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Most people cook their holiday turkeys in the oven but don't miss out on the possibility of making a rotisserie turkey for your next family gathering. Cooks a large chicken in no time, manages to remove all the fat and you get really crispy skin also cuts down use of the oven. While it provides a fun centre piece to your grilling experience, it’s not just about the spectacle. No matter if you’re cooking with charcoal or gas, set your grill up for low-medium, indirect heat and aim for a temperature of 180-200°C. The rotisserie method helps meats remain moist because the turning action bastes the meats in their own juices.Depending on the size of your ham, you're looking at 13 minutes per pound of ham for it to be ready. This compact and versatile rotisserie grill is perfect for cooking a large chicken or up to seven individual kebabs at once, combining fast cooking with delicious slow-roasted flavour. Rotisserie cooking is a fantastic way to add versatility to your grill, whether you cook on charcoal or gas. The upright design makes this a healthier way of cooking as the fat and juices run off into the drip tray, while the 360° cooking ensures quicker and more even results.

Once you have secured them on the rotisserie spit, cook them for approximately 30 minutes or until the inner temperature reaches 160 F.You can secure the meat to your spit with spit forks and remember to ensure it’s attached properly and doesn’t wobble. The cooking times are similar to those for a turkey that's in a 350 F oven, so for a stuffed 12 lb turkey, you're looking at 4. Place the meat on the spit and cook until the internal temperature reaches 120 F for rare and 140 F for medium. Roasting skewers with our Kebab Setis especially fun and simple: Have your guests load their skewers with their favourite meat and veggies and throw them on the grill.

This fantastic product drains away fat as it cooks the food, leaving you with healthier versions of your food favourites. To get the best results, the night before, apply a dry rub made from a mixture of sugar, peppercorns, mustard, paprika, garlic, and onion powder. Juicy skewers slowly rotating on a rotisserie, filling the air with irresistible aromas and making the mouth water in anticipation.

Once on the rotisserie spit, the leg cooks for approximately 2 hours, providing juicy inner meat and a crusty and delightful outer layer. Although this isn't a 100-percent traditional Peruvian recipe, the flavors are bold and the meat is juicy and tender.