ROTISSERIETECHNIQUES
Rotisseriecookingproducesfoodsthataremoist,
flavorfulandattractiveAlthoughtherotisseriemost.
commonlyusedforcookingmeatorpoultry,nearly
anythingcanbeusedifpreparedproperly.
Balancing the Food
In rotisserie cooking, balancing the food is of utmost importance. The rotisserie must turn evenly or the
stopping and starting action will cause the food to cook unevenly and possibly burn the heavier side.
The easiest foods to balance are those of uniform shape and texture. To test if the food is balanced correctly when secured, place the ends of the rotis- serie spit loosely in the palms of your hands. If there is no tendency to roll, give the spit a quarter turn. If it is still stable, give it a final quarter turn. It should rest without turning in each of these positions. It can then be attached to your grill.
Food Preparation
When preparing poultry, truss the birds tightly so that wings and drumsticks are close to the body of the bird. The cavity of the bird may be stuffed prior to this if you wish. Pull the neck skin down and, using a small skewer, fix it to the back of the bird. Push the rotis- serie spit through lengthwise, catching the bird in the fork of the wishbone. Center the bird and tighten with the holding forks. Test the balance as described above.
A rolled piece of meat requires the rotisserie skewer to
be inserted through the center of the length of meat, then secured and balanced.
For meats that contain bones, it is best to secure the rotisserie skewer diagonally through the meaty sections. If protruding bones or wings brown too quickly, cover with pieces of foil.
Tips for Rotisserie Cooking
When rotisserie cooking, the majority of heat will come from an indirect source. In other words, the burners at
each end of the grill are lit and the food is placed centrally on the rotisserie, with no direct heat source underneath. To catch any drips from the rotisserie food it will be necessary to remove the cooking grids and then place a drip pan directly under the food. These drippings can be used to make gravies and other sauces to accompany the cooked meats. Place the lid down over the food when you start to cook.
The cooking times on a rotisserie will be approximately the same as for oven cooking.
SMOKING TECHNIQUES
Smoking gives food a distinctive, delicious flavor. This surprisingly quick and versatile cooking method expands the creative chef'smenu with endless new and innovative ways to prepare popular barbecue dishes.
Preparing to Smoke
All you need for smoking on your Kenmore Elite gas grill is a cooking pan and roasting rack. First, line the inside of the pan with foil. The smoking agent, either pure wood chips or smoking mix, is sprinkled over the foil. Dried herbs and spices may also be added to produce different flavors. Place the cooking pan directly over the burner. The direct heat will eventually produce smoke and season the food. Elevate your food above the cooking pan with a roasting rack or baking rack.
Tips for Smoking
You can reduce the strength of the smoke flavor by only smoking for half or three quarters of the cooking time, then roast your food until done. The heat re- quired for smoking is normally low to medium.
Foods naturally high in oils lend themselves well to smoking, while drier foods benefit from a marinade. Red meats, poultry, game, fish and seafood can all be smoked easily in your new grill. You can also rub the food with herbs, spices or flavored oils. An enormous array of foods can be smoked in your Kenmore Elite gas grill to produce stunning results with very little effort. Here are a few suggestions:
•Tuna steaks, marinated in Asian flavors of sesame oil, soy sauce and sherry.
•Pork fillets, rubbed with ginger, orange rind and brushed with maple syrup.
•Mussels, brushed with lemon rind and chili oil.
•Lamb cutlets, marinated in virgin olive oil, lemon, oregano and black pepper. The same marinade can be used for a whole leg or rack of lamb.
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