I have mentioned before the Radiant quartz Burners that Barbeques Galore sell in their Turbo Elite Barbeques, well I thought I would also mention the infra red grills that we see quite regularly at the back of some Barbeques and how to use them…

Most of the BBQ Cooking I have done over the past few weeks have been on a rotisserie or ‘spit’ so I thought I would throw a few tips out there on how best to use one… I think that the flavours and moisture that benefits using and infra red grill far out way any other method of cooking a roast, kebabs of even fish.

Take out all the grills plates grills etc. and just leave the burners in and place a baking tray on top of the burners at the bottom of the BBQ as this will collect the juices and make virtually no mess!

Firstly you need to turn your IR grill on for at least 5 to 10 minutes before you put the roast etc. on the rotisserie rod. When you finally place it on the rod make sure it is even and as central as you can get it otherwise it can and will put unnecessary strain on the motor. Make sure that the meat is ‘directly’ in front of the grill and well basted with butter, oil, marinade or whatever you are using. As it starts turning it will ‘self baste’. I normal cook with the hood up, as this not only looks the part but also you can keep your eye on it.

Always start with the IR grill on high and then if it has a lower setting use it as the slower it cooks the more tender the meat will be, every now and again baste it with the extra juices in the pan.

Allow at least one hour per kilo and check it every hour with a meat thermometer, for example a 2 kg chicken will take about 2 to 2.5 hours, so allow plenty of time, when you reckon its ready, be careful when you take it off as the rod will be hot, rest for at least 20 minutes wrapped in loose foil and ‘presto’ you are ready…..

You really cant go wrong with this method just make sure that the meat is cooked through and you rest it before carving…any questions send us and email and I will respond as soon as I can…Ross Y

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