Spit Roasting OutDoors

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Re: Spit Roasting OutDoors

Post  daniel on Sat Dec 24, 2011 9:15 pm

steve wrote:ROAST BEFORE




ROAST AFTER



Now that is what I call throwing down the gauntlet Med's.

I definitely will be investigating this further.

Now I know what I want from Santa. (anyone want my address Very Happy )

Seriously - well done with the pics.






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Re: Spit Roasting OutDoors

Post  fatfarmer on Wed Dec 14, 2011 5:38 pm

The one we used was like a coffin and runs on gas..mate it does whole lambs so unreal...no need for any cutlery,,well not with my mates anyway..perfect for us as we just shoved the spit in the corner of the shed turned it on and a few hours later it was lovely,,theres a cage to put chooks and vegies in as well,,its all you need to cook for the rest of ya life,,and use no extra fat or anything,,we didnt even have salt,,we were at a mates oyster farm ,,he doesnt keep it well stocked unless you like wine and beer,,which is ok by me,,haha
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Re: Spit Roasting OutDoors

Post  Guest on Wed Dec 14, 2011 5:03 pm

So the spit is like inside a big Weber BBQ ??

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Re: Spit Roasting OutDoors

Post  fatfarmer on Wed Dec 14, 2011 11:28 am

That looks like it does a good job roasting...we used a larger one a month or so back for a lamb,,it was so delicious and just fell apart from the bone,..it was a bit difficult to lift the lamb out without it breaking in half though,,,if you buy the lamb from local butcher for $150 they lend you the spit,,its fully enclosed and i really want to own one,,
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Re: Spit Roasting OutDoors

Post  Guest on Tue Dec 13, 2011 11:38 pm

It looks a lot but it is the same amount used in a normal weber size. Both coal holders.

I fired them up in the weber baskets and just dropped them into the spit after 40min.


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Re: Spit Roasting OutDoors

Post  Guest on Tue Dec 13, 2011 10:53 pm

Wow that looks good. I might get one

Lot of coals in there though

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Re: Spit Roasting OutDoors

Post  Guest on Tue Dec 13, 2011 9:43 pm


Not bad for a $49 dollar ALDI Spit Roaster
that runs on 2 D Cell batteries take anywhere.

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Re: Spit Roasting OutDoors

Post  Guest on Tue Dec 13, 2011 9:41 pm

ROAST BEFORE




ROAST AFTER


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Re: Spit Roasting OutDoors

Post  feral on Sun Dec 11, 2011 9:21 pm

Spit roasts are great, dont own 1 myself, might get a smaller one, but have seen the bigger ones with whole pigs and lambs on them. Ya need a big crowd to eat it all but.
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Re: Spit Roasting OutDoors

Post  Guest on Sun Dec 11, 2011 12:35 am

Rumi wrote:8kg is a BIG turkey. Hope you have a big fridge lol

Lol you put em on together turkey and roast or chicken.

I reckon I'll get a bigger spit after I taste this for parties.

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Re: Spit Roasting OutDoors

Post  Guest on Sun Dec 11, 2011 12:15 am

8kg is a BIG turkey. Hope you have a big fridge lol

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Re: Spit Roasting OutDoors

Post  Guest on Sun Dec 11, 2011 12:03 am


I will try a turkey this year too.


My spit roast can do 8kg.

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Re: Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 11:57 pm

I can't wait for Christmas turkey. Love turkey.

c68


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Re: Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 11:55 pm



I am bloody hungry now.

c63



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Re: Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 11:50 pm

Rotisserie Cooking

Rotisserie cooking, or spit roasting, is one of the most popular ways to cook meat on a barbecue grill. As the rotisserie constantly turns the meat, the food self bastes in its own juices, rendering meats exceptionally tender and moist. Whole birds and fish, beef, lamb, veal and pork roasts, as well as ribs, are all excellent candidates for spit roasting.

It's almost as easy as placing the meat on the spit rod, turning on the motor and sitting back to relax. To be successful however, there are a few rules that must be followed. They are simple, yet will ensure the success of your spit-roasted meal.

Planning is crucial - allow plenty of time for preparation. Remember: Patience is the most important ingredient. You will need to set up the rotisserie and the barbecue, prepare the meat for cooking and allow for inevitable last minute adjustments.

