Cover -- Half Title -- Title -- Dedication -- Copyright -- CONTENTS -- Introduction Basic Equipment and Techniques for Rotisserie Grilling -- 1 Brines, Rubs, Marinades, and Bastes -- 2 Beef -- 3 Pork -- 4 Lamb -- 5 Chicken, Turkey, and Game Hens -- 6 Rotisserie Basket Cooking -- 7 Side Dishes -- Acknowledgments -- About the Authors -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- O -- P -- Q -- R -- S -- T -- V -- W -- Y.