Spit roasting is a great way to cook your prime rib. The high heat and smoke help seal in all of that yummy flavor, while also giving you the juicy texture on demand.
1. Run the meat through your spit.
2. To tighten the set screw on your rotisserie prong, use a fork.
3. If you have a spit, then insert it with your roast inside the rotisserie collar.
4. The instant-read thermometer is an efficient way of checking if your roast has been cooked through.
5. The joy of a perfectly cooked and handsomely carved prime rib, ready to be eaten.
6. Hold the meat steady with a carving fork as you pull out your trusty spit.
Setup:
- For a kettle grill, set up the rotisserie. Place it on top and secure with some pins or hooks so that all ends are enclosed in something solid to prevent them from burning themselves when cooking meats for instance bacon- though be careful not do this if there’s any chance of rain because water may get into whatever container you’re using.
- For indirect grilling use electric heating elements such as coils which can also produce smokey flavors through their burners under 400 degrees Fahrenheit depending upon the type used.
- For a gas grill, light the rear rotisserie burner (a feature on many high-end grills). Install and use it following instructions from the manufacturer.
- The Excalibur is a kamado-style cooker with an accessory that can turn it into more of a rotisserie oven. Follow the instructions provided by your manufacturer for using this feature, but don’t forget to season the meat before cooking.
Grilling hack: If you have a grill without an overhead rotisserie burner, set it up for indirect grilling and make sure the food turns over both your drip pan (on charcoal) or unlit burners if gas. If there are 3 fires in front to back running at once on one unit with multiple Burnhams – spit-roasting works best!
Temperature: Spit-roasting is a cooking technique that involves using indirect heat to cook meat on the bone. This produces tender and juicy results, usually with some form of fat in tow.
Grilling time: While indirect grilling can take up to two hours, spit roasting only requires about 30-40 minutes for chicken pieces and sausages. Whole chickens require 1 -1¼ hours of cooking time while pork loins need 2 – 3! Pork shoulders have shorter cooking times between 110°F (43 Celsius) and 160° F(74 celsius), but they’re best if cooked at higher temperatures around 170 °F.
Well suited to: The versatile spit-roaster is the perfect tool for cooking a variety of different dishes, from whole chickens and ducks to pork shoulders. It can also be used on rib roasts or as an integral part of rotisserie cookery; just place it over your fire pit.
To enhance performance
- You’ll find that gas grill rotisserie burners are often infrared, requiring you to depress the fuel button or burner knob for a full 10 seconds during ignition in order to keep it lit.
- When spit-roasting on a charcoal grill, you can use hardwood chunks or chips to add smoke flavors. This technique is called “rotisserie smoking”.
- To get the most crispy skin and juicy meat, you should spit-roast whole birds sideways rather than parallel to your rotisserie. I don’t know why this works but many grillers around here seem satisfied with their results so it must be something in our technique.
- To spit-roast whole fish and other seafood use a flat rotisserie basket. One manufacturer is Grill Shop while another sells their products under the brand name “OneGrill”.
- The outside-the-box spit roast: Poultry and roasts are the obvious candidates, but you can also render many foods with a rotisserie. From onions to cauliflower or whole pineapples just ask.
- The spit-roasting experience is more than just a meaty meal, it’s an event. The best way to do this? Get yourself one of our SpitJack rotisseries.
Source:
- Rotisserie https://en.wikipedia.org/wiki/Rotisserie
