Tips and Tricks for the Perfect Spit Roast

Roasted Pork Shoulder by jdtornow, on FlickrSo, you’ve invited a group of friends around with the intention of wow-ing them with your Spit Roast skills. You’ve gone down to the butcher and bought your meat of choice, and you’ve cleaned out (or hired) your spit roast and begun sipping on something delicious while you await the masses. Your efforts have only just begun. We’ve put together a list of some of the not-to-be-missed steps you’ll need to cover to make your Spit Roast into a Spit Boast.

  • Get your fire started early.┬áRemember that you need a bed of hot coals, not flame and smoke, in order to cook your meat successfully. The simplest way to begin is to make piles of charcoal in the spit, and allow them to burn until hot. And whatever you do, don’t spread these piles out.
  • Be even. The hardest part of and Spit Roast is getting the spit through the meat. Not only will you want it evenly balanced, but you’ll also was to keep it centred to allow for even cooking. Make your life a little easier by taking something long and sharp and making a hole from each end of the meat before you drive the spit through. This will make it easier to pierce the meat and maximise your chances of getting the spit in evenly.
  • Take your time. The art of Spit Roasting is that is a slow cook style. It’s important to ensure that your meat is stable with the rotating spike well positioned in its middle. As a rough guide when it comes to cooking time, Spit Roasters everywhere recommend allowing for one hour of cooking time for each kilogram of meat.
  • Invest in a meat thermometer. This is an invaluable tool that will help you to determine whether your meat is cooked through or not – a very important test to conduct when cooking poultry or pork.
  • Make your own marinade. Baste the meat as it cooks with a marinade of your own making. Favoured flavours in the Spit Roast world include lemon, garlic, oregano and red wine.
  • Let your meat rest. Allow the meat to sit for around ten minutes once it’s off the Roast. If you do this before you carve it up, you’ll help the flavours and juices to settle, ensuring that all your hard work with the marinade hasn’t gone to waste.
  • Make a gravy. Use a drip pan below the Spit Roast to catch the flavour of the meat as it cooks. Prevent the flavour from burning by adding water to the drip pan, although keep an eye on it to ensure it doesn’t boil. Add a little more flavour and some spices and you’ve got the perfect complementary gravy for your roast.

There are a lot of things that go into a perfect Spit Roast, but like any art form the more you practice it, the better you’ll get. And if this all seems too daunting for you, there is always the option of leaving it up to the professionals to do it all for you, perfectly every time. To contact Big Roast, visit our website here.

Image Credits:


Big Roast
Unit C, 2 Endeavour Way LondonLOSW19 8UH UK 
 • 0845 500 5450

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