5 TIPS TO CONSIDER BEFORE BUYING A ROTISSERIE MOTOR

THINGS TO KNOW BEFORE PURCHASING A SPIT ROTISSERIE MOTOR

It’s hard to believe that the original spit roast users took turns in rotating the rotisserie skewer by a crank handle! Thank goodness someone finally realised there was an easier way hance the discovering of the modern rotisserie motor.

Turning a spit roaster by hand for hours on end was a mighty hard job

Look for a motor with metal gears

Now I’ve heard there are still a few people out there selling rotisserie motors made out of old windscreen wipers and washing machine parts, however the vast majority of rotisserie motor available online (and most certainly in stores) are factory produced gear driven motors.

There are various types of rotisserie motors to choose from, all which serve a different purpose. To help you decipher between the different choices available I have listed below the top 5 things you should consider before investing in a rotisserie motor. 

Power :

1.5v – These are rotisserie motors which operate using 1 D cell battery. They are usually very light weight and can only turn a small amount of meat, usually a few kebabs or souvlakis. 1.5v rotisserie motors are relatively inexpensive, however will burn out more quickly.

3v - 2 D cell batteries are used to power a 3v rotisseriemotor. Similar to its 1.5v cousin, these rotisserie motors are only used to cook a dozen or so kebab skewers, or small rolls of meat up to about 5 kgs. 3vrotisserie motors are quite cheap, usually around the $30-$50 mark, however they really are only designed for cooking for a small group of people.

12v – Rotisserie motors which operate off 12v are great for campers or anyone who will be using a rotisserie where normal mains power isn’t available. 12v rotisserie motors are usually weaker than 240v rotisserie motors, so keep that in mind when considering what type of meat you will be cooking.

240v - The vast majority of spit roast users will be using their rotisserie motor at home or somewhere where 240v mains power is available. They vary in differing load capacity from 5kgs to 100+kgs. A 240v rotisserie motor is generally recommended for most rotisserie users.

Capacity:

Before going out and purchasing a rotisserie motor, you need to consider how many kilo’s of meat you would be likely to turn. There is no point buying a 20kg rotisserie motor if you are planning on cooking decent size pigs, conversely, if you are only intending on cooking a couple of kilo’s of meat using the rotisserie on your 4 burner BBQ, don’t waste your money on an 80kg capacity motor.

If you are going to cook a whole animal, the minimum capacity you should be purchasing is 20kgs.

 Speed:

5 revolutions per minute seems to be optimum.

I have used rotisserie motors which turn 15RPM and those which turn 2 RPM. The 15RPM rotisserie motors spin way too fast and the 2RPM rotisserie motors tend to burn out.

People often ask me whether I recommend a rotisserie motor which has a variable speed. Personally I wouldn’t bother with a variable speed rotisserie motor, when you’ll just have it running at 5RPM anyway. The risk with the variable speed rotisserie motors is when you slow the RPM down to 1 or 2 RPM and you have a decent sized piece of meat on there, too much stress is placed on the rotisserie motor and it will burn out. Each to their own though!

Output shaft

1.5v or 3v rotisserie motors tend to be suited for 4-6 burner BBQ’s or small 8mm square skewers. You can’t cook a large piece of meat on a small square skewer because it will bow in the middle, therefore if you want to cook a piece of meat more than about 5 kilo’s, you can’t use a 1.5v or 3v rotisserie motor.

The output shafts for 12v and 240v rotisserie motors will vary. Most will be round, however the occasional one will be square. I know I’m stating the obvious, however if you have a 22mm round skewer, don’t purchase a rotisserie motor with a 19mm output shaft. It’s ok if the output shaft is slightly larger than your rotisserie skewer, however anything more than a couple of millimetres, and I would recommend getting a sleeve made to reduce the amount of movement between your skewer and rotisserie motor.

Warranty

Make sure that whatever rotisserie motor you decide on, it comes with a 12 month (minimum) warranty. You may want to check with the supplier whether they undertake any warranty repair work 'in-house' or whether the work is outsourced. You'll find that should you experience any problems with your rotisserie motor, you'll get it back a lot quicker if the warranty work is completed 'in-house' rather than your rotisserie motor being passed from pillar to post! You'll also be more likely to get your rotisserie motor looked at even after the official warranty period has expired. 

What is gyros?

What is gyros (pronounced Yeeros)

Though there have been conflicting accounts of when it was first introduced, gyros are never the less a mainstay of Greek dining. Some reports only extend back as far as the middle of the 19th century, while photos have surfaced of Athens gyros shops from the year 1880. However long this tasty meal has been in existence, countless diners are appreciative of this dining staple.

