Rotisserie, Side dish, Sunday dinner
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Rotisserie Pan Soup, Barbacoa style

Enough teasing.  Here is my favorite sentence in the instructions of a recipe:

With the precision of a steady-handed circus performer, carefully remove the pan of soup from the bottom of the grill. [Rick Bayless’s Mexican Kitchen]

That sentence has everything – specific instructions, a colorful allegory that explains things better than a picture could, a grill – it’s a thing of beauty.
*My second favorite sentence comes from Seven Fires: Grilling the Argentine Way.  It’s part of his recipe for Una Vaca Entera.  (Yes, “One Entire Cow”.)  It goes:

I must confess, after a lifetime of following fancy French recipes, that it gives me great pleasure to write the following list of ingredients:

1 medium cow, about 1400 pounds, butterflied, skin removed

2 gallons salumera

2 gallons Chimichurri

This soup is a great idea for a side dish when you’re cooking on the rotisserie; you’re going to have fat and meat juices dripping into the pan anyhow, why not make use of them?  And the soup is delicious.  I was going to recommend using homemade stock instead of water, but you don’t need it.  The dripping juices from the meat give you more than enough flavor.

Recipe: Rotisserie Pan Soup, Barbacoa style


  • Grill with Rotisserie attachment (I used a Weber kettle with the Rotisserie attachment; my kettle is  here and the rotisserie attachment is here)
  • Aluminum foil pan (9″x12″)


  • 3 redskin potatoes, unpeeled, scrubbed, diced into 1/2″ cubes
  • 2 carrots, peeled and diced into 1/2″ pieces
  • 1 onion, sliced thin
  • 2 garlic cloves, peeled and crushed
  • 1 can Garbanzo beans, drained
  • 1 tsp kosher salt
  • hot water to cover, probably 1 quart

1. Prepare the soup: Combine all the soup ingredients in your pan, except for the water, and toss with the salt.  Let sit at room temperature while you prepare the grill.

2. Prepare the grill: Prepare your rotisserie as directed for your main recipe, then use the pan with the vegetables as the drip pan. Once the pan is in the grill, add the water to just cover the vegetables.
*It’s much easier to get the pan in the grill when it doesn’t have the water in it.  Be careful, and don’t burn yourself when you add the water.

3. Cook the soup: Cook your main recipe, with the soup simmering underneath it. You want to cook the soup for at least 1 hour, and preferably 2 hours. Check the soup every half hour or so, and add more water if it is needed. The amount of evaporation will depend on the heat you’re cooking at. With the barbacoa recipe, there isn’t much evaporation, because we’re cooking at a low temperature.

4. Remove from the grill: After the main rotisserie recipe has been removed, it’s time to get the soup. To quote the master again:

With the precision of a steady-handed circus performer, carefully remove the pan of soup from the bottom of the grill. [Rick Bayless’s Mexican Kitchen]

I remove the pan of soup directly onto a sheet pan that I have ready.
*The more you walk around with a foil pan full of boiling liquid, the more likely you are to scald yourself when the foil collapses.  The sheet pan supports the foil pan, so you don’t have to worry about it.

5. Skim the fat and serve: Skim any fat you can from the top of the soup.*  Taste for seasoning, and add more salt (probably another teaspoon, at least) and pepper to taste.  Transfer to a large serving dish, or into individual bowls.  Serve the soup as a first course, or as part of the main course with some of the rotisserie dish cubed and added to the soup.

*Skimming the fat works best if you put a corner of the sheet pan supporting your soup slightly higher than the others (say, on an oven mitt), and let the fat settle to the opposite corner.

*Rotisserie Pot Roast Soup: Basically, change the flavor profile by skipping the Mexican pieces.  Cook a rotisserie chuck roast with just salt and pepper as seasoning. For the soup, replace the can of garbanzo beans with a drained can of diced tomatoes. Serve by cubing the chuck roast and adding it to the soup.

*As I mentioned in the opening, this doesn’t have to go with rotisserie chuck roast; any rotisserie roast will work with this idea.  Here are a few suggestions.

*Traditionally, this is served as a first course, before the roast.  Serve with condiments to add to the soup. Good choices would be salsa, some sprigs of cilantro, grated Queso Anjejo, and hot sauce (especially a Chipotle Hot Sauce).  Pickled red onions also go really well with it.

*This soup tends to be a bit fatty, due to the drippings from whatever is being rotisserie roasted above it. Don’t forget the degreasing step!

*I know, I’m getting repetitive.  I don’t care.  Be careful when removing the soup from the grill!  If you have oven mitts or grill gloves, wear them.*
*And don’t wear open toed shoes. Or flip flops, like I was doing while those pictures were being taken. I’m just lucky I have the precision of a steady handed circus performer.

**A clown counts as a circus performer, right?  Right?  Oh, never mind.

Questions? Comments? Other ideas?  Other favorite recipe instructions?  Leave them in the comments section below.

Related Posts:
Click here for the companion recipe, Rotisserie Chuck Roast, Barbacoa Style
Click here for my Rotisserie Pan Potatoes recipe.
Click here for my other rotisserie recipes.

Adapted from:
Rick Bayless’s Mexican Kitchen

Check out my cookbook, Rotisserie Grilling.

Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.

It’s a Kindle e-book, so you can download it and start reading immediately!

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Filed under: Rotisserie, Side dish, Sunday dinner


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. @Jim:

    My local grocery stores only sell choice grade cuts. I think you’re right about select working better in the slow cooker, but (like you said) for this dry-heat cooking method I think the extra fat in the select grade cut can only help.

    I probably would have taken this roast to 190*F, but it was getting pretty brown and crusty – I didn’t want to burn it, so I called 185*F good enough.

    I’m glad you like stopping by to talk grilling!

  2. Jim says

    Mike, I’v never seen you mention what grade your cuts of meat are. At our grocery store we can get a “pot” roast in select or choice. When I cook it in the slow cooker or oven, covered, with liquid and vegetables, a select grade roast is preferable, less fat to skim and less expensive, but I think a choice cut might give better results with this style of cooking. Also, when I cook a brisket low and slow, I shoot for 190 degrees internal temperature to insure tenderness. Thanks for providing such a great place to hang out and grill!

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