Rotisserie Grilling For Entertaining

Rotisserie Grilling For Entertaining

Probably one of the biggest challenges when grilling for groups of people is timing and by timing, I mean not only the timing of the food, but the arrival timing of the guests. Even though entertaining for a larger group invites some leeway compared to an intimate dinner for four, I don’t like to skimp on a quality meal. I want everything done as close to perfect as possible, even when dealing with an unknown eating time. One of my tried and true methods to make this happen is by use of the rotisserie.

 

I’m always looking for “forgiving food,” meaning food that can be left on the grill for a slightly longer time without sacrificing the finished meal, or food which slowly comes to its finished temperature. While the is food important, even more so is the method. I find one of the more forgiving ways to cook most anything is with the rotisserie.


The rotisserie’s rotating action ensures not only an evenly cooked meal, but it’s self-basting ensures one that is juicy and moist. If my timing goes awack, I simply drop the heat and keep spinning. It’s successful every single time and when juggling a lot, which always happens when the dinner guest list grows, it’s one less thing to worry about.


Whether it’s chickens, turkey breasts, ribs or roasts, the rotisserie is my secret weapon when grilling for a group. It’s always a dizzy success.

 

What are your thoughts? (4)

07.09.16

Thomas L

I find my Smokey Mountain is another way to make forgiving food. Finish the ribs, brisket or pulled pork early, wrap it in foil and put it in the cooler for an hour or two. One less thing to do once the party starts.

07.09.16

Mike Lang

Hi Thomas -

You are so right, the cooler idea is fantastic! I use it all of the time. Without a doubt, that is one of the benefits of low and slow cooking. Sounds like your Smokey Mountain is treating you well!!

Cheers!
Mike

07.17.15

Sam R

What is that large chunk of red meat in the second picture from the bottom?

07.16.15

Mike Lang

Great eye, Sam! It's a boneless standing rib roast. Easily one of my most prized things to put on the rotisserie!

Mike

07.12.15

Sam R

What is that giant piece of red meat?

07.12.15

Ed S

I agree to what Mike says, but I'll add in one additional helpful tip - that is, IF you 'know your crowd', it helps. For example, I know my brother and sister-in-law are always 10-20 minutes, so that also helps in the planning on when to eat!! :)

I absolutely love the rotisserie for larger crowds and have used it a number of time. I have cooked Thanksgiving turkey for many years, and it's really almost magical. My daughter-in-law said that it's the best white meat she's ever had - told her can't take credit but instead credit goes to the Weber rotisserie. The cool thing about the rotisserie (I've only used it on my Weber Performer but will be buying one for my Weber Spirit 310 soon so I can have both grills going -love to have leftovers ) is the slow browning of the meat and the delicious odor that drifts over to the neighbors!! While you can't shut down the heat as easily as you can on a gas grill, I just shut the openings a bit and don't feed it any more coals if we're getting close to eating time. (remember to take the bird off 15-20 minutes before cutting it and about 5 degrees of the desired temperature as it still cooks for awhile after it's removed from the grill - cover with foil to keep warm) It was worth the investment for it !

Grill on !

07.11.15

Mike Lang

Ed -

Ha! I like how you think!! Knowing the crowd IS key!

Your observations and tips are spot on. It's amazing how much versatility you can get from such a simple accessory!

Grill on!
Mike

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