rotisserie

Alright, I am throwing my annual BBQ, which usually comes with a "wow" centerpiece. This year, I am leaning towards to pig roast. Looking for recipes/ideas, and notes from your experiences in doing one. I will have about 30-40 people, in and out, so not all at once. Mostly friends and...

I'm way ahead of myself here, but, for some reason, my thoughts have turned to Thanksgiving turkey lately. I'd like to try rotisserie cooking this year. My Weber Genesis with a rotisserie attachment is way too small to accommodate a 16-20 pound bird, so I'm wondering what kind of set up I...

GMG Daniel Boone with Rotisserie unit. The image has the process I used with pictures. It was a great 1st trial. Would love to know if anyone else has tried this. Thanks. -Chuck

Greetings to all, haven't posted anything in a while. I wanted to try this, came out pretty good. Seasoned with CBP and Garlic Powder. Here they are just put on the Roto. I have 2 chunks of Hickory on top. Here they are after an hour. I was too lazy to raise the lid for this pic, lol...

Goodbye chickens. Hello chickens!

From reading everything here about spinning meats, I finally got one and was able to mount on my Chargriller charcoal grill. Spun a 6 lb Rib Roast and it came out fantastic. It was really fun too. Write ups above each picture. Seasoned with Pepper and Garlic. I usually use Robert @tx smoker...

I bought a couple of these roasts when I saw them. Never had this cut before, and it was real cheap. Thawed one out, brined it overnight in the fridge, then injected it with a bit of Tony C’s butter/jalapeño marinade. Here is what I started with. I wanted it to be a more round uniform shape...

Well, bought a pork shoulder. Put it on the rotisserie on my Napoleon. Next time I'll take the bone out and truss it up tight so that it's even. Basted it with some Diana's Honey Garlic BBQ Sauce, every 15 minutes for the last hour. It turned out pretty good, for a cheap piece of meat.

For last few years I have made turkey on a rotisserie - wet brine, inject breast, kettle grill with Slow N Sear and a rotisserie attachment, grill temp about 350F, pull when breast is between 155 and 160 F, rest half hour or more. I toss a few chunks of apple wood into the Slow N Sear. I bake...

Tonight, I'll make something I've never cooked before - dry-aged beef. This is a 60-day-old dry-aged eye round. In addition to my Traeger, I also have a rotisserie mod that I added to my Weber Kettle. I'll be putting this bad boy on the spit tonight and hopefully, it'll be a mind-blowing dining...

A few weeks back I purchased a combination rotisserie/pizza add-on for my Weber Kettle. It has been the single best investment I made tomy Weber since lump charcoal. I've been using it ever since and it simply has taken my cooking to a whole new level. I've attached some pics for you to check...

I've been looking at getting a spinner for my Performer for awhile now . Also liked the pizza oven set up . When I saw the Dual use set up for $129.00 , and I had a gift card , it seemed like it was time to buy . I have to say , I really like it . I've done homemade pizza , frozen pizza , a...

Hi, New to the forum. I have a Summit 6 Weber gas grill. And a 9.5 # bone-in pork butt that I want to grill in a couple of days. It will be 30 degrees outside and I have all day. Would like to use it on the rotisserie. Any suggestions? Ted

Enjoy the traditional churrasco style of Barbecue on Carson Rodizio Brazilian grills with the many accessories to diversify your cooking. All roads to the other side of barbecue lead through the kit. The Kit is a multi-turbotisserie, that's right, that converts your favorite conventional grill...

So.. I have some questions and while I have no expectations of exact answers , I am hoping that someone can help me with some advice. I have a new to me whole hog roster that's in need of restoration and modification. I'm debating about adding 2 Pellet Pros to the back side of this roaster...

Ok I have been watching the price of lamb come down a bit, and picked up a 6+ lb. Greenwise boneless leg of lamb from Publix. I unwrapped it from the netting & rolled it out. I trimmed all the extra fat & silver skin out & covered it in Chimichurri sauce. Coated both sides really well & let it...

Our Grandson is coming today for the week, he is a chef & will be bringing a rack of lamb from his restaurant, for our Thanksgiving meal. It's a dish they make at his restaurant, so he's making some kind of Greek veggies or salad or something to go with it. I love lamb & this will be a real...

Hi all, I had reviewed this forum since January, looking for tips, as I started to build my new smoker/cooker. Thanks for all the info I came across and my new build was a success, with a first turkey cook last week! To start, I wanted to buy a "smoker-cooker" with rotisserie and infrared...

I bought a rotisserie attachment for my Santa Maria rig on my kettle. The first thing I made was a chicken. I only took one photo, but it turned out really good. Tender & juicy with a slight hint of hickory smoke with nice crispy skin. After seeing Adams post about spinning ribs, I just had to...

I haven't posted to this site for ever, but thought I'd share my experience with the Meater Block. I was an early backer on Kickstarter and finally received mine in one of the first shipments after production. It has not worked properly from the get go. The unit has needed to do an update from...