2024 the best way to cook a prime rib review

Price: $9.99
(as of Nov 27, 2024 07:53:09 UTC - Details)

Rotisserie Grilling: 50 Recipes For Your Grill's Rotisserie Do you have a rotisserie for your grill? This is the cookbook for you.If you are just starting out, Rotisserie Grilling will teach you the basics. How do you set up the rotisserie? What equipment do you need? How do you secure food on the rotisserie spit? It's all explained. Then you can move on to simple recipes for rotisserie chicken, turkey, and prime rib.If you love your rotisserie, and are looking for new ideas, Rotisserie Grilling will get your creative juices flowing. From cornish game hens, stuffed with brown and wild rice, to dry rubbed baby back ribs; from rotisserie pineapple with a cinnamon sugar crust, to pork loin stuffed with dried fruit. There are fifty recipes with black and white pictures - you are sure to find a new favorite.Now, get outside and start grilling on your rotisserie!About the author: Mike Vrobel is the food-obsessed writer at DadCooksDinner.com, where writing about the rotisserie is one of his favorite topics.

Publisher ‏ : ‎ CreateSpace Independent Publishing Platform (May 31, 2012)
Language ‏ : ‎ English
Paperback ‏ : ‎ 184 pages
ISBN-10 ‏ : ‎ 1477539948
ISBN-13 ‏ : ‎ 978-1477539941
Item Weight ‏ : ‎ 9 ounces
Dimensions ‏ : ‎ 6 x 0.42 x 9 inches
Reviewer: Zig
Rating: 5.0 out of 5 stars
Title: I'm so happy with my purchase
Review: Having just purchased a Weber Genesis BBQ, and then purchasing the rotisserie attachment for it, I was at a loss how to properly cook with it. So after a lot of reviewing I decided on Rotisserie Grilling. I'm so happy with my purchase. Mike Vrobel tells you, and shows you with pictures how to properly truss a chicken, beef, or pork, and how to attach it securely to the spit for grilling. The book is filled with many recipes for all kinds of meat, with grilling temperatures and timetables for gas grilling and charcoal grilling. Mike states in the book that his gas grill is the Weber Summit (top of the line Weber), my new Weber is a step down from his but I still find his timetables and temps to be quite accurate. Since purchasing this book I have only cooked chickens, two at a time, and they turn out fabulous. Just as good as COSTCO chickens. Love the chicken recipes so much I haven't tried any of the others yet, but I'll get there, just really hooked on chicken right now. This book is perfect for beginner rotisserie cooking, others just give recipes. If you're like me and don't know how to start this is a perfect book. Everything is explained so well, it's easy.

Reviewer: Rebecca
Rating: 5.0 out of 5 stars
Title: Fantastic and funny
Review: I must admit... I have a food crush on Mike Vrobel. I first found the author while searching for pressure cooker recipes after receiving one as a gift at Christmas a few years back. I've since been a loyal follower. I've made at least 50 of his recipes, and am thrilled with the results. I'm a transformed "mushroom-soup and slab of meat" slow cooker kinda gal to a rotisserie chef! At least my family thinks so... I finally bought my rotisserie set up for my grill after many months of following his blog and having to ignore these postings. Finally, I made my move... the first thing I made from the book was a basic chicken rotisserie recipe. It was outstanding! It tasted deep fried, I couldn't believe it!The recipes in the book are great, and you will also laugh. This book is an absolute bargain for anybody needing the basics of rotisserie grilling, as well as those who are more polished! Worth every penny.

Reviewer: Laura C
Rating: 4.0 out of 5 stars
Title: Good info, could be printed on better stock
Review: 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!

Reviewer: Luan C. Do
Rating: 5.0 out of 5 stars
Title: This book saves me time and money, as well as providing great recipes in one place.
Review: 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!

Reviewer: Drizzte
Rating: 3.0 out of 5 stars
Title: DON’T get paperback: Ugliest and most uninspiring cookbook with good info and adequate recipes
Review: TLDR: get the kindle edition or just read the guy’s blog.Paperback edition: No one will be inspired to dig their rotisserie attachment out of the closet based on this cookbook: between the poor paper quality, the low resolution and grayscale printing, this cookbook is butt-ugly and a complete embarrassment. It is essentially a bound printout of blog posts.If this is a gift or you are looking for a physical book to give you (or the recipient) ideas for what to do with their new rotisserie this is a really mixed bag. There is great instructional info on the principals of rotisserie cooking so that is perfect. Though none have been cooked as yet, the recipes themselves seem fine (I cook a lot but have never rotisseried).This cookbook has the vibe of a user’s manual that one might get with a rotisserie attachment. Since my husband still basically uses the Weber user manual for most everything he grills, this may be perfectly fine as a gift for him (tho I have a sinking feeling the new rotisserie attachment may, in fact, just collect dust in the back of the closet).I almost never buy physical cookbooks anymore since the internet is basically civilization’s biggest cookbook—and it’s easy to download the best recipes into an app and the internet is in COLOR. The paperback of this was not worth killing trees and taking up physical space in my house—or possibly the world.NOTE: I did just download a sample of the kindle edition and the pictures in it are in color and the font/formatting is much more appropriate in viewing digitally. I can only recommend the KINDLE version. In addition to clearly being the format this collection was designed for, having it on a tablet makes it easier to use/refer to while cooking since (easy to search, navigate to bookmarks/highlights and you aren’t going to lose your page when it flips closed like happens with the small format paperback.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Can’t believe all the negative comments on this book. I think it is incredible especially if you are new to rotisserie cooking. I love it so what if pictures are black and white. Get a life. It’s a good book

Reviewer: Gary Johnston
Rating: 5.0 out of 5 stars
Title:
Review: 👍

Reviewer: Richard Wareham
Rating: 2.0 out of 5 stars
Title:
Review: La única foto en color es la de la portada. Todas las demás fotos son en blanco y negro de mala calidad. Es de América y está escrito en inglés. Además, todos los pesos están en libras y onzas. Todas las cantidades de las recetas están en tazas, cucharadas o cucharaditas y las temperaturas están en Farenheit. Debes dominar casi el inglés y tener tablas de conversión para pesos y temperaturas, esto no es realmente para el mercado español.

Reviewer: Leo
Rating: 1.0 out of 5 stars
Title:
Review: Tutte le "ricette" sono uguali, nessun suggerimento pratico degno di nota, a differenza di altri libri, foto in bianco e nero poco entusiasmanti... colpaccio per autore ed editore, qualche migliaio di persone alla fine lo comprerà, per prova o per errore.

Reviewer: Craig
Rating: 5.0 out of 5 stars
Title:
Review: Simple to read, simple to follow but full of good, honest, tasty recipes. Have tried 4/5 dishes so far - all turned out fantastic and were well received by friends and family alike.I plan to work my way through the remaining dishes this summer !