Don’t Make These Mistakes When Using a Meat Spit
A meat spit can be a great way to cook tasty and juicy cuts of meat, such as whole chickens, pork shoulders, and even whole lamb. However, there are some common mistakes that people make when using a meat spit that can ruin your meal. Here are some things to avoid:
Not Securing the Meat Properly
If you don’t secure your meat properly on the spit, it can fall off or move around too much. This can cause uneven cooking and result in dry or burnt spots on the meat. Make sure to use the proper equipment, such as prongs or clamps, to securely hold the meat in place on the spit. Also, make sure to balance the weight of the meat evenly on the spit to avoid any tipping.
Using the Wrong Type of Meat
Not all cuts of meat are suitable for cooking on a spit. For example, lean cuts of meat like chicken breasts can dry out quickly on a spit, while fattier cuts like pork shoulder or lamb leg can be too greasy. Choose cuts of meat with an even amount of fat and muscle for the best results, and consider marinating the meat beforehand to add flavor and moisture.
Cooking at the Wrong Temperature
Another common mistake is cooking the meat at the wrong temperature. A meat spit should be cooking at a consistent and moderate temperature, which usually means around 300-350°F (150-175°C) for most meats. Cooking at too high a temperature can result in burnt or overcooked meat, while cooking at too low a temperature can leave the meat undercooked or raw.
Neglecting to Monitor the Meat
It’s important to keep an eye on the meat while it’s cooking on a spit, as it can cook quickly and start to char or dry out if left unattended. Make sure to rotate the spit regularly to ensure even cooking, and baste the meat occasionally with a marinade or oil to keep it moist. Use a meat probe thermometer to check the internal temperature of the meat, and remove it from the spit once it reaches the desired temperature.
Not Letting the Meat Rest
Once the meat is done cooking on the spit, it’s important to let it rest for a few minutes before carving. This allows the juices to redistribute throughout the meat, which makes it juicier and more flavorful. If you carve the meat immediately, the juices will run out and the meat will become dry. Cover the meat with foil and let it rest for 5-10 minutes before serving.
