rotisserie roast menu

What is rotisserie cooking and how do you use it?

Rotisserie cooking is a fantastic way to add versatility to your grill, whether you cook on charcoal or gas. Most grills have a rotisserie option and most current ones are equipped with special rotisserie burners. Whichever way you grill, rotisserie cooking is the perfect way to cook larger items such as whole chickens, roasts, or legs of lamb.

How do you put a whole roast on a rotisserie?

The hardest part about putting a whole roast on a rotisserie is getting the spit through the meat. The first step is taking a good look at your roast. You'll want it as evenly balanced on the spit as you can get it. Skewer the roast lengthwise through the longest part of the meat while still getting it as centered as possible.

What are the best rotisserie chicken recipes?

Rotisserie Recipes. 1 Peruvian Roasted Chicken. Kevin Tao / Flickr / CC By 2.0. 2 Bourbon Rotisserie Pork Roast. 3 Take out Style Rotisserie Chicken. 4 Herb and Red Wine Rotisserie Leg of Lamb. 5 Marinated Rotisserie Roast Beef. More items

How long do you let a rotisserie roast rest before carving?

Once you have the roast off the rotisserie, cover loosely with foil and let it rest for about 10 minutes. Now you are ready to carve. We prefer very thin slices piled high.

Rotisserie Chicken Bowls

Topped with all-white rotisserie chicken, your choice of any two sides and a sauce.

Sweets

This cookie is made from David’s famous chocolate chunk cookie dough, generously topped with HERSHEY’S® MINI KISSES, semi-sweet chocolate chunks & milk chocolate chunks!

Sides Menu

The mother of all mac & cheese recipes. This creamy mixture of cheddar cheeses generously coating rotini pasta noodles is king. (Plus, we all know that spirals hold more cheese. And more cheese is always a good idea.)

Rotisserie Chicken Bowls Menu

Topped with all-white rotisserie chicken, your choice of any two sides and a sauce.

Sweets Menu

This cookie is made from David’s famous chocolate chunk cookie dough, generously topped with HERSHEY’S® MINI KISSES, semi-sweet chocolate chunks & milk chocolate chunks!

Peruvian Roasted Chicken

Along the East Coast of the United States, particularly in the Washington DC area, a culinary phenomenon was launched with this Peruvian roasted chicken recipe. Although this isn't a 100-percent traditional Peruvian recipe, the flavors are bold and the meat is juicy and tender.

Bourbon Rotisserie Pork Roast

This Bourbon rotisserie pork roast gets a double dose of flavor. First, a rub soaks into the meat overnight before it hits the spit. Then once the meat is on the rotisserie, it is basted low and slow with an incredible sweet bourbon sauce.

Take out Style Rotisserie Chicken

We've all probably picked up a rotisserie chicken at the store because they make a convenient and quick meal. Well, this take out style rotisserie chicken is the better version of that chicken, so juicy and tender, with crispy skin and all the right seasonings without the extra saturated fats.

Herb and Red Wine Rotisserie Leg of Lamb

The wine and herb marinade for this leg of lamb enhances the natural flavors and gives the meat amazing moisture and flavor. Save some of the marinade for basting the leg while it cooks, and present to the dinner table a beautiful herb and red wine rotisserie leg of lamb that is tender inside with a crusty and chewy outer layer.

Marinated Rotisserie Roast Beef

This flavorful and underrated cut of meat is a budget-friendly alternative for when you have many guests. Our eye of round roast cooked on the rotisserie spit is simply perfect. You'll end up with juicy meat that you can serve with potatoes and salad, or make it part of a sandwich bar with different sauces, vegetables, and types of bread.

Rotisserie Prime Rib Roast

Boneless or not, this is one of the best ways to cook a prime rib. The self-basting of the rotisserie keeps it from drying out while the roast cooks to perfection; the meat you'll serve is tender, flavorful, and the perfect shade of pink.

Greek Marinated Leg of Lamb

Greeks know how to cook their lamb, and this recipe for Greek marinated leg of lamb is here to prove it. The classic herby Greek flavors hit all the right tastebud spots with this magnificent recipe. A zesty marinade of lemon juice, spices and herbs cover the meat for 6 hours.

Rotisserie Bundles

Served with your choice of sauce, 1 side, a Caesar salad and artisan bread

Rotisserie Chicken Bowls

Choice of Mashed Potatoes or Cilantro Lime Rice topped with all-white rotisserie chicken, cheddar cheese, corn, steamed vegetables, roasted garlic & herb sauce, and fresh bacon crumbles.

Heat

Whether using a charcoal or gas grill, the secret is in perfecting the roasting temperature. Now we would love to tell you just how many coals to light or the right setting for your burners, but that depends on your grill. You want a low heat, meaning you can hold your hand where the roast will be sitting for the count of three and no less.

Threading

The hardest part about putting a whole roast on a rotisserie is getting the spit through the meat. The first step is taking a good look at your roast. You'll want it as evenly balanced on the spit as you can get it. Skewer the roast lengthwise through the longest part of the meat while still getting it as centered as possible.

Seasoning

You can season the roast however you want. A good dry rub works best. Since the turning action of a rotisserie helps hold in the moisture, you don't need to worry about marinating or basting though you can if you wish. We like to keep seasonings simple because it lets the flavor of the meat stand out more.

Gravy

Lastly, use a drip pan to catch the flavor of the meat as it cooks. Not only does this keep your grill clean but gives you the makings for a nice gravy. To keep the drippings from drying out and burning add water to the drip pan. You will need to keep an eye on it so that the water doesn't all boil away.

Carving

Once you have the roast off the rotisserie, cover loosely with foil and let it rest for about 10 minutes. Now you are ready to carve. We prefer very thin slices piled high. It makes for a great presentation and keeps the meat tender. Once you've tried a rotisserie roast, you won't want to cook one in the oven ever again.