Rotisserie Recipes on DadCooksDinner (2024)

Comments

1. Mike V @ DadCooksDinner

   April 11, 2013 at 10:52 am

   Oh, man, I loved that chicken. But the only Kenny Rogers Roaster near me closed over ten years ago, so I don't have much to go on...

   Reply

2. Pete

   April 11, 2013 at 5:21 am

   See Also

   9 Top Rotisserie Recipes for Your Favorite MeatsOrange & Rosemary Dry-Brined Chicken - Grilling Outdoor Recipes powered by Bull Outdoor ProductsCampfire Smoked Rotisserie Chicken - Mighty Mrs | Super Easy RecipesGrilled Rotisserie Herb-Encrusted Baby Back Ribs Recipe

   I would love a Copycat recipe for Kenny Rogers Wood Roasted Chicken. Thanks!

   Reply

3. Duffer34

   April 07, 2013 at 2:00 pm

   Could you please comment or explain the proper way to set the counter weight on ther rotisserie. I have had no luck at what seems to be a simple task. I have a 5 burner Vermont Castings with the factory rotisserie.

   Reply

4. Mike V @ DadCooksDinner

   January 21, 2013 at 1:52 am

   You're welcome - glad you enjoyed it!

   Reply

5. Halex

   January 20, 2013 at 11:11 pm

   Your rotisserie book arrived this week. We are on L plates, roasted a chicken with veg in a tray underneath. Superb. Put 1/2 a lemon in the cavity & it was so moist. Thank you

   Reply

6. Mike V @ DadCooksDinner

   June 11, 2012 at 4:32 pm

   You're welcome. Glad it worked for you!

   Reply

7. MikeCooks

   June 11, 2012 at 4:27 pm

   I grilled the Prime Rib Roast on my Webber Summit- it came out PERFECT! The crust was amazing and the ends... oh the ends. Thanks for a great recipe!

   Reply

8. Mikemcl721

   May 13, 2012 at 5:48 pm

   I can't seem to locate the enameled steel baking pans in your book. Where did you find yours? Also, have you tried/considered cast iron baking pans? I think they may work well and there wouldn't be issues of them wearing out.
   Thank you

   Reply

9. Mike V @ DadCooksDinner

   May 08, 2012 at 10:30 am

   See Also

   Weber Grills Holiday Recipe Roundup

   You're welcome.

   Reply

10. Mikemcl721

    May 07, 2012 at 11:14 pm

    Helps greatly, thanks

    Reply

11. Mike V @ DadCooksDinner

    May 06, 2012 at 11:36 pm

    You got me wondering, so I checked - in the Rotisserie Grill setup, under step 4 - "turn off the burners in the middle of the grill", I mention that this is when to turn on the IR rotisserie burner.

    I'm changing step 4 to say:

    3. Turn off the burners in the middle of the grill, and turn on the rotisserie burner if you have one.
    ...(set up the burners steps for indirect heat)...
    If your grill has an infrared rotisserie burner, turn it on now. It will help brown the roast.

    I hope this makes things clearer - let me know what you think.

    Reply

12. Mike V @ DadCooksDinner

    May 06, 2012 at 11:05 pm

    Read the "rotisserie grill setup" section for more details. I had to be a bit vague, because different grills will give different temperatures; some have infrared burners, and some don't. (Also, I didn't want to bog the recipes down with a whole lot of setup instructions that are in the rotisserie grill setup chapter.)

    My general rule of thumb - when the recipe calls for indirect high heat, you want the infrared rotisserie burner on, because the internal temperature of the grill should be 450*F or higher.

    For indirect medium, it depends on how hot your grill gets with the infrared burner on - you want a 350*F internal temperature, and should adjust your infrared burner and grill burners to hold that temperature. I set my Weber Summit with burners 1 and 6 to medium and the IR rotisserie burner to medium.

    Hope this helps...

    Mike

    Reply

13. Mikemcl721

    May 06, 2012 at 10:34 pm

    Just bought your book for Kindle. It looks like it will be very helpful to me. However, the instructions on preparing the rotisserie seem somewhat vague. Even with pictures of an infra red burner lit with the recipe, there is no mention of whether to use the infra red burner or not. The recipes I viewed stated " prepare the rotisserie for indirect heat ( high or medium). Any general rules for when to use infra red?

    Thanks

    Reply

14. MikeV @ DadCooksDinner

    November 17, 2011 at 2:15 am

    @Laughing Collies:

    Ouch. Windy and cool is a tough one. I wrote about winter grilling in a guest post at ThreeManyCooks.com:

    Winter Grilling

    ...but wind is a killer for grilling. It sucks the heat right out of the grill. Here are some tricks I use.

    Blocking the wind: If you can, move your grill to a sheltered location. My house shields my grills from our prevailing western wind. I'll move them around if I need to, based on the wind direction. (Note: Do this before you light the grill - rolling around with a grill full of blazing hot charcoal is not a good idea. And, grilling in an enclosed area is an even worse idea...do NOT move the grill into the garage. See that Winter Grilling post for details.)

    Extra heat: Add more charcoal than you normally would. This doesn't help as much as blocking the wind, unfortunately, but it helps a little.

    Insulation: If you have to deal with windy and cold on a regular basis, and you can't shield the grill from the wind, you might want to look at an insulated grill. The Big Green Egg/Kamado style of grill is made with thick ceramic walls, which trap the heat no matter what the wind is doing. (If you're looking for an excuse to buy another grill....there you go.) Unfortunately, they don't seem to make rotisserie attachments for kamado grills, so this would be for regular grilling.

    ...

    In general, cold is easier to deal with - the heat builds up in the grill a little slower, but as long as the lid stays shut, it works fine.

    I'm glad you liked the chicken, even with the weather issues. Good luck next time!

    Reply

    • Mike McGraw

      July 09, 2016 at 9:28 am

      Hey Mike, thanks for your great web site, subscribing as we speak! I would like to know what you think about rotisserie cooking on my Blue Star char broiler. I have read your rotisserie set up instructions but my cook top has burners that run fore and aft and no cover. I love the grill and have had some success with my rotisserie (wow factor maxes out with guests). I am constantly adapting cook time for direct heat and no cover but the drip pan situation has me at a loss. Since my burners are directly under the spit I find that my drip pan "cooks off" any moisture I add and drippings flair up anyway. As I add moisture to the dry pan (to control flair ups) I feel like I am cooling the heat/cooking process and steaming the meat. I love the aroma in the house but the smoke detector and my wife's nerves can't take it. Any thoughts on this. Anyone else solved the problem? Thanks, Mike.

      Reply

      • Mike V

        July 10, 2016 at 10:08 pm

        Sorry, but I don't have any advice - this is too far outside the covered rotisserie grilling that I do.

        Reply

15. Laughing Collies

    November 16, 2011 at 12:55 pm

    2 weeks ago we used your technique for 2 chickens on a rotisserie over indirect heat from coals. Unfortunately the weather was windy and cool. We had to finish our chickens in the oven, they were still delicious. Do you have any tips for grilling in this type of weather.

    Reply

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