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Recipe ideas for new rotisserie

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  • ffratant
    Club Member
    • Apr 2020
    • 2

    Recipe ideas for new rotisserie

    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!
    Attached Files
  • Jfrosty27
    Club Member
    • Mar 2020
    • 1195
    • Muskego, WI
    • 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
      Weber Smokey Joe
      SnS Deluxe
      The Orion Cooker convection cooker/smoker (two of them)
      Blackstone 17" 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.


    • ffratant
      ffratant commented
      Editing a comment
      Awesome great idea thanks! Especially the leg of lamb, sounds similar to a shawarma so definitely need to do that!
  • Texas Larry
    Club Member
    • May 2017
    • 1674
    • Wilson County, TX
    • Kamado Joe Big Joe 2
      Weber 22” Premium/SNS
      Weber Jumbo Joe/SNS
      Thermoworks Smoke
      Thermoworks 2K Thermocouple
      Thermoworks Dash
      Too many gadgets, accessories, and tools
      Favorite beer: Alaskan Amber

    Cornish game hens with a sweet teriyaki glaze!


    • ffratant
      ffratant commented
      Editing a comment
      Oh fantastic idea as well thanks so much! I even got a homemade teriyaki chili sauce given to me that I could use it with
  • tiewunon
    Club Member
    • May 2020
    • 522
    • Virginia Beach, Va

    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.


    • ffratant
      ffratant commented
      Editing a comment
      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.

    • tiewunon
      tiewunon commented
      Editing a comment
      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.
  • Maxriptin
    Club Member
    • Aug 2017
    • 23
    • 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
      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 )

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ID:	964759 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)
    Last edited by Maxriptin; December 29, 2020, 11:11 AM. Reason: Edited for adding pics


    • klflowers
      klflowers commented
      Editing a comment
      Where are the pics? Did this really happen?

    • ffratant
      ffratant commented
      Editing a comment
      oh this looks amazing this is definitely something I will do! I would love some pics if you have as well

    • klflowers
      klflowers commented
      Editing a comment
      Oh man, it really happened! That looks excellent!
  • RonB
    Club Member
    • Apr 2016
    • 13321
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    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.


    • ffratant
      ffratant commented
      Editing a comment
      oh stir fry what a great idea I had never thought of that! Definitely need that basket too so thanks for sharing that!
  • ecowper
    Founding Member
    • Jul 2014
    • 3567
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 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"

      Eric Cowperthwaite aka ecowper

    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.


    • ffratant
      ffratant commented
      Editing a comment
      oh now I wish I had saved the prime rib I did the weekend before christmas! Well I suppose its a good excuse to get another one haha

    • ecowper
      ecowper commented
      Editing a comment
      Also, use the bones for beef stock :-)
  • Joetee
    Club Member
    • May 2017
    • 431
    • Georgetown, Ky

    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.

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    Last edited by Joetee; December 26, 2020, 06:50 PM.


    • johnec00
      Charter Member
      • Aug 2014
      • 584
      • Orlando, Florida
      • Equipment:
        '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
        18 Inch Weber Kettle (Rescued from neighbor's trash)
        Rotisserie for 18 inch kettle
        Master Forge propane smoker
        Pit Barrel Cooker
        Smokey Joe with mini WSM mod
        Garcima paella burner
        Anova Sous Vide
        Slaiya Sous Vide (gift)
        2X Thermoworks cooking thermometer
        DIY 4 channel bluetooth thermometer
        LEM grinder, sausage stuffer and meat slicer (all gifts)

        Favorite Beer:
        Key West Wheat

      Pork Collar (AKA Coppa, AKA "Money Muscle") removed from pork butt for sliced pork roast.

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      • Stuey1515
        Club Member
        • Dec 2019
        • 364
        • NSW Australia

        Deboned leg of lamb dry brined with SPG and 1.5hrs/# @230f, mouth watering, sorry no pics


        • Bkhuna
          Club Member
          • Apr 2019
          • 609
          • Merritt Island Florida

          My favorite things are rib roasts and porchetta. But chickens, game hens and turkeys are also terrific. Don't forget the drip pans.




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