rotisserie

Use a basic rotisserie and your grill for one of the easiest and best tasting ways to roast venison.

Rotisserie Roast Venison

venison

olive oil

salt

pepper

onion powder

garlic powder

mustard powder

any type of rub

Pre-heat the grill, all burners on high.

Tie the roast up. Cut a piece of twine about 6 ft long. If your roast is a flatter cut, roll it into a tube. If it&#x27;s thicker, once you start tying it, it should &quot;round&quot; up.

For an easy tie up, find the middle of the twine and place under one end of the roast. Wrap it around, pull it tight, and make a knot. Flip the roast, wrap the two ends of the twine around, and tie another knot, an inch or so away from where you first placed the twine when you started. Flip it over and repeat till you make little loops an inch or so apart across the whole roast. If you pull the twine nice and tight with each loop, you should end up with a nice round tube shaped roast.

Rub the tied roast with olive oil, and rub on your spices.

Take a square of aluminum foil a little bigger than the roast. Fold up an inch or so on each side, and pinch the corners to make a drip tray/heat deflector.

Put the roast on the skewer of the rotisserie, tighten the forks, and put it on the grill.

Place the drip try you made under the roast, and turn the rotisserie on.

Close the grill. Turn off the burners directly under the roast. Adjust the burners on either side of the roast till the temperature settles between 250 and 275. I find with a 4 burner grill, with the two center burners off, and the two side burners at about 3/4 full (medium high), it settles in to the perfect temp.

Wait an hour and check the temperature of the meat. You are shooting for 135 to 140.

If it&#x27;s not done yet, check it every 10 minutes till it hits your preferred doneness level.

Take it off and let it rest for 15 minutes (uncovered).

Eat it right away, or if your are slicing it for sandwiches, wrap it in foil, and refrigerate a few hours or overnight, then slice.

Serve with any jus collected during the rest/slicing phase!

There are few delights like a great rotisserie chicken—that thin skin that has browned and crisped in the bird's own slowly rendering fat is something to live life for.

Rotisserie Chicken Recipe

chicken,

Kosher salt

butter, melted

Type of fire: three-zone split

Grill heat: medium-high

Pat chicken dry with paper towels. Sprinkle with salt all over outside and in cavity. Set chicken on a wire rack set in a baking sheet and place in refrigerator overnight.

Using a skewer, poke holes all over chicken. Tuck wings underneath chicken and truss legs together with butcher twine. Run spit through cavity of chicken and secure with rotisserie forks.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate. Place a foil pan between two piles of coals. Add an additional 1/4-1/3 chimney of charcoal on each pile of coals; let sit until all charcoal is lit and covered in gray ash.. Place spit on rotisserie and brush chicken all over with butter. Cover grill and cook at medium high heat until skin has browned and chicken registers between 155 and 160ºF on an instant read thermometer inserted into the thickest part of breast, 30 to 45 minutes. Remove from grill and let rest for 10 minutes. Remove spit, carve, and serve.

Instant Pot Frozen Chicken or make rotisserie style whole chicken in pressure cooker with 5 mins prep. It comes out super juicy!

Instant Pot Frozen Chicken {IP Chicken}

chicken

tsp salt

black pepper (to taste)

tsp smoked paprika

oregano

water

Rinse frozen whole chicken with cold water and pat dry with paper towels. Drizzle with a bit of oil and using your hands rub it all over chicken. This step will ensure proper “sticking” of spices to frozen chicken.

Place chicken in Instant Pot breasts side down. Sprinkle half of each spice evenly on one side of chicken in the following order: salt, pepper, garlic powder, smoked paprika and oregano. Holding onto the wings, carefully flip the chicken (we don’t want to disturb the spices) and season the other half with remaining spices (might seem like a lot but trust me). Holding onto the sides transfer chicken onto a large plate.

Inside the Instant Pot, add water, then place the steam rack with handles and chicken breast side up on top of it (holding onto the sides, you know the drill by now). Close the lid, set pressure vent to Sealing and press Pressure Cooking on High:

4 lbs whole chicken - 60 minutes.

5 lbs whole chicken - 70 minutes.

For 6 quart Instant Pot:

4 lbs whole chicken - 40 minutes.

5 lbs whole chicken - 50 minutes.

6 lbs whole chicken - 60 minutes.

Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

After your chicken is ready, Instant Pot will beep, display will say OFF and now it needs to bring pressure down on its own before you can open it, which will be indicated by a dropped down float valve. It is called Natural Release.  8 quart will take about 40 minutes and 6 quart - 15-20 minutes. DO NOT do Quick Release (turning sealing valve to Venting position). Wait for a pin to drop down on its own.

