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Rotisserie Recipes on DadCooksDinner

This is my master list of rotisserie recipes.

My Cookbooks

Check out my cookbook, Rotisserie Grilling.

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

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

Rotisserie Chicken Grilling has more than 50 rotisserie chicken recipes, with flavors from around the country and around the world.
Rotisserie Turkey has 29 recipes for rotisserie turkey, rotisserie turkey breast, drip pan stuffing, and side dishes. Are you ready to talk turkey?

Rotisserie Recipes on DadCooksDinner

How To Videos

Video: How to Rotisserie a Rib Roast
Video: Rotisserie Grilling: Two Chickens
Video: How To Rotisserie a Pork Shoulder
Video: How To Rotisserie a Pineapple
Video: How To Rotisserie a Beef Tenderloin with Horseradish Mustard Crust
Video: How to Truss and Spit a Turkey for the Rotisserie
Video: Rotisserie Grilling Two Turkeys?
Video: How to Truss and Spit a Beef Tenderloin for the Rotisserie
Video: Rotisserie Turkey Legs, Brined and Honey Garlic Butter Basted
Video: Rotisserie Grilling: How to Truss Poultry
Video: Rotisserie Grilling: How to Truss a Roast

Basic Technique

Ten Steps to Rotisserie Grilling
How To Rotisserie Poultry
Video: How to Truss and Spit a Turkey for the Rotisserie
Video: How to Truss and Spit a Beef Tenderloin for the Rotisserie
Video: Rotisserie Grilling: Two Chickens
Rotisserie How To – Two Chickens, One Set of Spit Forks
Rotisserie Grilling – The Big Turkey

Poultry recipes

Brined Rotisserie Chicken
Rotisserie Chicken with Red Chile Marinade (Pollo Adobado) – picture at the top of the page
Rotisserie Chicken, Dry Brined
Rotisserie Chicken, Dry Brined with Rosemary, Lemon and Garlic
Rotisserie Chicken with Teriyaki Sauce
Rotisserie Chicken and Pineapple Hawaii Style
Rotisserie Barbecued Chicken
Rotisserie Chicken Zatar
Rotisserie Chicken With Fennel, Coriander, and Red Pepper Spice Rub
Rotisserie Peruvian Chicken (Pollo a la Brasa) With Drip Pan Purple Potatoes
Rotisserie Chicken With Chinese Oyster Sauce Glaze
Rotisserie Chicken with Knob Creek Maple Glaze and Drip Pan Potatoes
Rotisserie Chicken with Spanish Smoked Paprika Rub
Rotisserie Chicken with Italian Black and Red Pepper Dry Brine
Rotisserie Chicken Pollo Asado
Rotisserie Chicken with Tex-Mex Rub
Rotisserie Chicken Legs, Churrascaria Style

Rotisserie Cornish Game Hens
Rotisserie Cornish Game Hens, Brined and Herbed – picture above
Rotisserie Cornish Game Hens with Lime and Herbs
Rotisserie Cornish Game Hens with Port and Currant Jelly Glaze

Rotisserie Turkey
Rotisserie Turkey, Dry Brined with Orange and Spices
Rotisserie Turkey, Dry Brined with Cajun Dry Brine
Rotisserie Turkey Wrapped with Bacon
Rotisserie Turkey, Injection Brined

Rotisserie Turkey Breast, Dry Brined
Rotisserie Turkey Breast with Spice Rub
Rotisserie Turkey Breast, Dry Brined with Italian Spices
Rotisserie Turkey Legs, Brined and Honey Garlic Butter Basted

Rotisserie Duck
Rotisserie Duck, Peking Style
Rotisserie Duck with Pomegranate Glaze

Rotisserie Capon with Chestnut Stuffing

Pork recipes

Rotisserie Pork Shoulder Roast
Rotisserie Pork Shoulder Roast, Char Siu style
Rotisserie Boneless Pork Loin Roasts, Brined, Rubbed and Maple Syrup Glazed – picture above
Rotisserie Boneless Pork Loin with Apricot Glaze
Rotisserie Stuffed Pork Loin with Pepperoni, Provolone and Capicola
Rotisserie Rack of Pork, Apple Cider Brined
Rotisserie Ham, barbecue style
Rotisserie Baby Back Ribs
Rotisserie BBQ Baby Back Ribs
Rotisserie Spareribs, Dry Rubbed
Rotisserie Spareribs with Garlic, Oregano and Paprika Rub
Rotisserie Pork Belly
Rotisserie Barbecued Pork Belly
Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce
Rotisserie Fresh Ham with Injection Brine
Rotisserie Leg of Pork Roast with Injection Brine and Herb Rub
Rotisserie Pork Shoulder with Basic Wet Brine
Rotisserie Wild Boar Shoulder Roast (That’s pork, right?)

