Also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
This method is generally used for cooking large joints of meat or entire animals, such as pigs or lamb or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.
Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 300 °F (150 °C) from an open flame, oven, or other heat source.
Roasting can enhance flavor through caramelization and Maillard browningon the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast.
Meats and vegetables prepared in this way are described as “roasted” e.g., roasted chicken or roasted squash.
The coal is the base of baking.
But how to get it perfect?
Everyone has his own tips and tricks, whether it’s a newspaper, a lighter from a store, or even a quick version of alcohol or gasoline.
But what’s the best solution?
First, it is necessary to include enough time to stoke and fire, because the seemingly quick version with gasoline or alcohol is not recommended.
It’s dangerous and actually takes longer than the usual light a fire because it takes about half an hour to lose harmful chemical gases that result from burning gasoline or alcohol.
Briquettes for the perfect coal?
For the fire, two domes should be fired under or on the side of the spit. What you use for burning is, once more, a matter of taste, but it also depends on how you imagine the rotisserie experience or roasting on the spit.
Generally, briquettes need longer to start up, but at the same time they better maintain heat. Roughly speaking, it takes 30 minutes for the briquette to really lit-up and then they heat for 25 minutes.
The coal, on the other hand, lit up after 20 minutes, but again loses the required heat after 15 minutes.
So, if you want to have a nice evening or have a lot of guests, you should decide on briquettes.
To pay attention to the environment, even when buying coal or briquettes, you should not buy goods made of tropical wood. Better quality goods are from local forests which have been made from a waste in forest thinning.