Weber Rotisserie Recipes

Weber rotisserie grilling is a roasting technique and this method of cooking yields lot of mouth-watering recipes. Once you start trying the simple, yet tasty Weber rotisserie recipes, you never want to use the old barbecuing technique again. As the Weber grill uses a spit that runs down the center of the meat, it can be cooked evenly. This makes the dishes tastier and you can even keep the Weber grill indoors.

if you own a rotisserie you need to own this book !, August 30, 2010 By bubblesinsd Amazon Verified Purchase(What’s this?) This review is from: The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven (Paperback) This book is what you need to move outside of cooking just a chicken. Great ideas on how to expand on what and how to cook a multitude of things with great recipes.

Rotisserie Chicken

Basic rotisserie chicken can be prepared in Weber grill effortlessly.

• Rinse chicken and drain the excess water. Apply some salt in the cavity and fasten the neck skin to back with skewers.
• Insert spit rod through center of the chicken so that it can be cooked evenly. Place the spit on rotisserie.
• If you want, you can grease the chicken with melted butter, barbecue sauce or a Cajun Rub for chicken.
• Grill the chicken for about one to one and a half hours or until the chicken becomes soft. This simple Weber rotisserie recipe yields grand feast to your taste buds.

Five Spice Chicken

Five spice chicken is another scrumptious Weber rotisserie recipe and is perfect for get-togethers.

• Combine 1/4 cup of soy sauce, juice concentrate, finely chopped fresh cilantro, and fresh lemon juice, one tablespoon of minced garlic and Asian sesame oil and one teaspoon Chinese five spice powder and half a teaspoon ground black pepper.
• Take one whole chicken and remove giblets, wing tips and neck. Rinse it thoroughly.
• Place the chicken in a resealable plastic bag and pour the mixed marinade ingredients. Seal the bag tightly after pressing out the air. Refrigerate it for six to eight hours.
• Remove the chicken from the bag. Discard the marinade and place the chicken lengthwise on the spit. Cook the chicken until it becomes brown.
• Take out the chicken carefully, cut it into pieces and serve.

Salmon Steaks on Weber Rotisserie

You would love the lip-smacking salmon marinade Weber rotisserie recipe.

• Take salmon steaks, 2 tablespoon brown sugar, 2 minced garlic, 1/2 cup of Japanese style mild soy sauce, olive oil and rye each. Mix all the ingredients except salmon.
• Then pour the mixture over salmon and refrigerate for 2 to 4 hours.
• Place the salmon on the Weber grill on medium or low heat. If you want, you can brush the salmon with extra marinade. Serve it with rice.

Weber Grilled Chicken Breast with Chimichurri

Grilled chicken breast with chimichurri is an excellent Argentinean recipe that can be prepared on the Weber grill.

• Take six chicken breast halves, boned and flattened.
• Prepare sauce separately by mixing 10 garlic cloves, 3/4 cup olive oil, 1/4 cup white wine vinegar, one bunch flat leaf parsley, 1/4 cup chicken broth, 3/4 teaspoon of dried basil and oregano each and salt and pepper in a food processor.
• In a separate bowl, mix two tablespoons of olive oil and three tablespoon Chimchurri sauce for marinade.
• Put chicken in zip lock bag and pour the sauce mixtures. Refrigerate for about four hours.
• Grill the chicken for ten minutes. Remove it and pour the remaining sauce. Serve this yummy Weber rotisserie recipe with rice and mashed potatoes.

Weber Rotisserie Accessories

Weber 7516 Grill Out Handle Light

Weber 6416 Large Aluminum Drip Pans, 10-Pack

Weber 7553 Premium Cover for Weber Genesis Gas Grills

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When it comes to what can be grilled, the only limit is your own imagination and knowledge. Grilling has a unique element to family living. It is much more fun than cooking indoors and adds flavor to the food than roasting, broiling, and frying. Learn the basics, then move to the not so basics. Have fun and get your grill on.
Equipment used for grilling ranges from simple to the elaborate. Outdoor grills may be homemade by placing a grate over an open fire or sophisticated commercially produced charcoal or gas units Many inventive methods for controlling heat and maintaining uniformity in cooking are found in modern outdoor grills. Electric and gas models, designed specifically for indoor use, allow food to be grilled within the home when outdoor grilling is not possible.

