Idiomas disponibles
Idiomas disponibles
Slow
Cooking
with a Rotisserie
A Rotisserie
Kit
is made
to fit your
grill
model.
Rotis-
serie
cooking
produces
foods
that
are moist,
flavorful
and
attractive.
The
optional
rotisserie
system
is most
commonly
used
for
cooking
meat
or poultry
and
is
designed
to cook
food
slowly.
You
can
place
a cooking
pan beneath
the food
to collect
juices
for
basting
and
gravy.
To flavor
the contents
of the cooking
pan you
may add
herbs,
onions,
or other
spices
of your
choice.
The
cooking
times
on a rotisserie
will be approximately
the same
as for oven
cooking.
Balancing
the Food
In rotisserie
cooking,
balancing
the food
is of utmost
importance.
The
rotisserie
must
turn
evenly
or the
stopping
and starting
action
will cause
the food
to cook
unevenly
and
possibly
burn
the heavier
side.
The
easiest
foods
to balance
are those
of uniform
shape
and texture.
To test
if the food
is balanced
correctly
when
secured,
place
the ends
of the rotis-
serie
spit
loosely
in the palms
of your
hands.
If there
is
no tendency
to roll, give the spit a quarter
turn.
If it is
still stable,
give
it a final
quarter
turn.
It should
rest
without
turning
in each
of these
positions.
It can then
be attached
to your
grill.
Food
Preparation
When
preparing
poultry,
truss the birds tightly
so that
wings
and drumsticks
are close to the body of the bird.
The cavity of the bird may be stuffed
prior to this. Pull the
neck skin down
and,
using a small
skewer,
fix it to the
back of the bird.
Push the rotisserie
spit through
length-
wise, catching
the bird in the fork of the wishbone.
Center
the bird and tighten
with the holding
forks.
Test the
balance
as described
before.
A rolled
piece
of meat
requires
the rotisserie
skewer
to be
inserted through
the center
of the length
of meat,
then
secured
and
balanced.
For meats
that contain
bones,
it is best to secure
the
rotisserie
skewer
diagonally
through
the meaty
sections.
If
protruding
bones
or wings
brown
too quickly,
cover with
pieces
of foil.
Preparing
to Smoke
Smoking
gives food
a distinctive,
delicious
flavor. You
will
find a variety
of wood
chips
available
for use in smoking
grilled foods.
Pre-soaking
of wood
chips
may be re-
quired
so read
and follow
the manufacturers
instructions
for preparing
smoking
chips
prior to use.
Note:
It is our experience
that many smoking
chip
products
do not actually
produce
a smoke
but instead
infuses
the food
with
flavor.
Please
read product
labels
carefully
and if in doubt,
ask your
retailer
for details.
Using
A Smoker
Box
There
are many
optional
smoker
boxes
available
for
purchase.
Follow
these
guidelines
and always
refer
to
the label of your
smoking
chips
for specific
directions.
Raise your
Grill Lid and light the grill. Lower
the Grill Lid
allowing
your
grill to reach
the desired
cooking
tempera-
ture for the food
you are grilling.
Fill your smoker
box with
your
prepared
smoking
chips.
Dried
herbs
and spices
may also be added
to produce
different
flavors.
Wear
a
flame
retardant
BBQ
Mitt and place
your smoker
box on a
Cooking
Grid or Savor
Plate®
directly
above a lit grill
Burner.
The heated
smoking
chips
will flavor
your
foods.
Tips for Smoking
You can reduce
the strength
of the smoke
flavor
by only
smoking
for half or three
quarters
of the cooking
time.
The
heat required
for smoking
is normally
LOW
to
MEDIUM.
Foods
naturally
high
in oils lend themselves
well to
smoking,
while
drier
foods
benefit
from
a marinade.
•
Tuna
steaks,
marinated
in Asian
flavors
of sesame
oil, soy sauce
and sherry.
•
Pork
fillets,
rubbed
with ginger,
orange
rind and
brushed
with
maple
syrup.
•
Mussels,
brushed
with
lemon
rind and chili oil.
•
Lamb
cutlets,
marinated
in virgin
olive oil, lemon,
oregano
and black
pepper.
The same
marinade
can
be used for a whole
leg or rack of lamb.
•
Chicken,
boneless
chicken
pieces--especially
sliced
breasts.
•
Fish,
sliced
fillets of firm fish, assorted
seafood
such
as prawns,
scallops
and
calamari.
•
Pork,
sliced
fillets, diced
or minced
pork,
sliced
leg
steak,
sliced
chops.
•
Beef,
sliced
fillet,
rib-eye,
round,
rump,
sirloin.
•
Lamb,
sliced
fillet, round,
loin.
A-4
