I freaking love this dish! The mint magically turns into a savory herb during the rotisserie process and pairs perfectly with the rosemary and garlic. They somehow all combine to make the lamb a wonderfully mild meat which closely resembles roast beef.
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To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone. Preheating must be done before rotisserie grilling your turkey. A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit. The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates. The turkey must be trussed properly so the wing and legs don't get caught as it turns. The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor. A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting. Check for doneness with a meat thermometer before removing the turkey from the heat source.
For Canada Day, this is easy to prepare and serve on Kaiser or onion buns. Since it is less tender than some other cuts, marinating and rotisserie cooking over low heat helps keep it juicy and flavourful.
Ingredients: 1 (3 pound) whole chicken 1 pinch salt 1/4 cup butter, melted 1 TBSP salt 1 TBSP paprika 1/4 TBSP ground black pepper Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. ...
Mix together seasonings and rub over the surface and inside of cleaned and dry turkey. This is best done the night before to let the seasoning permeate the meat. Stuff turkey and place securely on rotisserie skewer. Test it to make sure it's well ...
This is the first time I ever used the rotisserie on my grill and it worked out perfectly. I use a charcoal grill and also only used one chicken but wish I used two chickens as indicated in the recipe. Recipe source: Bon Appetit (July 2007)