What to use rotisserie for besides chickens?

[sweetpotater]

The house we are renting has a Miele oven with a double rotisserie. After years working on perfecting my roast chicken, now I can be totally lazy and have perfection to show for it. Love it. Now I want to branch out. Any suggestions for what else to do with this toy?

[alkapal]

seekh kabob! http://littleindiachicago.com/catalog/images/chicken_seekh_kabab.jpg
http://www.angelfire.com/country/fauz...

gyros!

[beany]

Have you tried this recipe?

[alkapal]

not this particular one, but it looks about right. i usually just mix and match according to my mood. i might add some ginger and leave out some of the cardamom pods.

[Joebob]

Boneless pork loin. Keeps it moist.

[ladyberd]

Leg of lamb - comes out delicious!

Good luck!
Ladyberd
http://ladyberds-kitchen.blogspot.com

[Cherylptw]

Turkey, duck, cornish game hens, large pieces of beef and pork...you can thread peppers and roast them and why not try roasting potatoes and whole onions?

[JerryMe]

We use ours for beef and pork too. They come out great!

Have not tried the fowl yet, though.

[itaunas]

If you have a good hood, roast your own coffee. It will require some investment in a roasting drum setup from ebay and you will need to deal with cooling the beans, but by paying $5-6/lb for good green coffee it can pay off before the lease is up. That said, it still might be a better idea to buy a box store rotisserie for the coffee -- readily available drum attachments, in warm weather you can roast outside, no chaff in your home oven, it would go with you, etc.

[mmalmad]

DUCK!

[BobB]

Yes, duck is pretty much all I use my ancient (inherited from my grandmother) rotisserie for. But if you're not accustomed to cooking duck, be aware that it will render off a LOT of fat during the cooking process. This is a good thing, as that duck fat, if clarified, will keep for a year in the fridge and is the best medium in the world for frying potatoes and other sauteing jobs. And much more healthful than you'd think.

Be sure to prick the skin of the duck thoroughly all over before (and some during) the roasting process, being careful not to go through the fat into the meat. Poking it with the sharp tines of a carving fork held almost parallel to the surface of the bird is a good way to do that.