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ROTIISSERIE TECHNIQUES
Ratisse_e cooking produces foods that are moist,
flavorful and attractive. Although the rotisserie is most
commonly used for cooking meat or poultry, nearly
anythingcan be used if prepared properly.
.Balancing the Food
In roess_e cooking, balancing the food isof utmost
importance. The rotisserie must turn evenly or the
stoppingand starting action willcause the food to
cook unevenlyand possibly burn the heavier side.
The easiest foods to balance are those of uniform
shape and texture. To test ifthe food is balanced
_when secured, place the ends of the rotis-
serie spt loosely in the palms of your hands. If there is
notendency to roll,give the spit a quarter turn. If itis
sbllstable, give it a final quarter turn. It should rest
withoutlurning in each of these positions. It can then
be attached to your grill.
Food Preparation
When preparingpoultry, truss the birds tightly so that
_gs and drumsticks are close to the bodyof the
bird. The cavity of the bird may be stuffed priorto 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 spi through lengthwise, catching the bird in the
fork oflbe 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 tneats that contain bones, it isbest to secure the
mtisseie skewer diagonally through the meaty
sections. If protruding bones or wings brown too
quickly, €over with pieces of foil.
Taps for Rotisserie Cooking
When rotisserie cooking, the majority of heat will
oome fiom an indirect source. In other words, the
burners at each end of the gdll are lit and the food is
placed centrally on the rotisserie, with no direct heat
source underneath. To catch any drips from the
rotissem food it will be necessary to remove the
cooking grids and then place a drip pan directly under
lhe food. These drippings can be used to make
graviesaod other sauces to accompany the cooked
meals. Place the lid down over the food when you
slarlt to€ook.
The cooking times on a rotisserie will be approxi-
metelylhe same as for oven cooking.
SMOKING TECHNIQUES
Smoking gives food a distinctive, delicious flavor. This
surprisingly quick and versatile cooking method ex-
pands the creative chefs menu with endless new and
innovative ways to prepare popular barbecue dishes.
Preparing to Smoke
All you need for smoking on your Kenmore Elite gas
gdll is a cooking pan and roasting rack. First, linethe
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 eventu-
ally 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
required 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
Kenmoro Elite gas grillto produce stunning results
with very little effort. Here are a few suggestions:
• Tuna steaks, marinated inAsian flavors of
sesame oil, soy sauce and sherry.
• Pork fillets, rubbed with ginger, orange rind and
brushed with maple syrup.
• Mussels, brushedwith lemon dnd and chili oil.
• Lamb cutlets, madnated in virginolive oil, lemon,
oregano and black pepper. The same madnade
can be used for a whole leg or rack of lamb.
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