Understanding How Spit Cooking Works
When it comes to cooking meat on a spit, the method involves using a motorized rod that rotates the meat over an open flame. The heat and slow rotation ensure that the meat cooks evenly, while the juices are retained inside, giving you a delicious and tender meal. Generally, larger cuts of meat work best, as the rotation ensures that the outer layer of fat bastes the meat evenly.
Best Meats to Cook on a Spit
Beef, pork, and lamb are all ideal meats for cooking on a spit. Whole chickens or turkeys are great choices too, but keep in mind that smaller cuts like steaks or chops don’t work well because they lack the necessary thickness to baste evenly and effectively. Stick to meats with a significant amount of fat, such as ribeye or pork shoulder, as they will self-baste during the cooking process.
How to Prepare the Meat
Before you begin spit cooking, prepare the meat by trimming off excess fat, seasoning it with a dry rub, or marinating it overnight. You can also add vegetables or fruit to the spit to infuse additional flavor. Ensure that the meat is well secured to the spit, and that the rod is centered in the meat to ensure even cooking.
Tips for Spit Cooking Success
When spit cooking, be patient and allow the meat to cook slowly over low heat. High heat will result in dry, overcooked meat. Keep an eye on the temperature and use a meat thermometer to ensure that the meat has reached the correct internal temperature for safe consumption. Finally, allow the meat to rest for 10-15 minutes after removing it from the spit to allow the juices to redistribute.
Alternative Meats to Cook on a Spit
If you’re feeling adventurous, there are several alternative meats you can cook on a spit. Whole fish, game birds like quail or pheasant, and even suckling pigs are all options. Just keep in mind that you may need to adjust the cooking time and temperature based on the type and size of the meat.
