Ramblings, Rotisserie
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My Cookbook: Rotisserie Grilling

[Updated 6/3/2012 to add the paperback edition]
As of today, I’m a (self) published author. Though I prefer the term “indie author”, since that makes it sound like I’m cool enough to be in a band.

My first cookbook, Rotisserie Grilling, is available in the following formats:

Paperback edition: Rotisserie Grilling – $9.99, black and white pictures.

Kindle edition: Rotisserie Grilling – $4.99, available for immediate download, full color pictures.

Nook edition: Rotisserie Grilling – $4.99, available for immediate download, full color pictures.

iBooks edition: Rotisserie Grilling – $4.99, available for immediate download, full color pictures.

Kobo edition: Rotisserie Grilling – $4.99, available for immediate download, full color pictures.

All editions have 50 recipes for your grill’s rotisserie, and are full of photographs and step-by-step instructions on how to use the rotisserie attachment for a grill.

* Sorry about the black and white pictures in the paperback – I would have to charge over $25 if I published a color picture version.


Corrections for typos, printing errors, and other mistakes. Thank you to the readers who pointed these out – I appreciate it!

  • Baby Back Ribs, Chinese Restaurant Appetizer Style, Step 2: Spit the Ribs includes the sentence:
    “Mix the rub ingredients in a small bowl, then pat the rub on the ribs, concentrating on the meaty side.”
    There is no rub in this recipe. Ignore this sentence, this is a cut and paste error.
  • Last sentence of the Cooking on the rotisserie chapter:
    “…take it on faith that it is cooled below 12F._”
    Should read: “…take it on faith that it is cooled below 120°F.”

I update the book to correct these errors as they are brought to my attention; if you have the electronic version of the book, you should be able to re-download it to get the latest version.

Do you have a rotisserie for your grill? This is the cookbook for you.

If you are just starting out, Rotisserie Grilling will teach you the basics. How do you set up the rotisserie? What equipment do you need? How do you secure food on the rotisserie spit? It’s all explained. Then you can move on to simple recipes for rotisserie chicken, turkey, and prime rib.

If you love your rotisserie, and are looking for new ideas, Rotisserie Grilling will get your creative juices flowing. From cornish game hens, stuffed with brown and wild rice, to dry rubbed baby back ribs; from rotisserie pineapple with a cinnamon sugar crust, to pork loin stuffed with dried fruit. There are fifty recipes with full color pictures – you are sure to find a new favorite.

Now, get outside and start grilling on your rotisserie!

I love the full color pictures, so I recommend the Kindle edition if you have a computer. (It costs over $30 to self-publish a color cookbook with 184 pages.)

If you don’t have a Kindle, you can download a free Kindle reader for almost any computer, smartphone, or iPad.

Download here: Free Kindle Reading Apps

The Nook and iBooks versions are coming soon – watch this space! [Update 8/9/2012 – They’re here.]

Q&A with the author

Q: Why rotisserie grilling?
A: On holidays, I get thousands of hits a day from people looking for rotisserie recipes. I was looking for those same recipes seven years ago, back when I bought my first rotisserie for my kettle grill. Since then, I figured out how to roast a whole lot of things on the rotisserie, and it dawned on me that I had the perfect subject for a cookbook.

Q: Is this just a copy of your blog?
A: No, it is mostly new material. 36 of the 50 recipes are new for the book, as are most of the pictures. There were some recipes from the blog that were too good to leave out. The how to, science of rotisserie, and seasoning food sections are improved from the blog. Unfortunately, most of the jokes are recycled.

Q: Can I get a preview of the book?
A: Sure! Go to the book’s page on Amazon.com – (Rotisserie Grilling) – and “click to look inside” for a preview.

Q: Kindle? Why don’t you have a (Choose one or more: Nook/iBook/Sony eReader) version of the book?
A: I made the mistake of signing up for Kindle Select Publishing when I hit “publish”, and I’m locked into a 90 day e-book exclusive with Amazon. On Augst 1st, I’ll publish the Nook and iBook versions.

If you have the technology to read this blog post, Amazon has a free Kindle reader for you, though, so you can get a copy of the book now if you don’t want to wait.

