3 Steps: Grilling Exceptional Beer Can Chicken

A spit roaster is a great way for cooking on the barbecue, although it is harder than tossing a hamburger on the grill and flipping it a few times, until done. The rotisserie is ideal for many types of meat, including ribs, whole birds, and huge beef roasts. Essentially griglia per arrosticini, the meals bastes itself while the rotisserie turns the meat, forcing the juices back in. The result is deliciously flavored tender, moist slices of meat.

Marinating and seasoning will add extra flavor as the meat is turning on the spit roaster. Needless to say, there’s always the possibility of soaking the meat in a marinade just before putting it on the spit. There’s a simpler route and that involves using the drip pan set below to gather drips and avoid flare-ups. Any liquid you put to the pan will steam to the meat, adding flavor and moisture. Apple juice, your preferred marinade, and water are a number of the more common items. Use a dry rub for seasoning before cooking. Just a little bit of salt and pepper will add the extra flavor preferred by many people.

Prepare the drip pan by comparing it to how big is meat you plan to cook. If the meat is wider compared to drip pan, work with a larger one. That avoids the drips that sometimes escape the meat and cause splatters on the grill that must be cleaned later. In addition, the drips are good for au jus sauce or tasty gravy. Keep water in the pan in order to avoid drying out the drips and to steam the flavor back towards the meat.

It can be a challenge to get a large bit of meat onto the spit. Look at the meat and decide how the spit should enter and exit the meat to make it evenly balanced. Force an extended skewer through the meat lengthwise in the road you would like the meat to travel. Lift the meat by each end of the skewer and check the balance. Remove the skewer and use a filet knife to make a hole at the exit and entry points for the spit.

Take the spit fork that goes closest to the handle and set it on the rod so the meat will center within the drip pan. Use pliers to tighten the thumbscrews once you secure the forks. That will keep them from loosening while the rotisserie is turning. Push the spit rod through the meat, utilizing the entry and exit holes as a guide. Slide another fork on and press it into the meat. Tighten the thumbscrews on that side therefore the meat is held firmly in place. After putting the spit rod on the barbecue, turn on the motor and watch to be sure the meat features a clear path and is evenly balanced. Correct the positioning if there is a problem.

Those people who have spit roast available know that it’s essential for the meat to attract customers. Remove the cooking grills in order to avoid interference with cooking and move the lava rock aside for the drip pan to rest. Bank the charcoal coals near to the meat to sear it and then pull them away. For best results, cook with a low heat and keep the cover closed. Check for doneness with a meat thermometer to have the results you want.