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Recipes for a Ronco Rotiserrie

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baby_tran Jan 20, 2009 11:08 AM

Does anyone have any recipes they've tried on a Ronco rotisserie? I've only tried roasting whole chickens and they've come out very juicy.

Thanks

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  1. coll RE: baby_tran Jan 20, 2009 12:45 PM

    I mostly only do chickens too, I put a lemon or lime inside and the juice just keeps permeating it until it's done. But my friend who gave it to me says a small roast lamb or prime rib is the way to go. I would probably marinade those first.

    2 Replies
    1. re: coll
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      RGC1982 RE: coll Jan 11, 2010 01:03 PM

      I tried the lemon/lime thing and all it did was increase cooking time by about fifty percent. How long does it take you to cook one with fruit inside?

      1. re: RGC1982
        coll RE: RGC1982 Jan 11, 2010 01:36 PM

        Whatever the recommended time is, it comes out really juicy with the outside crispy.

    2. kchurchill5 RE: baby_tran Jan 20, 2009 12:48 PM

      My friend had one of those while my kitchen was being remolded. I did pork tenderloin which turned out great. Also she had a small basket and we did burgers, shrimp and salmon. Can't remember what else we did. They all turned out great. I just used my regular standbye recipes and had no problem. I wouldn't think the recipes would be any different than the ones you use every day.

      1. Deenso RE: baby_tran Jan 21, 2009 05:46 AM

        No special recipes, but a suggestion. Get small potatoes, parboil them, salt and pepper them and then place them on the drip rack, just below the roasting bird when it's about half-way done. Stir around every once in a while, to make sure they brown evenly. Oh, yummmmmmmmmm..

        1. icey RE: baby_tran Jan 21, 2009 07:03 AM

          I usually do chickens as well. I fill the cavity with salt, pepper, lemon, rosemary, sage and garlic, and then i salt and pepper the outside. I've tried doing ribs once like you see on the infomercial but it was a lot more difficult than i though to try to drape the ribs on the skewers like they did...I ended up just roasting them in the oven.

          1. pondrat RE: baby_tran Jan 21, 2009 04:12 PM

            I do 3 -4 pound pork loins all the time....stud with a bunch of garlic...glaze with EVOO...crust with fresh ground pepper and kosher salt......put i according to Ronco directions..set it and forget it....I then slice paper thin on a commercial slicer...You can make a famous Philly pork sandwich made famous by Tony Luke's....made by layering the sliced pork with a layer of spicy broccholi rabe topped with sharp provolone on a crusty french baguette. The best !!

            2 Replies
            1. re: pondrat
              Boccone Dolce RE: pondrat Jan 21, 2009 06:04 PM

              I love you pondrat! I've got a happy pork loin to cook-just waiting for inspiration and I got it right now. NEVER would have considered making it in the Ronco. We always do whole chickens in it... a few times we did ribs, and they were great but seemed like a lot of fuss to do them with the tying and all. I keep the cooker out of sight and I guess out of mind. I'll pull it out for this weekend.

              1. re: Boccone Dolce
                pondrat RE: Boccone Dolce Jan 22, 2009 09:23 AM

                It also works well for drying socks after sledding ! :)

                The only thing I don't like about the Ronco for por loins is the limited drippings....but when you put that olive oily broccoli rabe on top you'll never miss the pork juices.

            2. BobB RE: baby_tran Jan 22, 2009 10:57 AM

              I have an old Farberware electric rotisserie (really old - as in it was my grandmother's that I inherited, and she passed away almost 40 years ago), but I assume it's similar in concept to the Ronco. My favorite thing to cook on it is duck - it comes out wonderfully tender, with nice crispy skin, and the Farber has a removable tray at the bottom that collects all the yummy duck fat!

              Just remember to prick the skin lightly all over before you start, so the fat can render out.

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                Racinjoe RE: baby_tran Jan 11, 2010 01:01 PM

                I like to make rolled roasts. Take any type of flat cut of meet like a London Broil. Pound out the meat to flatten it further. Make a flavorful stuffing like the following; chopped onions, chopped garlic, chopped olives and chopped roasted peppers. Combine all the ingredients with some salt and fresh ground pepper and any other spices you prefer. Spread the mixture onto the meat then roll it up tying it tightly with butcher string and cook it using Ronco’s roasting time guide, about 18 – 22 minutes a pound for beef. You can also spread on any pastes you prefer like Pesto, Salsa, or Jamaican Jerk Paste. All of these ideas will not only give you a delicious roast but it will also make a great looking presentation when you lay a slice of this roast on the plate, with the colorful stuffing swirled inside it looks, and tastes great!

                1 Reply
                1. re: Racinjoe
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                  roborob RE: Racinjoe Oct 27, 2011 09:45 PM

                  have you ever tried putting stove-top stuffing in the tmeat along with a little butter?

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                  roborob RE: baby_tran Oct 27, 2011 09:47 PM

                  I'm wondering if anyone has tried cooking snook in the rotiserrie?

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                    patdwak RE: baby_tran Mar 29, 2014 11:11 AM

                    I HAVE OWNED MY SHOWTIME ROTISSIERIE SINCE 10/27/99. THE BEST FOR COOKING A "HORMEL PORK ROAST." I BUY THE SMALL 24OZ ROAST AND I BUTTERFLY IT. I STUFF IT WITH ABOUT A CUP OF COOKED YELLOW RICE. ROLL UP ROAST AND TIE WITH BUTCHERS TWINE. I PUT IT ACROSS THE SPIT. COOK IT FOR 1HR 15MIN. TAKE OFF SPIT. PUT IN 1 1/2 QT COVERED DISH. COVER THE ROAST WITH A SMALL PIECE OF FOIL, PUT THE LID ON DISH.I COVER THE DISH WITH A SMALL TOWEL AND LET IT REST 15 MINS. YOU CAN ALSO STUFF WITH RICE A RONI. HOPE YOU ENJOY.

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                      ricepad RE: baby_tran Mar 29, 2014 03:47 PM

                      Any fish caught with a Popeil's Pocket Fisherman.

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                        ahuva RE: baby_tran Mar 29, 2014 07:49 PM

                        i did a small roast last week - basted it with a miso butter (mixture of white miso and butter) every so often - it came out really juicy

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