Last year, I told everyone I was working on a cookbook. I’m almost there. Rotisserie Grilling the DadCooksDinner Way* will be released as a Kindle e-book as soon as I have it formatted, hopefully late spring.
*Yes, I know…the title needs work.
The recipes are done; the book is mostly new content, not duplicated from the blog. Right now I’m finishing up – editing, proofreading, and making sure I have all the pictures I need.
*We’ve been having two or more rotisserie meals a week for months now, so I can test recipes. I think Diane and the kids are going to string me up on the spit if the book isn’t done soon…
A big reason Rotisserie Grilling will be a Kindle e-book is so I can insert videos. Describing how to truss a roast with words is not easy; showing how to truss it in a video is simple. Last weekend was my video shoot – I filmed myself working on the recipes I was testing.
*Other reasons: It’s an appliance cookbook for a very small niche. I can’t imagine a publisher spending the money to publish it in full color, and I like color pictures. With an e-book, I can stuff it with all the pictures I want and still sell it cheap. Also, I keep most of the money it makes…assuming it makes any money at all. I just hope it earns enough to pay off the meat I bought for recipe testing.
To whet your appetite for Rotisserie Grilling: The Book, here is the beef tenderloin video from last weekend’s shoot. I fold my tenderloin over to double up the thickness, giving it more time to develop a crispy crust before it cooks past medium-rare. Enjoy!
Video:
Recipe:
Looking for a rotisserie beef tenderloin recipe to use with this video? Try this one:
Rotisserie Beef Tenderloin with Shallot Herb Butter and Horseradish Sauce
Related Posts:
Video: How to Truss and Spit a Turkey for the Rotisserie
Video: Rotisserie Turkey Legs
Click here for my other rotisserie recipes.
 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!
*Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com
Looks delicious Mike! Gotta love that touch of snow…gives it that touch of home in North East Ohio feel. That will be fun to see when watching how to truss the tenderloin in let’s say…July.
Looking forward to the book! Glad you are near done (well done?). Here’s a sub-title consideration for you — “I like food on my spit, not spit on my food”…. Oh well, never mind that one!
Great post…as always!
Thanks, John. I’m trying to restrain myself, and not put a bad joke relating to spitting or spinning (or both) in the title. But I’m weakening…
Mike,
This really looks good, but you don’t mention any seasonings. Do you season and marinate before trussing?
https://www.dadcooksdinner.com/2009/12/rotisserie-beef-tenderloin-with-shallot-herb-butter-and-horseradish-sauce.html/
We did the loin of pork and was out of this world. I basted it with maple syrup and small amount of vingar.
Great! Glad you liked it.
I have quest air fryer with rotisserie 11 litre underneath can I cook a joint of meat and cook roast potatoes underneath while the meat is cooking
I don’t know – I’ve never used one.