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    Home » Recipes » Rotisserie

    Rotisserie Recipes on DadCooksDinner

    Published: Apr 13, 2009 · Modified: Jun 29, 2022 by Mike Vrobel · This post may contain affiliate links · 46 Comments

    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

    Other

    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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    More Rotisserie

    • Rotisserie Sirloin Roast | DadCooksDinner.com
      Rotisserie Sirloin Roast
    • Rotisserie Ribeye Roast with Herb Crust | DadCooksDinner.com
      Rotisserie Ribeye Roast with Herb Crust
    • Rotisserie Duck with Drip Pan Potatoes | DadCooksDinner.com
      Rotisserie Duck With Drip Pan Potatoes
    • Rotisserie Turkey Stuffed with Herbs | DadCooksDinner.com
      Rotisserie Turkey Stuffed With Herbs

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    Reader Interactions

    Comments

    1. Mike V @ DadCooksDinner says

      April 11, 2013 at 10:52 am

      Oh, man, I loved that chicken. But the only Kenny Rogers Roaster near me closed over ten years ago, so I don't have much to go on...

      Reply
    2. Pete says

      April 11, 2013 at 5:21 am

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

      Reply
    3. Duffer34 says

      April 07, 2013 at 2:00 pm

      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.

      Reply
    4. Mike V @ DadCooksDinner says

      January 21, 2013 at 1:52 am

      You're welcome - glad you enjoyed it!

      Reply
    5. Halex says

      January 20, 2013 at 11:11 pm

      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

      Reply
    6. Mike V @ DadCooksDinner says

      June 11, 2012 at 4:32 pm

      You're welcome. Glad it worked for you!

      Reply
    7. MikeCooks says

      June 11, 2012 at 4:27 pm

      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!

      Reply
    8. Mikemcl721 says

      May 13, 2012 at 5:48 pm

      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

      Reply
    9. Mike V @ DadCooksDinner says

      May 08, 2012 at 10:30 am

      You're welcome.

      Reply
    10. Mikemcl721 says

      May 07, 2012 at 11:14 pm

      Helps greatly, thanks

      Reply
    11. Mike V @ DadCooksDinner says

      May 06, 2012 at 11:36 pm

      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.

      Reply
    12. Mike V @ DadCooksDinner says

      May 06, 2012 at 11:05 pm

      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...

      Mike

      Reply
    13. Mikemcl721 says

      May 06, 2012 at 10:34 pm

      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?

      Thanks

      Reply
    14. MikeV @ DadCooksDinner says

      November 17, 2011 at 2:15 am

      @Laughing Collies:

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

      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!

      Reply
      • Mike McGraw says

        July 09, 2016 at 9:28 am

        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.

        Reply
        • Mike V says

          July 10, 2016 at 10:08 pm

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

          Reply
    15. Laughing Collies says

      November 16, 2011 at 12:55 pm

      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.

      Reply
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