How Do You Spit Roast a Pig

Spit Roaster BBQ’s – Things To Bear In Mind To Savor Its Convenience

 

 

 

 

How do You Spit Roast a Pig

I love a good Spit Roaster BBQ and it’s a great feature to base a party around. People will congregate around it with a couple of drinks and the conversation will flow. On top of that, it’s very hard to make any serious mistakes as it’s such a slow cooking technique.

Most meat will spit roast really well and I’ve tried many of them myself – kangaroo, sheep, goat, pig and even one that had a dozen chickens speared onto the main shaft!

 

Pros When Spit Roasting a Pig 

* Having one of these babies at a party, you will become the social center of the event. People love gathering around a Spit Roast BBQ (unless it’s stinking hot) and helping out in some small way. Not to mention taking the odd sample or two.
* The meat is beautifully tender and the fantastic taste is unlike any other technique/style.
* Obviously there’s a lot of meat – that’s always good for your Spit Roaster.
* It’s not quite a case of “set it and forget it”, but it’s pretty close.
* If the guests are hungry, or it’s taking longer than you thought, you can slice off the outer, cooked meat to give your guests something to eat. The remaining meat will then cook faster than it would have previously in your Spit Roaster.

Spit Roaster BBQ Cons:

* Has to be done outside, or at least in a very open, covered area – therefore it’s not normally a popular idea to use your Spit Roaster BBQ in poor weather.
* They do take several hours to cook, depending on the size and type of the animal – if you don’t have that sort of time, this is not for you.
* They usually require more than one person to setup. Handling a full carcass, setting it on the spear and getting the balance right is all really a two-person job.
* You need to allow 2-3 hours before your cooking time begins to allow the wood to burn down to charcoal (see shortcut below in comments). You can’t cook over a raging flame, despite what you see in a number of movies.
* They can be expensive unless you are able to build it yourself. Stainless steel ones in Australia currently retail for $1,000 – $1200.

Comments:
* If you are a little short on time, you can avoid the wait of burning your wood down to coals by using a 50:50 mixture of heat-beads and pre-made charcoal (BBQ and hardware/camping stores usually stock this). It’ll cost a more but probably save you 2-3 hours – your cooking time will remain the same however.

You can visit www.LaCajaChina.com and gather much more FREE info covering all aspects of equipment, techniques, tools and ingredients of Spit Roaster.  Download our free eBook and find out detailed instructions to pig cooking and answers to questions like "how do you spit roast a pig?"

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Whole Chicken Grilling Techniques on a Spit Roaster

Posted on June 29, 2011 by admin

How BBQ Chicken is Done on a Spit Roaster

Chicken is one of the most popular meat, however when it comes to grilling it on a spit roaster it’s probably less popular because people are more concerned to ensure that the meat is properly cooked. I’ve known some people who pre-cook chicken in the microwave first but this really isn’t necessary if you follow the basic rules that I’ve set out before.

Just to re-iterate one point when using a spit roaster, always give the coals time to settle before starting to cook (about 45 minutes) because despite the fact that chickens are being described as having lean meat, the fat that is under the skin mobilizes very quickly. You don’t get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.

So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I’m going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken as well.

How a Spit Roaster Works

Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so it will be grilled. This is to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue a chicken because it’s not so easy to tell when the chicken is done and it’s important to know that the inner cavity is cooked.

The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it’s done. If using a barbecue thermometer then you’re looking for a breast temp of 165°F and 180°F in the thigh and wing.

Prepare Your Chicken Before Throwing it on The Spit Roaster

This is my preferred way to barbecue a chicken because it’s relatively quick (about 45 – 50 minutes) and because the cavity is exposed, you’re guaranteed to have the inside well cooked. The challenge is in the preparation because you’ve got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it’s easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you’re ready for the grill, 25 minutes each side and then your done. TIP – less fat drips from the inside of the chicken so cook this side first.

Above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin – not the healthiest part of the chicken but certainly tasty. If you then want to enhance the recipe then bring out your favorite homemade barbecue sauce.

To make your job easier, go only with the best Spit Roaster, La Caja China Roasting Box! This is the most elegant and innovative way to roast not only your chicken but almost everything, from vegetables, turkeys, lambs and one whole pig! Get all the advantages of other spit roasters around and non of their down sides. Purchase your own number one spit roaster now!

 

How to Grill Fish on the BBQ?

Whole Chicken Grilling Techniques on a Spit Roaster

Posted on June 29, 2011 by admin

How BBQ Chicken is Done on a Spit Roaster

Chicken is one of the most popular meat, however when it comes to grilling it on a spit roaster it’s probably less popular because people are more concerned to ensure that the meat is properly cooked. I’ve known some people who pre-cook chicken in the microwave first but this really isn’t necessary if you follow the basic rules that I’ve set out before.

Just to re-iterate one point when using a spit roaster, always give the coals time to settle before starting to cook (about 45 minutes) because despite the fact that chickens are being described as having lean meat, the fat that is under the skin mobilizes very quickly. You don’t get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.

So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I’m going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken as well.

How a Spit Roaster Works

Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so it will be grilled. This is to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue a chicken because it’s not so easy to tell when the chicken is done and it’s important to know that the inner cavity is cooked.

The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it’s done. If using a barbecue thermometer then you’re looking for a breast temp of 165°F and 180°F in the thigh and wing.

Prepare Your Chicken Before Throwing it on The Spit Roaster

This is my preferred way to barbecue a chicken because it’s relatively quick (about 45 – 50 minutes) and because the cavity is exposed, you’re guaranteed to have the inside well cooked. The challenge is in the preparation because you’ve got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it’s easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you’re ready for the grill, 25 minutes each side and then your done. TIP – less fat drips from the inside of the chicken so cook this side first.

Above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin – not the healthiest part of the chicken but certainly tasty. If you then want to enhance the recipe then bring out your favorite homemade barbecue sauce.

To make your job easier, go only with the best Spit Roaster, La Caja China Roasting Box! This is the most elegant and innovative way to roast not only your chicken but almost everything, from vegetables, turkeys, lambs and one whole pig! Get all the advantages of other spit roasters around and non of their down sides. Purchase your own number one spit roaster now!