Best Meats for Rotisserie Cooking

At least once a week, we barbecue a full chicken, usually on a rotisserie. A supper of uncomplicated beauty is a rotisserie chicken, whether roasted over charcoal or gas. One of the most luscious pieces of beef to grace my terrace is produced by the rotisserie’s slow roasting and self-basting operation.

Although I mount several dinners on a spit, my go-to chicken is just one of them. I appreciate having alternatives when it comes to cooking, and a rotisserie is another fantastic option in my grilling toolkit. For your upcoming rotisserie supper, consider these suggestions.

Best Meats for Rotisserie Cooking


The best beef cuts for rotisserie cooking have uniform shapes and sufficient marbling. A uniform shape guarantees that the meat is cooked evenly by ensuring that each side is at the same distance from the heat source. In beef, the intramuscular fat, or marbling, adds to the meat’s softness and bastes it while it cooks. When cooked in a rotisserie oven, beef pieces from heavily worked muscle, like the rump roast from the hindquarter, do not turn out well.

These cuts require braising to become tender since they contain significant amounts of connective tissue and dense muscle fiber. Before cooking on a rotisserie, cuts with uneven shapes, including a rib roast and strip loin, must be rolled and secured with kitchen twine. Top loin roasts and whole tenderloins don’t require tying before cooking.

Poultry When prepared in a rotisserie oven, poultry turns out well. Most poultry needs to be tied before being placed on the spit rod, except for small things like Cornish game chickens. Rotisserie cooking is supported by whole roasting chicken, duck, turkey breast, small geese, guinea fowl, and partridge.


A basket attachment is necessary for cooking seafood in a rotisserie oven. Small or delicate things are put in the lockable, movable basket that attaches to the spit rod. Hard-shelled seafood cannot be rotisserie-cooked, unlike fish and seafood that fit in a basket.

In a rotisserie oven, fish like trout, flounder, bass, cod, escolar, grouper, and haddock are frequently prepared. The rotisserie basket can also prepare little foods like shrimp and fillets from huge fish like tuna.


The same rules that apply to roasting beef in a rotisserie oven also apply to a roasting pig. On a rotisserie, cuts tied into a uniform shape or consistent shape work nicely. Pork pieces like the butt or shoulder with a lot of connective tissue respond nicely to other cooking techniques like braising. You may cook tenderloin, ham, and pork loin in a rotisserie oven.

How Should I Select a Beef Roast for the Rotisserie?

The variety of beef cuts in the meat aisle of the supermarket store shouldn’t scare you.

The majority of roast cuts can make ideal candidates for rotisserie roasting.

Let’s now examine how to pick the best beef rotisserie cuts:

The rotisserie can be used to cook both tender and tough cuts of beef.

Your beef cut will be spin-roasted using a rotisserie method, either over an open flame or using the heat from the side of an electric rotisserie oven.

To fully cook the meat, the cooking process frequently takes hours.

While the interior meat can be cooked to medium-rare or fully done, the exterior surface is frequently crispy and burnt.

You might select a tough cut of beef because of the prolonged cooking period.

A tender cut needs to be cooked for a shorter time.

Take into account the cut’s weight and size.

You should also purchase a cut with the right size and weight because the beef will be hung and spun in a rotisserie split, making it easier to cook.

If the recipe calls for a large cut of beef and you have a large household, you can cut it into smaller pieces before roasting.

How to Roisterrie Pork Shoulder Roast?

Rotisserie Pork Shouder, brined, and then rotisserie-spit-roasted. The outside is crispy, while the interior is delicate and shreddable.

  • 3–4 pounds Boneless Shoulder of pork Roasted with any surplus fat removed.
  • Brine
  • 3 gallons of water
  • 3.5 cups table salt (1.5 cups kosher salt)
  • Brown sugar, 1/4 cup
  • Rub
  • Whole coriander seed, one teaspoon
  • One teaspoon of powdered garlic
  • One teaspoon of dried lemon peel or lemon zest
  • 12 teaspoons of black pepper, ground


Make a pork brine: Stir the sugar and salt into the water until they are completely dissolved. Add the meat, then chill for 3 to 8 hours.

Roast preparation and rest: Mix the rub ingredients in a small bowl an hour before cooking. Take the pork out of the brine and use paper towels to pat it dry. Spread the rub evenly over the roast, getting it in all the crevices and seams. With butcher’s twine, form the roast into a tight cylinder by tying it every inch and a half. The roast should be skewered through the middle and left to rest at room temperature.

Set the grill to indirect, 300°F, medium-low heat. Gas grill Set your grill to medium-low heat (300°F) for rotisserie cooking. I take the grill grates off my Weber Summit gas barbecue and set the drip pan on top of the burner covers in the center of the grill. Then I crank the smoker burner, burners 1 and 6, and burner 6 to high and let the grill heat up for 10 minutes. I adjust the burners once the grill is going to maintain a temperature between 250°F and 300°F. (To lower the temperature to 300°F, I had to turn burners 1 through 6 down to medium.)

