Any Rotisserie ideas that don't involve Chicken?

[24Pink14Stink]

Sorry, I'd do a nice fatty piece of pork.

[DarthVader]

Here is a few recipe you can try all with pork..I have personally have had the last 2 recipes and all I can say is they where both awesome and very tender and lots of flavor..

Bourbon Rotisserie Pork Roast
Ingredients

• 1 5-6 pound/2.5 kg boneless pork shoulder
• 1 tablespoon/15 mL kosher salt
• Rub:
• 2 tablespoons/30 mL light brown sugar
• 2 teaspoons/30 mL whole black peppercorns
• 2 teaspoons/10 mL mustard seed
• 1 teaspoon/5 mL paprika
• 1 teaspoon/5 mL garlic powder
• 1 teaspoon/5 mL onion powder
• Mop:
• 1 cup/240 mL bourbon
• 1/2 cup/120 mL light brown sugar
• 1 small onion, pureed
• 1/4 cup/60 mL ketchup
• 1/4 cup/60 mL corn syrup (preferably dark)
• 2 tablespoons/30 mL brown mustard

• Prep Time: 30 minutes
• Cook Time: 240 minutes

• Total Time: 270 minutes
• Yield: Serves 6 to 8

Preparation

To make rub, place peppercorns and mustard seed in coffee grinder. Pulverize and place in small bowl. Add remaining rub ingredients. Season pork shoulder with rub, wrap in plastic, and place in refrigerate for 12 to 15 hours. Let meat stand at room temperature 30-45 minutes before grilling. Season with kosher salt. As roast is resting, whisk ingredients for mop in a medium bowl. Set aside.
Preheat grill and follow instructions for using rotisserie.
Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be 145 degrees F. (63 degrees C.) when done. After the first hour of cooking, apply mop every 20 minutes for the remainder of cook time. Remove roast from rotisserie, cover with foil, and let stand 20 minutes before slicing.

Marinated Rotisserie Roast

Ingredients

• 1 4 to 5 pound/1.8 to 2.2 kg eye round of beef
• 3 cups/715 mL white wine
• 2 onions, sliced
• 3/4 cup/180 mL oil
• 4 cloves garlic, minced
• 2 tablespoons/30 mL butter
• 1 tablespoon/15 mL salt
• 1 tablespoon/15 mL black pepper
• 1 teaspoon/5 mL rosemary
• 1 teaspoon/5 mL celery seeds
• 1 teaspoon/5 mL thyme
• 1 teaspoon/5 mL sage

Prep Time: 15 minutes

• Cook Time: 70 minutes

• Total Time: 85 minutes
• Yield: Serves 6 to 8

Preparation

Combine wine, oil, garlic and herbs together. Place beef roast, onions in a large resealable bag. Pour marinade mixture over top and seal. Refrigerate for up to one day. Preheat grill. Place roast on rotisserie spit making sure to get it as balanced as you can. Secure tightly and place on grill over a high heat. Reduce heat, or move coals away from roast after 15 minutes. Continue cooking until done, about 1 hour 30 minutes.
Meanwhile pour 2 cups of the marinade into a saucepan. Bring to a boil. Remove from heat and add butter. Baste roast with mixture every 30 minutes during the cooking time.

Southwestern Style Rotisserie Pork Tenderloin

Ingredients

• 2 whole pork tenderloins, about 1 1/2 pounds/700 g
• 2 garlic cloves, crushed
• 1 tablespoon/15 mL vegetable oil
• 5 teaspoons/25 mL chili powder
• 1 1/2 teaspoons/7.5 mL ground cumin
• 1/2 teaspoon/2.5 mL salt

• Prep Time: 10 minutes
• Cook Time: 40 minutes

• Total Time: 50 minutes
• Yield: Serves 4

Preparation

Mix all ingredients, except pork, in a small mixing bowl. Coat tenderloins with mixture. Cover and refrigerate for 2 to 24 hours. Follow grill instructions to place tenderloins securely on spit. Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is between 155 to 160 degrees F/70 degrees C Let meat rest 8-10 minutes before slicing.

[camper4lyfe]

Gyros!

[tdpark]

Ribs are great on rotisserie

[Cgrutt]

How do you attach them to the skewer thingy?

[tdpark]

you can flex the ribs and have the skewer go in between ribs and then anchor the ends with the prongs in the rod that would allow it to rotate with the spit.

[Meketrefe]

How do you attach them to the skewer thingy?

[Guest]

1. Cuomo, marinated in lies and bribery.
2. Skewer with a Preet and let roast for 20 - 25 years.

all scoldings aside..I liked your recipe the best

[GooseGun]

Nice pork shoulder rubbed the night before but don't use any salt! Let come to room temp before placing on a hot grill for 30minutes then baste with apple cider and turn to low. Baste every 30 or so minutes. Really good if you add some apple wood chips or smoker pellets and get a bit of smokey flavor.

[Chicken Shoot]

Sorry, I'd do a nice fatty piece of pork.

[PY-Tactical]

Years ago my Dad did a rolled venison roast on a rotissorie that was best deer meat I've ever had...

[DEmerson]

I always brine any non rib pork before it hits the heat - If you are going to use a complex dry rub ( most are) I would suggest a simple flavor profile for the brine sugar/salt/water is about as basic as it gets - you could substitute apple juice for the sugar and water .... or dr.Pepper .... or root beer ... the flavor from a brine is subtle but it tenders the meat a bit and helps keep it moist during the grill time . You could brine a pork loin ( I would because its very lean) carve a hole all the way through it ... about 2 fingers wide .... now pack that bad boy with dried fruit --- dried apricots and pineapple are good ... then dry rub the exterior and let that baby spin for a while. Temp is also key - don't over cook it.... I pull mine off at about 145 to 150 ( center ) and when it rests it'll go 160 to 175.
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