Americans fell out of love with rotisserie grilling soon following 1950’s, seduced by hibachis spectacle grills, followed closely by gas grills that were inexpensive.
Rotisserie has been more popular in Europe, no picnic is deemed complete without an impromptu rotisserie to cook an entire lamb, frequently two or more. Also in the Middle East, especially in Turkey and Greece there is the rotisserie to cook lamb on a thick skewer that is rotating. The fire must be charcoal, placed on layers for even heat distribution.
These days, often-electrical components replace charcoal-fired vertical rotisseries (a.k.a doner) however old-timers claim the flavor of traditionally cooked beef is better.
Rotisserie involves grilling, smoking, and basting all at time. It melts out the fat and generates superlative skin crisping. Rib roast comes out dark and crusty outside, and juicy inside… much better than the oven roasted.
Chicken acquires a crackling skin and succulence. The rotation bastes the meat both externally and internally, resulting in moistness that is exceptional. Drippings gather in a drip pan which makes rotisserie grilling cleaner than direct grilling and oven roasting.
Rotisserie cooked ribs tend to have a a lot of flavor and the beef gets a bit chewier, instead of fall-off-the-bone tenderness and mushiness.
In Europe, rotisserie chicken is regarded as a delicacy sought after by millions who are able to afford this luxury. In reality, not long ago, chicken was considered to be a food served on weekends, in celebrating dinners and throughout family get-togethers. In developing nations, you can buy live chickens or perhaps turkeys in technical stores. The birds have been killed and plucked while you continue or wait to shop for different foods. Talk about fresh food!
Rotisseries come in many different models, but all have three main components, the motor, the spit, and the heat supply. The spit is a long, slender, flat-sided metallic rod equipped with removable pronged meat holders that secure the chicken or roast. The engine retains the spit turning (some engines are flexible for slow or normal rotation). The heat source varies from design to layout. The timeless configuration is to have the flame parallel , behind or in front of the heat source. Other layouts have processors for smoke off, and a heat source in the button that allows dripping fat to burn off.
Would you have a Rottisserie for your personal use? Let us know below in the comments!