So who does really knows how to use one?  Our first attempt at cooking a chicken on a cheap bbq rotisserie, years ago, was witnessed by friends who still giggle at the memory.  It wasn’t trussed properly, and wings and legs were flopping around, and it wasn’t weighted properly, so it sort of did a really fast half roll and then sat stationary until Bluey flipped it up and over with a spatula.  Amusing as it was, there is a better way to learn!

We like .  It is an American website with lots of tips and recipes, really sensible advice such as putting a lemon in the chicken cavity so the rod has something to hold on to keep the chicken in place as it spins.  It also explains how to use the counter-balance (supplied with every bbq) because chickens are heavier on the back than on the chest side.  It even tells you how to undo the chicken!  (Bluey’s method of using wire to truss it and secateurs to cut it did not feature!).

There are a lot of mouth-watering recipes too…. Bourbon Rotisserie Pork, Rotisserie Prime Rib Roast, Herb and Red Wine Rotisserie Leg of Lamb.  Perfect winter dinners, so get creative and make the most of your rotisserie!