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I'm starting this page because I have encountered a huge demand, from people like you,  for rotisserie cooking  recipes! I'm a internet merchant who sells rotisserie cooking machines and happens to love to cooking as well. I've added my own rotisserie cooking tips and recipes for you here, please send your recipe your special tip to share for free with everyone! Please help me pay for this free web site by ordering the rotisserie e-cookbook for only $1.95.   Thank You!

-Serious recipes and hints will be posted here free, for everyone! They will not be sold.

When securing food to a spit for grill cooking, try to shape the food so it has a universal thickness around and down the spit. This helps the food cook uniformly. Imagine a whole chicken on a rotisserie with the wings allowed to flop. Those wings would be burnt to a crisp before the breast meat was close to being done! one way to prevent this is with  a truss, a piece of wet string or wire that secures the legs and wings close to the body of the bird. This makes the bird symmetrical so it cooks evenly. One why is to tie the middle of a piece of string to the base of the legs, cris cross the bird rapping  the wings, tie in back of the neck.

Hardwood chips or herbs are often add to hot coals to create a smoke that adds extra flavor to foods cooked over coals. Since the idea here is to create smoke, not just burn up the wood chips or herbs, they must be soaked in water 20-30 minutes before being placed on the coals. shake excess water off the wood chips before adding. 

• Only use hardwoods, that have a low resin content and fruit tree chips. Try chips made from woods such as oak, pecan, hickory, mesquite, alder, cherry, apple, and grape vine. Softwood with a high resin content such as pine or cedar can give foods a bad taste.

• Try thyme, bay, or marjoram with stronger flavored foods and rosemary basil, or tarragon for milder foods.

• Using the shells of nuts is a easy, low cost, way of producing a beautiful smoke flavor.

Hickory nut husks are the woody casing of hickory nuts. They are a easy way to add that great hickory smoke flavor. We sell 1 pound of organic hickory nut casings for only $4.97! 

Note: a little material added to hot coals for smoke flavoring goes a long way. Adding to much can over power the natural flavors in food instead of just adding  subtle hints to them! 

Click here for smoked sea salt!

Click here for smoked Chipotle chili powder!

Butterfly meat if it is more than 1 inch thick by making a even horizontal slice almost all the way through it.  When opened up the meat should be a uniform thickness so that the roast will cook evenly. Bacon or oil may be placed on the top of leaner cuts of meat such as game. Tightly roll the meat along the grain so that when sliced the pieces will be cut across the grain. Use a 4-6 foot length of wet string to tie the roast. 

Start by tightly tying the string one inch from the end of the roast leaving several inches of string past the knot. Make a loop with the long end of the string twisting it several times. Position the loop 1 inch from where the end of the string is tied. Tighten the loop by pulling on the long end of the string. repeat these loops down the length of the tightly rolled roast. At 1 inch from the far end of the roast, run the string lengthwise underneath the roast. tie the two ends tightly together and cut off the excess. Hold the meat firmly when inserting the meat fork to avoid misshaping the roast. adjust the roast so it is uniformly thick through its length. 

 

Marinades are easy way to add a lot of flavor, tenderness, moisture and fun to rotisserie cooking on the grill. In order for marinades to tenderize foods without heat, an acidic ingredient must be added. some common ones are wine (whites are generally more acidic than reds, but not always), sherry, juices (kiwis work especially well because of their high actinic and bromic acids contents), vinegar, soy sauce, steak sauce, and vinaigrette based salad dressings.  Add to the acidic base other strong tasting spices such as garlic, cumin, chili powder (all kinds), ginger, coriander, rosemary, all kinds of chili peppers, bay leaves, juniper berries, or  any other spice/seasoning. Other ingredients such as citrus zest, honey, mustard, and even mint jelly can be added to create delicious and unique marinades.  Have fun and try different combinations! Foods should be marinated in a zip lock bag for 1-24 hours, never use a aluminum pot or pan for marinating when a acidic ingredient is being used! Large pieces such as whole chickens overnight or longer and thinner cuts for as little as a hours. The bag should be turned several times to allow the marinade to reach all parts of the food. cook until done and enjoy!

Oils in marinades add a bit of flavor to leaner meats, and can also help transfer some spice flavors.

      Marinades work best with chicken, pork, beef and lamb; fish and vegetables should be marinated only a short while.

