# Rotisserie? **URL:** \ **Category:** Food & Cooking\ **Created:** [May 5, 2011, 3:19pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205 "2011-05-05T15:19:12Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![blatz](https://avatars.discourse-cdn.com/v4/letter/b/4da419/32.png) [@blatz](https://forum.homebrewersassociation.org/u/blatz)\ **Post date:** [May 5, 2011, 3:19pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/1 "2011-05-05T15:19:12Z")
I’d like to use our rotisserie for dinner on Sunday - did chickens last weekend which were awesome, but frankly, I don’t have any good ideas beyond that, so throw out some ideas/recipes if ya got em! Cheers! ---
**Author:** ![tumarkin](https://avatars.discourse-cdn.com/v4/letter/t/ee59a6/32.png) [@tumarkin](https://forum.homebrewersassociation.org/u/tumarkin)\ **Post date:** [May 5, 2011, 3:20pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/2 "2011-05-05T15:20:24Z")
can’t help much, never used one. but a thought… what about roast beast? ---
**Author:** ![slowbrew](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/slowbrew/32/8927_2.png) [@slowbrew](https://forum.homebrewersassociation.org/u/slowbrew)\ **Post date:** [May 5, 2011, 3:34pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/3 "2011-05-05T15:34:01Z")
Beef rolled roast or any cut you can stuff with vegies or bread stuffing, roll and tie. Dang it!  Now I’m hungry. Paul ---
**Author:** ![blatz](https://avatars.discourse-cdn.com/v4/letter/b/4da419/32.png) [@blatz](https://forum.homebrewersassociation.org/u/blatz)\ **Post date:** [May 5, 2011, 3:42pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/4 "2011-05-05T15:42:25Z")
> [@tumarkin](#): > > can’t help much, never used one. but a thought… what about roast beast? what and invite the Grinch to come steal our dinner  ;D 😃 😉 sounds good guys - keep em coming! ---
**Author:** ![corkybstewart](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/corkybstewart/32/1995_2.png) [@corkybstewart](https://forum.homebrewersassociation.org/u/corkybstewart)\ **Post date:** [May 5, 2011, 4:14pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/5 "2011-05-05T16:14:51Z")
One of our favorites is boston butt pork roast with about 15-20 garlic cloves inserted into the meat.    We used to do boneless pork loins but it’s almost impossible to find one now that’s not injected with “15% flavor solution”.  WTF is that crap and why do you have to put it in my pork? ---
**Author:** ![mattt](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mattt/32/8885_2.png) [@mattt](https://forum.homebrewersassociation.org/u/mattt)\ **Post date:** [May 5, 2011, 4:20pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/6 "2011-05-05T16:20:11Z")
Occasionally I get a pork roast that looks like a miniature pork-version of a standing rib roast.  The rib bones are fairly short.  I think they call it pork loin rib roast or something like that.  It’s really cheap and makes a good pork roast imo.  Or if your splurging for Mother’s Day; a standing rib roast. The roulade/braciole Slowbrew posted sounds really good too.   Mmmmmmm, Giada. ---
**Author:** ![johnf](https://avatars.discourse-cdn.com/v4/letter/j/848f3c/32.png) [@johnf](https://forum.homebrewersassociation.org/u/johnf)\ **Post date:** [May 5, 2011, 4:27pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/7 "2011-05-05T16:27:54Z")
> [@corkybstewart](#): > > One of our favorites is boston butt pork roast with about 15-20 garlic cloves inserted into the meat.    We used to do boneless pork loins but it’s almost impossible to find one now that’s not injected with “15% flavor solution”.  WTF is that crap and why do you have to put it in my pork? On the assumption that hispanic markets are not rare in New Mexico, they often sell minimally processed pork (and other meat). I can get non-injected loins and tenderloins at my family owned neighborhood grocery store but I have not seen one in a normal grocery store in a long time. That said they always seem to have loin chops that appear to have come from a non-injected loin. If they are doing butchering in the store, it wouldn’t hurt to ask if you can buy the loin from the butcher counter rather than the packaged injected stuff from the case. ---
**Author:** ![bluesman](https://avatars.discourse-cdn.com/v4/letter/b/97f17d/32.png) [@bluesman](https://forum.homebrewersassociation.org/u/bluesman)\ **Post date:** [May 5, 2011, 4:43pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/8 "2011-05-05T16:43:13Z")
I usually rotisserie chicken but I want to try shish kebob. I am thinking about getting some cages or this special attachment. [http://www.thegrilldaddy2011.co.cc/Napoleon\_64007\_Rotisserie\_Shish\_Kebab\_Wheel-B0046XSI38.html](http://www.thegrilldaddy2011.co.cc/Napoleon_64007_Rotisserie_Shish_Kebab_Wheel-B0046XSI38.html) ![41HP0bGSSnL.SL240.jpg](https://us1.discourse-cdn.com/brewersassociation/original/2X/2/2fba550683f1812161c0d022c7f52f48b1b4e68d.jpeg) I love the al pastor but this a vertical setup which would require a much more extensive setup. > **[Al pastor](https://en.wikipedia.org/wiki/Al_pastor)** > > Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico but most prominently is from these two parts of the country, where it is largely found. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region. Al pasto A variet... ---