Open the lid and you will have the juiciest and most flavourful chicken ever. Serve however you like, shred for meal rep, freeze for later, save bones for bone broth. Oh, and that flavourful broth at the bottom makes amazing soup the next day (don’t throw away!). So many options it’s crazy!

For 8 quart Instant Pot:

https://content.jwplatform.com/videos/oi0fRXAV.mp4

Instant Pot Frozen Chicken Recipe or how to cook juicy and flavourful whole frozen chicken in any electric pressure cooker in 35 to 70 minutes.

Instant Pot Frozen Chicken

Instant Pot Rotisserie Chicken from Frozen

rotisserie chicken

- seasoning (salt, pepper, garlic powder, rosemary)

chicken broth

Take chicken salad to a new level with the addition of avocado. This naturally creamy chicken and avocado salad is healthy and contains no mayo or sour cream. 

Avocado Chicken Salad

avocados

corn (roasted, canned,

onion

cilantro (minced (or parsley

lime (or lemon juice)

salt and pepper

In a large bowl, add the shredded chicken, avocado, onion, avocados, corn, and cilantro.

Drizzle with the lime (or lemon) juice, olive oil and season with salt and pepper. Toss gently until all the Ingredients are combined.

https://www.youtube.com/watch?v=bk_NttHhQfc

Take chicken salad to a new level with the addition of avocado. This naturally creamy chicken and avocado salad is healthy and contains no mayo or sour cream!

GET THE FULL RECIPE HERE: https://gimmedelicious.com/2018/01/03/avocado-chicken-salad/

Healthy Avocado Chicken Salad

This air fryer chicken is so juicy and healthy. It is fall off the bone good. The skin is crispy and filled with great flavor from the spices. It's easy to prepare but tastes like you spent hours in the kitchen. A great chicken air fryer recipe.

Air Fryer Rotisserie Chicken

teaspoon(s) sea salt

teaspoon(s) pepper

teaspoon(s) paprika, sweet mild

teaspoon(s) thyme, dried

sprig(s) rosemary sprigs

stalk(s) sage leaves, fresh

lemon

tablespoon(s) butter

Picanha is a Brazilian staple. Now you can make traditional picanha at home using the Big Green Egg.

Picanha (Sirloin Cap) Rotisserie on the Big Green Egg

picanha (sirloin cap) roast

Salt

Prepare the grill for direct cooking at 500 degrees with the rotisserie attachment.

One hour before cooking, remove the picanha roast from the refrigerator and score the fat cap in a hatch pattern.

Slice 3-4, 3-inch thick steaks from the roast, careful to cut across the grain. (See note)

Season the steaks liberally with salt on all sides.

Fold the steaks to form a C-shape, then skewer with the rotisserie rod and secure with the forks. Allow the picanha to sit at room temperature.

Once the grill is up to temperature, put the rod attachment into the motor and begin the rotisserie, leaving the dome to the grill open and the bottom vent closed halfway.

Cook for 20 minutes, monitoring for flare ups and adjusting the bottom vent as needed to control the heat.

At 20 minutes, begin checking the internal temperature using an instant read thermometer. The final temperature should be 120 degrees for medium rare.

Remove the rod from the rotisserie and place on a cutting board and let the picanha rest for 5 minutes.

Slice the picanha in small pieces from the rod, as they do in a Brazilian steakhouse, and serve. Outer layers will be slightly more done than the pieces closer to the rod, but your guests won&#8217;t notice.

This recipe shows how to cook a 12-pound turkey on a rotisserie using herb butter and using a ThermoWorks BlueDot thermometer to monitor the turkey internal temperature.

Rotisserie Turkey on the Rec Tec Wyldside using the ThermoWork BlueDOT

Weber Original Kettle Premium Charcoal Grill, 22-Inch

Z Grill Pellet Grill Backyard Warrior 7002C2E

ThermoWorks BlueDOT

15.4 Pound Royal Oak Lump Charcoal

Bag Western Premium BBQ Products Hickory Chunks

Pound Turkey

Sticks Unsalted Butter

Tablespoon Sage

Tablespoon Rosemary

Tablespoon Thyme

Pair Preparation Gloves

Here what it looks like when I first put the turkey on. The rotisserie handled this 12-pound turkey like it weighed nothing.