Beef recipes

Rotisserie Beef Prime Rib
Rotisserie Beef Prime Rib, Reverse Seared on a Gas Grill
Rotisserie Herb Crusted Beef Rib Roast
Rotisserie Boneless Ribeye Roast with Garlic Crust
Rotisserie Boneless Ribeye Roast, Stuffed with Beef Sticks, Cheese and Peppers
Rotisserie Beef Chuck Roast Barbacoa
Rotisserie Beef Tenderloin with Shallot-Herb butter and Horseradish Sauce
Rotisserie Beef Ribs – picture above
Picanha – Rotisserie Top Sirloin Steaks, Churrascaria Style
Rotisserie Tri-Tip
Rotisserie Flank Steak, Churrascaria Style (Fraldinha)
Rotisserie Strip Loin Roast

Lamb recipes

Rotisserie Bone in Leg of Lamb, Moroccan style
Rotisserie Boneless Leg of Lamb, Greek Brinerated – picture above
Rotisserie Leg of Lamb Provencal
Rotisserie Lamb Shoulder
Rotisserie Whole Leg of Lamb with Orange and Fennel Dry Brine


Rotisserie Pineapple – picture above

Drip pan side dishes

Rotisserie Pan Potatoes – picture above
Rotisserie Pan Potatoes and Root Vegetables
Rotisserie Pan Soup, Barbacoa Style
Rotisserie Pan Sweet Potatoes
Rotisserie Pan Smashed Potatoes
Rotisserie Pan Bread Stuffing with Cranberries and Apples

Any other rotisserie recipes that you would like to see?

Let me know in the comments!

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Filed under: 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. Stu,

    I haven’t cooked one in years – that cut is hard to get over here; it’s usually turned in to a cured ham.

    If you’re cooking a whole leg of pork, go with indirect medium until it reaches 140°F to 140°F in the thickest part, about 3 hours.

    For a smaller piece I would cook it like a pork loin – high heat, 140°F, probably 1 to 2 hours depending on size.

    And, I would suggest a brine for this one – use one of the brines from the book, and brine it for at least 4 hours.

    I’ll try to find a leg of pork at my butcher so I can test this out and give you a more definitive recipe.

    Good luck!

  2. QKSLVR says

    Bought your book recently through iBooks and I commend you for realizing that some of us like things electronically ( save a tree and all that). Perhaps the best rotisserie book I I own because of the thoroughness of your descriptions, your BBQ basics and your equipment recommendations (particularly the Themapen). Thanx and keep up the good work

  3. I can do both – comment *and* explain.

    1. I don’t use the counterweight. It’s not necessary. The rotisserie motor I got with my Weber set is strong enough to handle a 24 pound turkey, which is the heaviest thing I’ve ever put on the rotisserie. (I’m assuming the Vermont Castings rotisserie motor is a similar strength – I’ve never seen a motor rated for under twenty pounds.)

    I used the counterweight for the first few years. Then I got my new Weber Summit grill, and it didn’t come with a counterweight, even though it was a heavier spit, and had the exact same rotisserie motor.

    So, my advice is to skip the counterweight.

    2. If you do want to use the counterweight, here’s what I would do. Truss and spit your meat, then secure it to the spit with the spit forks. Now, pick the spit up with both hands, and let the notches rest on top of your fingers, so the spit can rotate. It will settle with the heaviest part of the spit facing down. The counterweight should try to balance this weight, so attach it pointing straight up to even out the balance.

  4. Pete says

    I would love a Copycat recipe for Kenny Rogers Wood Roasted Chicken. Thanks!

  5. Duffer34 says

    Could you please comment or explain the proper way to set the counter weight on ther rotisserie. I have had no luck at what seems to be a simple task. I have a 5 burner Vermont Castings with the factory rotisserie.

  6. Halex says

    Your rotisserie book arrived this week. We are on L plates, roasted a chicken with veg in a tray underneath. Superb. Put 1/2 a lemon in the cavity & it was so moist. Thank you

  7. MikeCooks says

    I grilled the Prime Rib Roast on my Webber Summit- it came out PERFECT! The crust was amazing and the ends… oh the ends. Thanks for a great recipe!