**Author:** ![euge](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/euge/32/5060_2.png) [@euge](https://forum.homebrewersassociation.org/u/euge)\ **Post date:** [May 5, 2011, 5:06pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/9 "2011-05-05T17:06:28Z")
Pork loin on the rotisserie. Stud & rub with fresh garlic and rosemary and olive oil- salt & pepper is all you need. Rotisserie at 350 until 160 interior. Let rest and slice. Serve with steamed or roasted potatoes and greens. ---
**Author:** ![blatz](https://avatars.discourse-cdn.com/v4/letter/b/4da419/32.png) [@blatz](https://forum.homebrewersassociation.org/u/blatz)\ **Post date:** [May 5, 2011, 5:34pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/10 "2011-05-05T17:34:09Z")
thanks guys - I hope to stop by my butcher tonight on the way home from work and take a look at these cuts you’ve mentioned and see what I’ll do - I may get something tonight or just price it out and go back. I have a feeling standing rib roast may be a bit too much this time, but perhaps there’s a sale - pork loin might be the winner. Czech Pils, Bock, Helles, RIS and IPA all on tap - should be a good day! ---
**Author:** ![tschmidlin](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/tschmidlin/32/3857_2.png) [@tschmidlin](https://forum.homebrewersassociation.org/u/tschmidlin)\ **Post date:** [May 5, 2011, 5:34pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/11 "2011-05-05T17:34:16Z")
I haven’t tried these recipes (don’t have a rotisserie) but Raichlen’s recipes are usually awesome. [http://www.primalgrill.org/htdocs/rotisserie.html](http://www.primalgrill.org/htdocs/rotisserie.html) ---
**Author:** ![blatz](https://avatars.discourse-cdn.com/v4/letter/b/4da419/32.png) [@blatz](https://forum.homebrewersassociation.org/u/blatz)\ **Post date:** [May 6, 2011, 2:18am UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/12 "2011-05-06T02:18:27Z")
stopped by my butcher - pork loin roast with bone = $4.99/lb.  Rib roast = $12.99/lb so I went with the pork figuring that since this is only my second usage of the rotisserie, I’d rather minimize my losses if I screw something up. Think I’m gonna go with what euge said unless I get a crazy hair otherwise. Euge - by ‘stud’ did you mean insert cloves of garlic into the meat?  I’ve done that often before, just checking as I’m not familiar with that term. ---
**Author:** ![euge](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/euge/32/5060_2.png) [@euge](https://forum.homebrewersassociation.org/u/euge)\ **Post date:** [May 6, 2011, 2:25am UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/13 "2011-05-06T02:25:40Z")
Yes. Insert. Sounds good already. 😃 ---
**Author:** ![tschmidlin](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/tschmidlin/32/3857_2.png) [@tschmidlin](https://forum.homebrewersassociation.org/u/tschmidlin)\ **Post date:** [May 6, 2011, 6:39am UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/14 "2011-05-06T06:39:34Z")
I remember a Raichlen show for German Spiessbraten, a stuffed pork loin.  It looked awesome.  He said it was traditional to spit it perpendicular to the rotisserie.  I don’t see that in this recipe, but I would have bet he said it on the show. [http://www.primalgrill.org/recipe\_details.asp?RecipeID=160&EpisodeID=38](http://www.primalgrill.org/recipe_details.asp?RecipeID=160&EpisodeID=38) ---
**Author:** ![bluesman](https://avatars.discourse-cdn.com/v4/letter/b/97f17d/32.png) [@bluesman](https://forum.homebrewersassociation.org/u/bluesman)\ **Post date:** [May 6, 2011, 11:41am UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/15 "2011-05-06T11:41:26Z")
> [@tschmidlin](#): > > I remember a Raichlen show for German Spiessbraten, a stuffed pork loin.  It looked awesome.  He said it was traditional to spit it perpendicular to the rotisserie.  I don’t see that in this recipe, but I would have bet he said it on the show. > [http://www.primalgrill.org/recipe\_details.asp?RecipeID=160&EpisodeID=38](http://www.primalgrill.org/recipe_details.asp?RecipeID=160&EpisodeID=38) Great recipe and show. Steve is a BBQ genius.  🙂 ---
