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.
There is really no need to add seasoning before you place the meat on the spit roaster. Some people consider it a tradition to let the meat marinate for a short while in the refrigerator before starting the cooking. 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. Apple juice, your favorite marinade, and water are some of the more common items. Use your favorite dry seasonings to flavor the meat. Create a blend of onion salt, white pepper and garlic powder for guests to use for flavoring.
You can quickly tell what size of drip pan you need by matching it to the meat. If the meat is wider than the drip pan, use a larger one. 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. It is important to analyze how to balance the weight and size before attempting to place the meat on the spit. Staying true to the route the skewer is to follow, firmly push it through the center lengthwise. If the meat seems balanced after lifting and turning, move to the next step. 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.
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. 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.
There is really no need to add seasoning before you place the meat on the spit roaster. Some people consider it a tradition to let the meat marinate for a short while in the refrigerator before starting the cooking. 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. Apple juice, your favorite marinade, and water are some of the more common items. Use your favorite dry seasonings to flavor the meat. Create a blend of onion salt, white pepper and garlic powder for guests to use for flavoring.
You can quickly tell what size of drip pan you need by matching it to the meat. If the meat is wider than the drip pan, use a larger one. 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. It is important to analyze how to balance the weight and size before attempting to place the meat on the spit. Staying true to the route the skewer is to follow, firmly push it through the center lengthwise. If the meat seems balanced after lifting and turning, move to the next step. 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.
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. 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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