Feel free to drop a line or leave a comment if you have any questions.

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taste of char- grilled what-have-you. I broke down yesterday and bought a Weber charcoal grill , and we immediately had two friends (and awsome co-workers!) over for a feast of…brautwursts. Okay, so that’s not exactly Top Chef material, …

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Life Less Normal: Look, Dad, I'm Grilling! – A Blog for Today's …

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Pork Loin on Weber Kettle Grill

Last night I decided to smoke a pork loin on our Weber Kettle. The kettle design and air vents work well for low and slow as well as traditional high heat grilling. We have some smokers too, but I know pork loin doesn’t take a long times especially since I cut it in half and saved the other half for later.

First I rubbed the pork loin down with some Traeger dry rub for pork. They have some really great rubs. I have the variety sample pack, and when it arrived and I opened up the box, yum. These Traeger rubs are fresh and very wonderful smelling. They taste really super too. You can, of course, use any rub you like (Emeril is good from the grocery) or make your own. I just enjoy playing around with different brands and recipes on rubs and barbecue sauces.

Normally I grill by sight and touch, but it’s kind of hard to tell on bigger cuts of meat. I finally did what I should have done long ago and got a grill thermometer. It’s a Maverick Redi Chek Remote. It makes sense to use a thermometer, because you can’t really tell about the center of a bigger piece of smoked meat.

My Maverick meat thermometer has two probes to check either two types of meat cooking (one in a steak and one in a piece of chicken etc), or (in my case) one on each end of the pork loin just out of curiosity. In additon to the two probes, the unit has a remote beeper. So, I just plugged in the Redi Check and went inside where it was cool and did other fun things like laundry.

There are auto setting for types of meat on the thermometer, but I used the manual setting and pressed in 140 degrees F. That’s low for pork, but I wanted to be sure I didn’t overcook the meat. I just wanted to check at 140F.

Around 40 minutes, the beeper went off. It is definately loud enough to hear. The two ends were about 8 degrees apart on temp. So, I respositioned the pork loin and brought it on up to 150 degrees F.

Really, you want it about 160 degrees F on pork to be on the safe side, but I knew I’d sauce it and put the lid on to smoke it down about 10 more minutes. Also, I’d rest the pork loin for a half hour. It continues to cook while wrapped in aluminum foil, so you go lower on the off-the-grill temp when letting the meat rest (which allows the flavors to meld).

Generally my pork loins run closer an hour to get up to temp, but since I had the thermometer probes in and the lid cracked a bit so as not to crimp them, the fire ran hotter than usual.

Note also in the top photo that the coals are offset. In other words, I had hot coals on one side and one side with no coals. The meat went over the side without coals – the cool side. The heat and smoke then circulate for slow cooking on bigger pieces of meat like the loin. You can do similar with a gas grill by having one side on and one side off and the meat on the side that’s not lit. Then, grill low with the lid down.

Pork Loin off Grill and Ready to be Wrapped in Aluminum Foil to Rest

Once the pork loin was close, I lathered on some Jack Daniels Barbecue Sauce. This is a brand name from the grocery store. It’s a thick tomato based sauce but darker than most with a little zip from the whiskey flavor.

Once the sauce was on the pork loin, I put the lid on the Weber and shut down the vents to cap the fire. There was plenty of heat to kind of bake on the sauce without burning it. If you put sauce on too early, then the outside of your meat burns. Sauce is always a last step. Mop or marinade (thinner products) can go on before, during, and after – but not barbecue sauce.

The guys loved the pork loin. They had some last week made by the Leonard brothers. My guys asked why I never made pork loin. Well, when they were little, I made one. My oldest thought it was a pig leg. Sigh. He doesn’t get out to the farm often. Can you imagine the size of a pig with legs that big? Anyway, the boys were suspicious of that “leg,” so I gave it a rest for a while. Glad they discovered that they do like pork loin. When it’s not overcooked, it’s like a good steak – very moist, juicy and full of flavor.

The rest is here:
Barbecue Master: Grilled Pork Loin with Jack Daniels Barbecue Sauce

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