Weber Rotisserie Recipes, Hints & Videos

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Founded in 1893, Weber-Stephen Products has become synonymous with grilling. In fact, the shape of the Weber Grill was first invented in the 1950's when George Stephen became frustrated with the grilling experience and set out to make a better BBQ Grill. His invention became so successful that "the Weber" has become generic for a barbeque grill.

Rotisserie grilling is actually a roasting technique using a spit that runs down the center of the meat and then is turned so that cooking is even. Originally the spits were used to roast whole animals and were turned mechanically. These days most rotisseries are driven by electric motors. Marrying the Weber Grill and the rotisserie method of cooking has yielded many delicious and moist meats. Check out our collection of Weber rotisserie recipes and you'll never go back to plain-old barbecuing again.

Weber Rotisserie Recipes

Basic Rotisserie Chicken

This is the healthier version of eating chicken verses fried chicken.

Ingredients

1 whole chicken

Directions

Rinse chicken; drain and pat dry. Rub cavity lightly with salt. Fasten neck skin to back with skewers. Take tip ends of wings and bend wings backward so they are held against back of chickens. Insert spit rod through center of chicken. Insert turning forks firmly in chicken and tighten screws. Tie drumsticks together and then tie securely to tail. Place spit on rotisserie. If desired, brush chicken with melted butter. Special barbecue sauce may be used, if desired, the last 16 to 25 minutes of cooking period. Approximate cooking time ready to cook weight 1 ½ to 2 lbs. One hour; 2 lbs. To 2 1/2 lbs one and a half hours; 2 1/2 lbs to 3 lbs one and three quarters hour. Chicken is done when the thickest part of drumstick feel soft when pressed between fingers.

More Weber Rotisserie Recipes:

Rotisserie Five Spice Chicken