BBQ rotisserie..school me

So the wife has bought an electric rostisserie to be used with our barbeque. I thought I might get some pre marinated Greek lamb (Yum!!) and have a bit of a cook up.

Has anyway any tips i.e. prepaertion on meats, how long and what temp to cook at? Our barbie has a roasting hood, so that should help, I've not cook with one of these, it'd be a shame to destroy good lamb with my shoddy skills.

Get a thermometer, and watch it; don't rely on time. The wireless digital ones are nice -- though I tend to just get an inexpensive one at the grocery store that I'm not heartbroken saying goodbye to when it gets too scorched. You can use an instant read, but you end up guessing and poking a lot holes to see when the meat is done.

If you have the ability, don't put the meat directly over a fire. For example, my grill has 3 burners; I put the meat in the middle and turn that burner either off or all the way down with the rotisserie. Depending on what I'm cooking, I'll turn the other two burners somewhere around medium; generally, you want to let the meat cook a little slower. You may want to put a foil pan or even just several layers of foil directly under the meat, over the burners to cut down on flare ups.

Put some oil on the skewer and the tines that come from the collars to hold the meat. Don't forget the tines -- it's easy to do, and they'll stick worse than the main skewer.

I like to do a round roast on the rotisserie. I'll rub it with black pepper, salt, a little sage or thyme, and I'll cut up some garlic, and actually poke it into the meat. Stick it on the rotisserie, keeping it on medium, maybe a little higher until the meat is done to preference; personally, that's medium rare to medium. Usually it's roughly an hour or so for around 3 or 4 pounds, though, as I said, rely on the thermometer. Put it in at the thicker end, parallel to the skewer.

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Originally Posted by Jks9199

Get a thermometer, and watch it; don't rely on time. The wireless digital ones are nice -- though I tend to just get an inexpensive one at the grocery store that I'm not heartbroken saying goodbye to when it gets too scorched. You can use an instant read, but you end up guessing and poking a lot holes to see when the meat is done.

If you have the ability, don't put the meat directly over a fire. For example, my grill has 3 burners; I put the meat in the middle and turn that burner either off or all the way down with the rotisserie. Depending on what I'm cooking, I'll turn the other two burners somewhere around medium; generally, you want to let the meat cook a little slower. You may want to put a foil pan or even just several layers of foil directly under the meat, over the burners to cut down on flare ups.

Put some oil on the skewer and the tines that come from the collars to hold the meat. Don't forget the tines -- it's easy to do, and they'll stick worse than the main skewer.

I like to do a round roast on the rotisserie. I'll rub it with black pepper, salt, a little sage or thyme, and I'll cut up some garlic, and actually poke it into the meat. Stick it on the rotisserie, keeping it on medium, maybe a little higher until the meat is done to preference; personally, that's medium rare to medium. Usually it's roughly an hour or so for around 3 or 4 pounds, though, as I said, rely on the thermometer. Put it in at the thicker end, parallel to the skewer.

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Studding meat is a great idea. Play with other spices with garlic.
http://onceuponafeast.blogspot.com/2...-lamb-and.html



Try brining too!
http://bbq.about.com/od/brinerecipes...or_poultry.htm

Brining is THE BOMB for pork and birds... just saying!

update?

The first attempt was ok, a little under cooked for my liking, the mrs and kids wouldn't eat it (our dog thought it tasted delicious though :doh:). My second attempt was pretty good, even if I do say so myself! I think it'll take a few more attempts before I am entirely confident with it, but you have to start somewhere, right??

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Originally Posted by Hawk1

I thought I might get some pre marinated Greek lamb (Yum!!) and have a bit of a cook up.

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:eek: :sheep: :fear:

http://images.sodahead.com/polls/000..._2_xlarge.jpeg

Did you use a meat thermometer? Or just guess based on time? Remember that the thermometer in the grill itself isn't something I'd rely on. Maybe if you used an oven thermometer in the grill... In fact, I just got a new grill, and may get myself a thermometer for the grill.

And, yes, I did get a new rotisserie to go with it.