Ebook Rotisserie Grilling: 50 Recipes For Your Grill's Rotisserie, by Mike Vrobel
Ebook Rotisserie Grilling: 50 Recipes For Your Grill's Rotisserie, by Mike Vrobel
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Rotisserie Grilling: 50 Recipes For Your Grill's Rotisserie, by Mike Vrobel
Ebook Rotisserie Grilling: 50 Recipes For Your Grill's Rotisserie, by Mike Vrobel
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About the Author
Mike Vrobel is the food-obsessed writer of the DadCooksDinner blog. He writes about rotisserie, grilling, weeknight dinners, and his passion for home cooking. Mike lives to cook in Copley, Ohio, with his wife Diane and their three children. Rotisserie Grilling is his first cookbook.
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Product details
Paperback: 184 pages
Publisher: CreateSpace Independent Publishing Platform (May 31, 2012)
Language: English
ISBN-10: 1477539948
ISBN-13: 978-1477539941
Product Dimensions:
6 x 0.4 x 9 inches
Shipping Weight: 11.8 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
220 customer reviews
Amazon Best Sellers Rank:
#45,730 in Books (See Top 100 in Books)
Thank you Mike Vrobel! I've been using a charcoal grill rotisserie for 2 years and only cooked chickens and turkeys because I just wasn't sure how to cook anything else and didn't want to ruin expensive cuts of meat by experimenting. I've had this cookbook for about 3 weeks and so far have made baby back ribs, a sirloin roast, a beef tenderloin, potato sides, and have used several of the brines and rubs for chicken. Following the very simple instructions and recipes, I have been crowned "The Empress of Rotisserie Cooking" by my family and friends. Not only are the recipes fantastic (and easy), with information in this book, I am much more confident about how to cook anything with my rotisserie (i.e.:how much charcoal to use for high, medium, and low temperatures). I can't wait to try just about every recipe in the book! This cookbook has made the cost of the pricey rotisserie accessory money very well spent!
As a newbie to rotisserie-grilling, this book was just what I needed to avoid going through trials and errors and possibly wasting expensive meats. There is a long table of cooking time chart for various types of meat and cut. The photos inside Version 1.03 2012 edition are mainly black and white, which are sufficiently helpful to visualize what to expect from the recipes. The photos are also helpful in that they show how to attach various cuts of meat onto a spit rod. The edition I have lacks a table of content and an index. However, the chapters are logically organized so it is fairly easy to look for recipes. What I think would be good to have is a recipe for Peruvian rotisserie chicken. Luckily, the internet can provide you with lots of recipes. For Peruvian chicken, I'd recommend a recipe published by the NY Times. Thank you, Mr. Vrobel for an excellent cook book!
I follow Mike's "Dad Cooks Dinner" website and knew I couldn't go wrong with the book. This is an excellent book with great recipes for chicken, pork, beef, and lamb. The pictures are clear on Kindle for PC but I wish I could expand them to full size sometimes just to get a better view. I blame that on the Kindle software.There is plenty of space devoted to technique along with charts, setup instructions, and trussing. Mike is a Weber Kettle fan but doesn't ignore gas grilles.Each recipe in the recipe section (most of the book) includes a picture, description, tools, ingredients, directions and notes in that order.The only thing I did not like was the use of ketchup as an ingredient. Ketchup to make barbecue sauce??? Ah well, nothing is perfect. ;)
I stumbled upon this author when I was searching the web for great rotisserie recipes. His site was one of the only ones that listed a comprehensive how to, tips and tricks and excellent selection of recipes. The author has a great sense of humor and the recipes are logical and most importantly FANTASTIC eats.I've tried about 20 of the various recipes from the authors site and am happily perusing this new collection to see which ones will be first to grace my grill.This is a must have for anyone who wants to learn how to, or become even better at rotissserie cooking.
I've been a fan of the website so thought I'd throw a bone to the author and buy the book, figuring it would have all the recipes I use from his site for the rotisserie plus be a bit easier to read in book format. I am disappointed that the recipe for chuck roast is not in this book (it's on his website), and the book has black-and-white pictures (website has nice color shots).
I have a collection of more than 300 cookbooks and am a skilled cook, but new to the rotisserie. I wanted to love this book, but it is poorly printed on cheap stock with grainy black and white pictures. It does have some basic techniques that are useful to someone new to the rotisserie and a helpful chart on cooking temperatures and some tasty recipes. Make sure you know the instructions for your particular grill. For example, I have a Vermont Castings 4 burner model with an infrared rotisserie burner. The manual very clearly states to never use the main burners when using the infrared burner. This particular grill could overheat if you do.If you have never trussed meat, there are some very helpful instructions applicable to oven as well as rotisserie cooking. I applaud the effort put forth by the author as he is obviously a rotisserie aficionado, but color photos and better stock would make it a five star book. But for that, I would give him five stars for his sense of humor and being the primary cook in his house!
In my opinion, a cookbook is only as good as the photos it has. I often select recipes by the picture and say "Yes, I want to learn how to make THAT!". You don't get that here. This may very well be a good guide to rotisserie cooking, covering the basics and providing recipes, but the black and white photos are a killer. Better bring the inspiration with you before you flip through the pages. I got more joy from the author's free website than the book. In an age of video recipes, the publisher/author saved on the wrong end.UPDATE: The Kindle edition has the color photos. Much, much nicer and you can get it for only 2 bucks more, once you bought the physical book. Still, I'd loved to see the book in color even at 2X the price.
A very interesting book with a somewhat different approach to rotisserie cooking. I have found some very good cooking hints and recipes. It is written in a very relaxed style and is an easy read. I have seen comments about the pictures in the book being gray scale rather than in color. I think that's what makes this a very affordable under $10 book, rather than one of the super expensive $30 coffee table cookbooks. Personally, nothing I ever cook looks quite like the glamor pictures in so many of the cookbooks.
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