  8. Mikemcl721 says

    I can’t seem to locate the enameled steel baking pans in your book. Where did you find yours? Also, have you tried/considered cast iron baking pans? I think they may work well and there wouldn’t be issues of them wearing out.
    Thank you

  9. You got me wondering, so I checked – in the Rotisserie Grill setup, under step 4 – “turn off the burners in the middle of the grill”, I mention that this is when to turn on the IR rotisserie burner.

    I’m changing step 4 to say:

    3. Turn off the burners in the middle of the grill, and turn on the rotisserie burner if you have one.
    …(set up the burners steps for indirect heat)…
    If your grill has an infrared rotisserie burner, turn it on now. It will help brown the roast.

    I hope this makes things clearer – let me know what you think.

  10. Read the “rotisserie grill setup” section for more details. I had to be a bit vague, because different grills will give different temperatures; some have infrared burners, and some don’t. (Also, I didn’t want to bog the recipes down with a whole lot of setup instructions that are in the rotisserie grill setup chapter.)

    My general rule of thumb – when the recipe calls for indirect high heat, you want the infrared rotisserie burner on, because the internal temperature of the grill should be 450*F or higher.

    For indirect medium, it depends on how hot your grill gets with the infrared burner on – you want a 350*F internal temperature, and should adjust your infrared burner and grill burners to hold that temperature. I set my Weber Summit with burners 1 and 6 to medium and the IR rotisserie burner to medium.

    Hope this helps…


  11. Mikemcl721 says

    Just bought your book for Kindle. It looks like it will be very helpful to me. However, the instructions on preparing the rotisserie seem somewhat vague. Even with pictures of an infra red burner lit with the recipe, there is no mention of whether to use the infra red burner or not. The recipes I viewed stated ” prepare the rotisserie for indirect heat ( high or medium). Any general rules for when to use infra red?


  12. @Laughing Collies:

    Ouch. Windy and cool is a tough one. I wrote about winter grilling in a guest post at

    Winter Grilling

    …but wind is a killer for grilling. It sucks the heat right out of the grill. Here are some tricks I use.

    Blocking the wind: If you can, move your grill to a sheltered location. My house shields my grills from our prevailing western wind. I’ll move them around if I need to, based on the wind direction. (Note: Do this before you light the grill – rolling around with a grill full of blazing hot charcoal is not a good idea. And, grilling in an enclosed area is an even worse idea…do NOT move the grill into the garage. See that Winter Grilling post for details.)

    Extra heat: Add more charcoal than you normally would. This doesn’t help as much as blocking the wind, unfortunately, but it helps a little.

    Insulation: If you have to deal with windy and cold on a regular basis, and you can’t shield the grill from the wind, you might want to look at an insulated grill. The Big Green Egg/Kamado style of grill is made with thick ceramic walls, which trap the heat no matter what the wind is doing. (If you’re looking for an excuse to buy another grill….there you go.) Unfortunately, they don’t seem to make rotisserie attachments for kamado grills, so this would be for regular grilling.

    In general, cold is easier to deal with – the heat builds up in the grill a little slower, but as long as the lid stays shut, it works fine.

    I’m glad you liked the chicken, even with the weather issues. Good luck next time!

    • Mike McGraw says

      Hey Mike, thanks for your great web site, subscribing as we speak! I would like to know what you think about rotisserie cooking on my Blue Star char broiler. I have read your rotisserie set up instructions but my cook top has burners that run fore and aft and no cover. I love the grill and have had some success with my rotisserie (wow factor maxes out with guests). I am constantly adapting cook time for direct heat and no cover but the drip pan situation has me at a loss. Since my burners are directly under the spit I find that my drip pan “cooks off” any moisture I add and drippings flair up anyway. As I add moisture to the dry pan (to control flair ups) I feel like I am cooling the heat/cooking process and steaming the meat. I love the aroma in the house but the smoke detector and my wife’s nerves can’t take it. Any thoughts on this. Anyone else solved the problem? Thanks, Mike.

      • Sorry, but I don’t have any advice – this is too far outside the covered rotisserie grilling that I do.

  13. Laughing Collies says

    2 weeks ago we used your technique for 2 chickens on a rotisserie over indirect heat from coals. Unfortunately the weather was windy and cool. We had to finish our chickens in the oven, they were still delicious. Do you have any tips for grilling in this type of weather.

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