The ThermoWorks BlueDOT also ran flawlessly and its round design and two powerful magnets in the back made attaching it rather easy.

To attach the BlueDOT all I needed was a  round disk used to mount phones magnetically to your dash.To attach the BlueDOT you need to route the BlueDOT temperature probe wire through the rotisserie bushing. This bushing allows the spit to turn freely on the grill.

Wipe the spit handle clean and remove the paper so the adhesive is exposed

Now center the disk at the end of the handle.I felt it was easier to put the disk on the table and then center the handle.

With disk attached to handle take the blue dot and test how secure it is.I was amazed at how strong the magnet was and how secure the BlueDOT became on the handle.

Now before you attach the handle just make sure the probe cable can be attached to the BlueDOT and also that the temperature probe can be inserted into the turkey.Now screw the handle back on to the spit.

Because your cable is going to be a lot longer than you need I wrapped the excess cable around the handle before inserting the cable into the BlueDOT.

Now it is time to prep the turkey.I borrow this recipe from Gordon Ramsey and it is great at keeping a turkey moist.The secret is making an herb butter.Your start with 2 sticks of unsalted butter.1 Tablespoon of Sage1 Tablespoon of Rosemary1 Tablespoon of Thyme

Now clean your hands and put on a pair of food preparation gloves and go for it. You need to make sure every inch of butter is mixed with the spices.Now put the herb butter in the refrigerator and let all those spices become one with the butter.

Now on to the turkey.Got this 12 pound turkey at Sprouts Farmer Market. It is fully natural and has not been injected with salt. If you see the words enhanced when you by a turkey it means they injected salt into the turkey. The only thing that is enhanced is the companies bank account. For the salt makes the turkey weigh more when it is bought.Also, you should never brine an enhance turkey and also an enhanced turkey does mean it is brined. It is not.As you see I am removing all the accessories. You do not need any plastic holding legs or a popup temperature gauge that guarantees an overcooked turkey.Do keep the neck and all the gizzards for they make a great gravy.

Now its time to tie up this bird. You do not want the legs and wings dangling on the rotisserie.I separate the job into two twines. One twine to hold the wings in tight and then a second twine to secure the leg s and also hold the skin tight.Take twine and loop behind the wings then go around the turkey and secure the wings.Make sure you cut the loose ends of the twine so they do not get close to the fire..

With the wings tied get a second twine and loop it around the breast bone and follow behind each leg.This will push up the breast and also pull the legs up so the skin will tighten and will cook evenly.Put the legs together with one on top of the other and wrap legs with twine.Flip the bird over and then circles twine over the pope nose and pull twine tight and tie.

Now make final adjustments and get ready to apply herb butter.Before the butter can be applied you need to separate the skin from the breast.With your finger push slowly but firmly between the breast meat and the skin.Do this from both sides of the cavity.

Now go get he herb butter and put it into the microwave for around 20 seconds and soften it up.Now apply butter on every inch of the breast under the skin.As you put more butter in with one hand use the other hand to even out the butter.This butter is going to give you a very moist turkey with a perfectly golden turkey skin and the herbs will add those subtle flavors we all crave when we have thanksgiving turkey.

When you are done covering the breasts then cover every inch of skin on the outside and also in the cavity.More butter means better self-basting as the bird turns on the rotisserie.Now you know where the name Butterball came from.

Make sure you get into all the crevasses and also underneath the twine.Now it is time to put the turkey on the spit rod.With the turkey laying with the breasts facing up put spit rod through the top cavity and then the lower cavity making sure the rod is above the legs.Insert spit rod fork into the upper part of the breastsNow put the other spit rod fork and make sure both legs are secured by the fork.Now using plyers make sure both forks are secured.

Now it is time to get this turkey on the grill and as you can see the rotisserie is turning freely without any hesitation and the bird is not flopping around.The BlueDOT temperature probe is also inserted into the thickest part of the breast.Here is the BlueDOT only minutes after I put the turkey on.

Turkey&#x27;s temperature is 57 degrees and the alarm is set for 165 degrees. As you can see very easy to read the display.For cooking fuel, I am using Royal Oak lump charcoal and Kingsford hickory smoking chunks.

Here is the turkey a little over halfway through the cook and you see how evenly the bird is cooking.

The Wyldside pit area maintains an even and consistent heat due to the heavy large metal plate at the bottom of the pit.In addition, it has a variable speed blower that acts like bellows giving the fire additional oxygen.Now here is the ThermoWorks app showing not only the turkey temperature but shows the complete graph of the cook.