  For a delicious variation try injecting marinade directly into meat!! This can be done With a Cannula syringe, or similar plastic tipped syringes available at a local drugstore. Strain the marinade through a coffee filter first to prevent clogging the "flavor injecting syringe"!

Try using a little of the marinade as a sauce. 

NOTE:  If the marinade has been used on raw meat it must be boiled before it can safely be consumed with fully cooked food.

 

Rubs are also a lot of fun on the BBQ. They are similar to marinades in that they often use strong flavored spices that have been powdered to give meats a little extra zing, but usually contain little to no moisture. They are completely dry or contain small amounts of oil or alcohol. I often make a simple rub out of brown sugar, salt, black & red pepper. other spices can be added to this, or a completely different mixture made out of: coriander, Allspice, onion/garlic powder, sage, cumin, paprika (and other types of chilies!!!), cinnamon, nutmeg, thyme, rosemary, oregano and ground bay leaves. First a small amount of oil is rubbed onto the meat to help the rub stick. These mixtures are then literally rub into the meat or lightly padded on. The food can then be cooked right away, or rapped in plastic and refrigerated for an hour to overnight. Cook until done and enjoy!  

I think the best BBQ rubs provide a nice balance between spice hot and savory sweet. 

        A great Rub is Herbes de Provence. It consists of rosemary, marjoram, thyme, crushed fennel seed, lavender, sage and savory. This traditional treat is great with all kinds of food, but is especially good on roasted chicken!   The fennel seed and lavender can be left out!

More Recipes  Below!

 

New--Free sample e-cookbook, The Grill Master, will also be included. (More than two dozen additional recipes free!  WOW!!)

A Mexican Marinade

Here's a great marinade from a Mexican friend of mine. For every 12oz. can of beer add 1/3cp white vinegar, 1 tablespoon salt, 1 clove crushed garlic clove, a small chopped hot pepper( optional according to taste), and a sprig of freshly copped cilantro. He marinated chicken in this mixture for at least 4 hours, overnight is better! We eat this chicken with roasted Italian peppers( they look like a banana pepper, but are a little hot) rapped in tortillas. I've had some great times eating these down at the beach with a beer! Thanks Alberto!

Another Mexican Marinade

Marinate meat in this mixture after it has been well mixed in a blender. 1 1/2cp beer, 1/2cp lime juice, 1 teaspoon Tabasco, 3 garlic cloves, 1/2cp fresh cilantro, 2 teaspoons chili powder, and 1 1/2 teaspoon cumin.

Basic Barbeque Sauces

Basting Barbecue Sauce

Combine 4 tablespoons butter, 1/4cp cider vinegar, 1/2cp chili sauce, 1/2cp water, 2 tablespoons minced onion, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons Worcestershire sauce, 1/4 teaspoons black pepper, 1 teaspoon chili powder and bring to a boil. It's ready to use now as a basting  sauce, or cook for ten more minutes to serve as a sauce. 

Southern Barbecue Sauce

Combined all ingredients in a saucepan: 1-14-ounce bottle ketchup, 1/2cp butter, juice and rind of one lemon, 1 clove minced garlic, 1 tablespoon Worcestershire sauce. simmer for 5 minutes and strain to remove lemon rind. 

Spicy Barbecue Sauce

combined all ingredients in a saucepan: 4cps ketchup, 1/2cp mustard, 1/2 vinegar, 1/2cp Worcestershire, 2 tablespoons Tabasco, 1/2cp horseradish, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon sugar, 1 tablespoon minced garlic, 1 teaspoon sage and bring to a boil.

A Tomato Based Barbeque Sauce

Sauté four diced onions in 1/3cp olive oil until soft. add 6-ounces tomato paste, 1 sprig both parsley and thyme, one bay leaf, and 1 clove minced garlic and simmer for 1/2 hour .Add 1/2 bottle Worcestershire, 2 tablespoons sugar, 1 dried hot pepper, 1 pint vinegar, and salt/pepper to taste. Simmer to desired thickness.

Honey Barbecue Sauce

Combine in a sauce pan 1 can condensed tomato soup, 1/2cp honey, 2 tablespoons Worcestershire sauce, 2 tablespoons vegetable oil, 1 teaspoon lemon juice, 1 teaspoon mustard, a dash of hot pepper and bring to a boil. Simmer uncovered for 5 minutes. 

