Want to try rotisserie, what to cook besides chicken?

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Soldato
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We had a rock and roll Sunday morning cleaning the oven and realised we'd never tried the rotisserie function in the small oven. It's a range with a 30cm small oven and that's got the rotisserie in it (so not massive, but there's only two of us). I was having a little hunt around and found some pork belly/porchetta recipes which look great.. But I'm imagining they might make a complete mess of the oven no? Can the rotisserie be quite messy? :o
 
200sols said:
Depends, I rotisserie over the BBQ or open fire pit and if you place a pan underneath it will catch any drippings. Rotisseries are not very fast (or shouldn't be) so you shouldn't have bits of food flying everywhere :cry:
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I didn't think it would spin so fast to splash like a dog drying itself lol :D More like particularly with pork belly there's a lot of fat to pop and bubble, thought that might cause a mess. I seem to make a mess out of our oven when doing normal roasts, mind!

monkeyspank said:
Is there a grill? Because I'm thinking doner kebab
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Yeah, not sure I want to be forming up my own elephant foot lol.. Lamb shoulder/pork shoulder maybe... but wouldn't cuts of meat like that fall apart and off the rotisserie when it cooks? :confused:
 
Flatten out some chicken thighs, marinate, layer it onto the spit. I know you said not chicken lol but this would be very different from a whole bird. I'm sure you could do it with slices/layers of lamb too (rather than mince) but I wouldn't know which cuts to use etc.
 
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I have a rotisserie in my air fryer and it’s great. It’s not too messy and easy enough to wipe down the inside afterwards.

Rotisserie chicken is on another level however you could also do a shoulder of pork or similar too.

This is mine but that chicken is a bit too big I think :D main reason I bought it was for the rotisserie.


X30rsWs.jpg
 
Lamb leg can be pretty darn amazing on a rotisserie, although like 200sols, our is BBQ, not indoor electric, and so not so easy for us to use in dodgy weather, so that rotiserrie air fryer looks a great idea.
 
monkeyspank said:
Flatten out some chicken thighs, marinate, layer it onto the spit. I know you said not chicken lol but this would be very different from a whole bird. I'm sure you could do it with slices/layers of lamb too (rather than mince) but I wouldn't know which cuts to use etc.
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Ive done this and made it into a home made Donner kebab and slice bits off to go in wraps etc. I do mine on the bbq to be fair but you could still achieve the same in the over I suspect. Check the temp with a probe to make sure the middle is done.
 
We have a rotisserie spike and setting on our oven, must try and use it and as the oven is pyroclytic it's not a problem cleaning it, I bet a beef or pork joint is epic as well, have a tray on the bottom of the oven and I bet the juices make epic gravy
 
Maundie said:
We have a rotisserie spike and setting on our oven, must try and use it and as the oven is pyroclytic it's not a problem cleaning it, I bet a beef or pork joint is epic as well, have a tray on the bottom of the oven and I bet the juices make epic gravy
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Juices mainly come out when resting I find. My favourite thing to put underneath the roast is not too big hassleback potatoes for the fat to drip onto.
 
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