to receive your Free Report