A utensil used for rotating foods continually over dry heat as they cook. A rotisserie usually consists of a long, metal shank that is inserted through the center of the item to be cooked, a handle for turning the shank, and smaller, spear-shaped prongs to keep the food from spinning as it is turned. Some rotisseries may include a basket for holding smaller items of food not suitable for spearing on the shank, and some newer models may use a motor to turn the shank; 2. : To cook foods by turning them continually, exposing every side to a source of intense, dry heat, such as fire, charcoal or a burner on a gas grill.
Rotisserie cooking involves rotating food on a spit over or next to the heat source. Rotisserie cooking can cause meats to self-baste in their own juices. All Kalamazoo Outdoor Gourmet Bread Breaker and Steadfast grills include a rotisserie system with infrared burners, electric motors and a rotisserie cradle, which we find superior to a traditional spit and forks.
A device which contains a spit with prongs. Food (usually meat or poultry) is impaled on the the spit, fastened securely then cooked. Most rotisseries are motorized so they automatically turn the food as it cooks.