**Author:** ![gordonstrong](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/gordonstrong/32/21101_2.png) [@gordonstrong](https://forum.homebrewersassociation.org/u/gordonstrong)\ **Post date:** [May 6, 2011, 11:55am UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/16 "2011-05-06T11:55:12Z")
Pork loin is a great choice; that’s what I would have recommended.  The cut of meat looks like it was designed for a rotisserie.  Maybe I’ll do one of those.  I just wish I could get the kind of pork I got as a kid, before they had bred it to taste like chicken. Alton Brown did an interesting episode on making gyros (I think) on the rotisserie.  Have to look that one up. If you do the roast pork, think about making a fruit-based sauce to accompany it.  It really goes well with apples, onions, darker fruit (prunes), etc.  I got a bunch of rhubarb in the CSA box this week; I was thinking about making a rhubarb chutney.  It would go perfectly with pork loin.  Maybe I just like the word chutney.  Almost as much as spatchcock. ---
**Author:** ![phillamb168](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/phillamb168/32/10146_2.png) [@phillamb168](https://forum.homebrewersassociation.org/u/phillamb168)\ **Post date:** [May 6, 2011, 11:56am UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/17 "2011-05-06T11:56:03Z")
> [@bluesman](#): > > > [@tschmidlin](#): > > > > I remember a Raichlen show for German Spiessbraten, a stuffed pork loin.  It looked awesome.  He said it was traditional to spit it perpendicular to the rotisserie.  I don’t see that in this recipe, but I would have bet he said it on the show. > > [http://www.primalgrill.org/recipe\_details.asp?RecipeID=160&EpisodeID=38](http://www.primalgrill.org/recipe_details.asp?RecipeID=160&EpisodeID=38) > > Great recipe and show. Steve is a BBQ genius.  🙂 Woah holy crap! I’ve never seen this guy before, I just watched some videos, these are AWESOME! ---
**Author:** ![gordonstrong](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/gordonstrong/32/21101_2.png) [@gordonstrong](https://forum.homebrewersassociation.org/u/gordonstrong)\ **Post date:** [May 6, 2011, 11:59am UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/18 "2011-05-06T11:59:13Z")
> [@phillamb168](#): > > > [@bluesman](#): > > > > > [@tschmidlin](#): > > > > > > I remember a Raichlen show for German Spiessbraten, a stuffed pork loin.  It looked awesome.  He said it was traditional to spit it perpendicular to the rotisserie.  I don’t see that in this recipe, but I would have bet he said it on the show. > > > [http://www.primalgrill.org/recipe\_details.asp?RecipeID=160&EpisodeID=38](http://www.primalgrill.org/recipe_details.asp?RecipeID=160&EpisodeID=38) > > > > Great recipe and show. Steve is a BBQ genius.  🙂 > > Woah holy crap! I’ve never seen this guy before, I just watched some videos, these are AWESOME! Dude, where have you been?  (I know, in France, in a kilt)  He’s like everywhere.  Almost as bad as Bobby Flay.  Especially as it gets to grilling season.  You can’t mention barbecue without him popping up.  Fortunately, he knows what he’s talking about. ---
**Author:** ![phillamb168](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/phillamb168/32/10146_2.png) [@phillamb168](https://forum.homebrewersassociation.org/u/phillamb168)\ **Post date:** [May 6, 2011, 12:05pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/19 "2011-05-06T12:05:24Z")
> [@gordonstrong](#): > > > [@phillamb168](#): > > > > > [@bluesman](#): > > > > > > > [@tschmidlin](#): > > > > > > > > I remember a Raichlen show for German Spiessbraten, a stuffed pork loin.  It looked awesome.  He said it was traditional to spit it perpendicular to the rotisserie.  I don’t see that in this recipe, but I would have bet he said it on the show. > > > > [http://www.primalgrill.org/recipe\_details.asp?RecipeID=160&EpisodeID=38](http://www.primalgrill.org/recipe_details.asp?RecipeID=160&EpisodeID=38) > > > > > > Great recipe and show. Steve is a BBQ genius.  🙂 > > > > Woah holy crap! I’ve never seen this guy before, I just watched some videos, these are AWESOME! > > Dude, where have you been?  (I know, in France, in a kilt)  He’s like everywhere.  Almost as bad as Bobby Flay.  Especially as it gets to grilling season.  You can’t mention barbecue without him popping up.  Fortunately, he knows what he’s talking about. Yeah - only PBS I can get out here is from [video.pbs.org](http://video.pbs.org) through a proxy. I REALLY miss This Old House. Although this guy doesn’t seem quite as good as Alton Brown ---
**Author:** ![blatz](https://avatars.discourse-cdn.com/v4/letter/b/4da419/32.png) [@blatz](https://forum.homebrewersassociation.org/u/blatz)\ **Post date:** [May 6, 2011, 1:11pm UTC](https://forum.homebrewersassociation.org/t/rotisserie/6205/20 "2011-05-06T13:11:04Z")
> [@gordonstrong](#): > > If you do the roast pork, think about making a fruit-based sauce to accompany it.  It really goes well with apples, onions, darker fruit (prunes), etc.  I got a bunch of rhubarb in the CSA box this week; I was thinking about making a rhubarb chutney.  It would go perfectly with pork loin.  Maybe I just like the word chutney.  Almost as much as spatchcock. I’m right with you - I was thinking of making two - one with perhaps apricot or apples and then I have a recipe from a Giada book for a fig port reduction sauce that is incredible. [Next page](https://forum.homebrewersassociation.org/t/rotisserie/6205.md?page=2)