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Message
Cooking on a gas grill w/a Rotisserie Attachment
Posted on 6/13/16 at 1:21 pm
Posted on 6/13/16 at 1:21 pm
I picked up a 30" DCS grill at an estate auction for $150, and, $20 in parts, a bottle and a half of degreaser and about half a can of barkeeper's friend later and I'm in business. It came with a rotisserie attachment and I'm wondering if this is a novelty or something I will use the heck out of. Apart from a chicken or a turkey, I'm wondering what else this would be good for (apart from spending as much on a rib roast as I did for the grill).
Anyone have any good recipes (chicken and turkey included) or thoughts on using it? I've got an a-maze-n smoker and am looking forward to seeing if I can integrate that with the rotisserie and make some smoked meats too. Hell, I even wondered if I could smoke a brisket on the rotisserie for a few hours and finish in the oven (they have packer cuts on sale for $1.99 this week in my area).
Oh, and in case you're wondering what she looks like cleaned up:
Anyone have any good recipes (chicken and turkey included) or thoughts on using it? I've got an a-maze-n smoker and am looking forward to seeing if I can integrate that with the rotisserie and make some smoked meats too. Hell, I even wondered if I could smoke a brisket on the rotisserie for a few hours and finish in the oven (they have packer cuts on sale for $1.99 this week in my area).
Oh, and in case you're wondering what she looks like cleaned up:
6
Posted on 6/13/16 at 1:51 pm to NEMizzou
Not a gas grill owner so all I can offer is what my uncle does; of course chickens, turkeys...but he's done a pork loin before, pork tenderloins, cornish hens and whole beef tenderloin. His grill has a built in wood chip box for smoke but you can purchase one for yours too. His stuff is pretty good, especially once I got him to cook his meat to internal temp for desired doneness.
Looks nice though. Good work.
Looks nice though. Good work.
Posted on 6/13/16 at 2:05 pm to NEMizzou
What makes that a $3,000 grill?
Just looked up the price for them new.
Just looked up the price for them new.
Posted on 6/13/16 at 2:24 pm to NEMizzou
I use mine for cornish hens. Other than that i would consider it useless
Posted on 6/13/16 at 2:26 pm to CHEDBALLZ
quote:
$3,000 grill
Posted on 6/13/16 at 2:51 pm to CHEDBALLZ
quote:
What makes that a $3,000 grill?
Just looked up the price for them new.
Well if I had money to burn I don't know if it would be on a grill like this, but it is heads and tails above any other grill I've seen in person outside of a Weber Summit (in build quality at least). It's made of ridiculously robust stainless steel and, with the stand, grates and everything weighs something approaching 300 pounds I'd guess. This model is about 10 years old if I were guessing, and I don't think it was cleaned once.
Specs-wise though, it's got two stainless steel burners that put out 25,000 BTUs each, so it looks like it gets obscenely hot. Again though, I think the crazy price is due to build quality, which is up there. This one was abused to the point where most grills would have given up the ghost completely years ago, but this one just required some elbow grease and one part to get it back up and running.
Posted on 6/13/16 at 6:12 pm to CHEDBALLZ
I looked at DCS for my builtin grill, but I could not find the additional value. The only difference between those and the Blaze I went with was the BTU output per burner, but all in mine gets 80k, and I couldn't imagine needing more than that, especially with a 60k BTU side burner.
I got the rotisserie attachment for mine for free. I haven't used it yet, but I like the idea of having the option. It was regularly $100, so not sure I would have bought it outright.
My mom cooked every type of meat you could imagine on her rotisserie, though, so the sky is the limit.
I got the rotisserie attachment for mine for free. I haven't used it yet, but I like the idea of having the option. It was regularly $100, so not sure I would have bought it outright.
My mom cooked every type of meat you could imagine on her rotisserie, though, so the sky is the limit.
Posted on 6/13/16 at 6:24 pm to NEMizzou
OK... So maybe I was really bored after moving to BFE, Texas years ago, but I actually made a gyros style beef/lamb purée/paste, molded it into the appropriate shape, skewered it, froze it, and put that bitch on the rotisserie.
shite was good. Rotisserie is a great way to cook almost anything.
shite was good. Rotisserie is a great way to cook almost anything.
Posted on 6/13/16 at 6:40 pm to NEMizzou
Years ago I rotisserie cooked a whole beef tenderloin. I didn't account for the heat transferred to the center of the meat by way of the spit.
I wound up cooking it to medium instead of rare. The meat was still good but it was overcooked in my opinion. If you go this route, pull the meat much earlier than you would normally do.
It is great for chickens and turkeys though.
I wound up cooking it to medium instead of rare. The meat was still good but it was overcooked in my opinion. If you go this route, pull the meat much earlier than you would normally do.
It is great for chickens and turkeys though.
Posted on 6/13/16 at 8:10 pm to NEMizzou
The Dad Cooks Dinner blog has a lot of rotisserie recipes for chicken, duck, lamb, rib roast, etc. He cooks on a Weber charcoal and a Weber Summit gasser.
I've done all those things plus rabbit, pork loin, and goose on my Weber charcoal rotisserie.
But I've never tried a brisket on rotisserie. I use the traditional low and slow on a WSM for them.
I've done all those things plus rabbit, pork loin, and goose on my Weber charcoal rotisserie.
But I've never tried a brisket on rotisserie. I use the traditional low and slow on a WSM for them.
Posted on 6/13/16 at 8:21 pm to Twenty 49
best thing on a rotisserie is a whole pineapple and towards the end start basting it with a brown sugar and water mixture.
its heaven.
Ive done chicken and pork ribs on mine and both were really good. the rotisserie does a great job of keeping the meat moist.
its heaven.
Ive done chicken and pork ribs on mine and both were really good. the rotisserie does a great job of keeping the meat moist.
Posted on 6/13/16 at 8:24 pm to diat150
Taco Al Pastor
Posted on 6/16/16 at 8:26 am to Dire Wolf
Thanks for the replies everyone; tried out the rotisserie last night for the first time, as my wife thawed out a section of pork loin and we thought that would be a good test. Despite the fact that I turned the rotisserie off 35 mns in to check the temp and forgot to turn it back on, it looked pretty good and had pretty great flavor for a pork loin. I cooked it about 5 degrees too much though, so it was a bit dry. Can't blame that on the grill though!
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