Taking BBQ to next level & Rotisserie

[russy01]

Evening,

Just spent a ridiculous amount of money on a Napoleon Gas BBQ, with rotisserie, smoker function etc etc.

Big time BBQ’er here, mainly cooking the usual suspects and a lot of chicken & steak (use on average 3/4 times per week through March-Oct)

Anyway, now we’re planning on spending more time at home I’m wanting to get a bit more adventurous with my outdoor cooking!

Any tips, recipes or ideas great appreciated.

- your burger recipe (mine taste like plain mince meat!)
- what have you cooked on rotisserie?
- any great success with large kebabs on rotisserie? Gyros etc?
- what rubs, seasoning etc do you use?

I’m also planning to start a weekly trip to the butchers to start picking up some proper meat. Any advice/inspiration appreciated.

[_Neal_]

You tried doing Porcetta on the rotisserie yet?

[russy01]

_Neal_ said:

You tried doing Porcetta on the rotisserie yet?

Nah, it's being delivered later this week. Never cooked on a rotisserie...

[tomsugden]

Pork loin on the rotisserie is epic. Roast chicken is good too.

[russy01]

tomsugden said:

Pork loin on the rotisserie is epic. Roast chicken is good too.

Ive seen a vid on Youtube with a big tray of veg etc under the meat? Have you had good experience with this?

Plus Im assuming I should get my hands on a good meat thermometer? Assuming this is the only way to see if its cooked on a rotisserie?

[_Neal_]

russy01 said:

tomsugden said:

Pork loin on the rotisserie is epic. Roast chicken is good too.

Ive seen a vid on Youtube with a big tray of veg etc under the meat? Have you had good experience with this?

Plus Im assuming I should get my hands on a good meat thermometer? Assuming this is the only way to see if its cooked on a rotisserie?

Had roast potatoes cooker under a brisket on a smoker, worked well. And yes to a meat thermometer - I use a cheap (£10-15) Thermopro and it's good.

ETA - definitely have a crack at a Porcetta - good recipes online and rotisserie makes for good crackling.

[tomsugden]

I use a Meater and it's brilliant

https://meater.com/

I use a rotisserie on my large big green egg. I have a firebox underneath that I can divide, so I just light one side of it and cook direct, no drip pan. Haven't tried doing veggies or roast spuds on it but no reason it wouldn't work.

[omniflow]

russy01 said:

tomsugden said:

Pork loin on the rotisserie is epic. Roast chicken is good too.

Ive seen a vid on Youtube with a big tray of veg etc under the meat? Have you had good experience with this?

Plus Im assuming I should get my hands on a good meat thermometer? Assuming this is the only way to see if its cooked on a rotisserie?

In my opinion (which isn't shared by most people) to get the best from cooking on a rotisserie you need the juices from the meat to drip onto the heat source and then evaporate, which is what gives the best flavour. You won't get this if you put a tray of veg under the meat. Loin of pork is the best cut for this as already mentioned. Skin on and bone-in. Score the skin and rub salt in - that's all you need.

As for burgers, you only need 2 ingredients. Meat and salt. I use ribeye, which I buy in a single piece. I don't use dry aged or rare breed or anything fancy. With a single piece it's quite easy to deconstruct, removing the sinew / gristle and separating it into fat, fatty meat and lean meat. Cut it all into strips about 3/4" square and sprinkle with maldon salt - about 1tsp salt per 700gms meat. Leave in the fridge for 24 hours and then mince. Mince the fat with the fine blade, mix with the fatty meat and mince again with the fine blade. Mince the lean meat with the coarse blade. Mix it all together and form into patties - about 6oz is ideal. A burger press helps with this - they're about £2.

[M5-911]

Hi OP,

Recipe wise, plenty of great books on amazon so I will not annoy you with my recipes!
Tip: When putting a chicken on a rotisserie, we do stuff it with a bit of bread onions, milk, butter and other spices or herbs of your choice (even fois gras) . As it cooks the moisture from the inside will lubricate the meat as it is trying to come out and give you better textures.

I highly recomand the meater when using outdoor cooking (cheaper products are available of course) :

https://www.amazon.co.uk/Christmas-Saver-Bundle-Wi...

Post us some pictures!

[_Neal_]

omniflow said:

In my opinion (which isn't shared by most people) to get the best from cooking on a rotisserie you need the juices from the meat to drip onto the heat source and then evaporate, which is what gives the best flavour. You won't get this if you put a tray of veg under the meat. Loin of pork is the best cut for this as already mentioned. Skin on and bone-in. Score the skin and rub salt in - that's all you need.

Interesting. I guess if you're using a very lean cut (like loin) and therefore doing a quick cook the amount of fat coming out will be very limited, so you won't get it flaring up.

This is making me want a rotisserie now to experiment with, which would involve a BBQ upgrade. Currently resisting that

[killysprint]

You need to get Berber & Q by Josh Katz.