The barbecue should be adjusted for indirect cooking so that the flame is not directly under the food as it rotates on the spit. The cooking grills must be removed and the lava rock moved aside so a drip pan can be placed on the rock grate directly beneath where the meat will sit on the spit. The drip pan should have about an inch of liquid in it. Marinades, vinegar, juice, beer, wine or just plain water can be used in the drip pan, depending on your preference for flavor. The liquid will steam up into the food adding both moisture and flavor to the meat.

Run through your set-up with the barbecue off. Do not skewer the meat and place on a lit grill until you are certain that everything is set properly. All fine-tuning should be done with the barbecue off.

With the barbecue off, measure the meat over the drip pan. The pan will prevent flare-ups, so make sure the meat is not too large for the drip pan you are planning to use. If it is, use either a larger or an additional drip pan.

Secure the spit fork closest to the spit handle - usually on the right side - first, placing it so that the food will be centered over the drip pan. Pliers should be used when tightening the thumbscrews on the spit forks to prevent loosening when subjected to the heat of the cooking process and the weight of the meat. Slide the meat onto the spit rod and push into the secured spit fork so that it is held firmly by the fork's tines. Slide the other fork onto the spit so that it also holds the meat securely and tighten its thumbscrew with the pliers.

Balancing the meat on the spit is extremely important. If not balanced properly the rotisserie motor will be overworked and live a very short life. To balance the rod, hold it so each end lays across the palms of your hands; the heavy side of the meat will rotate down. There are two ways to balance the spit rod. You can either reposition the meat on the rod so that there is no heavy side, or you can use a rotisserie counter balance on the spit rod. To use a counter balance, find the heavy side of the meat by letting it rotate down and then position the counterbalance so that the weight is up, opposite the heavy side of the meat. The correct amount of counterweight can be adjusted by moving the weight toward the spit rod, or away from the rod, until the proper balance is achieved. Balancing is the key to how much weight can be turned on your spit.

Place the spit rod on the barbecue and turn on the rotisserie motor, letting it rotate enough times that you are sure the meat turns easily and its path is not obstructed by any part of the barbecue. If you are roasting poultry, the wings and legs should be tied so they are bound tightly to the body of the bird and are not free to dangle. Cotton twine, soaked in water, should be used when tying poultry or your butcher will provide 'butcher string' if asked.

Check to make sure the barbecue's hood will close without obstructing the rotation of the food. If you are roasting an oversized turkey or roast you may need to use a hood holder to prop the hood partially open, allowing the meat to turn freely. A hood holder can also be used to keep the cooking temperature low, allowing for extended cooking times. Cooking meats for a longer period of time at a lower temperature will result in more tender food. Normally the cooking temperature should be between 150° - 190°C degrees.

Now that the meat is properly secured and balanced, turn on the motor, light the barbecue, adjust the burners for indirect cooking, then sit back and wait.

One of the beauties of spit-roasting is the meat will self baste. The constant turning will keep the meat's juices flowing around it as it rotates.

Make sure you check the food at various times during the cooking process. Sometimes the thumbscrews can loosen, or the meat may shrink and the forks may need to be adjusted, so keep a clean pair of pliers handy just in case.

Always use a meat thermometer to insure the meat has been cooked thoroughly.

http://www.barbequesgalore.com.au/bbq-expert/cooking-methods.aspx?AspxAutoDetectCookieSupport=1

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Re: Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 11:44 pm

I would start with a chicken if it were me

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Re: Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 11:38 pm

Rumi wrote:What are you going to spit roast?

A rolled Pork or Chicken I think is the easiest.

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Re: Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 11:28 pm

What are you going to spit roast?

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Re: Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 11:23 pm

I read the book lol.

I am googling.

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Re: Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 11:10 pm

Read the book? lol

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Re: Spit Roasting OutDoors

Post  peace on Sat Dec 10, 2011 10:39 pm

mebe you could google instructions.

good luck with it.
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Spit Roasting OutDoors

Post  Guest on Sat Dec 10, 2011 10:03 pm


Now I am testing my New Spit roaster tomorrow does anyone know how long it should take to cook, would it be about the same as an oven or kettle BBQ do you think ?

Never done one before.

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Re: Spit Roasting OutDoors

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