When turkey hit 160F I then pulled turkey and covered in foil to rest. Over the next 30 minutes, the turkey temperature raised to 165F and the turkey was ready to be served.

Cook time before the rest was 1 hour and 53 minutes. The total time from start to finish was 2 hours and 23 minutes. The turkey came out very moist and was full of flavor from the herb butter.

https://www.youtube.com/watch?v=cVWPcRkP-wQ

This video is my first using the Rec Tec - recteq Wyldside grill and the Thermoworks BlueDOT thermometer.

One of the greatest meats that you can cook on a grill is Rotisserie Turkey. There is some prep time but the outcome is better than any turkey I have ever eaten.

As you will see in the video the Wyldside rotisserie and the BlueDOT thermometer work extremely well with each other and resolve the issue of knowing the meat temperature without having to stop the rotisserie and poke a lot of holes in the meat as you get close to being done. Also with the graphing ability, you can anticipate when your food will be done. With the Wyldside ability to control the grate hight, you can control temperature without having to add or remove fuel. It does not get any better than that.

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Below are links to where you can purchase these items.

Rec Teq Wyldside - https://www.rectecgrills.com/RT-A850-WyldSide

Weber 2290 22-Inch Charcoal Kettle Rotisserie - https://amzn.to/2IvDZcm

Lodge 15 Inch Cast Iron Skillet - https://amzn.to/2rL5SoH
Duck Fat - https://amzn.to/39AQJYr
Montreal Steak Seasoning - https://amzn.to/35k2uyJ
BBQ Dragon Extreme Heat Resistant Gloves - https://amzn.to/2rMOKiq
BBQ Dragon Chimney of Insanity Charcoal Starter - https://amzn.to/2tk2v8S
Thermoworks Signals Thermometer - https://www.thermoworks.com/Signals?tw=LEARNTOBBQ
Thermoworks BlueDOT Thermometer - https://www.thermoworks.com/BlueDOT?tw=LEARNTOBBQ

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Rotisserie Turkey on the Rec Tec - recteq Wyldside Grill using a ThermoWorks BlueDOT Thermometer

This is a great way to get the most out of your rotisserie chicken, It is almost totally hands-off. Simply put chicken bones and a few veggies and spices in a slow cooker with water and leave it on low for 12-24 hours.

Rotisserie Chicken Bone Broth

Bones of 1 rotissiere chicken

Carrots

Celery

Cloves Garlic

Onion

peppercorns

(optional- see note)

Water

https://www.youtube.com/watch?v=8B8ysMLE5JM

Making bone broth out of rotisserie chicken bones is like making something out of nothing. The bones that you usually discard make a rich broth that only takes a few minutes of hands on work. The slow cooker does the rest. 

You can find the full recipe here: https://feedyourfamilytonight.com/rotisserie-chicken-bone-broth/

Bone Broth From Rotisserie Chicken

Bean dip with enchilada sauce and chicken? It's a winner for sure. Chicken enchiladas meet savory, saucy refried beans for an easy, cheesy slow-cooker dip that’s perfect for game day, potlucks and more! You'll love that it takes just 15 minutes to prep this Slow-Cooker Cheesy Chicken Enchilada Bean Dip. Set your slow cooker and get on with the party planning!

Slow-Cooker Cheesy Chicken Enchilada Bean Dip

(16 oz) Old El Paso™ Traditional Refried Beans

(19 oz) Old El Paso™ mild enchilada sauce

(0.85 oz) Old El Paso™ chicken taco seasoning mix

oz Kraft™ Velveeta™ prepared cheese product,

Mexican cheese blend (4 oz)

plum (Roma) tomatoes, diced

green onions, thinly sliced

Tortilla chips,

Spray 3- to 3 1/2-quart slow cooker with cooking spray. In large bowl, mix beans, enchilada sauce, chicken and taco seasoning mix. Stir in the cubed cheese. Pour into slow cooker.

Cover; cook on Low heat setting 3 to 4 hours or until bubbling. Stir.

Top with shredded cheese, tomatoes and green onions. Serve with chips.

In this mouthwatering queso nachos recipe, oven-baked nachos are loaded with taco-seasoned chicken and cheese, topped with a double drizzle of Old El Paso™ Creamy Salsa Verde sauce and Old El Paso™ Creamy Queso sauce and finished with fresh tomatoes, green onions and cilantro. Talk about the perfect app or snack!

