You’ve got a brand new rotisserie and now’s the time to test drive it. These ovens or grills are truly versatile and you can cook almost any meat with them. That said, choosing the right cut is an entirely different ballgame and there are certain criteria the cut needs to meet.
On the other hand, the cut selection is not exactly rocket science. With some tips and guidance, you’ll be able to nail it every time. So what are you waiting for? Keep on reading for more.
The ideal cut varies based on the type of meat you’ll be using. This is why it’s best to take a closer look at different meats to see what makes the cut.
Beef-lovers know that choosing the right cut is both an art and a science. As a rule, boneless prime rib and tenderloin cuts are the top choice because of their cylindrical shape. Top loin and rib-eye are also good choices since they have ample marbling.
As you might have guessed, the cuts with no or little marbling are a no-go. Just so you know, marbling is the white streaks and flecks across the meat that ensures a tender beef roast. Like with any roasting/cooking, the trick is to be mindful of the temperature and the time.
Leg of a lamb fits the rotisserie oven like a glove. You can opt for boneless or bone-in and get equally succulent results. Some general guidelines are — get a rolled and tied leg if you prefer boneless. A butterflied leg might work, but these are best prepared on a regular grill.
Whatever you choose, select a market weight cut. This means the meat is not too old or too young. If it’s too young there is a risk it will cook too fast and if it’s too old you’ll have a hard time tenderizing the cut.
With pork, it’s all about the size. Small and medium cuts like tenderloin, shoulder, or leg work great and they can even fit some countertop rotisserie ovens. If you have a large rotisserie grill, feel free to skewer the entire pig and slow cook it to crispy perfection.
To get that special flavor, stuff the meat with fresh herbs and spices. Lemongrass, basil, and sage make the inside tastier.
There is no secret about the turkey cuts for a rotisserie oven/grill. Come Thanksgiving season and the whole turkey gets skewered and roasted. But what if you feel like eating turkey, but you don’t want to cook an entire bird?
In this case, you can take just the leg and it is usually a perfect fit for smaller countertop rotisserie ovens. Though you need to be careful about the time, roasting just the leg is much faster than the whole turkey.
As you may have guessed, the entire chicken goes inside the rotisserie oven. If the rotisserie is big enough, you can even roast two or more chickens at a time. When it comes to seasoning, a generous splash of paprika, pepper, and salt is usually more than enough.
Don’t forget to season the inside as well. Similar to pork and turkey, you can stuff the chicken with fresh herbs, potatoes, and other seasonings.
Rotisserie cooking is a relatively slow process that requires a specific cut of meat. You can roast both tender and tough cuts in a rotisserie oven. However, it might be better to go for a tough cut because it’s ideally suited for this type of oven.
In a tough cut, you are looking for an ample amount of connective tissue, different muscle groups, and coarse grain (in the muscle). The cut should also have plenty of fat which is also known as marbling. Lamb and pork legs are good examples of a tough cut.
Tenderloin, boneless prime rib, and shoulders are tender cuts. With these cuts, you are looking for an optimal combination of muscle, fat, and connective tissues. The rules are not exactly set in stone, but choosing a piece that that’s rich in connective tissue will result in a desirable flaky texture.
If this is too much to grasp in one go, find a good local butcher. They will be more than willing to find and prepare the right cut for you. Also, you should be able to get the freshest possible meat.
Choosing the best cut is only the first step in preparing the meat for roasting. You need to marinate the cut, and choosing the perfect combination of herbs and spices is half the fun. Then there’s tending to the meat while it’s being roasted and an occasional brush of spices. Feeling hungry yet?