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21
Salt and Pepper Olive Oil
Remove one or both cooking grids depending on chicken size. Wash
the whole chicken and pat dry with a paper towel. Sprinkle the
cavity with salt and pepper. Put one rotis fork on spit and tighten
securely. Run rotis rod through the chicken parallel to backbone, from
a point inside the neck to just inside the tail and legs. For best
results, tie the wings and legs. Secure with second fork and tighten
thumbscrew securely so that it will not loosen during cooking process.
Turn on Rotis motor and be sure that the chicken is balanced properly
on the spit rod to minimize any strain on the rotis motor. Balancing
the cut of meats that you are rotissing will increase the life of the
motor. Brush the outside of the chicken with olive oil and sprinkle
salt, pepper, and paprika. You can also try your favorite seasoning
salt. Cook at the low heat setting for 40 to 50 minutes. For
consistent results use a meat probe thermometer for accuracy and
degree of doneness. Insert a drip pan halfway through the cooking
process and baste with your favorite BARBECUE or cooking sauce.
FISH & SEAFOOD
Your PGS grill has been designed with particular attention to the
special requirements needed to cook fish and seafood easily. Our
performance grilling system has been designed to provide you with
even cooking temperatures as well as the added flexibility of our
variably spaced grids for small more delicate seafood items. Your
grill will greatly enhance the mild taste of most seafood and fish.
Outdoor cooking enthusiasts have always considered fish and seafood
the most challenging, yet most rewarding, outdoor cooking endeavors.
Adding sauces and marinades to fish and seafood will truly make the
little extra effort required worthwhile. Just keep a few basic points
in mind.
Small whole fish, fillets, steaks, and seafood kabobs, are best when
cooked quickly or prepared in a Rotis basket. Wrapping seafood,
both large and small, in foil insures against breakage. Very small
and delicate pieces of seafood can be cooked on the "Vari Grids" or on
a sheet of aluminum foil for easy handling. Fish is generally
considered "oily" or "non-oily." You can generally tell the difference
by feeling the meat. Oily fish should be grilled with a minimum of
basting. Non-oily fish has a tendency to dry out. This can be
minimized by using a basting sauce that contains oil, plus seasonings
and wine or lemon juice as required to add moisture. Experiment a
bit and you'll develop methods that will produce the desired results.
Your grill is a wonderful way to cook fish and seafood! Freshness is
the consistent key to great outdoor seafood meals. You should
always thoroughly defrost seafood prior to grilling.