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. As the rotisserie turns, the juice runs back towards the surface, retaining flavor and quality. 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 bbq spit. 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. Rub with fresh rosemary or thyme for flavor. Create a blend of onion salt, white pepper and garlic powder for guests to use for flavoring.
Prepare the drip pan by comparing it to the size of meat you plan to cook. A selection of disposable aluminum pans lets you choose one that fits. 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. Check the pan now and then to see if more liquid is needed, since the released steam keeps the meat moist.
First take time to decide how best to match the spit and the slab of meat. Once you have located the lengthwise center of the meat it is possible to determine balancing problems that need addressed. Force a long skewer through the meat lengthwise in the path you want the meat to travel. If the meat seems balanced after lifting and turning, move to the next step. It is easier to get the meat onto the spit if you make a small hole on each end of the meat.
The forks hold the meat firmly in place so drips will land in the drip pan, so align and fasten the fork nearest the handle first. It is easier to fasten thumbscrews with pliers instead of fingers. It is easy for the screws to come loose during cooking. Follow the path by inserting the rod through the entry and working it to the other side. Push the other fork into the meat so it is tight. Tighten the thumbscrews on that side so the meat is held firmly in place. 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. Correct the position if there is a problem.
If you are uncertain of how it should turn out, visit the stores that have spits 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. 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.
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 bbq spit. 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. Rub with fresh rosemary or thyme for flavor. Create a blend of onion salt, white pepper and garlic powder for guests to use for flavoring.
Prepare the drip pan by comparing it to the size of meat you plan to cook. A selection of disposable aluminum pans lets you choose one that fits. 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. Check the pan now and then to see if more liquid is needed, since the released steam keeps the meat moist.
First take time to decide how best to match the spit and the slab of meat. Once you have located the lengthwise center of the meat it is possible to determine balancing problems that need addressed. Force a long skewer through the meat lengthwise in the path you want the meat to travel. If the meat seems balanced after lifting and turning, move to the next step. It is easier to get the meat onto the spit if you make a small hole on each end of the meat.
The forks hold the meat firmly in place so drips will land in the drip pan, so align and fasten the fork nearest the handle first. It is easier to fasten thumbscrews with pliers instead of fingers. It is easy for the screws to come loose during cooking. Follow the path by inserting the rod through the entry and working it to the other side. Push the other fork into the meat so it is tight. Tighten the thumbscrews on that side so the meat is held firmly in place. 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. Correct the position if there is a problem.
If you are uncertain of how it should turn out, visit the stores that have spits 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. 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.
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