5 Delicious Foods to Cook on a Rotisserie

When you get tired of grilling burgers or smoking pork shoulders, get a rotisserie and take your grilling game to pro level. Just by changing the cooking method, you can give a completely different flavor to the same foods. The best part is that rotisseries are one of the easiest ways to cook, as the motor does all the work for you.

When cooking with a rotisserie, you’ll want to use indirect heat. Get the charcoal burning white, then push half the charcoal to either side of grill. Place a drip pan between the coals, directly under the meat. A good set of heat-resistant gloves will also go a long way in protecting your hands. Now, pick your favorite food to cook on a rotisserie, season it accordingly, and skewer it.

Prime Rib Roast

First, get a boneless rib roast: you’re paying per pound, and the bone is just extra weight that you can’t eat. When seasoning this awesome hunk of beef, you don’t need to get fancy. Stick to the basics of salt, pepper, and some fresh rosemary. The meat is the superstar, so let it shine.

Whole Chicken

Roasting a whole chicken is easier than you might think. Season the chicken inside and out with salt, then rub the inside with some fresh garlic. You may need to counterweigh your spit because the top half of the chicken (with the breast) weighs more and could cause lopsided turning.


If you can roast a chicken, you can roast a turkey. Unless you have an open pit, you’ll need to get a smaller turkey to fit in the grill. Soak the turkey overnight in a brine, just like you might for Thanksgiving. Rub the turkey inside and out with a mixture of salt, pepper, sage, rosemary, and thyme.

Baby Back Ribs

You read that right: you can put ribs on the rotisserie by weaving the spit through the rib bones. This cooking method will yield results similar to those of smoking, but the temperatures will be higher, so you may not get that fall-off-the-bone effect. Try using your favorite rub for maximum flavor.


Prepare your dessert on the grill, too! Trim a whole pineapple and push the spit through the center. That’s the hardest part—then you can simply leave the fruit on the grill for an hour or so over indirect heat, at a temperature of about 500 degrees. Cook it along with a roast or a chicken if there’s room on the spit. When the pineapple is caramelized, slice it and enjoy—that’s all there is to it.

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Written by Logan Voss

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