Q: I’m a visual learner. Do you have any videos in the book?
A: I filmed two video shorts to embed in the book, “How to truss poultry” and “How to truss a roast.” But the Kindle system isn’t ready to accept videos.
*Even though the documentation has a “Embedding Audio and Video” section explaining exactly how to do it. Not that I’m bitter about spending a week trying to figure out why it worked on my machine, but wouldn’t upload to Amazon. Grr…

I wound up posting the videos on YouTube and adding links in the book. Here they are:
Video: How To Truss Poultry
Video: How To Truss a Roast

Q: Why do you seem to have two covers?
A: I uploaded the first cover, then realized it doesn’t work as the thumbnail image that Amazon uses everywhere on their site. The two chickens merged into a jumbled mess at thumbnail size, so I changed to a single chicken. But…Amazon is still pushing the new cover out to their servers, which may take a few days. I couldn’t wait to tell you about the book. I was excited, and got too impatient. Sorry for any confusion.

Spread the word!

If you like Rotisserie Grilling, I’d appreciate any and all publicity you could give me. Links, posts, likes, tweets, pins, +1’s, email to Uncle Bob the master griller, whatever. Every little bit helps. And if you buy the book, a positive review on Amazon would help out a lot.

Also, if you have any feedback about the book, please send it to me. Ever since I hit the “publish now” button I have nightmares about a spelling mistake on the first page.

What do you think? Questions? Other ideas? Leave them in the comments section below.

The Book:

Rotisserie Grilling by Mike Vrobel

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Filed under: Ramblings, Rotisserie


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Mark Mitchell says

    Hi Mike,

    I have the Kindle version of Rotisserie Grilling and I am enjoying it immensely, but it has taken a while to get the hang of things. One question if I may. When cooking on the rotisserie with a charcoal Weber what should I be doing with the vent at the top of the kettle ?

  2. Cabfeegig says

    I did an 18.8 turkey with a dry brine – turned out great! I have been doing turkey on the rotisserie for 18 years or so. I think the only way to cook them!

  3. Ray says

    For each reciepe in your book are there instructions on how to cook with a gas grill?

  4. I usually use garlic and onion, too, but the dried versions work better in spice rubs.

    Also, look for garlic or onion powder if you can’t find the granulated version.

  5. Diane says

    Hi there from London England. I have just bought a rotisserie for my BBQ and was tempted to buy your book form Amazon. Don’t usually buy books without scrutinising them carefully at the book shop but this time I took a chance.
    Really impressed with the easy to use layout, step by step pictures and tips.
    I have a cookerybook collection of over 400 books and I am cutting down on the books I now buy, but this is a really useful book that I can see myself using a great deal.
    Can’t wait for the rain to stop here so I can use it.
    Glad to find your website too.
    Will have to find a source for onion and garlic granules tho’ as these are things I don’t use. I use fresh garlic and onion.

  6. Thanks!

    I’m working on a nook (and ibooks) version, but it’s going to be a couple of months. I have to get the paperback done next…

    Early August is my current ETA for the Nook version. Sorry about the wait…

  7. BenPeressini says

    Mike, I’ve enjoyed your rotis recipes (and writing) for a few years now.  I was excited about your e-book but I am a Nook user, not Kindle…as self-published are you able to readily push it out in a Nook format as well?

  8. John K. says


    I guess I was feeling adventurous….no dried fruit, other than raisins, so I chopped up some fresh apple and pear, tossed in some raisins, used cinnamon and freshly grated nutmeg, and rolled that up as described in your book.  I don’t think I would have attempted it without the description and pictures in the book!  (Thanks for the pictures, they really helped).  I cubed up some sweet potato, onion, apples and put that in the drip pan with same seasoning.  Family loved it!  I enjoyed it — but it did remind me why I so seldom buy pork loin!  I need to get one of those from a Magnalista pig maybe!  But I was pleased with how it turned out. 

  9. John K. says

    Mike, I came home form the store today armed with a beautiful pork loin and plans to cook it on my new obsession tomorrow… my rotisserie. Got on line, saw your post…. bought the book. Glancing through it, looks great!! I’m trying to decide now which of the pork loin recipes to follow. So glad I got my rotisserie, and now your book too. Well done Mike!

  10. Mike, I’ve only had a chance to give the book a quick once through, but from what I’ve seen…wow.  This is so much more than just putting some recipes together and sticking them in a book.  The methods, the science, the photos, it all comes together really nice.  I remember when you said you were going to start working on a cookbook.  I’m so glad to see your journey has successfully concluded.   You’ve got a niche book that I bet will do really, really well.  Congrats again and good luck, Author!

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