Anyone use a Rotissery (sp?)

We got one and used it for the first time Sunday and loved it. But we are looking for more recipes

Re: Anyone use a Rotissery (sp?)

We do bbq chicken wings ALL the time. Lobster tails with seasonings on them. Are you looking for anything specific, or just in general?

Re: Anyone use a Rotissery (sp?)

anything you've made. So far we have just done a turkey

Re: Anyone use a Rotissery (sp?)

For BBQ wings, I buy in bulk. I split them into zip locks (usually about 8 or 10 depending on size) with about 1/2cup of bbq in each bag. Then I freeze them until I want/need to cook them. I think it calls for 45 minutes to cook wings.

Mini Lobster tails I get from the fish monger on Route 110. DH makes a butter and spice sauce that he bastes all over then we cook them for 30-35 minutes.

I did a rotisserie chicken in it, but I think it comes out better roasted in my oven.

Re: Anyone use a Rotissery (sp?)

I'll have to try the lobster. I never did buy from the guy on rt110.....I guess he's safe cause he is always there?!

I am not a huge wing person, but I can see my DH making them for friends.

The turkey came out great, but I cooked it a little less than they say and let it roate on no heat, to distribute the juices before we cut it.

Have you ever used the injector for more flavor??

Re: Anyone use a Rotissery (sp?)

I have not used the liquid one yet.

I didn't get the big injector (Where you can put whole cloves of garlic and apples into it) but I heard it is AMAZING

Re: Anyone use a Rotissery (sp?)

Salmon fillets. We get fresh salmon and rub on cajun seasonings then put it in the basket with lemon slices - and it comes out perfectly - and not dry at all. Tastes just like blackened salmon from a restaurant.

We use it mainly for whole chickens (stuff with lemon and rub the chicken with various rubs)

We did make a leg of lamb once in there and put in some garlic and rosemary which came out wonderfully.

Re: Anyone use a Rotissery (sp?)

I use my rotisserie for everything ... pot roast, roast beef, pork roast, turkey roast, etc. I bought a rotisserie basket last year and I now use that for burgers, chicken, pork chops, basically anything that fits. I live by the crock pot and the rotisserie these days ... makes life soooo much easier.

I get so many compliments on how flavorful and tender my meats always are. Enjoy yours ... you're going to love it!

Re: Anyone use a Rotissery (sp?)

I think I am going to try salmon this friday.

I have the basket already.

Do you have anything in particular you use for seasons?

Re: Anyone use a Rotissery (sp?)

These sound good, that I am going to try too

BOSTON ROTISSERIE STYLE CHICKEN
1/4 cup olive oil
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
1/4 tsp paprika
seasoned salt
4 chicken breast halves with skin
garlic and onion powder (for sprinkling)
cracked black pepper
Combine first 4 ingredients in a medium sized saucepan and warm over low heat just enough to melt honey.
Arrange 4 chicken breast halves with the skin side up in a square baking dish or pan, sprayed with olive oil spray.
Sprinkle lightly with seasoned salt, garlic, onion powder and cracked black pepper. Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning, 3-4 times during baking or until nicely browned.
Remove chicken from oven and seal baking dish tightly in aluminum foil and allow to stand 15 to 20 minutes before serving.

Rotissed Whiskey Basted Asian Ribs
Serves 4
4 pounds baby back ork ribs, cut into 4 pieces
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 cup soy sauce
1/2 cup bourbon
1/2 cup hoisin sauce
1/4 cup honey
3 tablespoons ketchup
3 tablespoons cider vinegar
Place ribs in a large pot and cover with water. Bring water to a boil and then simmer for 15 minutes. Remover ribs from water.
Combine the garlic, ginger, soy, bourbon, hoisin, honey, ketchup, and vinegar in a bowl. Add the ribs and cool to room temperature.
Remove ribs from sauce and weave ribs on the spit rods. Rotate for 30 minutes or until tender and well browned, basting with sauce twice during the rotating.
(Personal Hint: if you cut the ribs in four small slabs you can rotisserie them in the standard flat basket!!)

Rotisserie Bourbon Orange BBQ Chicken Thighs
serves 4-6
6 skinless chicken thighs
1 cup Bourbon-Orange BBQ Sauce (to follow)
2 (14x12 inch) sheets heavy duty aluminum foil
Wash and pat dry the chicken thighs. Place on one sheet of foil. Spoon on BBQ sauce. Top with the second sheet of foil and fold the edges over thre times to seal the foil packet.
Rotate in the flat standard basket for 30-45 minutes or until cooked through.......
Bourbon-Orange BBQ Sauce:
Makes about 1 1/2 cups
1/4 cup vegetable oil
1 large onion, minced
2/3 cup Bourbon
2/3 cup ketchup
1/2 cup fresh orange juice
1/2 cup cider vinegar
1/2 cup real maple syrup
1/3 cup dark molasses
2 tablespoons Worcestershire sauce
Salt and pepper
Heat oil in a large saucepan. Add onions and cook for about 10 minutes or until golden. Add remaining ingredients and bring to a simmer, stirring frequently. Reduce heat to low and cook until mixture thickens, about 40 minutes. use as a glaze or continue to simmer until very thick and use as a serving sauce for pork or chicken.......

Rotissed Mushroom Stuffed Burgers
Serves 4
2 tablespoons butter
1/2 pound button mushrooms, thinly sliced
2 tablespoons minced green onions
1 clove garlic, minced
Salt and pepper
1 1/2 pounds lean ground beef
Melt the butter in a medium skillet over medium high heat. Add the mushrooms, green onions, and garlic and cook until mushrooms,are lightly browned. Season to taste with salt and pepper. Set aside to cool to room temperature.......
Divide ground beef and form into 8 patties. Divide the mushroom mixture evenly into quarters and place on 4 of the patties. top with remaining 4 patties and press to seal the edges. Season the outside well with salt and pepper.
Rotate in the flat standard basket for 20 minutes for medium well or until cooked to desired doneness. If not brown enough, position the basket facing the heating coils and turn the pause to sear switch off. Rotate 2 to 3 minutes more on each side.

Re: Anyone use a Rotissery (sp?)

Thank you for those recipes!

DH "had" to have one for our shower- we got it- and it is in a box ...

Re: Anyone use a Rotissery (sp?)

Re: Anyone use a Rotissery (sp?)

I registered for one, got it for my shower then returned it It was so big and took up so much room, but now I regret returning it.

Re: Anyone use a Rotissery (sp?)

Posted by Klomo906

I registered for one, got it for my shower then returned it It was so big and took up so much room, but now I regret returning it.

Re: Anyone use a Rotissery (sp?)

Posted by NewlyMrs

Posted by Klomo906

I registered for one, got it for my shower then returned it It was so big and took up so much room, but now I regret returning it.

Yeah it is sort of big (and I have a crockpot, kitchen aid mixer & this) , but I have a VERY small kitchen and yet found room on the counter for it (had to put my kitchen aid in a cabinet). The ease of cooking is so worth it!

Re: Anyone use a Rotissery (sp?)

they really so, I think because it evenly cooks the item on both sides, as opposed to on the stove or in the oven where the heat can be stronger on one side.