RECIPES
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Spice Rubs:
Spice rubs are an excellent way to add flavor and seal in juices while using
a rotisserie spit.
1. Center the meat on the rotisserie spit and lock in place.
2. Mix all ingredients together and pat generously on the meat.
3. Follow the
Rotisserie Guide on page 8
for times and temperatures for
your cut of meat.
4. When done, carefully remove the meat from the spit, and let it rest at
least 5 minutes before serving.
Chicken or Pork Loin Rub Ingredients:
2 T. kosher salt
1½ t. dried rosemary
2 T. brown sugar
1½ t. dry mustard
1 T. onion powder
1½ t.. ground cumin
1 T. garlic powder
1½ t. dried thyme
1 T. smoked paprika
1½ t. cayenne pepper
1½ t. black pepper
Beef or Venison Tenderloin Rub Ingredients:
3 cloves fresh garlic, pressed
2 T. kosher salt
1 T. ground black pepper
1 T. ground coriander
1 T. smoked paprika
1 T. onion powder
