Rotisserie Grilling: 50 Recipes For Your Grill's Rotisserie Paperback – May 31, 2012

Having just purchased a Weber Genesis BBQ, and then purchasing the rotisserie attachment for it, I was at a loss how to properly cook with it. So after a lot of reviewing I decided on Rotisserie Grilling. I'm so happy with my purchase. Mike Vrobel tells you, and shows you with pictures how to properly truss a chicken, beef, or pork, and how to attach it securely to the spit for grilling. The book is filled with many recipes for all kinds of meat, with grilling temperatures and timetables for gas grilling and charcoal grilling. Mike states in the book that his gas grill is the Weber Summit (top of the line Weber), my new Weber is a step down from his but I still find his timetables and temps to be quite accurate. Since purchasing this book I have only cooked chickens, two at a time, and they turn out fabulous. Just as good as COSTCO chickens. Love the chicken recipes so much I haven't tried any of the others yet, but I'll get there, just really hooked on chicken right now. This book is perfect for beginner rotisserie cooking, others just give recipes. If you're like me and don't know how to start this is a perfect book. Everything is explained so well, it's easy.

As a newbie to rotisserie-grilling, this book was just what I needed to avoid going through trials and errors and possibly wasting expensive meats. There is a long table of cooking time chart for various types of meat and cut. The photos inside Version 1.03 2012 edition are mainly black and white, which are sufficiently helpful to visualize what to expect from the recipes. The photos are also helpful in that they show how to attach various cuts of meat onto a spit rod. The edition I have lacks a table of content and an index. However, the chapters are logically organized so it is fairly easy to look for recipes. What I think would be good to have is a recipe for Peruvian rotisserie chicken. Luckily, the internet can provide you with lots of recipes. For Peruvian chicken, I'd recommend a recipe published by the NY Times. Thank you, Mr. Vrobel for an excellent cook book!

I have a collection of more than 300 cookbooks and am a skilled cook, but new to the rotisserie. I wanted to love this book, but it is poorly printed on cheap stock with grainy black and white pictures. It does have some basic techniques that are useful to someone new to the rotisserie and a helpful chart on cooking temperatures and some tasty recipes. Make sure you know the instructions for your particular grill. For example, I have a Vermont Castings 4 burner model with an infrared rotisserie burner. The manual very clearly states to never use the main burners when using the infrared burner. This particular grill could overheat if you do.If you have never trussed meat, there are some very helpful instructions applicable to oven as well as rotisserie cooking. I applaud the effort put forth by the author as he is obviously a rotisserie aficionado, but color photos and better stock would make it a five star book. But for that, I would give him five stars for his sense of humor and being the primary cook in his house!

Thank you Mike Vrobel! I've been using a charcoal grill rotisserie for 2 years and only cooked chickens and turkeys because I just wasn't sure how to cook anything else and didn't want to ruin expensive cuts of meat by experimenting. I've had this cookbook for about 3 weeks and so far have made baby back ribs, a sirloin roast, a beef tenderloin, potato sides, and have used several of the brines and rubs for chicken. Following the very simple instructions and recipes, I have been crowned "The Empress of Rotisserie Cooking" by my family and friends. Not only are the recipes fantastic (and easy), with information in this book, I am much more confident about how to cook anything with my rotisserie (i.e.:how much charcoal to use for high, medium, and low temperatures). I can't wait to try just about every recipe in the book! This cookbook has made the cost of the pricey rotisserie accessory money very well spent!

TLDR: get the kindle edition or just read the guy’s blog.Paperback edition: No one will be inspired to dig their rotisserie attachment out of the closet based on this cookbook: between the poor paper quality, the low resolution and grayscale printing, this cookbook is butt-ugly and a complete embarrassment. It is essentially a bound printout of blog posts.If this is a gift or you are looking for a physical book to give you (or the recipient) ideas for what to do with their new rotisserie this is a really mixed bag. There is great instructional info on the principals of rotisserie cooking so that is perfect. Though none have been cooked as yet, the recipes themselves seem fine (I cook a lot but have never rotisseried).This cookbook has the vibe of a user’s manual that one might get with a rotisserie attachment. Since my husband still basically uses the Weber user manual for most everything he grills, this may be perfectly fine as a gift for him (tho I have a sinking feeling the new rotisserie attachment may, in fact, just collect dust in the back of the closet).I almost never buy physical cookbooks anymore since the internet is basically civilization’s biggest cookbook—and it’s easy to download the best recipes into an app and the internet is in COLOR. The paperback of this was not worth killing trees and taking up physical space in my house—or possibly the world.NOTE: I did just download a sample of the kindle edition and the pictures in it are in color and the font/formatting is much more appropriate in viewing digitally. I can only recommend the KINDLE version. In addition to clearly being the format this collection was designed for, having it on a tablet makes it easier to use/refer to while cooking since (easy to search, navigate to bookmarks/highlights and you aren’t going to lose your page when it flips closed like happens with the small format paperback.