03. Rotisserie Grilling

A form of indirect grilling, rotisserie cooking positions food on a spit above or in front of the heat, where the food slowly rotates. This method produces incomparably moist and evenly browned whole birds, roasts, and ribs. As the meat turns, the external fat gradually melts and rolls around the meat, basting the meat and keeping it moist. Rotisserie-grilled meats are, in effect, self-basting; but if you notice any dry spots on the meat, brush a little oil over the area to ensure even browning.