Does any one know good rotisserie meat recipes for a barbecue rotisserie?

ROTISSERIE GARLIC CHICKEN





1 chicken (3 lbs average)


1 tsp salt


10 cloves garlic, peeled


2 tablespoons butter, melted


2 tablespoons Hungarian paprika


2 teaspoons salt





Sprinkle the inside of a 3 lb chicken with 1 teaspoon salt. Peel the cloves of garlic. Place whole garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under.


Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt. Brush chicken with butter mixture.





Place chicken on rotisserie with a pan positioned underneath to catch the drippings. Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear.








ROTISSERIE BBQ ROAST





3-4 lb. rolled rump roast


6 pkgs. Adolf's Meat Marinade


6 oz. vegetable oil


Barbeque sauce, if desired





Marinate roast in Adolf's Mixture (prepared to package directions) for 2-3 hours in refrigerator.


Place roast on rotisserie of BBQ grill and balance. Save Adolf's mixture. Cook at medium heat. Use meat thermometer in roast to desired doneness.





Add oil to Adolf's mixture and baste roast during cooking. Takes about 3 to 4 hours for medium rare.





PORK LOIN ROAST WITH BROWN SUGAR GLAZE





ON THE ROTISSERIE:





Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice. Insert rotisserie rod lengthwise through exact center of roast. Insert spit forks and tighten so roast turns with the rod. Insert meat thermometer at an angle so it will clear the cooking unit and drip on. Center the tip in the roast being sure it does not touch the rod.


Place on rotisserie and roast at low to moderate temperature until well done, 170 degrees. Allow 2 to 2 1/2 hours, total cooking time. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times.Does any one know good rotisserie meat recipes for a barbecue rotisserie?
BBQ Chuck Roast





1 (5 pound) chuck roast


1 cup barbeque sauce


1 cup teriyaki sauce


1 (12 fluid ounce) can or bottle beer


3 teaspoons minced garlic


3 teaspoons thinly sliced fresh ginger root


1 onion, finely chopped


3 teaspoons coarsely ground black pepper


2 teaspoons salt





In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.


Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.


Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F. Baste often during the last hour with reserved marinade.