Rotisserie Roasting on the Gaucho
Rotisserie roasting is ideal for large pieces of meat like pork loin, legs of lamb, and whole birds. The rotisserie system rotates the food allowing it to cook evenly as it bastes in its own juices. It yields delicious browned exterior crusts and tender juicy meat on the inside. Plus, it’s a show-stopping way to cook; your guests will be impressed when they see the rotisserie in action!
July 20, 2022
How to Use the Rotisserie on the Gaucho Grill
Rotisserie cooking is one of our favorite ways to cook on the Gaucho Grill. Once you have got a wood fire going, let it burn down to embers, then rake the embers to the front, back, and sides of the firebox to create an indirect heat source. For more in-depth tips on building a cooking fire in the Gaucho, visit our Gaucho Grilling Guide. Once you’re ready to cook, you can raise and lower the grill grates above the fire to adjust the intensity of the heat. We like to crisp poultry skin lower near the coals, and then raise the grate up for a more gentle heat to slowly roast the bird to doneness.
Herb crusted lamb rotisserie roasting over wood coals on the Kalamazoo Gaucho Grill.
Tips for Setting up Your Grills Rotisserie
- Heat up the grill using your desired heat source.
- After seasoning your meat and/or tightly trussing your poultry, insert the rotisserie spit all the way through the middle of the meat. Centering the meat on the spit ensures that it will cook evenly. When grilling birds, we prefer to thread the spit through the middle of the bird rather than through the neck cavity (they’ll look like they’re standing up next to each other). This method results in the most even cooking.
- Next, place the rotisserie forks on either side of the spit and use them to secure the food. Tighten the lock screws by hand first and then use pliers to make sure they’re really secure. While wearing protective grilling gloves, insert the left end of the spit into the holder on the grill, and then slip the right end into the socket. Once the rotisserie is in place, you simply need to push the rotisserie button on your grill control panel to get it moving.
The spit is threaded through the center of the meat and the forks are securing it.
Essential Tools for Rotisserie Grilling
- Long grilling gloves
- Long grilling tongs for moving logs of wood
- Clamps or deep dish pizza holders, for removing the rotisserie when hot
- Pliers, for tightening the lock screws
- Butcher’s twine for trussing poultry
OUR FAVORITE ROTISSERIE RECIPES
Spit-Roasted Wood-Grilled Prime Rib
Smoke-Roasted Rotisserie Pork with Espresso Garlic Rub
Rotisserie Grilling Videos
Watch Kalamazoo grillmaster Russ Faulk, and a few of our favorite chefs, rotisserie roast some of incredible dishes on the Argentinian Gaucho Grill.
Watch Steven Raichlen rotisserie-roast a gorgeous 22-lb prime rib on the Gaucho Grill.
WATCH VIDEO
Steven Raichlen rotisserie-roasts a leg of lamb over a live wood fire on the Argentinian-Style Gaucho Grill.