Many people believe that spit roasting is one of the earliest ways of preparing meals. Spit roasters operate by roasting food such as seafood, beef and vegetables on an extended pole. The pole, also referred to as a spit, slowly rotates at a steady rate over a low heat supply like charcoal.
Spit roasting, though it cooks at a slow speed, guarantees that the meat has been cooked evenly. The constant turning forces the meat to baste itself using its juices, leading to tender and succulent effect while the hot charcoal gives the food a crispy coating together with a natural smoky flavour.
Outdoor spit roasts are excellent for garden parties and entertaining substantial quantities of people. The spit roaster functions as a focal point for the celebration. What’s more, it gives everyone at the party something to look forward to, because the entire place is engulfed with all the magnificent sight and odour of roasted meat. Whole lambs, pigs and poultry are often cooked with a rotisserie, but smaller prime cuts, kebabs, fish and vegetables will also be excellent spit roasted.
Roasting using a rotisserie is a no-stress method of cooking food, but it’s also rather easy to mess up. By following these basic processes and tips, you can learn the craft of spit roasting.
Many people typically use charcoal instead of gas or briquettes for spit roasts to infuse smokiness into the meat. Petrol and beads are nice, but the tastes often differ from person to person.
The amount of charcoal needed will be dependent on the amount of meat to be cooked. As a guideline, use a kilogram of charcoal to every kilogram of beef.
Do not add all of the charcoal into the spit roast in a single go, as you are likely to have to replenish the charcoal throughout the spit roasting procedure. Only use around three-quarters of the charcoal and then add the remainder when demanded. By way of example, roasting a 10-kilogram pig will probably require 7 kilograms of charcoal. Use the remainder of the section of the charcoal to keep the charcoal warm.
Light the charcoal at least 30 to 45 minutes before putting the spit over the fire. Once there’s a great charcoal fire, spread it around, making sure to pile the charcoal around the meat.
Prepare the meat
Truss poultry like chicken, turkey and squab with butcher’s twine to hold the legs and wings in place. Don’t use cotton twine since it is very likely to burn and leave behind harsh marks along with an undesirable flavour. Properly trussed poultry prevents the wings and legs from turning too close to the charcoal, ensures even cooking and retains its shape.
Beef tenderloin and boneless roasts must be wrapped and attached to create an equally shaped strand.
Balance the spit
It is crucial that you set and stabilize the spit meat or you risk damage to the roaster motor. A shaky skewer will refuse to undo and the meat won’t cook evenly.
Monitor the spit roaster from time to time whilst cooking. The beef will burn off, and the burnt meat will become inedible. Make certain you turn the spit roaster off before making alterations.
Collect the drippings
Place a steel or aluminium pan with just a little bit of water beneath the meat. The drip pan is essential as it collects the fat which could contribute to some flare-up or kill the fire.
The pan helps decrease the direct heat that might burn off the exterior too fast, while the water raises moisture into the meat that’s roasted. You may also collect the drippings to make a sauce.
Monitor the heat
Don’t place the meat too near the charcoal. Too close and the spit-roasted food will likely char on the outside. A fantastic way to check for proper distance is to put your hands on the charcoal.
If you are able to withstand the heat for at least 10 seconds, then the distance is sufficient. In the event you eliminate your hands prior to the 10 seconds are up, it usually suggests that the heat is too high and you need to fix the elevation.