Pig/lamb rotisseries are an excellent cooking tool for large cuts of meat or poultry like a whole pig or lamb. This method of cooking uses indirect heat to give the food a slow, even rotary-style cook, resulting in succulent and flavorful meats. Here is how to get the most out of your whole pig lamb rotisserie.
First, prepare the firebox at the bottom of the rotisserie by filling it with charcoal, wood chips, electric elements, or gas burners. After the fire is started and evenly burning, place the spit onto the rotisserie, making sure it is firmly secured in place.
Next, attach the meat or poultry to the spit. This should be done securely and can be done by tying the meat with twine or skewers or by attaching it with metal clamps or rotisserie forks. Secure the ends of the spit with the rotisserie ends, then connect the rotisserie motor. Make sure the heat source is located below the spit in the firebox, not above it.
Start the rotisserie motor and let the meat cook slowly over low, indirect heat for several hours until it’s cooked through. This slow-cooking method will ensure the meat is tender and juicy. Also, the fat won’t flare up and cause fires like direct grilling would.
Most chefs prefer to baste their meats with a liquid marinade to help keep the meat from drying out. Alternatively, you can wrap the meat in aluminum foil or use a roasting bag for extra moisture and flavor during the cooking process.
Once the meat is cooked, turn off the rotisserie motor, remove the meat from the spit, and let it rest before slicing it. The rotisserie can also be used to cook vegetables like potatoes, onions, bell peppers, or carrots alongside the meat while it cooks.
Whole pig lamb rotisseries allow you to enjoy delicious meals without having to worry about overcooking or flare-ups. With the right preparation and a steady hand, you can enjoy a delicious, restaurant-quality meal with very little effort.