Giveaway! Rotisserie Grilling

Readers! I've got two free Kindle edition copies of Mike Vrobel's new book Rotisserie Grilling and I'd like to give them away to two lucky commenters.

Mike is the author of the excellent food blog Dad Cooks Dinner, and he's taught me the majority of what I know about grilling. Now, he's officially an indie author with his comprehensive and easy-to-understand cookbook on the techniques and secrets of rotisserie grilling--a subject that, intriguingly, isn't really addressed anywhere elsewhere in the cookbook marketplace.

Mike's book covers literally everything: You'll learn how to set up your own rotisserie at home. You'll learn the pros and cons of different types of grills. You'll learn everything you need to know to make magazine-caliber meals out of rotisserie poultry, pork, beef, roasts, ribs and lamb. You'll learn the techniques of trussing, spitting (no, not that kind of spitting), salting, brining, dry and wet rubs, marinating--even "brinerating." And Mike also shares more than fifty of his top favorite rotisserie recipes.

In other words, CK readers are in for a treat with today's giveaway.

As always, I want to use this giveaway to help readers cross-fertilize and promote their own work, so here are the laughably simple rules to enter today's giveaway: Just leave a comment below with a grilling, roasting or barbecue recipe you'd like to publicize from your blog, and share a link to it in your comment! You'll get your work in front of all of Casual Kitchen's readers too.

It doesn't matter if the recipe you share is meat-based, veggie-based... or carbon life form-based. Baked potatoes, roasted veggies, secret marinades, recipes for steaks, shellfish or shrimp--I don't care. What I want are recipes, people! Get the word out on what you've written, and we can make this into a resource for everyone.

PS: If you don't have a blog, feel free to share a favorite recipe from the site of a blogger you follow. If by some horrible twist of fate you don't know any grilling, roasting or BBQ recipes, you can still enter: just leave a comment with your name and some way for me to reach you.

Once again, here are the rules:

1) Leave a comment below
2) Share a link to a grilling, roasting, barbecue or marinade recipe on your blog.
3) Sit back and enjoy while our readers cross-fertilize.

I'll make a random selection of the two winners on Monday, September 24, at noon Eastern time. Let's get to sharing recipes!




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8 comments:

Marcia said...

Well, I have to admit that my favorite recipe for roasting is for chicken, and it's Ina Garten's recipe.

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html

Tragic Sandwich said...

I tend to go for very simple grilling recipes--here's one of my favorite combinations: http://www.tragicsandwich.com/grilling/

Michele Berg said...

I love all kinds of grilling. My newest favorite BBQ sauce is here - http://micheleswomancave.blogspot.com/2012/06/rootbeer-bbq-sauce.html

Thanks for the opportunity to win!

Dave in Tennessee said...

Mike sent me!

Carolina 'red' pulled pork shoulder

Preparation time: 45 minutes
Grilling time: 5-7 hours
Yield: 12 servings

1 tablespoon each: salt, light brown sugar
2 teaspoons paprika
1 teaspoon chili pepper
1 boneless pork shoulder, 5-6 pounds
2 large handfuls hickory wood chips, soaked in water 30 minutes

Sauce:
1 cup each: apple cider vinegar, ketchup
1/4 cup lightly packed light brown sugar
1 teaspoon each: hot sauce, Worcestershire sauce, salt
12 hamburger buns

1. Mix the salt, brown sugar, paprika and chili pepper in a small bowl. Coat the pork shoulder all over with the rub, pressing it into the meat. Allow the pork to sit at room temperature 30-40 minutes before grilling. If necessary, tie the pork with 3 or 4 lengths of kitchen twine.

2. Prepare a charcoal grill for indirect heat. Push coals to one side of the grill. Place a large disposable drip pan on the empty side of the grill; fill pan halfway with warm water. Drain the wood chips; scatter over the hot coals. Cook the pork, fat side up over the drip pan, with the lid closed, until tender and almost falling apart, 5-7 hours, rotating the pork as needed for even cooking, until tender enough to tear apart with two forks and the pork registers 190 degrees. (Replenish the charcoal as needed to maintain indirect low heat, adding 10-12 unlit charcoal briquettes to the lit charcoal every 45 minutes-1 hour.)

3. Transfer the pork to a baking sheet; tightly cover with foil. Let pork rest 30 minutes. Pull the warm meat apart with your fingers or use two forks to shred the meat. Discard any large pieces of fat or sinew.

4. For the sauce, whisk together all the ingredients in a saucepan; simmer over medium heat 5 minutes, stirring occasionally. Adjust the seasonings, if desired. Put the shredded meat in a bowl, moisten with sauce to taste. Pile the pork onto hamburger buns.

Unknown said...

I made the Serious Eats All belly Porchetta (I did it on my Weber with Rotisserie instead of the oven!!!). It was spectacular!

http://www.seriouseats.com/recipes/2011/12/all-belly-porchetta-recipe-italian-roast-pork.html

Charlie said...

Mike Sent Me.

I don't have a blog, but I just might start one. Here is a quick and easy grill recipe:

Bacon Barbecue Shrimp

1 Pound Shrimp, peaaled and deveined (The bigger the better)

Salt/Pepper to taste

1 Pound Bacon (I like maple)

1 Cup BBQ sauce

Start grill and while it heats wrap each shrimp with bacon along the ouside edge and place on skewers. (If using bamboo skewers, be sure to soak them for at least 30 mins.)

Oil grate and place skewers on grill. Baste with BBQ sauce, flip repeat. They cook for 2-4 mins per side depending on the size of the shrimp. Be careful not to let the BBQ sauce burn.

Valerie said...

I don't have a blog, but I love grilling kebabs, especially my favorite chicken and pineapple:

http://www.fortheloveofcooking.net/2011/02/barbecued-chicken-and-pineapple-skewers.html

Daniel said...

We have a winner! Actually... two winners! Thanks to the trusty site Random.org, our two random winners were commenters 1 and 3. Which means our winners were:

Marcia

Michele Berg

Congratulations to both of you! Please shoot me an email at dan1529[at]yahoo[dot]com and I'll arrange for you to get your free copies of Rotisserie Grilling.

Finally, thanks to everyone for participating--and most importantly, sharing some exceptional recipes!

DK