Some of the most popular types of grilling accessories are rotisseries, baskets — and believe it or not — beer cans. You can cook just about anything with these accessories and add amazing mixtures of flavors regardless of the quality of the barbeque used. Beer can steam marinades, infrared gas grill burners, baskets and skewers add flavor in different ways to the barbeque grill.

Barbeque with a rotisserie

Rotisseries turn your barbeque into a roasting machine allowing food to barbeque slowly for perfectly even juicy meals every time. A rotisserie can be added to electric grills, charcoal grills and even gas grills. The goal of using a rotisserie is even cooking across uneven surfaces that hold moisture inside the food. Barbecues often cause lots of dripping which minimizes moisture inside finished meals. With the even heat of a spinning rotisserie additional sauces can be wiped or sprayed and even injected for additional moisture and blended flavor.

You can cook such foods as vegetables, chicken, ribs and even fish, in a rotisserie tumble basket or a rectangular barbeque basket that attaches to a spit rod. The food in a rotisserie tumble basket clamps around the rotisserie spit rod so the food inside the basket tumbles up and down as the basket rotates with the spit. Many clients use a rotisserie tumble basket for buffalo chicken legs and fish sticks for even cooking.

Baskets that clamp down on barbecuing food are also useful with a rotisserie. When a filet of flounder, cod, tilapia or anything else easily broken is fastened tightly into the basket it will hold its form. When barbecuing or grilling these fish or many vegetables the difficulty comes when the food needs to be turned or flipped with a spatula. Clamped into a barbeque basket that rotates on the rotisserie spit rod allows the food to barbeque evenly without needing to be moved or touched avoiding breakage and avoiding food falling through the barbecue grilling grates..

A rotisserie includes spit rod, mounting forks, counter weights (to allow even cooking if food is spitted unevenly), mounting brackets and a motor. Rotisserie kits are available for many brands of barbeque but many universal kits are available for those BBQ grills that do not make accessories specific to the design.

As an example of rotisserie barbecuing here is an easy recipe for a perfect, mouth-watering beef roast sent in my a fan of barbecuing. The necessary ingredients include: 1 roast (4 to 5 lbs), 1 package of onion gravy mix, 3 cloves of garlic, sliced into slivers, 6 Tbsp of butter (softened), 1 tsp each of dried parsley flakes and dried thyme.

Cut small slits all over the roast and insert the garlic slivers inside of them. Mix the remaining ingredients together so that it forms a paste and rub it all over the meat. Next, put the roast on the spit and balance it out with the counter weights so that it will turn evenly. With temperature between 230 to 240 degrees the roast should cook for approximately 2 hours for medium rare serving. Be sure to allow the roast to set for about 10 minutes before you slice it up and check internal temperatures.

Beer-can chicken.

Although beer can chicken started out as just a beer can and a chicken, BBQ grill companies are helping people barbeque with accessories such as a single beer or double beer can holder. The wide base of the beer-can holder helps balance the chicken over the spiced beer. Many convenient barbeque accessories have been marketed to hold beer and spices that mount inside a whole chicken or turkey. Many beer-can barbecuing accessories are also wide enough to form a bowl that vaporizes drippings to add flavor and caps the neck of the bird to keep steaming marinade in place. Although barbecuing indirectly using convectional heat for beer can chicken is always very flavorful it can be difficult to get started balancing the chicken in the barbeque without some kind of wider-base accessory.

Here is a tasty beer-can chicken recipe to try just to help you get started. Begin with 1 can of beer (of course), 1 large chicken (whole, of course), 1 cup of chopped onion, 1 garlic clove chopped, 2 tsps of your favorite fajita seasoning, 1 cup of jalapeno pepper juice (adjust according to your taste) and a pinch of anything else you love. I tend to add black pepper and vanilla extract to many recipes.

First, rub the chicken inside and out with the fajita seasoning and then pour out half of the beer. Next, fill the can with garlic, onion and pepper juice. Put the can of beer on the beer can rack and place the chicken cavity on top of the beer can. Place the whole set up on top of the grill grate away from the direct heat. If the design of a barbeque necessitates flame below the chicken use a lasagna pan or a brownie pan to off-set the direct heat. Cook for about 2 hours or just until the chicken is 180 degrees inside. Remove from the grill and let the chicken rest for about ten minutes then cut it up and pour the beer mixture on to the chicken. Now it’s time to eat!

This recipe also came from a customer but I barbeque a lot with beer-can chicken while smoking. I get a lot more creative with the spices added to the beer-can inside the cavity and I use the other half of the beer with the spicy fajita rub and I baste the bird while it is barbecuing. The major addition I have discovered is smoking. Over the gas burners that are burning or directly in the charcoal adding cedar wood or pecan wood that has been soaked overnight produces flavorful smoke trapped inside the hood of the barbeque. This way while the spiced beer inside the chicken steams and marinates the meat from the inside ?out, the smoke penetrates the bird from the outside-in.

Both rotisserie and beer-can barbecuing are techniques that optimize the use of indirect, or convection cooking with lower heat settings and longer barbecuing times. Slower heat with additional flavor gives food time to absorb new blends of flavor and create an even heat over all the food cooked. The use of sauces, rubs, injection sauces and wood-smoke are useless on a grill that cooks so fast the outer layer of food is seared. Because the majority of barbecues on the market do not get over eight-hundred degrees at the grilling surface for commercial quality searing adding a rotisserie and beer can chicken accessory is a great way to maximize flavor on any kind of barbeque. This works on any barbeque because even heat from the barbecue burners is not necessary and additional searing temperatures that are normally available on very expensive grills are unnecessary for this slower cooking flavor.

About Author Jason Broderick : http://Grill-Repair.com provides high-quality gas bbq grill repair parts all over the world. Locally we have been building custom outdoor kitchens, gas log fireplaces and servicing, cleaning, repairing all make and models of barbecue for ten years. All of us are enthusiastic barbecuers and we end up with

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Article Added on Friday, March 16, 2012
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