The recipes below are from all 15 years of SpitJack. In the early years, we were selling mostly fireplace rotisseries and grills and some recipes reflect that. Nowadays, we are more focused on whole animal rotisseries, meat injectors, kitchen accessories and our new line of smoked rubs. Some of our new recipes are available only to our SOC members or as an eBook (you get the eBook free as an SOC member). If you try any of these, please let us know how it turned out and suggest anything you would like to see us try.
BBQ is a great way to cook that rises to the level of serious "sport" with a lot of our customers.
Rotisserie Recipes (developed for our fireplace rotisserie):
Chicken with Fresh Herbs and Garlic
Rotisseried Leg of Lamb with Lemon & Butter
Tenderloin of Pork Marinated in Oranges and Smoked Chipotle Peppers
Thanksgiving Fireplace Dinner:
Roast Turkey Breast with Garlic and Herbs
Spit Roasted Pork Loin with Apple Cider "Gravy"
Hardy Greens Salad with Ember Roasted Onions and Apple Balsamic
Common Cracker Stuffing
Cider Poached Cranberry Relish
Hard Cider Sorbet
Sakonnet Winery Class Recipes (fireplace cooking):
Baked Sweetroots and Macomber Turnips
Baby Pea Greens and Winter Herbs, Wine Dressing, Ember Roasted Onions
Rhode Island Indian Pudding
Spit Roasted Beef Rib Eye
Sliced Fennel Salad with Lemon Dressing