When you say rotisserie the first thing that comes to mind is chicken. There is no need to limit your rotisserie use to just poultry.
Pretty much anything that can be grilled with indirect heat can be grilled with a rotisserie. Hopefully this post will give you a few new ideas on how to put your Weber rotisserie to good use.
Rotisserie Pork Loin
Pork loins are a no-brainer when it comes to rotisserie cooking.
Loins are easy to thread onto the spit, are the perfect size and respond great to indirect cooking.
I would rather cook pork loins on my rotisserie than chickens; much easier and fewer bones.
I have done pork loins on the kettle and my Genesis and either way is easy (this is how Genesis and Kettle rotisseries).
Pork loins are a blank slate and take well to a huge variety of flavor profiles. The link I just gave has one loin that has a sweet maple rub followed by a peach glaze and a second loin that has a rich and spicy flavor from using Stubb’s brand texas butter injection,bbq rub and molasses bbq sauce. Both were delicious.
Here are a few other links from other folks on roasting pork loins with a Weber rotisserie.
Rotisserie Picnic Shoulder
I was surprised at how easy it was to cook a nine pound picnic shoulder on my Weber kettle rotisserie. This was a six hour cook and I had to add more charcoal every 90 minutes.
I wish I had time to cook the shoulder for another two hours so I could have pulled instead of chopped.
I injected the shoulder with an off the shelf garlic and herb marinade and rubbed the surface with some Montreal Chicken Seasoning from McCormick.
It is a bit of a trick getting the rotisserie spit past the bones in a picnic shoulder but you can do it with a little persistence. The shoulder will not be evenly balanced on the spit when you are finished but if you have the rotisserie forks inserted deep and tight it will spin without a problem.
The motor on the Weber rotisserie is rated for 20 lbs so an unbalanced nine pound load was not a challenge.
The rotisserie pork shoulder was just beautiful!
Bone In Pork Rib Roast
This is another piece of pork that seems like it was created for rotisserie grilling.
This 4.5 pound pork roast was brined overnight (water, salt, maple syrup) then rubbed with garlic, rosemary and black pepper.
I roasted this guy on the kettle rotisserie for two hours to an internal temp of 146F. Let it rest for 15-20 minutes then slice and enjoy!
I did this five pound butt on my Weber Genesis rotisserie. This was so easy it was ridiculous!
Here is the link for the full Rotisserie Pork Butt post.
I know that some folks will consider this sacrilege but I don’t always like to slow cook my ribs for 5-7 hours. Sometimes I like to fast grill ribs and, although they are not as tender as slow cooked, the crisp crust with a slight char is a nice change from sticky sweet Johnny Trigg style.
If you are interested in a different style of ribs try threading some onto your rotisserie.
Here are two ways I have tackled ribs with a Weber rotisserie. By the way…the Ribolator is awesome for ribs!
In general any beef roast does great on a rotisserie. Here are a few ideas to get you pointed in the right direction.
Here is a great video recipe from my buddy Kinger over at BBQFOOD4U.com (Subscribe to his YouTube Channel). He is cooking a prime rib on a gas rotisserie (not a Weber though). using a recipe from AmazingRibs.com.
Just in case you needed one more reason to start cooking tri-tip roasts it turns out they do wonderfully on a rotisserie. I rubbed this one with Montreal Steak Seasoning and spun it on my kettle until it hit an internal temperature of 135F
An eye of round roast does great on the spit. Make sure you slice it thin because this cut has no intention of ever getting tender. Serve this up with some horseradish cream sauce and you will be loving life!
If these ideas and links get you inspired you might also want to check out the book from Mike Vrobel, Rotisserie Grilling: 50 Recipes For Your Grill’s Rotisserie, available on Amazon (electronic or paperback) for a great price (less than $10).