Your Spit Roaster Offers a New World of Cooking


by Nora Seabolt


A spits for sale roaster is a great way for cooking on the barbecue, even though it is more complicated than just tossing a hamburger on the grill and flipping it once or twice, until done. The rotisserie is perfect for many types of meat, including ribs, whole birds, and huge beef roasts. Essentially, the food bastes itself while the rotisserie turns the meat, forcing the juices back in. The result is deliciously flavored tender, moist slices of meat.

There is really no need to add seasoning before you place the meat on the roaster. Of course, there is always the option of soaking the meat in a marinade prior to putting it on the spit. Still others have discovered how much faster and easier it is to let the drip pan do the work of marinating. The heat of the coals sends the flavored steam into the meat while it is rotating. Mix a cup of water and tablespoon of honey and add it to the pan. Use your favorite dry seasonings to flavor the meat. The traditional flavoring of pepper and salt is a suitable addition before the meat is served.

You can quickly tell what size of drip pan you need by matching it to the meat. Shape disposable aluminum pans to fit the odd sizes of meat often encountered. That avoids the drips that sometimes escape the meat and cause splatters on the grill that must be cleaned later. You can make a delicious sauce from the juices that drip from the meat. Keep water in the pan to avoid drying out the drips and to steam the flavor back towards the meat.

First take time to decide how best to match the spit and the slab of meat. Look at the meat and decide how the spit should enter and exit the meat to make it evenly balanced. Take a clean stainless steel skewer and push it lengthwise through the center of the meat. Hold the skewer and rotate the meat by hand to check for even spacing. It is easier to get the meat onto the spit if you make a small hole on each end of the meat.

Take the spit fork that goes closest to the handle and set it on the rod so the meat will center over the drip pan. Use pliers to tighten the thumbscrews when you secure the forks. That will keep them from loosening while the rotisserie is turning. Keep the spit rod as close to the center of the meat to be cooked as possible. Slide the other fork on and press it into the meat. The last thing you want is the meat slipping and sliding, so tighten the thumbscrews. Checking the meat for balance before heating up the barbecue allows you adjust clearance and drag while the meat turns on the spit for a few minutes. If the meat is unbalanced, reposition it.

Those who have bbq spit roast for sale know that it is important for the meat to appeal to customers. Move the lava rock away from possible drips and set up the drip pan after taking off the cooking grills. Bank the charcoal coals close to the meat to sear it and then pull them away. It is tempting to lift the cover and peek, but resist opening it. A meat thermometer will let you know when the meat has finished cooking.




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