The recipes below are from throughout SpitJack's history. In the early years, we were selling mostly fireplace rotisseries and grills, and some of the recipes reflect that. Today, our cooking interests also include whole animal rotisseries, meat injecting, barbecue, kitchen tools and other cooking techniques. If you try any of these recipes, please let us know how it turned out and suggest anything you would like to see us try.

Meat Injecting Recipes
These recipes are from The Ultimate Guide to Meat Injecting. Four are available here as sample recipes. The complete recipe collection is included with the book.

Basic Salt Brine Injection
Basic Salt and Sugar Brine Injection
Poultry Meat and Bone Broth
Beef Bone Broth
Pork Bone Broth
All-Purpose Poultry Brine Injection
Pork Shoulder Injection
Two-Stage Poultry Injection
Emulsified Poultry Injection
Competition-Style Concept Injection

Want all of the meat injecting recipes?
The complete recipe collection is included with The Ultimate Guide to Meat Injecting, along with information about ingredients, techniques, needles, safety, troubleshooting and choosing the right injection for the meat and cooking method.

You can purchase the book separately, or get a free digital copy if you own a SpitJack meat injector.

Learn More About The Ultimate Guide to Meat Injecting →

Holiday Recipes
Crown Roast of Pork

BBQ Recipes
BBQ is a great way to cook that rises to the level of serious "sport" with a lot of our customers.
Brisket Rub

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

Recommended Reading
A few books we recommend for cooks who want to go deeper into barbecue, smoking, brisket, grilling and fireplace cooking.

Steven Raichlen
The Barbecue! Bible
How to Grill
Project Smoke
The Brisket Chronicles

Andy Husbands & Chris Hart
Pitmaster: Recipes, Techniques, and Barbecue Wisdom

Aaron Franklin
Franklin Barbecue: A Meat-Smoking Manifesto

Open-Hearth Cooking
The Open-Hearth Cookbook: Recapturing the Flavor of Early America