Cooking On A Spit

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The ancient art of cooking on a spit…

Yes, I am a fan of BBQ food, and yes I do understand that it can take a few summer months to become a master of fire and meat. I am willing to take the right amount of time to create the right meal, as it is not every night that I want grilled meat. The rotisserie is not for everyone - if you can’t sit still and wait for your meal to be ready don’t buy a rotisserie, but if you are the type of person who likes to sit and relax while cooking, then go for it!

This year I am looking to challenge my taste buds with new items on the barbecue. I recently got myself a rotisserie for my wood-burning Weber BBQ. I had to custom fit it to the unit, as normally those bubble models don’t have a rotisserie hook up.

I just finished my first roast on the spit and wow, was it nice! I am pleased with my $25 investment. Yes, investment, that’s how I see it - I invest in my stomach!

I made a fire in a Weber, at the back of it. I used oak staves and wood charcoals.

I got myself a pork roast wrapped in elastic netting. I first removed the net and poked garlic inside the roast, then I poked rosemary branches inside and outside the roast and wrapped it back with the same net. A simple seasoning of salt and pepper before putting it on the spit, and lots of watching it turn while drinking a nice cold one. Once it reached 135F to 150F internal temperature (depending on how you like your pork), it’s ready to eat. I tell ya, this a great way to relax on the weekend.

As a note for the ladies (those who don’t do the barbecue-ing in the family), I will add that potatoes served with a creamy dill dressing make a nice contribution to a meal of spit-roasted meat. I just mixed 2/3 sour cream with 1/3 mayonnaise and added a handful of chopped fresh dill and a splash of cider vinegar (you can substitute lemon juice if you like, and add a teaspoon of warm liquid honey if you prefer a sweeter dressing). Tune in next week when we will get top billing again as we talk about ideas for picnicking!

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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