What to Grill and Smoke on the Rotisserie

Rotisserie cooking is one of the most versatile and rewarding ways to grill. The constant rotation bastes the meat in its own juices, creating incredible flavor and evenly cooked results. In this episode, Brian and Jay talk about what foods really shine when cooked on a rotisserie and share ideas to help you get more out of this classic grilling technique.In this week’s 🔥Highlights Brian shares his recent cook of Gochujang Chicken Thighs, packed with bold flavor and perfect for the grill. Jay talks about receiving a special delivery that has him excited to fire up the grill.Our Listener Question is, “What part of the chicken do you like to cook best?” (What do you think? Let us know in the comments below!) Looking to level up your Grill Game? Check out this week’s 🛠️Grill Coach Recommends at TheGrillCoach.com - a great way to add capability to your charcoal kettle grill and open up new cooking possibilities.🎙️ After the BreakAfter the break we dive into some of our favorite foods to cook on the rotisserie. We talk about classic poultry options and why the rotisserie is perfect for whole chickens and other birds. We also explore pork options like pork sirloin and whole pork loin, both of which benefit from the even heat and self-basting effect of the rotisserie. Brian and Jay also discuss creative cooks like pork lechon kawali and even picanha steaks, showing how the rotisserie can be used for much more than just whole birds.💬 Have a question or episode idea? Email us at [email protected] or leave us a voicemail/text at (503) 850-8468👍 Enjoy the show? Be sure to like, subscribe, and share the podcast, and please leave us a rating and review wherever you listen — it really helps others discover The Grill Coach Podcast!🌟 Support the Show - Join our Patreon community for behind-the-scenes content and exclusive perks -  including our free Magnetic Meat Temperature Chart.Support the show