This is my master list of rotisserie recipes.
My Cookbooks
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Check out my cookbook, Rotisserie Grilling.
Everything you could ask about the rotisserie, It's available as a paperback, or a Kindle e-book, so you can download it and start reading immediately! |
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Rotisserie Chicken Grilling has more than 50 rotisserie chicken recipes, with flavors from around the country and around the world. |
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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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Tim Taebel says
Mike V! You are my hero, I reference your site often and swear by your rotisserie recipes, we're doing a 3-bone rib roast as I type and our families & friends love the turkey & chicken we've shared in the past. THANK YOU SO MUCH!!!!!!
Mike V says
You're welcome!
Rick says
Thanks. New at doing rotisserie.
Rick says
Hi Mike, love your site. Going to grill some Cornish Hens this weekend. Fist time using a rotisserie. The instructions say to put about an inch of water in the drip pan and don't let the water evaporate. If I want to use your recipe for the potatoes in the pan, do I not use the water or do I use the water and let it evaporate before I put the potatoes in?
Thanks Rick
Mike V says
Skip the water. Does one of my recipes recommend water in the drip pan?
Debbie Gehlken says
How about bone in chicken thighs on the rotesserie
Mark Mitchell says
Hi Mike, Just bought your Rotisserie Book and about to embark on the first cook on my Weber kettle. I was just wondering what to do with the vents ??? I assume keep the closed for the high heat, but just wanted to know.
Cheers Mark
Mike V says
Vents open all the way for high heat - closed will choke off the oxygen to the fire.
Adam says
Any insight where to buy extra Weber forks for the rotisserie?
Mike V says
Call Weber's support line:
https://www.dadcooksdinner.com/spare-forks-for-a-weber-charcoal-kettle-rotisserie/
Adam says
Thanks, I missed that! Excellent!
Mike V says
You're welcome.
Bob Mcgarry says
Just a basic question:is it possible to use a rotisserie with a conventional barrel charcoal smoker where the lid can not close? the spit sits on the outside diameter of the barrel hence open lid. I have smoked and grilled various meats & seafood for many years & wanted to try rotisserie. I assume I can easily attain 300 degrees by offsetting coals in pans with a drip pan in the middle. the perfect browning is not my main criteria, safely cooked food is my goal.
thank you for your opinion
Bob
Mike V says
Yes, you can use a rotisserie with an open cooker - but I don't have a lot of experience with it. Pay extra attention to the internal temperature for doneness, and consider the timings in my recipes a vague starting point (at best).
Patty Coughlin says
Do you have advice/recipes for small game birds, specifically quail? Need most impotantly temps and timing. We have a WebeR 300 Series gas grill (E-330 I think?). Thanx in advance.
Mike V says
Sorry, I've never grilled quail. They seem like they're way too small for the rotisserie - they'll cook through before they have a chance to brown.
Try this recipe, from Steven Raichlen: https://www.frontiercoop.com/recipes/afghan-grilled-quail
Gregory baker says
Loved the recipes here, came out pretty soft and juicy.
I tried these reciepes on kabobeque bbq grill i bought recently.
Awesome grill for these reciepes
Gregory baker says
The recipe was nice, came out soft juicy. I had it on kabobeque rotisserie grill my wife gifted me.
http://www.kabobeque.com
Mike V @ DadCooksDinner says
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!
QKSLVR says
I can tell, and you should be very proud
Mike V @ DadCooksDinner says
Thank you - I'm glad you're enjoying my cookbook - it was a labor of love.
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
Mike V @ DadCooksDinner says
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.