Weber Charcoal Kettle Rotisserie - BBQ Central

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Old 05-26-2006, 01:09 PM   #1
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Weber Charcoal Kettle Rotisserie

I bought a weber charcoal rotisserie for my one touch gold last year and have only done about 3 chickens and a pork roast......does anyone have one of these that they use on a regular basis and have any other ideas for it?? I'm thinkin of firin up the OTG and puttin some chickens on with a rub or somethin.....any thoughts??
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Old 05-26-2006, 01:19 PM   #2
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Will that fit on the WSM?
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Old 05-26-2006, 01:21 PM   #3
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Pork loin is terrific on the rotisserie. Boneless Rib Roast would be a good candidate. Some gal named Susan, who use to frequent here, has done ribs on her rotisserie.
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Old 05-26-2006, 01:25 PM   #4
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Quote:
Originally Posted by Bruce B
Pork loin is terrific on the rotisserie. Boneless Rib Roast would be a good candidate. Some gal named Susan, who use to frequent here, has done ribs on her rotisserie.
I just watched a BBQ U were he did ribs on the rotisserie.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-26-2006, 01:37 PM   #5
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Quote:
Originally Posted by wittdog
Will that fit on the WSM?
No, it's for my one touch gold. The spit has a motor on the end that is electric with a weight on the end of the rod that allows the meat to rotate without lag....it's really a great accessory

I tried to upload a photo but I kept getting an error message. Here is the link, scroll down. it's 4th from the bottom.

http://www.weber.com/bbq/pub/grill/acce ... rgear.aspx
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Old 05-26-2006, 01:53 PM   #6
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Quote:
Originally Posted by Bruce B
Pork loin is terrific on the rotisserie. Boneless Rib Roast would be a good candidate.
I've done 1 Pork Loin and it was good....Boneless Rib Roast sounds good, and ideas for prepping, final cook temp??
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Old 05-26-2006, 03:06 PM   #7
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[quote=Man's Best Friend BBQ]
Quote:
Originally Posted by "Bruce B":3ldrijdi
Pork loin is terrific on the rotisserie. Boneless Rib Roast would be a good candidate.
I've done 1 Pork Loin and it was good....Boneless Rib Roast sounds good, and ideas for prepping, final cook temp??[/quote:3ldrijdi]

After last night's brisket fiasco you're taking a chance asking me, but on the standing beef rib roast, for medium rare I wouldn't go any higher than 130. Times, would depend on the intensity of your fire, but assuming it's in the 325-350 range, maybe a couple hours, no more I wouldn't think. On mine I usually give a light coating of Worsty Sauce then hit with Montreal Steak Seasoning or Tones Steak Seasoning.
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Old 05-26-2006, 03:07 PM   #8
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I love chicken on the rotis. I rub with a rub of mine then put a stick of butter, 1/2 a lemon and 1/2 a lime in the cavity and let her rip!
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Old 05-26-2006, 03:09 PM   #9
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Quote:
Originally Posted by Nick Prochilo
I love chicken on the rotis. I rub with a rub of mine then put a stick of butter, 1/2 a lemon and 1/2 a lime in the cavity and let her rip!
Love any recipe that begins with "...a stick of butter." or "...open a beer"
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Old 05-26-2006, 03:15 PM   #10
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Thanks for the suggestions...the leg of lamb sounds good too. I might have to try a few different things.
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