With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by eyeballing them. Consider something bigger, like a leg of lamb, a whole turkey, or a full pork shoulder, and you have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution: get a rotisserie.
The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes to expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.
About the author:
Derrick Riches is a well-respected barbecue and grilling journalist, outdoor cooking expert, and industry consultant. He is best known for his influential site on About.com between 1997–2017. As one of the most popular destinations for outdoor cooking information, he has answered thousands of questions, authored hundreds of articles, and explored barbecue in its broadest definition. He traveled the world, grilled on almost every conceivable type of cooking equipment, taught classes, and judged the best barbecue in the world.
Sabrina Baksh is a recipe developer, food stylist, and food photographer whose work has been published in a variety of online and print venues, including last year's The Biggest Black Book Ever from Esquire. Riches and Baksh live in Salt Lake City, Utah.