Spin That Bird! Rotisserie Turkey 101 - Grilling Outdoor Recipes powered by Bull Outdoor Products
Here’s the thing – meats and poultry are amazing whenthey spin while cooking.Think about it, rotisserie grilling is one of the oldest methods of cooking. Up until sometime in the 1950’s, people still used the rotisserie as their number one way of cooking large pieces of meat outdoors. The dome-shaped lid of kettle-style grills changed all that and soon you could cook a large cut of meat on the grill with indirect heat.By the way, if you don’t have a rotisserie attachment… get one! Just kidding (no I’m not). Check out my post for Ancho and Sage Rubbed Turkey for how to grill roast a turkey with indirect heat.So why have a rotisserie? Because meat, cooked on a spit slowly turning above the heat achieves a flavor and tenderness that it pretty much unequaled. That is why rotisserie chicken restaurants are so popular. Food is not actually grilled when cooked on a rotisserie – it roasts. The meat is more evenly cooked and becomes juicy and tender because of the self-basting action that happe...