Some rotisserie recipes include rotisserie chicken with a paprika rub, rotisserie chicken with an olive oil and salt rub, and rotisserie beef. To make basic rotisserie chicken, rub olive oil over the skin of 2 3-pound rinsed whole chickens, and season the insides and outsides with salt and freshly ground pepper to taste. Slide the chickens onto a rod, and grill them on a rotisserie for 30 to 35 minutes at medium-high heat.
Another recipe uses a rub made from 1/4 cup of melted butter, 1 tablespoon of salt, 1 tablespoon of paprika and 1/4 tablespoon of ground black pepper. Rub 1 pinch of salt over 1 3-pound whole chicken, and cook it on a rotisserie on high heat for 10 minutes. Reduce the temperature to medium, and rub the paprika mixture over the chicken, continuing to baste the meat for the next 60 to 90 minutes. Allow the chicken to rest for 10 minutes before carving it.
To make rotisserie beef, marinate 1 6-pound beef eye-of-round oven roast in 3/4 cup of dry red wine, 1/3 cup of Dijon mustard, 2 tablespoons of red wine vinegar, 1 tablespoon of vegetable oil and 1 tablespoon of soy sauce. Season the marinade with 2 teaspoons of coarsely ground pepper, 4 minced garlic cloves, 4 sprigs of fresh thyme and 1 minced onion, and refrigerate the mixture covered for six hours. While the meat cooks on a rotisserie at medium heat for 30 minutes, reduce the remaining marinade in a saucepan by bring it to a boil and simmering it for at least 10 minutes. Brush the marinade sauce over the meat regularly for another hour of cooking.