UK BBQ Mag Spring 2016 - Page 20

There are many cooking methods that have been the hot topic over the last few years in the world of BBQ. Smoking (obviously), reverse sear and cooking "dirty" to name a few.

None of these methods are new, but they do get reinvented, helping them find a whole new audience and so the torch (or chimney) is passed to the next generation to make their mark.

Rotisserie cooking (or cooking on a spit) is one of the oldest cooking methods, yet in recent times it hasn't enjoyed as much attention from the home cook as other techniques. However, in terms of roasting a joint of meat, rotisserie cooking is one of the best methods available. Here's why:

EVEN COOKING

With a stable heat source, the food moves freely

around the heat, ensuring an even cook.

SELF BASTING

Juices released during cooking coat the meat as it

turns on the rotisserie. Any added rub will benefit

from a further enhanced flavour.

HANDS FREE COOKING

Once set-up you'll only need a food thermometer

to check when the meat is done. Just leave to cook

whilst you prepare everything else.

FOOD THEATRE

Traditionally with Smoking there's the old adage

"if you're looking, it's not cooking". Well there's none

of that with rotisserie, it's all there to see

A CLEAN GRILL

With the Spit in position and drip tray placed under

the meat, there will be very little to tidy up required after.

put to great used as a sauce/gravy

With a stable heat source, the food moves freely around the heat, ensuring an even cook.

SELF BASTING

Juices released during cooking coat the meat as it turns on the rotisserie. If a rub has been added then these juices help to create the most amazing flavours on

ROTISSERIE ACTION

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