Post by carnation037 on Jan 25, 2003 16:03:33 GMT -6
general information: A rotisserie is a unit that cooks food while it slowly rotates. A rotisserie contains a spit fitted with a pair of prongs that slide along its length. Food (usually meat) is impaled on the spit and the prongs (which are inserted on each side of the food) are screwed tightly into place to hold the food securely. Modern rotisseries have a motor that automatically turns the shaft, while their predecessors relied on humanpower. Many ovens and outdoor barbecue units have built-in electric rotisseries. This type of cooking allows heat to circulate evenly around the food while it self-bastes with its own juices Rotisserie roasting is one of the easiest ways to prepare a delicious feast. Meat that is simply seasoned tastes wonderful but meat that has been marinated and is brushed from time to time with more sauce, tastes superb. When using the rotisserie function in the Gaggenau oven select the Broil or Top Heat modes, since the food is rotating it is not necessary to use the Convection mode.
The largest cut of meat that I have cooked on the rotisserie is 10lbs, accommodating a few more pounds in weight may not be a problem the issue is to ensure that there is enough room for the meat to rotate without hitting the back of the oven. Since there are no markings on the skewer place the skewer with the prongs on the frame in the oven before threading the meat on, this way you can judge where to place the meat so that the skewer can rotate without the screw hitting the frame or the back of the oven.
Post by carnation037 on Jan 25, 2003 16:04:37 GMT -6
from carnation037 « Thread started on: 11/17/02 at 9:11pm » <br>..... I got this one from rdj petite recipes.
seasoning salt butter garlic powder 1 medium sized turkey 1 sliced orange 1 sliced apple 1 sliced onion
Generously rub seasoning salt, butter and garlic powder inside and outside of the turkey. Stuff the fruits and onion inside. Cook with a rotisserie, basting heartily with the juices from the pan under the turkey, until done.
Post by carnation037 on Jan 25, 2003 16:05:34 GMT -6
Spice Rubbed Beef Tri Tips
2 - 3lb tri tip roasts 2 tablespoons ground cumin 2 teaspoons ground coriander 1 teaspoon paprika ½ teaspoon cayenne pepper 1 tablespoon minced garlic salt & pepper to taste 2 tablespoons olive oil
Combine the spices and olive oil, make some shallow slits in the meat and rub the mixture evenly onto the meat. Place in a Ziploc bag or glass baking dish for 4 hours or overnight. Pre-heat the oven to 450 degrees Broil or Top heat mode. Thread the beef onto the rotisserie skewer, and secure with the prongs. Slide a baking sheet into the oven on the lowest level to collect the juices. Set the timer for 20 minutes, lower the temperature to 350 degrees for the remainder of the cooking time, allow the meat to rest for 15 minutes before slicing.
Post by carnation037 on Jan 25, 2003 16:06:13 GMT -6
Herbed Rotisserie Chicken
2 - 4lb chickens 1 tablespoon herbes de Provence 1 tablespoon olive oil 2 lemons salt & pepper to taste
Pre-heat the oven to 450 degrees Broil or Top heat mode. Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels. Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin. Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside. Tuck the wings under the legs and tie the legs together with a little dampened string. Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven. Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.
Post by carnation037 on Jan 25, 2003 16:06:50 GMT -6
Marinated Leg of Lamb
1 5-6lb bone-in or boneless leg of lamb 2 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped garlic 1 tablespoon olive oil ¼ cup balsamic vinegar salt & pepper to taste
Make a dozen or so shallow slits in the meat and massage the balsamic vinegar into the meat. Make a paste with the rosemary, garlic, olive oil and seasonings and rub into the meat let the meat marinate for several hours or overnight if possible. Pre-heat the oven to 450 degrees Broil or Top Heat mode. Thread the lamb onto the skewer and roast for 20-30 minutes on high heat until the meat is nicely browned. Lower the heat to 350 for the remainder of the cooking time. Allow the meat to rest for 15-20 minutes before carving.
Post by carnation037 on Jan 25, 2003 16:07:30 GMT -6
Double Cut Pork Chops
4 double cut pork chops 1 cup apple juice 3 whole small red onions 1 teaspoon dried thyme salt & pepper to taste
Soak the pork chops and peeled onions in the apple juice overnight or for several hours. Pre-heat the oven to 400 degrees Broil or Top Heat mode. Season the chops with salt pepper and thyme and thread onto the skewer, placing the onions tightly between the pork chops. Roast at 400 degrees for 15 to 20 minutes until the chops a nicely browned. These are delicious served with some sautéed red cabbage and apples.
Post by carnation037 on Feb 8, 2003 19:33:25 GMT -6
This tasty chicken recipe calls for rotisserie cooking, but you can also barbeque it using the indirect cooking method, or even put it in the oven. Enjoy!
Five Spice Rotisserie Chicken
1, 3 to 3 1/2 pound (1.35 to 1.6 kg) whole chicken 2 to 3 teaspoons (10 to 15 ml) five spice powder 2 tablespoons (30 ml) soy sauce 1 tablespoon (15 ml) cooking oil 1 clove garlic, minced Cooked rice (optional) 2 tablespoons (30 ml) snipped fresh cilantro (optional)
Remove neck and giblets from chicken. If desired, sprinkle salt lightly inside the body cavity of the chicken. Starting at the neck on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you work toward the tail end. Once your entire hand is under the skin, free the skin around the thigh and leg area up to, but not around, the tip of the drumstick. Repeat on the other side of the breast. Rub five-spice powder under the skin directly on meat. Securely fasten opening with wooden toothpicks. Skewer the neck skin to the back.
In a small bowl combine soy sauce, cooking oil and garlic. Lightly brush some of the mixture over chicken.
To mount chicken on spit rod, place one holding fork on rod, tines toward point. Insert rod through chicken, neck end first, pressing tines of holding fork firmly into breast meat. To tie wings, slip a 30-inch (75-cm) piece of 100-percent cotton string under back of chicken; bring ends of string to front, looping around each wing tip. Tie in center of breast, leaving equal string ends. To tie legs, slip a 24-inch (60-cm) piece of string under tail. Loop string around tail, then around crossed legs. Tie very tightly to hold bird securely on spit, again leaving string ends. Pull together the strings attached to wings and legs; tie tightly. Adjust second holding fork and tighten screws. Test the balance; make adjustments as necessary.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Attach spit; turn on the motor and lower the grill hood. Let the chicken rotate over the drip pan for 1-1/4 to 1-1/2 hours or until chicken is no longer pink and the drumsticks move easily in sockets, brushing occasionally with soy sauce mixture. [For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) DO NOT baste chicken for the last several minutes of cooking, so that any raw chicken germs will be killed off!
To serve, remove chicken from spit. Cover with foil; let stand for 10 minutes before carving. If desired, serve with rice seasoned with snipped cilantro. Makes 4 servings.