Does anyone know any good rotisserie meat recipes that can be made on a barbecue rotisserie?

Rotisserie Chicken





1 (3 pound) whole chicken


1 pinch salt


1/4 cup butter, melted


1 tablespoon salt


1 tablespoon paprika


1/4 tablespoon ground black pepper





Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.


During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F when taken in the thigh with a meat thermometer.


Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.








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.Does anyone know any good rotisserie meat recipes that can be made on a barbecue rotisserie?
Bourbon Rotisserie Pork Roast


* 1 5-6 pound boneless pork shoulder


* 1 tablespoon kosher salt


* Rub:


* 2 tablespoons light brown sugar


* 2 teaspoons whole black peppercorns


* 2 teaspoons mustard seed


* 1 teaspoon paprika


* 1 teaspoon garlic powder


* 1 teaspoon onion powder


* Mop:


* 1 cup bourbon


* 1/2 cup light brown sugar


* 1 small onion, pureed


* 1/4 cup ketchup


* 1/4 cup corn syrup (preferably dark)


* 2 tablespoons brown mustard





PREPARATION:


To make rub, place peppercorns and mustard seed in coffee grinder. Pulverize and place in small bowl. Add remaining rub ingredients. Season pork shoulder with rub, wrap in plastic, and place in refrigerate for 12 to 15 hours.


et meat stand at room temperature 30-45 minutes before grilling. Season with kosher salt. As roast is resting, whisk ingredients for mop in a medium bowl. Set aside.





Preheat grill and follow instructions for using rotisserie. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be 175 degrees. After the first hour of cooking, apply mop every 20 minutes for the remainder of cook time. Remove roast from rotisserie, cover with foil, and let stand 20 minutes before slicing.