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Chef Fat Boy's Tips
Chef Fat Boy’s Grilling Tips for July 2010
Welcome to this section, the somewhat technical section that offers Great Grilling and Barbeque Tips. These tips are proven and will increase your effectiveness over the hot coals on which we love to toil! So! Read on and see how Chef Fat Boy’s Grilling Tips can and will improve your Grilling experience each and every time you fire up that Grill! If you like to cook outdoors and sometimes wonder why things happen and your not really sure why or you don't fully understand why your friends Grilling always comes out better then yours. Well, here's where we hope you'll find some answers.
This Month, we’re going to look into the wonderful world of Rotisserie Grilling! The new Grill we have has a Rotisserie feature and plan to use it. So, as we learn we’ll past the info on to you, so get ready for a new experience, yeah baby!! Let’s cook!!
Rotisserie Grilling Tips:
Rotisserie grilling is one of the oldest methods of cooking. For centuries, people have understood that food cooked slowly by constant rotation above a heat source provides flavor and tenderness that is difficult to match with any other cooking method. Rotisseries are built in a variety of sizes ranging from models able to accommodate a small chicken to large models used for roasting very large primal cuts of meat or whole animals such as a lamb or pig. Food is not actually grilled when cooked on a rotisserie - it roasts. Meat, for example, is evenly cooked and becomes juicy and tender because of the self-basting action provided by the rotation of the rotisserie. At the same time, the heat source (most often a grill or open fire) provides the food with a smoked flavor and a pleasingly crisp surface.
What we learned First:
1.) Always follow the instructions issued by the manufacturer of the grill and the rotisserie unit to ensure safe use.
2.) Many charcoal and gas grills include rotisserie units or offer them as an option that can be added later. When a grill is not designed to accommodate a rotisserie, never reconfigure it with homemade devices for the purpose of attempting rotisserie grilling.
3.) Make sure all necessary tools and equipment are within reach before beginning.
4.) Make sure the power cord for the rotisserie unit does not cross a high traffic area.
5.) A fire extinguisher or water source should be readily available. Oh! Yes, we almost had a fire!
6.) Never use chemically treated wood, such as scraps of pressure treated lumber, as fuel for a fire meant for rotisserie grilling.
Since the heat source for rotisserie grilling is most often a charcoal or gas grill, many of the safety procedures are the same as those used for grilling:
Well, let’s start with something simple, like Beef! We tried a whole Chicken on our first time out and had a few problems with it!! First of all after 3 hours cooking it was still not done, so we had to re-think things and do more research before we do that again, so we’ll do Beef now and work our way to the birds!
Rotisserie Grilling Beef
Beef is one of the most popular foods cooked using rotisserie grilling. Most recipes for rotisserie grilling beef can be used for grilling, broiling, or roasting if the cooking time is adjusted accordingly. High quality meat usually does not require too many additional flavorings, so a particular recipe may not be necessary. A coating of olive oil, salt, and pepper may be all that is necessary or a rub of fresh herbs may be used to create a flavorful crust on the exterior.
It is important to first follow the proper setup procedures for the grill when cooking food with rotisserie grilling. (See the article, "Outdoor Grill Preparation" for complete instructions for setting up a charcoal or gas grill.) There are two methods of grilling beef using a rotisserie: direct heat cooking and indirect heat cooking. The cooking method is determined by the position of the rotisserie in relation to the heat source.
Rotisserie Grilling Beef with Direct Heat
When the rotisserie is placed above the heat source, it is known as direct heat cooking and results in beef with a grilled quality. This method of rotisserie grilling is best for small, thin cuts of beef that tend to cook quickly; however, these types of cuts are most often cooked directly on the grate of the grill rather than with rotisserie grilling. A rotisserie basket can be used for cooking flat pieces of beef. This allows the meat to be cooked on the rotisserie without having to be directly skewered, which can be rather cumbersome procedure when using flat cuts of beef.
Rotisserie Grilling Beef with Indirect Heat
Indirect heat cooking is the method most often used for rotisserie grilling beef and indeed, for most foods cooked in this manner. Indirect heat cooking allows the meat to cook slowly and evenly, becoming juicy and tender because of the self-basting action provided by the rotation of the rotisserie. These qualities are the chief reasons for using a rotisserie unit for cooking food.
When using indirect heat cooking, the rotisserie is positioned in front of or
next to the heat source. The indirect heat allows the interior portions of the
beef to cook thoroughly while allowing the exterior to become crispy and
flavorful without becoming overcooked.
Large, cylindrical beef cuts are the best choices for rotisserie grilling with
indirect heat. Oven roasts, such as a tenderloin roast or a rolled boneless rib
roast, are excellent candidates. Rib-eye roasts and top loin roasts are equally
good choices. Tender cuts that are flat or irregularly shaped can be formed into
a cylindrical shape if they are boned, rolled, and tied.
Market ready cuts from the round and chuck are usually not suitable for cooking
with a rotisserie because they tend to be tougher than loin and rib cuts and
lack the marbling that is important for keeping the meat tender while cooking;
however, they can be quite flavorful and acceptably tender if they are marinated
for several hours and are not overcooked.
Well, we’ll see you next Month with more info and results!! Great cooking!! And Better EATS!!
Chef FatBoy