Rotisserie Cooking

Rotisserie or spit cooking is suitable for larger pieces of meat. If you are cooking a whole hind on a spit, this could take anywhere from 3 to 6 hours. A smaller roast done on a barbecue rotisserie will cook in about 1 to 2 hours, depending on the roast size and weather conditions. Slow cooking over indirect heat produces an even browning, crispy exterior, moist interior and an incredible aroma.

Preheat barbecue. Season the meat with Kosher salt and freshly ground black pepper. If desired, apply a spice rub. (For various options see our "SPICE RUBS" section). Skewer roast, then place on rotisserie cradle. Bottom burners should be turned off, but leave the back burner on. Cook with lid down. Every 20 to 30 minutes baste with red wine, beer, tomato juice + Worcestershire sauce or your favourite basting liquid. Use a meat thermometer to check for doneness.

An alternate method is to insert a meat fork into the meat for several seconds. Withdraw fork and quickly but carefully touch the tongs to the underneath your lower lip. If the temperature feels slightly warmer than your body temperature, the meat will be cooked to rare doneness.

Always allow meat to rest for at least 15 minutes before carving.