Brilliant book, some absolutely class recipes, everything so far I’ve tried has been really tasty and easy to do.

As much as I like the std BBQ fare, the stuff in this book has taken outdoor cooking up a notch.

[_Neal_]

Not heard of that one, will check it out.

I recommend "Meathead" by Meathead Goldwyn (founder of Amazingribs.com, bbq and wine expert). Really good recipes and lots on the science of BBQing, detail about kit and accessories as well.

[omniflow]

_Neal_ said:

omniflow said:

In my opinion (which isn't shared by most people) to get the best from cooking on a rotisserie you need the juices from the meat to drip onto the heat source and then evaporate, which is what gives the best flavour. You won't get this if you put a tray of veg under the meat. Loin of pork is the best cut for this as already mentioned. Skin on and bone-in. Score the skin and rub salt in - that's all you need.

Interesting. I guess if you're using a very lean cut (like loin) and therefore doing a quick cook the amount of fat coming out will be very limited, so you won't get it flaring up.

This is making me want a rotisserie now to experiment with, which would involve a BBQ upgrade. Currently resisting that

No - I always like at least 1" of fat on my pork loin. The key is to restrict the amount of air - which probably won't work on a gas grill, but works fine on a weber kettle.

[russy01]

Thanks for the suggestions so far, just bought a meater, do like a gadget! Also had a call from the courier to book in delivery tomorrow! I also didn't realise that it comes nearly fully assembled, which is great news!

I'll check out some of these books, quite like the idea of having an actual book to work my way through...

I think Ill start with a big bit of pork - I managed to convince my wife to sign off the purchase by showing her a youtube vid of some bird doing a fab looking joint!

[ElectricSoup]

Always had great results doing leg of lamb on my rotisserie. Garlic, rosemary and salt (no I did not used to weep in butchers' shops as a youth).

[JatHanspal]

russy01 said:

Evening,

Just spent a ridiculous amount of money on a Napoleon Gas BBQ, with rotisserie, smoker function etc etc.

Big time BBQ’er here, mainly cooking the usual suspects and a lot of chicken & steak (use on average 3/4 times per week through March-Oct)

Anyway, now we’re planning on spending more time at home I’m wanting to get a bit more adventurous with my outdoor cooking!

Any tips, recipes or ideas great appreciated.

- your burger recipe (mine taste like plain mince meat!)
- what have you cooked on rotisserie?
- any great success with large kebabs on rotisserie? Gyros etc?
- what rubs, seasoning etc do you use?

I’m also planning to start a weekly trip to the butchers to start picking up some proper meat. Any advice/inspiration appreciated.

Congrats, which Napoleon model did you get?

I pushed out to do whole sides of salmon this weekend on mine - and roasted veg. Well received by all.

For rotisserie I have done leg of lamb, comes out great. And chickens. I plan to try a lot more soon.

[_Neal_]

omniflow said:

_Neal_ said:

omniflow said:

In my opinion (which isn't shared by most people) to get the best from cooking on a rotisserie you need the juices from the meat to drip onto the heat source and then evaporate, which is what gives the best flavour. You won't get this if you put a tray of veg under the meat. Loin of pork is the best cut for this as already mentioned. Skin on and bone-in. Score the skin and rub salt in - that's all you need.

Interesting. I guess if you're using a very lean cut (like loin) and therefore doing a quick cook the amount of fat coming out will be very limited, so you won't get it flaring up.

This is making me want a rotisserie now to experiment with, which would involve a BBQ upgrade. Currently resisting that

No - I always like at least 1" of fat on my pork loin. The key is to restrict the amount of air - which probably won't work on a gas grill, but works fine on a weber kettle.

Fair enough, sounds very nice - I was thinking it had to be a hot/fast cook due to how the lean the meat itself is (i.e. nothing to render within it like on a pork belly/brisket, so don't want it to dry out).

[russy01]

Purchased a Napoloen Prestige Pro 665 - cant believe how excited I am for the delivery of a BBQ! I had what I thought was a decent Outback before, but Ive worn it out within 5yrs and it went in our scrap skip over the weekend!

[Bacon Is Proof]

russy01 said:

- your burger recipe (mine taste like plain mince meat!)

It's beef mince and salt, what do you expect them to taste like?
My personal choice using local beefs is salt, pepper and a little mustard. We used to add bone marrow to that which was a favourite with our more foody type customers but I prefer without.
Don't make them too coarse or too thick, it isn't a steak and it ruins the texture of the sandwich.

[MrJuice]

I really like the Jamie Oliver burger recipe

Granted, I don't use super high quality meat where you'd be mad to mask the natural flavour of the meat. That said, many people have said that the JO burger is the best they've eaten.

https://www.jamieoliver.com/recipes/beef-recipes/b...