Using a Rotisserie

If you would like to cook large cuts of meat—like pork loins, whole chickens, turkeys, ducks and ribs of beef—a rotisserie attachment is a good investment. Any of those meats can be cooked right on the cooking grill over indirect heat but the advantage of using a rotisserie is that the meat slowly bastes itself as it rotates and absorbs the flavours from the fire.

Gb 2 C1 Rotisserie1
Gb 2 C1 Rotisserie2
Gb 2 C1 Rotisserie3
Gb 2 C1 Rotisserie4

To ensure that the meat stays in place as it turns so that it cooks uniformly, use kitchen twine to truss it into a compact shape. Then secure the food on the spit, making sure that it is centred as evenly as possible. This will put less strain on the motor. Always preheat the barbecue first. When you are ready to cook, set the spit in place, put a disposable foil tray underneath the meat to catch the grease, turn on the motor and close the lid.

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