How to light a spit roast
Learn how to light a spit roast with Heat Beads® BBQ Briquettes
Share this tip
Wondering how to light a spit roast?
- A battery or electric operated rotisserie will give excellent results with joints of beef and lamb, chicken and ducks on a spit. Ensure the spit is inserted centrally through the joint or bird, otherwise the strain on the motor will eventually cause it to stop, or it will turn unevenly and the food will therefore cook unevenly.
- It is vital that the fire is hot enough; a 2-2.5 kg roast will require about 2.5kg of Heat Beads® BBQ Briquettes for perfect cooking. A beef or lamb spit roast may be left pink, however a meat thermometer is the safest way of ensuring that large pieces of meat and poultry are sufficiently cooked. Vegetables can be cooked on a grid underneath the meat towards the end of the cooking time.
- Always use a drip pan to catch drips of fat from the roast. Make this by cutting two lengths of foil 5cm longer than the roast. Fold together, making a dish about 15cm wide and 3cm deep. This will prevent fat from flaring up from the fire.
Back to Basics: Garlic
Steven Raichlen tells us how to properly roast garlic to add body and enhance flavour for most dishes.
Spit roast tips: Wood chips
We’ve been going on about wood chips and how much we love to use them. Well, they’re also a welcome addition to the spit roasting method.