Tag: Rotisserie

Recipes

Rotisserie Onions

Rotisserie Onions

Rotisserie Onions

The gentle rotation makes the onions extra sweet and tender inside and deliciously caramelized on the outside.

Ingredients

  • 1 or more medium (8 ounce) onions, about the size of your fist. Root and stem end trimmed but skin left on.
  • 1/2 teaspoon kosher salt

Instructions

  1. Skewer the onion through the root end; if you have an extra spit fork, use it to secure the onion to the spit. Then spit and secure the main course.
  2. Be sure to test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill.
  3. Set the grill up for indirect high heat (450° to 550°F) with the drip pan in the middle of the grill.
  4. Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the main course. Close the lid and cook until the onion is blackened on the outside and tender all the way through, about 1 hour.
  5. Remove the onion from the rotisserie spit. Be careful – the spit and forks are blazing hot. Cut the blackened skin away from the onion and discard. Dice the cooked onion, sprinkle with salt, and serve.

By Gags

Adapted from Weber

 

Recipes

Rotisserie Pork Loin On The Grill

Rotisserie Pork Loin on the Grill

Rotisserie Pork Loin On The Grill

There is something about rotisserie grilling that just keeps the meat so moist and juicy! A rotisserie is the perfect tool for a tender pork tenderloin.

Ingredients

  • Pork Loin (4 to 6 pounds)
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Rub the pork loin with extra virgin olive oil, salt, pepper, and garlic. Coat the entire roast and work the seasonings well into the meat.
  2. Tie the roast at 1-inch intervals.
  3. Set the grill up for indirect cooking at 350°F.
  4. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, about 15 minutes per pound.
  5. If you don’t have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes.
  6. When finished, remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly.
  7. Serve hot, warm, or at room temperature.

Notes

Soak wood chunks or wood chips and place in smoker box in a corner of the grill for smoked flavor.

By Gags

 

Recipes

Rotisserie Chicken On The Grill

Rotisserie Chicken On The Grill

Rotisserie Chicken On The Grill

Roasting a whole chicken with a rotisserie on your grill is a good way to cook the chicken evenly, giving it a golden color as it turns. With a grill (charcoal or gas), a rotisserie kit, and a chicken, you can achieve a much tastier meal at home than available at most grocery stores.

Ingredients

  • Whole Chicken (4 to 6 pounds)
  • Extra Virgin Olive Oil
  • 2½ teaspoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder

Instructions

  1. Brine the chicken. This step isn’t mandatory but will add additional moisture.
  2. Truss the bird. Alton Brown demonstrates how to truss in this video is here.
  3. Rub the Chicken with extra virgin olive oil, salt, pepper, paprika and garlic. Coat the entire Chicken and work the seasonings well into the meat.
  4. Set the grill up for indirect cooking at 400 degrees F (204 degrees C). Place a drip pan on the grill with about 1/2 inch of water to add moisture.
  5. When ready to cook, skewer the Chicken lengthwise on the rotisserie spit and let it rotate on the grill over the drip pan, covered, until an instant-read thermometer registers 180 degrees F (83 degrees C) in the thickest part of the leg, about 15 minutes per pound.
  6. Let stand for 10 minutes

By Gags