Sheldon wrote on 04 Jun 2006 in rec.food.cooking

>
> Mr Libido Incognito wrote:
> > Sheldon wrote on 03 Jun 2006 in rec.food.cooking
> >
> > >
> > > D.Currie wrote:
> > > >
> > > > On some gas grill models, when you use the rotisserie option,
> > > > the heat comes from the side rather than the bottom, so a drip
> > > > pan could be used to collect the juices.
> > >
> > > Why? Just because you say so? Juices, what juices? duh
> > >
> > > All outdoor grills have a built in drip pan of some sort,
> > > something to collect grease, even if only an empty tuna tin... but
> > > there is no reason to use a drip pan directly under the food being
> > > cooked, then cook indoors in your oven. If while grilling you
> > > have flare ups lower the heat, and get your grill some training
> > > wheels.
> > >
> > > It's gonna be a long summer... lotsa newbie grillers.
> > >
> > > Sheldon
> > >
> > >
> >
> > I find using a drip pan under the food (el cheapo disposable
> > aluminum pie plate) reduces flare ups and sooty marks on my chicken,
> > pork or beef roasts.
>
> Whether rotissering or not you're supposed to move fatty foods over,
> away from the lit burner, and cook with indirect heat, and if it still
> flares LOWER the heat until it doesn't flare. duh. Rotisserie cooking
> is a slow process, not a race.
>
> > excess grease otherwise generated is suppose to collect in the soup
> > can I provided (according to assembly directions), but never does.
>
> Your grill is probably not assembled correctly and/or not level...
> long ago I had one of those cheapo generic grills (Thermos I think), I
> neglected to knock the slug from the grease drain hole... the cheap
> piece of junk never lasted long enough to fill with grease.
>
> That Broil King contraption is a gimmick, it purports to be able to
> grill and rotisserie simultaneously, but truly it can't, it can't do a
> good job with either.
>
> I use my Weber for rotisserie a lot, performs flawlessly, never flares
> up, no wussy pan.
>
> For typical home use the Weber line is probably pound for pound the
> best there is... for more commercial-like cooking there are of course
> more industrial type units, with industrial prices to match... this
> one will give some idea: bigjohngrills.com
>
> Sheldon
>
>

I still find a drip pan to work better direct or indirect...I don't need
to deal with the grease the next time I light up the BBQ if I collect it
in the disposable pan.

--
-Alan