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GETTING TO KNOW iQue™ - TECHNIQUES
REAR BURNER ROTISSERIE
Certain models feature a rear burner for rotisserie cooking. The rear
burner rotisserie method is the ultimate for cooking roasts and
poultry. With the heat source located behind the food, there is no
chance of a flare up caused by fat drippings. A dish or drip pan
placed below the spit will collect the juices for basting or for
preparing a sauce.
To operate your rear burner, see "Lighting the Rear Burner." (pg.16).
ROTISSERIE COOKING
Follow the steps for smoking and roasting to prepare your grill for
rotisserie cooking. (pg 12).
The rotisserie can accommodate up to 15lb (7 kg) of meat with the
limiting factor of rotating clearance. For best results the meat should
be centered on the center line of spit to eliminate an out-of-balance
condition.
The rotisserie can be used with the cooking grids in place if space
allows.
Fasten the meat securely on the spit prior to placing it on the gas
grill. For poultry, tie the wings and legs in tightly.
SPIT BALANCE
1.
Loosen the rod handle to allow the balance to turn freely.
2.
Set the rotisserie rod in the slots of the gas grill casting. Let the
heaviest side of the meat rotate to the bottom.
3.
Adjust the balance to the top of the rod, opposite the heaviest
side of the meat.
4.
Tighten the rod handle. Periodically, check to see if the meat
turns smoothly while cooking. Adjust the spit balance as
necessary.
CAUTION: Use oven mitt when adjusting spit balance.
SETTING iQue™ FOR ROTISSERIE
225-350°F (105-175°C)
Follow the chart below to position the controls when operating iQue™ for the rotisserie. Note: all the main burner knobs are set to OFF.
Note: see guide for roasting and rotisserie cooking (pg 12)
USING A SPIT – LEG OF LAMB
1.
Have 3" of bone sawed from small end of leg.
2.
Leave meat around bone intact to form a flap.
3.
Put a spit fork on rod.
4.
Fold flap up and run rod through flap and leg.
5.
Put second fork on rod and insert forks in each end of leg. Test
for balance. Tighten screws.
USING A SPIT – POULTRY
1.
With breast down, bring neck skin up over cavity.
2.
Turn under edges of skin; skewer to back skin.
3.
Loop twine around skewer and tie.
4.
Turn breast side up, tie or skewer wings to body.
5.
Put a spit fork on rod. Insert rod in neck skin parallel to
backbone and exit just above tail.
6.
Put second fork on rod and insert forks in breast and tail. Test
for balance. Tighten screws.
7.
Tie tail to rod with twine. Cross legs; tie to tail.
THREE CHICKENS ON A SPIT
1.
Tie or skewer wings to body.
2.
Put a spit fork on rod. Place chickens on rod as demonstrated in
the above diagram.
3.
Loop twine around tails and legs; tie to rod.
4.
Put second fork on rod and insert forks in chicken. Tighten
screws.
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