Rotisserie Grilled Fish Recipes

ROTISSERIE ROAST BEEF

Steps:

• Preheat grill for medium-high heat. We will be cooking this roast indirectly, so set up your grill accordingly.
• Combine the salt, black pepper, onion powder, and granulated garlic in a small bowl. Season roast liberally with mixture.
• You'll need to create a pilot hole through the center (lengthwise) of the roast. This will help guide the rotisserie rod through. Once you've made the pilot hole and have run the rod through the roast, secure the forks.
• Place the rod onto the rotisserie until on the grill and set the aluminum pan underneath. Fill the pan with hot water, close the lid, and cook the roast for 1 1/2 hours. Check ever so often to make sure the drip pan hasn't gone dry. Add more water if needed. The liquid makes a great jus or gravy once the roast is done.
• I recommend cooking until the meat reaches an internal temperature of 140 degrees F., between medium and medium-rare. Watch for shrinkage as the meat cooks, and adjust the forks if needed.
• Once the roast is cooked, remove from heat with rod and forks still intact. Heat resistant gloves work really well for this job. Place onto a clean wooden cutting board, loosely tent with aluminum foil, and let the meat rest for 20 minutes.
• Carefully loosen forks and remove the rod. Cut into thin slices and use however you wish. Serve topped with gravy and mashed potatoes, or use in sandwiches, salads, and wraps.

GIANT ROTISSERIE KEBAB

Steps:

• Prepare a rotisserie according to the manufacturer's instructions for cooking over high heat.
• Whisk the oil, vinegar, oregano, red pepper flakes, 1 tablespoon salt and several grinds of black pepper in a medium bowl. Pour half into another bowl, reserving one for after everything is cooked.
• Thread the rotisserie spit with a spit fork and then thread 2 pieces of meat, 1 piece of onion, 1 piece of each color bell pepper and 1 squash (or 1 zucchini piece). Repeat with the remaining ingredients and secure tightly with another spit fork. Sprinkle generously with salt and pepper and place on the rotisserie. Brush the meat and vegetables with the sauce to coat and cook until it starts to brown, about 10 minutes. Brush with more sauce and continue to cook until the meat is cooked to the desired doneness and the vegetables are softened and blistered, about 15 minutes more for medium rare.
• Remove the spit from the fire and let rest for 10 minutes. Warm the flatbreads on the grill, 1 to 2 minutes per side. Slide the meat and vegetables off the spit onto a serving platter, drizzle with the reserved sauce and serve with the flatbreads.