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Cooking on the spit

Cooking techniques with fire

Cooking on the spit (or rotisserie) is one of the oldest meat cooking methods used by man.

The pieces of meat, unless it is large, are skewered on the spit which is slowly rotated above a heat source so that they are perfectly golden on all sides.

The technique is used all over the world although in different ways, and can be used with charcoal, gas or even an electric heat source. Taste and flavour is found in the Turkish kebab, the churrasco of Brazil the asado in Argentina and lechón in the Philippines, which all require a whole pig to be roasted for hours over charcoal and prepared for special occasions.

The only drawback of cooking on the spit is that the meat tends to dry out quickly, losing fat and its internal juices. It is kept tender by being brushed regularly while cooking, with its own fat which is collected in a drip pan, or with oil, butter or a specific marinade.

More aromatic and flavoursome meat is obtained thanks to the smoke of a charcoal barbecue rather than electric or gas cooking.

All barbecues in the Sunday Expert range are designed for a practical electric rotisserie to be fitted. The lateral grooves are ideal to adjust the distance between the spit and the embers depending on the food to be cooked.

For example, red meat should be placed rather close to the fire, so that the surface is cooked quickly while remaining soft and juicy inside. Chicken needs more slow cooking and must be placed further away from the embers. Fish must be placed close to the fire so that its skin turns golden rapidly while remaining tender.


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