Wild West Barbeque Sauce

Blend 1cp chili sauce, 1cp ketchup, 3 tablespoons dry mustard, 1/4 cp steak sauce, 2 tablespoons horseradish, 2 tablespoons Tabasco, 1 tablespoon Worcestershire sauce, 1tablespoon minced garlic, 1tablespoons dark molasses, 1 Tablespoon red wine vinegar.

Carolina cocktail barbecue sauce

This was taken from the Chicago Tribune: a little longer, but worth it!

Sauté 4 cloves chopped garlic and 2 sliced yellow onions in 2 tablespoons olive oil over medium heat. Cook until soft, about 5 minutes. add 2 chopped tomatoes, 1 cup ketchup, 2/3 cup tomato juice, 1/2 cup each of cider vinegar, red wine vinegar, and Worcestershire sauce, 1/4 cup each of brown sugar, dark molasses, and honey, 2 tablespoons each of tomato paste and mustard, 1 tablespoon each of liquid smoke flavoring, chili powder, and ground cumin, 2 teaspoons hot pepper sauce, 1 teaspoon ground red pepper, 1 1/2 teaspoons red pepper flakes, cook over low for 2 hours. puree this mixture and strain through a colander.

Beef Marinade

Combined 1/4cp olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon each minced garlic and parsley, and 2 tablespoons butter. Marinate beef in this mixture at least 3 hours, turning frequently, before cooking.

Korean Beef Marinade--Koon Ko Ki

Marinate beef for two hours in 1/2cp soy sauce, 2 tablespoons sugar, 3 tablespoons ground sesame seeds, 1 clove minced garlic, 1/4cp chopped green onion, 3 tablespoons oil.

Chinese Pork Marinade

Marinate pork for two hours in 4 tablespoons soy sauce, 2 tablespoons dry sherry, 1 clove minced garlic, and 1/2 teaspoon ground ginger.

American style pork marinade

Marinate meat 1 hour in 1/2cp wine vinegar, 2 cloves minced garlic, 1/2 teaspoon cumin, and 1/4 teaspoon dried red pepper.

Thai marinade

Marinate 1 hour in 1/2cp steak sauce, 2 tablespoons soy sauce, and 1/3cp peanut butter.

Italian marinade

Marinate in 1 envelope Good Seasons dressing, 1/3cp oil, 1/3cp white wine, 2 tablespoons lemon juice.

Rotisserie chicken

Wash and dry whole bird. Rub with a mixture of 2 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 clove minced garlic, 1 teaspoon paprika. Secure the bird in a truss and place on spit. Cook on the rotisserie about 2 hours, or until the bird reach 165 degrees at it's center.  

Basic BBQ Rub

I usually put this rub on chicken, but it also works well with pork. 1 tablespoon ground pepper, 1tablespoon salt, 2 tablespoons brown sugar, 1/2 teaspoon each of: coriander, poultry seasoning, and cumin. Mix well and apply a thin coat to meat. I like to get the rub under the skin. On a leg I pull the skin up over the drum stick, roll the meat in the rub mixture, pull the skin back down over the chicken leg, and then apply my favorite BBQ sauce on top before cooking. Meat can be cooked immediately, or let sit covered in the refrigerator for several hours. 

Beef Rub

Blend 3 tablespoons brown sugar, 1tablespoon black peppercorns, 1tablespoons yellow mustard seed,1tablespoon whole coriander seed, and 4 garlic cloves in a blender until the seeds and garlic are crushed. Rub oil into the meat and then the mixture from the blinder.

Rotisserie style spicy rib rub

Rub this mixture into the ribs and cook over a small bed of coals. 1 teaspoons crushed rosemary, 1 tablespoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon marjoram, 1/2 teaspoons thyme, 1/4 teaspoon powdered mustard, 1 teaspoon black pepper, 1/2 teaspoon red pepper, 1/2 teaspoon celery salt or to taste.

Barbecue pork rub

This was taken from the Chicago Tribune:

Combined: 1/4cp paprika, 2 tablespoons each of granulated sugar, salt, brown sugar, cumin, and fresh ground black pepper, 1 tablespoon ground red pepper. rub all over 4lb. of pork butt or shoulder, refrigerate for 8 hours covered with foil. cook until fully cooked, about 2 1/2 hours at 375 degrees. 

Traditional French rub: Herbes de Provence

It consists of marjoram, thyme, crushed fennel seed, lavender, sage, rosemary, and savory. This traditional treat is great with all kinds of food, but is especially good on roasted chicken!   The fennel seed and lavender can be left out!

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