Got a Rotisserie attachment for my Weber...

[TexasHooch]

Now what?

 

[CaptainEd]

sounds like a well thought out purchase.

 

[Luke Duke]

Now you let it sit in the garage, collect dust, and then sell it in a garage sale in 3 years for 10% of what you paid for it.

 

[threesheets]

Make gyros.

 

[Brisketexan]

I have one. I use it to make rotisserie chickens all the time. Marinate/season your chicken as you wish (for example, sometimes I put a chicken in a big ziploc with lemon juice, salt, cut/crushed fresh rosemary, and lots of crushed garlic). Put it on the skewer and be SURE to secure it so that it rotates with the skewer, and doesn't just spin loosely on it (thus getting no rotation of the chicken).

I remove the grates, turn the middle burner off, and turn the back and front burners to low. I usually cook it for 90 mins to 2 hrs. It will be tender and pretty damned tasty.

I tried it for a pork loin once, and it dried out too much.

 

[TexasHooch]

Thanks brisket, that's what I was going for. Ever done a
beef tenderloin or a roast?

 

[DeadHeadHorn]

Alton Brown to the rescue

I watched his Good Eats about gyros and damn near went out and bought a rotisserie attachment.

 

[mayberryrfd]

Sticky chicken recipe we like on the rotisserie

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered


Clean chicken (remove innards), pat dry, and rub mixture inside and out. Stuff onions in the cavity (I actually omit anything onion but the recipe calls for it so I will stick it in here)..put in roasting bag and let sit all night in fridge.

Cook next day on rotisserie until internal temp is 180.

Enjoy.

I have put lemon wedges in the cavity as a sub for the onion and it turned out really good.

 

[ImissWallyPryor]

As Brisketexan says, turn that middle burner off. My first attempt at using my Weber rotisserie resulted in a ruined $50 rib roast because I didn't check on it in time. Even on low, the 3 burners got the temp around 450 degrees.

Gotta watch the temp. Sometimes I turn off all but one burner for a while if the temperature gauge creeps a little high.