Rotisserie Grilling: 50 Recipes For Your Grill's Rotisserie

Simple to read, simple to follow but full of good, honest, tasty recipes. Have tried 4/5 dishes so far - all turned out fantastic and were well received by friends and family alike.I plan to work my way through the remaining dishes this summer !

Good

All the pictures in the book I was sent were black and white (apart from the cover picture and Mike's handsome picture on the back).You need to know that this book is really for bbq's with a lid. He refers to real ovens very briefly and to open campfires not at all.The recipes all involve first covering the meat in salt (either wet or dry) though it's never clear what proportion of that stays in the meat and then ends up hardening your arteries. Mikes writing style is American rather than English but quite good all the same (!) and a few interesting (though unsubstantiated) asides from his Chemistry teacher wife are chucked in.There's some useful introduction chapters and some interesting recipes - though once you get used to it the technique for each recipe varies little.The cover is quite flimsy but it's a good value book.

Shame pictures are black and white, never as good as colour!

Very helpful, more than just a 'how to' book so I found I had ideas to apply to my own BBQing. We cooked a juicy sirloin cut of beef, rare inside just right on the outside, using a charcoal vertical rotisserie using his way, the salt rub helped both the flavour and juiciness of the meat, totally delicious. Not neccessary to have a lid. I love that he is true to his own ideas and is so enthusiastic about his BBQing!

Very happy

Poorly printed with very poor black & white photographs. Some good advice but recipes American and old fashioned, so the cuts of meat, names and measurements are hard to match.

Having just bought a rotisserie for my BBQ I found this book invaluable. It explains the alternative setups you can use to achieve indirect heat cooking on both gas and charcoal BBQs .The pictures showing how to truss the chicken or meat are particularly useful and there are some good recipes.

Can’t believe all the negative comments on this book. I think it is incredible especially if you are new to rotisserie cooking. I love it so what if pictures are black and white. Get a life. It’s a good book

👍

La única foto en color es la de la portada. Todas las demás fotos son en blanco y negro de mala calidad. Es de América y está escrito en inglés. Además, todos los pesos están en libras y onzas. Todas las cantidades de las recetas están en tazas, cucharadas o cucharaditas y las temperaturas están en Farenheit. Debes dominar casi el inglés y tener tablas de conversión para pesos y temperaturas, esto no es realmente para el mercado español.

Tutte le "ricette" sono uguali, nessun suggerimento pratico degno di nota, a differenza di altri libri, foto in bianco e nero poco entusiasmanti... colpaccio per autore ed editore, qualche migliaio di persone alla fine lo comprerà, per prova o per errore.

Great recipes