Skewer it, season it with Lane’s BBQ rub and sauce, light the Fogo Charcoal, turn on the rotisserie and SPIN. It’s really that easy.
I have not found much that you can’t cook on this thing. There are so many different skewers and attachments that you can cook anything from corn on the cob to lobster tails followed by glazed pineapples and shrimp skewers. The Carson Rodizio is built to cook on a charcoal grill, a Big Green Egg or other style Kamodo cooker, and most other outdoor cookers.
The Rodizio comes with six skewers that will hold anything you can imagine that needs skewering. My favorites include chicken wings covered with Lane’s BBQ One Legged Chicken Sauce and Sweet Heat or SPF 53 Rub. Sausages are also a huge hit at the tailgates. If you have a great steak laying around, just stick a skewer in it and start her spinning.
You can also toss on a few chunks of pork tenderloin and sprinkle them with parmesan cheese to get a crusty exterior. SOOOO JUICY!!!!
The juices dripping from meat cause a few flare ups that kiss the meat and add that nice char we all love so much. If you have a nice hunk of french bread, stick it on the top rack and watch her brown.
The controls allow you spin a varying speeds while the different sized skewers allow for a variance of meats and veggies. So far, the Lane’s BBQ spices and rubs have worked on any and all spinning goodies.
From bacon wrapped shrimp covered in Lane’s Sweet Heat to the pork belly charred over the Fogo coals for 45 minutes, the fun is endless. As are your options. On my most recent cook, I tossed a few potatoes seasoned with Lane’s SPF 53 and some olive oil into the tumbler. They were crispy within 30 minutes and had a smoky flavor that only an outdoor grill can impart.
Toss on a few folded bratwurst and watch the juices drip. These were sliced up and served on slider buns with ketchup, mayo and a slice of lettuce. So simple yet so tasty.
But my favorite of all time are the chicken wings, drenched with Lanes One Legged Chicken sauce and dusted with SPF 53 or the Sweet Heat. The edges are so crispy and the interior is juicy and tender.
This delicious recipe is brought to you by Joe Pichey from GoBlueBBQ.
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