Some of my rotisserie cooks.

[Mr.CPHo]

I'm really loving my new 18.5" rotisserie, and since getting it a couple months ago, I've been putting a new spin on some old recipes.  Thank you @grizzle_vizzle and @clarissa for motivating me to post these.

Cuban style pork roast:
Dry brined a bone-in pork shoulder with S&P and brown sugar overnight. 
Made a paste the next morning using garlic, fresh squeezed orange juice, S&P, EVOO, vinegar and cumin.
I covered the pork shoulder with this paste for a few hours, and then onto the spit with some lump and orange wood.  I had the ingredients prepped to make a quick mushroom risotto while the pork shoulder rested.

For Easter dinner I spun a turkey:
My focus in this cook was to try and get a crispy skin while still retaining as much moisture as possible.  I'll pause here and admit that my end game is to try and make a palatable Peking duck on the kettle sometime down the road... still honing my skills.  I made small slits along the backbone to render out excess oil, and also added a tsp of baking powder to a S&P rub on the skin.  I also injected this bird with a butter based mixture of chicken broth, garlic powder, lemon juice, S&P.  Inside the cavity, I stuffed onion, lemon and rosemary and thyme.  In the drip pan I had more chicken stock, the neck and innards.  I was really pleased with how the skin came out.  While the turkey was resting, I brought the drip pan gravy up over direct heat to reduce and added carrots, onions, bay leaves, celery, thyme, and whole black peppercorns.  Later, I added flour and strained.While carving, I was again pleased with how the skin came out.Our spread included bacon wrapped asparagus which I did on the performer, mashed potatoes, and I made dressing from scratch for the first time.  I think there was a salad there, idk, I wouldn't know.   

Hokkien style black pork:
I usually braise pork bellies to make this recipe, but on the rotisserie I used a shoulder.  I knew the end results wouldn't be the exact same, but I wanted to see how well the flavor profiles would transfer to the roti method.

The marinade includes honey, dark soy sauce, hoisin sauce, rice cooking wine, ginger, and green onions.
In the bowl is essentially the ingredients of a five-spice powder; cinnamon, star anise, fennel seeds, Sichuan peppercorns, and cloves.  Toasted and crushed.  Lightly fried the ginger and green onions before adding the rest of the wet ingredients.Added the five spice powder.I mentioned before that I usually braise for this recipe, so I knew I needed to retain as much liquid as I could for serving.  To that end, I used the remaining marinade in the drip pan.

Pineapple soaked in lychee liqueur:
I saw the fireball pineapple recipe a few weeks ago, but when I looked through the liquor cabinet, we didn't have anything suitable to use except lychee liqueur.  And so this pineapple spent a night getting drunk on it.  .  The following day I drained the liquid, added strawberries and blackberries and starting making a syrup with lemon zest and mint.Before putting the pineapple on the rotisserie, I sprinkled brown sugar over it.  Served over vanilla ice cream with the berry syrup.

Kashmiri style lamb:
Toasted cinnamon, black peppercorns, cumin seeds, cardamom, and cloves.  I'm sure by now you know my technique.
Added pink salt and crushed before adding ginger and garlic.Dried chilies.Almonds and pistachios.Transferred to a bowl and mixed in lemon juice, yogurt, and turmeric.  Then I cut this lamb leg into equal halves and marinated for about 8 hours. 
I'll pause again here and plug the new SnS charcoal basket.  I opted for the SS version and am very happy with it.  Upon arrival, I sent an email to @ABCbarbecue, and before I could get up from my computer, I got a call from the man himself who answered all my questions.  Outstanding customer service and outstanding product!!  If you're on the fence on any of the SnS products, do it!   I pulled the lamb at an internal IT of 150F and it was a perfect medium.  Unfortunately I didn't get any pics of that, which I know is an anticlimactic way of ending a post. But I wanted to share what's been spinning on my kettles which hopefully offers some encouragement to others. 

Thanks for looking, and don't worry, the weekend will be here soon.  ✌️


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[Thrillho]

this post is absolutely mouth watering! Appreciate all the time and detail you put into describing your techniques and step by step processes.

Curious about checking temp of meat on a rotisserie. I assume, since it spins, you can't probe it... so do you just open the lid and check it with digital read thermometer ever so often?

[JEBIV]

Those are some grate spins on some grate recipes and that 18 roti what a workhorse

[Grizzle_Vizzle]

Wow - those look like some awesome cooks! I may have to try to copy your lamb recipe, though I don't have a roti.

Glad I could help inspire the post.

[SmokeVide]

You're a good cook. Risotto on the kettle -- impressive, great idea.

What's going on with the eggs? Just toss raw ones into the drip pan?

[Mr.CPHo]

@thrillho, in general I can just push in the meat to test for doneness and as I get closer to desired temp, I just stop the roti for a moment while I check the exact IT.  I know there's a probe collar specifically for rotisseries that will run a probe along the spit and into the meat.  Obviously I don't have one, but they do exist. 
@Grizzle_vizzle, can be done without a roti pretty easily. 
@SmokeVide, yes, this dish (aka Tau Yew Bak) is traditionally served with boiled eggs.  I know this is a long long way from traditional, so like I said, putting my own spin on these old recipes.  One other thing to note on this dish, next time I'll substitute out the honey for the more customary rock sugar. 


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[SmokeVide]

So the eggs were cooked and peeled before going into the drip pan? Or were they raw, still in shell, when put into the pan?

[guitarfish]

Phenomenal, creative cooks as always Charlie! Thanks for the inspiration and also sharing

[Mr.CPHo]

So the eggs were cooked and peeled before going into the drip pan? Or were they raw, still in shell, when put into the pan?

uncooked in the shell.  Peeled and halved after pulling the pork off and continued reducing the sauce on the stove. 


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[Travis]

Looks incredible as always, man. Really like he lamb recipe. Tfs


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[Darko]

@Thrillho, in general I can just push in the meat to test for doneness and as I get closer to desired temp, I just stop the roti for a moment while I check the exact IT.  I know there's a probe collar specifically for rotisseries that will run a probe along the spit and into the meat.  Obviously I don't have one, but they do exist. 

I just run the wire between that adjustable bushing on the handle side of the spit and the shaft.

[Davescprktl]

Great food as always!  I'm going to your place for vacation lol!

[greenweb]

Pure Roti porn! Great job. Entertaining and informative cooks as usual.

[RSHU]

Amazing cooks! Thanks for sharing!

[clarissa]

Absolutely awesome meals.........thanks for sharing it in such detail.  Visually impressive! 

My roto is still in the box because it is a Mother's Day gift and won't be unpacked till then. Hoping I can produce decent chicken to start.....then try some of you recipe ideas.