The Rotisserie Grilling Cookbook: Surefire Recipes and Foolproof Techniques [Paperback]

Just about anyone can grill a burger or steak without a cookbook, but rotisserie grilling is tricky. The Rotisserie Grilling Cookbook is your secret weapon.

With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by eyeballing them. Consider something bigger, like a leg of lamb, awhole turkey, or afull pork shoulder, and you have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution: get a rotisserie.

The Rotisserie Grilling Cookbookshows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes105 recipes to expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, andbig cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, itincludes rubs,glazes, andmopsthat are specificallycrafted for long, slow cookingover a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.

Derrick Richeshas been the expert and writer for the barbecue section of About.com for the past 16 years.

Sabrina Baksh is a recipe developer, food stylist, and food photographer whose work has been published in a variety of online and print venues, including last year'sThe Biggest Black Book Everfrom Esquire. Riches and Baksh live in Salt Lake City, Utah.