Friday, August 17, 2012
Your Spit Roaster Offers a New World of Cooking
By Nora Seabolt
A spit 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. It is designed to return a maximum amount of juices back to the meat while it turns. Friends and family will be impressed with the delicious taste.
There is really no need to add seasoning before you place the meat on the spit roaster. Of course, there is always the option of soaking the meat in a marinade prior to putting it on the spit. If you want to add extra flavor without going through the bother of marinating, let the drip pan help provide it. Any liquid you put into the pan will steam into the meat, adding flavor and moisture. Add a blend of your favorite tropical juices or some hickory smoke mixed with water. 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.
You are dealing with an awkward piece of meat that needs placed on the spit. It is important to analyze how to balance the weight and size before attempting to place the meat on the spit. 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.
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. Firm up the thumbscrews on the rotisserie forks with small pliers. It is easy for the screws to come loose during cooking. Keep the spit rod as close to the center of the meat to be cooked as possible. Move the other fork up and in until it is secure. The motion of the rotisserie jars the screws loose, so tighten them firmly. After putting the spit rod on the barbecue, turn on the motor and watch to be sure the meat has a clear path and is evenly balanced. If the meat is unbalanced, reposition it.
If you are uncertain of how it should turn out, visit the stores that have spit roast for sale. 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. For best results, cook with a low heat and keep the cover closed. Check for doneness with a meat thermometer to get the results you want.
There is really no need to add seasoning before you place the meat on the spit roaster. Of course, there is always the option of soaking the meat in a marinade prior to putting it on the spit. If you want to add extra flavor without going through the bother of marinating, let the drip pan help provide it. Any liquid you put into the pan will steam into the meat, adding flavor and moisture. Add a blend of your favorite tropical juices or some hickory smoke mixed with water. 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.
You are dealing with an awkward piece of meat that needs placed on the spit. It is important to analyze how to balance the weight and size before attempting to place the meat on the spit. 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.
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. Firm up the thumbscrews on the rotisserie forks with small pliers. It is easy for the screws to come loose during cooking. Keep the spit rod as close to the center of the meat to be cooked as possible. Move the other fork up and in until it is secure. The motion of the rotisserie jars the screws loose, so tighten them firmly. After putting the spit rod on the barbecue, turn on the motor and watch to be sure the meat has a clear path and is evenly balanced. If the meat is unbalanced, reposition it.
If you are uncertain of how it should turn out, visit the stores that have spit roast for sale. 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. For best results, cook with a low heat and keep the cover closed. Check for doneness with a meat thermometer to get the results you want.
Posted by AppleFanatic at 1:18 AM
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