Q I am planning to cook a spit roast (Beef/Lamb/Pork) for a New Year
party. I have never done this before, Do you have any advice ! Should I
just stick with the old tray BBQ ? Any advice will help, Maybe you have
a recipe?
Nabil
Doncaster
Victoria
A Hello Nabil - I have to admit that I've spent most of my time at the eating
end of spit roasts - not the spit turning end! On the several occasions I have
attempted spit roasting the results have been uniformly tragic.
A friend who has organised several successful spit roasts for his local
sports club says it is all in the basting. Apparently, the meat can easily dry out
if the temperature is a bit too high or it is cooked too long or the hired equipment
is a bit crook. He says basting every half hour or so can help a lot.
To supplement the natural juices and fat of the meat, he recommends a
beer-based baste. Just pour some warm beer (he uses Guinness because he’s like
that) into a container, and apply with a brush (either a pastry brush or even a new
paint brush that has been thoroughly washed) or better still with a pump spray
- that's how he does it.
If you avoid alcohol, a suitable baste could be made from Bundaberg Ginger
beer or another good quality ginger or lemon-based softdrink. Just add a little
garlic and a dash of soy sauce to liven it up a bit.
Pork particularly can be a bit dry when spit roasted. I'd suggest you add
some olive oil to the baste or maybe, as an internet buddy suggests, use a bottle
of Kraft zesty Italian salad dressing as the baste. He's done it for years and
claims great results.
Cheers
BBQ Blue