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Trussing Rotisserie

Discussion in 'Poultry' started by RiversideSm0ker, Aug 12, 2018 at 5:12 PM.

  1. So I have a question for those in the know. Is it necessary to truss every piece of meat that gets cooked on a rotisserie? I plan on buying a rotisserie attachment when I buy my Weber Kettle. This is a kind of cooking I’m really interested in exploring quite a bit. Thanks in advance for your input.

    George
     
  2. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Short answer, No.
    But the heavier and bulkier a load gets, the more attention needs to be paid the balance and placement of forks.
    Your motor will work less and last longer.
     
  3. SecondHandSmoker

    SecondHandSmoker Fire Starter

    No, not every piece of meat. I truss chicken and turkey and that is only to stop the wings from flapping and the legs from running.
     
  4. motocrash

    motocrash Master of the Pit

    What he said.
    These are handy for flopping appendages on a lot of critters,spinning or not.They can be daisy chained together also.
     
    SecondHandSmoker likes this.
  5. Thanks guys. This was one of those Google questions that really didn’t give me much feedback. Chicken, pork loin, maybe a rib roast. These are the kinds of things that I want to try making on a rotisserie.

    George
     
  6. johnmeyer

    johnmeyer Master of the Pit

    "Flapping" is the main reason I truss. You can often do a chicken without any trussing, except for pinning the wings. The secret is to use spikes at right angles to each other P1000595.JPG

    You can sometimes get one set of spike to go into the legs to hold them, and the other set hold the cavity open so it doesn't flap.
     
  7. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    For me George, the answer is mainly no.
    Usually the things I would truss, are already tied.
    Still... it is a good idea to have you a ball of butchers twine (cotton string) handy in your hidey hole of tricks.

    Often, just the tines of the spit will hold well enough to stoppin der floppin.
     
  8. SecondHandSmoker

    SecondHandSmoker Fire Starter

    No need to truss a pork loin. Pork tenderloin yes. But is much easier to do tenderloins over indirect heat on the grate. They'll be done in no time. No need to truss a rib roast. You just need to be mindful of the center of gravity. With larger cuts, I do a dry run on a cold grill first. Nothing sucks more than having the spit rod walk out of the motor socket mid cook.
     
  9. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    I thought that was why God made pliers, so's I could tighten the thumb screw tight nuff to keep the spit in the drive. o_O;)
    [​IMG]
    Muh, ha, ha, ha.....
     
  10. SecondHandSmoker

    SecondHandSmoker Fire Starter


    I tried using a bushing until it started chewing a hole in my grill so I ditched it.
     
  11. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    :rolleyes: O... K....

    No surprise your spit backs out.:(
     
  12. SecondHandSmoker

    SecondHandSmoker Fire Starter

    As long as the load is balanced, the spit won't walk out and the motor won't sound like a cat in heat. Weird huh?
     
  13. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    One of my hobbies is Astrophotography.
    I know weird. ;)

     
    SecondHandSmoker likes this.
  14. SecondHandSmoker

    SecondHandSmoker Fire Starter

    Hardly weird, more like breathtakingly beautiful and awe inspiring. Thank you for linking the video.
     
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    If you fold back the wings behind the back, they stay in place on a chicken or other poultry. Usually they stay in place by themselves but a simple string holding them taut is sufficient:


    tyingwings.jpg
     
    Last edited: Aug 12, 2018 at 8:22 PM
  16. R Blum

    R Blum Fire Starter

    We call that "gangland chicken" in my house.
     

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