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I am trying to rotisserie some red meat on the grill for the first time. That white thing behind the meat is a gas burner plus there are for gas burners underneath.... what i dont know is how to do it.. do i turn on all burners, side and bottom? Do i use high heat or low? Do i close the lid or leave it open?
My guess is all burners on, highest heat, lid closed.
@freemo what @joesabin said essentially.
Adjustment: below burners on low, rear burner med-high. To finish, Crank em all.
Check every minute for 'crisp'. USE a timer!
All cooking lid down.
That should work if the answer is in time
What direction does your rotisserie turn? Meat surface going *up* against the rear burner or *down*?
I'll write a #CrazyCanuckBBQ thread on rotisserie, faux and real, vert vs. horiz axis
Don't have one myself but #KaybeeQ has thoughts
the meat that is facing me goes down, so its up on the burner side.
@joesabin@astrodon.social
I wound up going with low heat on the bottom high on the back.. it did work quite well.
@joesabin@astrodon.social
Extremely glad to hear it. That was just general cook experience & understanding what rotisseries do in order to cook that prompted that
Type of stuff you'll learn through the #MeatheadG book and just playing around. Learn from your failures. They'll soon be at the point where you don't worry about wasted expensive protein. They're all *good*, you just know you can do better
So get figuring it out! Experiment! Lots! It builds an instinct
@freemo @joesabin
If it went the other way and your burners were front to back; rear vertical, rear and middle horizontal would be low and front horizontal would be high.
It may be *slightly* better/worse because the fat works in at a different orientation around the spin than the other way. Doubt very much you could actually *taste* the difference
If you have some means of adding some 'smoke' at the start, that would be good too
@freemo @joesabin
That's good!
The fat will be warmed by the low burner, then melted by the back and then have a chance to cool and soak back in before being heated again
More flavor, less drips
That's *really* what you are trying to accomplish with the rotisserie technique
#CrazyCanuckBBQ #KaybeeQ