Queso Chicken Nachos

vegetable oil

shredded deli rotisserie chicken

(0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

(4.5 oz) Old El Paso™ Chopped Green Chiles

tortilla chips

Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)

grape tomatoes

green onions

cilantro

Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.

In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix, water and green chiles; cook 4 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

Spread half of chips evenly in pan. Top chips with half of the chicken mixture; sprinkle 1 cup of the cheese over chicken. Repeat layers.

Bake 8 to 10 minutes or until cheese is melted. Drizzle with sauces, and top with tomatoes, green onions and cilantro; serve immediately.

Looking for quick, easy and healthy dinner recipes for the family? Even your picky eaters will love this simple casserole dish! It&#039;s made with just a handful of cheap ingredients that are a breeze to throw together on busy weeknights. This one dish meal will soon be a family favorite.

Rotisserie Chicken & Zucchini Casserole

rotisserie chicken ((pulled & shredded))

medium sized zucchinis ((diced))

(6 ounces) box Stove Top chicken stuffing mix

butter ((melted))

(10 ounces) can cream chicken soup

sour cream

Preheat your oven to 350 degrees and grease a 9x13 baking dish.

In a large bowl, melt the butter and then mix with the box of dry stuffing mix; set aside HALF of the mixture for topping the casserole later.

Add the pulled chicken, diced zucchini, cream of chicken soup and sour cream to the stuffing and mix well.

Spread the mixture into your baking dish and then evenly sprinkle the top with your reserved stuffing mixture.

Bake, uncovered, in the middle rack for 35-45 minutes or until it&#039;s warmed through and the top is golden brown.

One thing is for sure, this is not the last time I’ll be making rotisserie chicken wings. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here!

Rotisserie Chicken Wings

chicken wings

Your favorite wing seasoning (I used my Fire-Eater rub)

Your favorite Buffalo wing sauce

Place wings in a large resealable baggie or container. Add the oil and seasoning. Seal and toss to coat. Refrigerate for 1 hour.

Fire up your grill with a rotisserie attachment. You do not want any direct fire beneath the basket. I put a disposable pan under the basket to catch and drippings. On a charcoal grill you&#x27;ll want to keep the lit coals in front of and behind the rotisserie. For a gas grill you want any burner(s) to the left and right of the basket to be lit if your burners run from-to-back. If your burners run from left-to-right you want to have the burner(s) in front of and behind the basket to be lit. If you have an infrared burner above your basket, light it also and turn it to medium-high. All other burners should be on high.

Transfer the wings to the basket and place on your grill. Turn on the rotisserie and close the lid. You want high heat, so no peaking. Let the wings cook for 20 minutes before checking them. They should start to crisp and the meat will start to pull back from the bones. Mine ended up taking 25-30 minutes until they got how I liked them.

Carefully remove the wings from the basket and sauce and serve.

Top 19 rotisserie recipes from across the web

The most viewed rotisserie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rotisserie Roast Venison

Rotisserie Chicken Recipe

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Air Fryer Rotisserie Chicken

Picanha (Sirloin Cap) Rotisserie on...

Rotisserie Turkey on the Rec Tec Wy...

Rotisserie Chicken Bone Broth

Slow-Cooker Cheesy Chicken Enchilad...

Queso Chicken Nachos

Rotisserie Chicken & Zucchini Casse...

Rotisserie Chicken Wings

Rotisserie Chicken (Using Air Fryer...

Baked Chicken & Rice

Rotisserie Chicken Noodle Soup

How To Rotisserie Chicken (gas gril...

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Hawaiian-Style Chicken Long Rice Re...

Top 19 rotisserie recipes from across the web

The most viewed rotisserie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rotisserie Roast Venison

Rotisserie Chicken Recipe

Instant Pot Frozen Chicken {IP Chic...

Instant Pot Rotisserie Chicken from...

Avocado Chicken Salad

Air Fryer Rotisserie Chicken

Picanha (Sirloin Cap) Rotisserie on...

Rotisserie Turkey on the Rec Tec Wy...

Rotisserie Chicken Bone Broth

Slow-Cooker Cheesy Chicken Enchilad...

Queso Chicken Nachos

Rotisserie Chicken & Zucchini Casse...

Rotisserie Chicken Wings

Rotisserie Chicken (Using Air Fryer...

Baked Chicken & Rice

Rotisserie Chicken Noodle Soup

How To Rotisserie Chicken (gas gril...

Pollo A La Brasa (Peruvian Rotisser...

Hawaiian-Style Chicken Long Rice Re...

The most viewed rotisserie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine