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.
Marinating and seasoning can add extra flavor while the meat is turning on the spit roaster. One of the best features of cooking the meat yourself is that you can flavor it anyway you choose, including a marinade. 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. Mix a cup of water and tablespoon of honey and add it to the pan. 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.
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. In addition, the drips are good for au jus sauce or tasty gravy. The flavorful steam will rise towards the meat and keep it from drying out during the long cooking process.
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. 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.
Those who have spit roast for sale know that it is important for the meat to appeal to customers. 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. Follow the directions in your barbecue cookbook about using a meat thermometer.
Marinating and seasoning can add extra flavor while the meat is turning on the spit roaster. One of the best features of cooking the meat yourself is that you can flavor it anyway you choose, including a marinade. 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. Mix a cup of water and tablespoon of honey and add it to the pan. 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.
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. In addition, the drips are good for au jus sauce or tasty gravy. The flavorful steam will rise towards the meat and keep it from drying out during the long cooking process.
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. 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.
Those who have spit roast for sale know that it is important for the meat to appeal to customers. 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. Follow the directions in your barbecue cookbook about using a meat thermometer.
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