A number of people use the barbecue for quick and easy cooking and although the spit roaster is a bit more work to start, the meat cooks practically by itself once it is started. 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.
Before putting the meat on the bbq spit roaster, add one of your favorite marinades to the meat. One of the best features of cooking the meat yourself is that you can flavor it anyway you choose, including a marinade. There is an easier route and that involves making use of the drip pan set below to collect drips and avoid flare-ups. It is just a matter of pouring the liquid of your choice into the drip pan. Mix a cup of water and tablespoon of honey and add it to the pan. Rub with fresh rosemary or thyme for flavor. The traditional flavoring of pepper and salt is a suitable addition before the meat is served.
In order to do its job, the drip pan must be larger than what you are cooking. Shape disposable aluminum pans to fit the odd sizes of meat often encountered. 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. Check the pan now and then to see if more liquid is needed, since the released steam keeps the meat moist.
It can be a challenge to get a large piece of meat onto the spit. Once you have located the lengthwise center of the meat it is possible to determine balancing problems that need addressed. Staying true to the route the skewer is to follow, firmly push it through the center lengthwise. 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. The motion loosens the screws if they are not fastened properly. Follow the path by inserting the rod through the entry and working it to the other side. 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. Readjust the meat if it is unbalanced.
Cook a delicious roast for family and friends rather than purchasing spit roast for sale at your local supermarket. Move the lava rock away from possible drips and set up the drip pan after taking off the cooking grills. Carefully rearrange the coals once the meat has seared over the piled stack of charcoal. 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.
Before putting the meat on the bbq spit roaster, add one of your favorite marinades to the meat. One of the best features of cooking the meat yourself is that you can flavor it anyway you choose, including a marinade. There is an easier route and that involves making use of the drip pan set below to collect drips and avoid flare-ups. It is just a matter of pouring the liquid of your choice into the drip pan. Mix a cup of water and tablespoon of honey and add it to the pan. Rub with fresh rosemary or thyme for flavor. The traditional flavoring of pepper and salt is a suitable addition before the meat is served.
In order to do its job, the drip pan must be larger than what you are cooking. Shape disposable aluminum pans to fit the odd sizes of meat often encountered. 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. Check the pan now and then to see if more liquid is needed, since the released steam keeps the meat moist.
It can be a challenge to get a large piece of meat onto the spit. Once you have located the lengthwise center of the meat it is possible to determine balancing problems that need addressed. Staying true to the route the skewer is to follow, firmly push it through the center lengthwise. 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. The motion loosens the screws if they are not fastened properly. Follow the path by inserting the rod through the entry and working it to the other side. 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. Readjust the meat if it is unbalanced.
Cook a delicious roast for family and friends rather than purchasing spit roast for sale at your local supermarket. Move the lava rock away from possible drips and set up the drip pan after taking off the cooking grills. Carefully rearrange the coals once the meat has seared over the piled stack of charcoal. 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.
No comments:
Post a Comment