Rotisserie Grilling?

[Mark J]

A few weeks ago I purchased the rotisserie attachment for my grill. I immediately did a port loin with a dry rub of my special cajun seasoning, wrapped the loin in bacon (gotta love pork wrapped in pork), then threw it on the rotisserie. I served it with a side of home made Q sauce. It turned out great. Problem is I don't know very much about rotisserie cooking and I'm having a hard time finding reference material. I still need to do a chicken or two but would like to experiment with lamb, beef, etc.

Any suggestions or stories on what to do or not do would be greatly appreciated.

Thanks,

Mark J.

 

[askchefshawn]

A tip I picked up a few years ago is to sear the meat before you start it on the rotisserie. This help lock the juices in to the meat in the beginning stages so you dont end up with a dry product.

 

[Uncle Bob]

Don't forget a duck. Duck and andouille gumbo!