5 Amazing Rotisserie Recipes on the Arteflame Grill
Introduction:
The rotisserie on the Arteflame grill allows you to achieve perfectly roasted, juicy meats with a delicious caramelized exterior. Whether you're cooking a whole chicken, a leg of lamb, or a pork loin, the slow, even cooking of the rotisserie method makes every dish extra tender and flavorful. Here are five irresistible rotisserie recipes to try, each showcasing a different meat or style of preparation.
1. Classic Rotisserie Chicken
Ingredients:
- 1 whole chicken (4-5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 sprigs fresh rosemary
- 2 lemons (halved)
Instructions:
- Prepare the Grill: Light the Arteflame grill using vegetable oil-soaked napkins and firewood. Allow the grill to heat for about 20 minutes while you prepare the chicken.
- Season the Chicken: Rub the chicken with olive oil and season generously with salt, pepper, garlic powder, and paprika. Stuff the cavity with lemon halves and rosemary sprigs.
- Truss and Skewer: Tie the chicken legs and wings close to the body using butcher’s twine to ensure even cooking. Skewer the chicken on the rotisserie spit.
- Rotisserie Cooking: Place the spit on the Arteflame Rotisserie, ensuring the chicken rotates evenly over the heat. Roast for about 1.5-2 hours, or until the internal temperature reaches 165°F.
- Rest and Serve: Remove from the spit, let the chicken rest for 10 minutes, then carve and serve.
Tips:
- Add some root vegetables underneath the chicken to catch the drippings for extra flavor.
- Baste the chicken with its own juices every 30 minutes for a crispier skin.
2. Rotisserie Leg of Lamb with Garlic and Herbs
Ingredients:
- 1 boneless leg of lamb (4-5 lbs)
- 4 cloves garlic (minced)
- 2 tablespoons fresh rosemary (chopped)
- 1 tablespoon thyme (chopped)
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Marinade: In a bowl, mix garlic, rosemary, thyme, mustard, olive oil, salt, and pepper.
- Marinate the Lamb: Rub the leg of lamb generously with the marinade. Let it sit at room temperature for 1 hour.
- Set Up the Rotisserie: Skewer the lamb onto the rotisserie spit, securing it tightly with the forks. Place it on the Arteflame Rotisserie over medium heat.
- Cook the Lamb: Allow the lamb to rotate and cook for 1.5-2 hours, or until the internal temperature reaches 135°F for medium-rare. Adjust heat as necessary to maintain even cooking.
- Rest and Slice: Remove the lamb from the grill, cover loosely with foil, and let it rest for 15 minutes before slicing.
Tips:
- Serve with a side of grilled vegetables, like asparagus or zucchini, cooked on the outer flat cooktop.
- Use any leftover lamb in sandwiches or wraps the next day.
3. Rotisserie Pork Loin with Maple Glaze
Ingredients:
- 1 pork loin (3-4 lbs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
Instructions:
- Season the Pork Loin: Rub the pork loin with olive oil, salt, pepper, and garlic powder.
- Prepare the Glaze: In a small bowl, mix together maple syrup, Dijon mustard, and apple cider vinegar. Set aside for basting.
- Rotisserie Setup: Skewer the pork loin on the rotisserie spit and secure tightly. Place on the Arteflame Rotisserie over medium heat.
- Baste the Pork: After 30 minutes of cooking, begin basting the pork with the maple glaze every 15-20 minutes. Cook for 1-1.5 hours, or until the internal temperature reaches 145°F.
- Rest and Serve: Remove the pork loin from the spit and allow it to rest for 10 minutes before slicing.
Tips:
- Pair with grilled sweet potatoes or apples cooked on the flat cooktop.
- The glaze can be adjusted for extra sweetness by adding more maple syrup or even honey.
4. Rotisserie Beef Rib Roast with Rosemary and Garlic
Ingredients:
- 1 bone-in beef rib roast (3-4 lbs)
- 4 cloves garlic (minced)
- 2 tablespoons fresh rosemary (chopped)
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions:
- Season the Beef: Rub the rib roast with olive oil, garlic, rosemary, salt, and pepper. Let it sit at room temperature for 30 minutes.
- Prepare the Rotisserie: Skewer the roast onto the rotisserie spit, ensuring it is evenly balanced.
- Cook the Roast: Place the rib roast on the Arteflame Rotisserie over indirect heat. Cook for 2-2.5 hours, or until the internal temperature reaches 130°F for medium-rare.
- Rest and Slice: Remove the rib roast and allow it to rest for 20 minutes. Carve into slices and serve.
Tips:
- Use the outer flat cooktop to grill some garlic bread or roast mushrooms as a side.
- Save the bones for making a rich beef broth later.
5. Rotisserie Pineapple with Brown Sugar and Cinnamon
Ingredients:
- 1 whole pineapple (peeled and cored)
- 1/4 cup brown sugar (Optional: wrap the Pineapple in bacon!)
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
Instructions:
- Prepare the Pineapple: Skewer the whole pineapple on the rotisserie spit.
- Mix the Coating: In a bowl, combine the brown sugar, cinnamon, and melted butter.
- Baste and Cook: Place the pineapple on the Arteflame Rotisserie over medium heat. Baste with the sugar mixture every 10-15 minutes while it slowly rotates. Cook for about 45 minutes, or until the pineapple is caramelized and golden.
- Serve: Remove the pineapple from the grill, slice, and serve with ice cream or yogurt for a delicious dessert.
Tips:
- Add a splash of rum to the sugar mixture for a tropical twist.
- The grilled pineapple is perfect as a topping for desserts like pound cake or even in cocktails.
Conclusion:
These five rotisserie recipes bring out the best of your Arteflame grill, from tender meats to sweet, caramelized fruits. With the slow, even cooking provided by the rotisserie, you’ll enjoy juicy, flavorful dishes every time.
