Spit roasting has never been easier with the Napoleon rotisserie kit. To begin, season your meat or veggies as per the recipe, then place one fork onto the spit rod and secure with the thumbscrew provided. Slide the meat or veggies onto the spit rod, balancing it as evenly as possible. Then secure the next fork onto the meat and tighten the thumbscrew. Repeat this procedure if you have 4 forks and are doing more than one piece of meat. An easy way to see if your rotisserie is balanced is to hang the spit rod over your kitchen sink. The heavy side will spin to the bottom. If that happens, attach your counter balance in the opposite direction of the weighted food; heavy side down, counter balance up. Next you will add the stop bushing to the left side of the spit rod but do not tighten. Secure the spit rod handle to the spit.
Remove the warming rack from your grill and fit the rotisserie motor onto the bracket on the left side. Slide the spit rod into the square opening in the motor and let the spit rod rest on the notch out on the other side of the hood. Move the stop bushing to the inside left of the hood and secure tightly into place. Now you are ready to use your Napoleon® Rotisserie. Remember to always place a pan under whatever you are rotissing to catch all the drippings. You may even want to add some orange or apple juice, wine, water or even beer to the pan to baste your meat or poultry with during the cooking process. It is always best to start your rear burner on the high position to sear in the juices and then turn down the heat to medium and close your lid. For cooking times please refer to the chart below.
Marinated For Good Measure
Heat it up or chill it out with your choices of curry paste and chili sauce. This saucy chicken recipe goes well over a bed of grill roasted vegetables and jasmine rice.View Details
With Rum BBQ Sauce
Nice and crispy skin with a sweet and tangy sauce caramelized over top. Tuck in to these legs, but beware, you will need some wet-naps.View Details
Nice Meat Spice
Ghost Pepper Turkey Meatballs are pretty versatile. Paired with pasta and marinara, or eaten as an appetizer, you can’t go wrong with these spicy bites of meaty goodness.View Details
With Smoked Bacon
What better way to use the last of that delicious sourdough bread that to make it into the best holiday side dish ever invented?View Details
So good it's spooky!
Fresh vegetables and grilled beef make up the bones of this dish, but watch out, it bites back! I really suggest that you serve your Ghost Pepper Chili with a dollop of sour cream, some cheese or a tall and cold glass of milk.View Details
With Mashed Potato Icing
Mini meatloaves make my mouth water. They’re great for after a day of raking leaves in the chilly fall air.View Details
on Sourdough Rolls
These Barbecue Beef Sandwiches are delicious, served up on warm and crusty sourdough bread, and topped with your favourite toppings.View Details
with Carrots, Parsnips and Onions
Use seasonal vegetables like carrots, broccoli, parsnips and onions to make this Autumn Slaw.View Details