Spit roasting

The objective of roasting is to cook the juices of the meat onto the surface of the meat as they are squeezed to the surface. Spit roasting is a very good way to do this.

The meat poultry or fish to be spit roasting is not seared at a high temperature; instead, it is constantly revolved over lower heats that roast evenly and allows the food to self-baste.

Meat is skewered onto the spit rod and held in place on either side with two adjustable spit forks. The rod is suspended over the heat and the food then rotates slowly, powered by either a battery or electrically driven motor.

Ideally the meat is suspended on a spit in free air over a fire so the fore burns the juices off as they ooze out.

This is one of the best ways to barbeque ribs. Because a rack of ribs is thin it will be moist and tender of cooked slowly over low heat.

When a sparerib rack is grilled over direct heat, it can scorch if constant attention is not given. Often trimming of fat and parboiling are essential to avoid flare-ups and blackened ribs.

A lamb carcass is the most popular, Smaller prime cuts of meat (such as deboned rib rolls, beef fillet or leg sections) can also be successful. The skewered meat must be evenly balanced.
Spit roasting

Cooking by grilling

Grilling isn’t new cooking method; it’s been around for centuries. Grilling is cooking food over heat supplied by charcoal briquettes, lump charcoal, mesquite or logs, on a grid, flattop or skewer in a hibachi, brazier, gas or electric grill or any other grill.

Grilling is the ideal cooking technique for a wide array of items such as meats, poultry, fish, steaks, vegetables and even pizza.

The heat can be ‘direct’ - that is right under the food – or ‘indirect’ which means to one or more sides but nor squarely beneath the food to be cooked.

For most grilling, the ignited coals are spread in a single layer under the food. This is called direct grilling and represents the way most people grill.

The single layer of coals emits even, steady great whether the grill is open or covered. For more control, pile some of the coals at one side of the grill where they will emit intense heat.

Indirect grilling is the method of placing food on the grill rack away from or to the side of the heat source with the grill lid closed. This type of grilling cooks the food similar to roasting in an oven.

Try to avoid creating smoke. Smoke forms when fat drips onto the coals and can produce hazardous substances.
Cooking by grilling