Hey all, first time posting on here long time lurker. So I have a 22 in weber charcoal grill and this Christmas I got a great gift of a rotisserie for it. I am trying to come up with some good recipe ideas for it so I am asking for your help. My first thought is obviously a whole chicken and also al pastor but since this is my first rotisserie I'm hopeful for some fantastic ideas from this amazing community. So please if you have any recipes or ideas I am completely open to suggestions, thanks!
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Recipe ideas for new rotisserie
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Club Member
- Mar 2020
- 3254
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
I have two.
#1. Whole (or half) boneless pork loin. Dry brine over night. Hit with your favorite pork rub, wrap completely with thin sliced bacon, then more rub on top of the bacon. Tie it up nice and round so it cooks evenly. Spin it to an internal temp of your liking (I like about 140-145) with a bbq sauce glaze near the end. Bbq sauce is optional of course.
#2. Boneless leg of lamb. Butterfly iy out to a more or less even thickness while trimming off any large excess hunks of fat. Don’t trim it all off though. Lightly brush what will be the inside surface with olive oil. Hit with a Greek style herb blend, granulated garlic, S&P, any other greek style spice you like, and a little lemon juice. Roll and tie it up nice and tight. Then hit the outside with the same seasoning. Spin it over medium heat until no more than medium IT. Slice and serve.
These are both pretty easy and very yummy.
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I would go with as mentioned above Cornish Game Hens.
If you have Raichlens Barbaque Bible or even Google it he has a pretty decent and easy Rotis Rib receipe that is pretty comparable to the ones I have eaten in France.
You are going to love the rotis ring.
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I do have Raichlens BBQ Bible I didnt realize he had Rotisserie ribs in it, that is definitely next on the list. Raichlen's books for those that dont know are some of the best bbq books out there, next to meatheads books that is haha.
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ffratant do not forget the herbes de provence and the lemon baste with rosemary twig.
I think he has more than 1 rotis rib offering. I seem to remember one with garlic and wine.
I think I might have mis-stated the book it might be his How to Grill book not sure though.
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Club Member
- Aug 2017
- 38
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18" Weber Kettle
22" Weber Kettle with Slow N Sear
Weber Genesis (propane)
28" Blackstone Griddle
Pit Barrel Cooker
Chefsteps Joule sous vide
Bernzomatic TS8000
GrillGun
SousVideGun
Thermapen MK4
Avid beer fan (IPA, big stouts. Bitter = Better in my book)
untappd user: maxriptin
Cocktails: Alton Brown turned me onto boulevardiers. That has become my travel cocktail. At home it is usually spiced rum, vodka, or whisky mixed with ginger ale.
Planning on a DIY smoker. **Those plans got scrapped. Between the PBC and the SnS, a DIY smoker project has moved way down the list. Now I want to build an Argentinian style grill!
Former homebrewer with plans on returning to it when location and time allows.
No restrictions with me (love meats, cheese, veggies, etc...) however a friend I often cook with has celiac so I avoid gluten in my cooking. (PS. Stone delicious is a gluten reduced beer that he highly recommends )
I did chickens with my first rotisserie cook. Second I did a version of pork belly porchetta: https://amazingribs.com/porchetta I followed that technique but went "philly cheesesteak style" by filling it with caramelized onions, grilled multi color peppers, and cheese! (I used provolone. I was afraid American cheese or whiz would just leak out during the cook)
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Club Member
- Apr 2016
- 17467
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
First, welcome to The Pit. Next - the Weber rotisserie comes with a skewer and two two tined forks. That's perfect for four hot dogs!Or may be a chuck roast or prime rib. I've done up to a 16 lb turkey and that was my dear departed MIL's favorite.
You can cook all sorts of things in a round rotisserie basket with beef or chicken stir fry being a top choice.
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Founding Member
- Jul 2014
- 5254
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I often do a Rib Roast on my rotisserie ..... buy the Rib Roast with rib bones on, but remove them before cooking. Fold and tie into a nice even tube. Then stick on your rotisserie and go to town .... I dry brine the night before, then do Mrs. O’Leary’s Cow Crust or nice thick layer of Montreal Steak Seasoning.
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New York Strip Roast
Took four 2 inch thick roasts removed the fat cap only. Salted and rubbed some Memphis dust on both sides. Put back in fridge for 3 hrs.
Stacked them together and tide to creat a long rolled roast.
you can use a slow n sear, Weber baskets, or just fire under or on the side. You can even grill with the lid off with fire underneath.
I use channel locks on the end of the spit for balance. Easier to use than the weight that comes with it.
Last edited by Joetee; December 26, 2020, 06:50 PM.
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Charter Member
- Aug 2014
- 802
- Orlando, Florida
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
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Club Member
- Jan 2016
- 1996
- Chilltown, USA
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Primo Oval XL Ceramic Cooker
Pit Barrel Cooker
2x Mavrick 732
Therma Pen Orange
Favorite Bourbon Blanton's
SF Giants
MCS wish list - Lone Star Grillz off set
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Geez that is one of the most salivating inducing photos I have seen in a long time. I wish I had you eye for photography.
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AdequateEatin actually I’ve got an eye for Google. I ripped this from a Picanha search to show OP what I meant. I just wish I had a rotisserie 😆
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