How to Rotisserie

What You Need to Know

Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, chickens and turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting.

Steps

1. 1.

   Greek Gyros (Greece): Creates characteristic layered texture and caramelization

2. 2.

   Mexican Al Pastor (Mexico): Allows marinade penetration while developing crispy edges

3. 3.

   Turkish Döner Kebab (Turkey): Produces perfect shreddable texture with browned exterior

Common Mistakes