OR: Prepare the grill for 300°F indirect medium-low heat. – charbroiler: I fire 40 coals (one-third of a Weber charcoal chimney or one full Weber charcoal basket) for my Weber Kettle charcoal grill, wait until the coals are mostly covered in grey ash, and then put the coals in charcoal baskets on both sides of the charcoal grate. The coals are kept in a compact pile in the charcoal baskets. The grill grate was then placed back on the grill after I placed a drip pan on the charcoal grate between the coals. I put 14 unlit charcoal briquettes in the charcoal baskets every hour to maintain the heat.

Put the spit on the rotisserie and cook the roast until it reaches 185°F with the lid closed. The pig roast should be cooked for 3 to 4 hours or until the thickest section of the meat reaches 185°F to 190°F. (I advise using an instant-read thermometer for cooking to temperature because the time will vary depending on the environment and the thickness of the roast.) If you’re using an infrared rotisserie burner, stop using it once the roast has had a chance to brown well, which should take around 45 minutes, and allow the burners in the grill’s main body to do the job.

Cut the string from the roast and allow it to rest before carving and serving. Slice the roast into 12″ thick pieces after 15 minutes of resting. Dispense and savor!

What are the Benefits of Rotisserie Cooking?

A gas grill and rotisserie attachment kit are used for rotisserie cooking. The kit is simple to install and may be done with wood and charcoal. A piece of meat is cooked by placing it on a spinning spit so that all of its surfaces are exposed to heat. The fluids and spices are kept inside thanks to the rotisserie.

Here is a list of 6 benefits of rotisserie cooking to help you learn more.

Easier to Cook: Using a horizontal rotisserie technique guarantees the meat’s fluids and flavors are maintained throughout the cooking process. Without being concerned about losing moisture, you may cook the meat easily by rolling it through the rotating process again and again.

Less Fat and Oil: One of the main advantages of rotisserie cooking is that the extra fat and grease may drain off as the food is rotated vertically. Less fat is used for cooking the meat evenly. You can marinate the meat and steam it from the inside for optimal results.

Even Browning: The proper heat is given when the meat is tossed and spun on the rotisserie. The meat proteins are equally caramelized and given a rich flavor by the lengthy turning process. The extra juices and fats easily run over the meat during slow rotation.

Large Portion Cooking: A key component of the rotisserie cooking method is placing a skewer into the meat and distributing heat throughout the meat. This method generally prepares a huge animal and guarantees even cooking throughout. As they both tend to emit less smoke, charcoal and gas can be utilized for spit roasting. Every tool and component required to assemble a BBQ in your home is included in the BBQ rotisserie kit.

Produces A Crispy Crust: Melting the fat during rotisserie grilling results in a thin, crispy layer. The meat will retain its internal juices and have a completely crusty exterior. The extra fat that drips during roasting can be collected in the dripping.

Healthy Method: Rotisserie cooking results in less oily food. It’s a healthier option than other cooking techniques because fat levels have been greatly reduced. With the help of the steam created by drizzling a marinade during the rotation, the meat can be cooked from the inside while browning it uniformly. It works well for preparing different types of poultry dishes.

Is Rotisserie Chicken Unhealthy?

You might eat more salt.

The benefit of preparing meals at home is that you can control the ingredients used. Although rotisserie chicken is often healthful, certain retail brands cram the bird with sodium. Consumer Reports’ nutritionists recently examined the nutritional data and ingredients for 16 rotisserie chickens sold at seven reputable stores. One of the saltiest selections among all the stores, according to their research, was the Sam’s Club Member’s Mark Seasoned Rotisserie Chicken. The experts caution that this chicken includes roughly nine times more sodium than a chicken roasted without salt, packing 550 mg of sodium per 3-ounce meal.

Less fat is consumed than if it were fried.

Because it’s healthier than fried chicken, rotisserie chicken isn’t that horrible. The chicken is oven-roasted, so it doesn’t have nearly as much fat as a bird that is bathed in frying oil would. Additionally, the price of a single rotisserie chicken (which yields numerous meals) could be comparable to that of a single combo meal at a fast-food establishment. As a result, you not only protect yourself from damaging saturated and trans fats, but you also save money.

But it might have added sugar.

Again, the main drawback of purchasing rotisserie chicken is that you have no idea what’s hiding beneath that crispy brown exterior except for the visible delicate meat. But according to Consumer Reports, every rotisserie chicken is injected with a solution to keep it moist and flavorful. For instance, sugar could be a component of this solution. Consider this: Would you sprinkle sugar on the chicken breast you are pan-frying? Most likely not.


Rotisserie is only a method of cooking, specifically roasting, and not a unique dish. Almost any form of meat may be prepared rotisserie-style, which is why I chose to compile this list. You may discover rotisserie chicken recipes and other rotisserie chicken recipes on it. Beef cuts having a basic cylindrical shape are ideal for rotisserie cooking. The best candidates are top loin and rib-eye roasts. Use a boneless rib roast for an unconventional beef cut. If a full-on rib roast is not what you’re after, consider a boneless rib roast.