How to Spit-Roast
Spit-roasting is usually done over a wood or charcoal fire; however, some ovens and gas grills come equipped with a spit (a metal rode used to skewer food to be cooked as it slowly turns). The heat evenly cooks the meat, which is often self-basting (especially a fat cut of meat). For centuries, spit-roasting has been a popular method of cooking enough meat to feed large numbers of people because an entire animal is cooked. Today, you can spit-roast in your own back yard. Does this Spark an idea?
Things You'll Need
- Prepared carcass (pig, chickens, turkeys, lamb, etc.)
- Spit
- Motor to turn the spit
- Charcoal fire
Instructions
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How to Spit-Roast
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1
Buy a carcass large enough to feed your crowd. As a general rule, a dressed animal will produce 50 percent of the dressed weight in cooked meat; unless your guests are usually intense meat eaters, assume you'll need 1/2 to 1/3 of a pound of cooked meat per person.
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2
Prepare a bed of hot coals large enough to cook the weight on the spit. You will need to continually add fuel to your fire to keep it hot enough while the meat is cooking. For example, for a 65-pound carcass, 120 pounds of charcoal is suggested; for a 125-pound carcass, you may need up to 180 pounds of charcoal.
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3
Secure the carcass to the spit following the manufacturer's instructions. Proper balance is very important -- you want the meat to rotate evenly over the heat.
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4
Attach the spit to the two uprights on either side of the fire (follow the manufacturer's instructions). Then move the hot coals below the legs and shoulders of the carcass, as these are the thickest parts. Turn on the rotating motor.
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5
Keep the fire at about 350 degrees Fahrenheit during most of the cooking time and baste the carcass as it cooks if you wish.
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6
Test the meat for doneness by piercing the thickest part of the carcass with a skewer or knife: you shouldn't see any pink, and the juice should run clear.
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7
Remove the spit from the uprights and place the meat on a table or large cutting board. Remove the spit. Let the meat rest for 30 minutes before you carve it.
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References
- Photo Credit http://www.3men.com/spitroasting.htm
