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Boneless Pork Loin Roast
Rub generously with spice or herb rub or salt | Rotisserie on HIGH, covered, | |
and pepper. Load on spit and position spit on | reads 150°. | |
grill. Place basting pan directly under the roast. |
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Pork Spareribs, uncooked |
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Rub generously with spice rub several hours | Rotisserie on HIGH, covered, for the first 30 minutes. Reduce heat to | |
before cooking. Thread the rib rack accordion | LOW and continue cooking for 90 minutes, covered. Baste with apple | |
style onto the spit rod. Hold securely in place | juice mixture every | |
with prongs. Position spit on grill. Pour equal | cooking brush with BBQ sauce if desired. | |
amounts of apple juice and water or beef |
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broth into basting pan and position under ribs. |
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Pork Baby Back Ribs |
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Same as above | Rotisserie on HIGH, covered for the first 30 minutes. Reduce heat to | |
| LOW and continue cooking for | |
| apple juice mixture twice during cooking. During last 15 minutes of | |
| cooking brush with BBQ sauce, if desired. | |
Boneless Leg of Lamb (3 1/2 to 4 1/2 pounds rolled and tied) |
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Marinate or season with olive oil, garlic, | Rotisserie on HIGH, covered, for | |
herbs, salt and pepper, as desired. Load on | reads | |
spit and position on grill. Place basting pan |
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under meat |
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Turkey Breast (4 1/2 to 5 pounds |
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Brine, marinate or rub generously with oil | Rotisserie on HIGH, covered, for | |
and seasonings prior to cooking. Load on | mixture, if desired. Reduce heat to MEDIUM and continue cooking for | |
spit. Use counter weight to balance load. | ||
Pour water or a combination of apple juice, | ||
water, several spoons of soy sauce and sage |
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into the basting pan. Position pan under the |
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turkey breast. Add water as needed to the pan |
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during cooking. |
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