Your Spit Roaster Offers a New World of Cooking

If you have been ignoring the spit roaster on your barbecue, this is a good time to find out how convenient it is to cook that big prime rib roast in the freezer. Instead of thinking about steaks on the grill, think about a tasty hen turkey on the rotisserie. As the rotisserie turns, the juice runs back towards the surface, retaining flavor and quality. The easy to cut tender slices of meat are very tasty.

Marinating and seasoning can add extra flavor while the meat is turning on the spit roaster. One of the best features of cooking the meat yourself is that you can flavor it anyway you choose, including a marinade. Still others have discovered how much faster and easier it is to let the drip pan do the work of marinating. Any liquid you put into the pan will steam into the meat, adding flavor and moisture. Mix a cup of water and tablespoon of honey and add it to the pan. Use a dry rub for seasoning before cooking. Create a blend of onion salt, white pepper and garlic powder for guests to use for flavoring.

In order to do its job, the drip pan must be larger than what you are cooking. If the meat is wider than the drip pan, use a larger one. Instead of splattering juices being cast off to coat the sides of the barbecue, they will land in the drip pan. You can make a delicious sauce from the juices that drip from the meat. The flavorful steam will rise towards the meat and keep it from drying out during the long cooking process.

First take time to decide how best to match the spit and the slab of meat. It is important to analyze how to balance the weight and size before attempting to place the meat on the spit. Force a long skewer through the meat lengthwise in the path you want the meat to travel. Hold the skewer and rotate the meat by hand to check for even spacing. Adding a small hole on each side of the meat so the spit rod goes through more easily will help with balance.

It is important to center the meat on the rod, so slide the spit fork towards the handle and fasten it at the desired place. It is easier to fasten thumbscrews with pliers instead of fingers. It is easy for the screws to come loose during cooking. Push the spit rod through the meat, using the entry and exit holes as a guide. Slide the other fork on and press it into the meat. The motion of the rotisserie jars the screws loose, so tighten them firmly. 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. Correct the position if there is a problem.

Those who have spit roast for sale know that it is important for the meat to appeal to customers. Before making room for the drip pan by rearranging the lava rock, lift out the grills and set them aside. Let the meat sear for fifteen minutes, if desired, before moving the banked coals away. It is tempting to lift the cover and peek, but resist opening it. Follow the directions in your barbecue cookbook about using a meat thermometer.

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Your Spit Roaster Offers a New World of Cooking