The first element of a gyro is the horizontal charcoal spit which allows for the meat to roast while maintaining its tender integrity. Your meat is grilled horizontally allowing for perfectly portioned strips of meat to be sliced. The choice of meat used varies on the region it is served in. Typically the leg of lamb is used, however gyros can also be made with chicken, beef, lamb and also pork. Gyros differs from other types of meat cooked on a spit in the sense that it comprises of many pieces of thinly sliced meat squashed together on the rotisserie skewer, rather than one single roast. Another typical difference is that gyros is generally carved throughout the cooking process, whereas whole roasts are left to cook all the way through before they are removed from the spit and carved.

Above: 20kgs Lamb and chicken gyros

There wouldn't be a day that goes by where someone doesn't ask me what gyros disks are used for. I usually start by describing that the plates are similar to CDs which slide onto the skewer and squash thinly sliced pieces of meat together. So why would you use the gyros disks instead of the prongs? is often the next question which follows. As described above, because the carving takes place while the meat is still on the skewer, it is easier for the chef to carve the meat up against a flat plate (a gyros plate) rather than 'dodging' the spikes of a prong. Next time you walk past your local souvlaki bar, just pause for a moment and you'll be surprised what you notice!

Above: 20kgs Lamb gyros

Served on lightly oiled and grilled pita bread, no other ingredient is needed though others are traditionally added. Once the pita is properly grilled (this can be done using the grill on your spit roaster), shaved meat is added. As a guide, we recommend allowing 300 grams of gyros per person. After your meat has been portioned tomatoes are added in addition to onions and tzatziki garlic sauce. Tzatziki is available from supermarkets or delis, however if you’d like to try making your own, you’ll need strained yogurt, crushed garlic, olive oil, shredded cucumber, lemon juice and salt and pepper for seasoning.

Many of us have had a bastardised version of gyros from the local fish and chip shop, however until you’ve tried authentic gyros cooked over a bead of charcoal, you haven’t really experienced gyros as its best!

Typical marinade:

Salt

Pepper

Crushed garlic

Crushed onion

Cumin powder

Olive oil

Baste with olive oil and lemon juice

How to spit roast a lamb

Spit roast lamb can be a daunting process but with some preparation, planning, and patience, it can be done by any home cook. 

Your first task is to find the lamb. A whole lamb is not an item found in most grocery stores so it will need to be ordered ahead of time. Your grocery store may be able to order one for you, but your best bet is an independent butcher shop, one that is familiar with Middle Eastern or Greek meats would be most helpful.

You will need to know the size of lamb you require. A good rule of thumb is 1 kilogram of meat per guest. This may sound excessive but after shrinkage during cooking, trimming and bone removal, the amount is still plenty for everyone.

Once you have secured your lamb, it will require seasoning. Lamb meat doesn’t require much in the way of seasoning but the addition of olive oil, lemon, mint, basil or oregano might be welcome. The herbs and spices are up to you and the flavors you wish to impart to the meat.

One method is to soak the lemons and spices in olive oil a few days before applying the oil to the lamb. This gives the oil a chance to absorb the flavors of the herbs. This can be done while waiting to acquire the lamb so when you have your lamb on hand, oil will be ready to apply.

Another way to add flavor is stuff the lamb with onions, garlic and/or lemon and sew the lamb closed with heavy cotton thread. The lemons, garlic or onions don’t require much prep beyond simply slicing in half. Onion/garlic skins do not need to be removed.

Pass the skewer through the cavity

Securing your lamb to your spit skewer is imperative to having a trouble free spit roasting experience. Typical equipment you will require is: rotisserie forks, back brace, leg holders and some stainless steel wire. 

Secure the legs with either some wire or leg holders

When your lamb is prepped, it is time for cooking. To spit roast lamb, you need a space about 2 feet high, larger than the typical home barbeque unit. You will need a larger rotisserie unit or a large barrel grill for cooking. Prices on these vary but neither is cheap so if spit roasting a lamb is not something you do on a regular basis, you might want to check into hiring one for the day.

Tighten the back brace to keep the center balanced

Secure the spine of the animal to the skewer usng a back brace

Here is where the patience comes into play. Once your lamb is on the spit, spit roast lamb can take between 4-6 hours depending on size. The lamb has to roasted at a low temperature so that the interior and exterior are cooked at the same time. Too high a temperature, and the outside will cook first and burn before the inside is done. Low and slow are the watch words for spit roast lamb. You can baste the lamb with your marinade mixture for extra flavor while cooking.

Spit roast lamb is not a quick process but the flavor is well worth it. After the first time, once you taste the smoky, juicy meat, you may find yourself cooking spit roast lamb for all of your special occasions.

Regular basting is essential to keep your lamb moist

Do not put our lamb directly on top of the coals otherwise it may catch on fire as fat and oil drip onto the charcoal

A typical 16kg lamb should take around 4.5 hours to cook. The skin will start to peel away from the body

The meat will also start to pull away from the bone when the lamb is cooked

Use a large knife and sick when carving the lamb. You should also adjust the height of the skewer as far away from the coals as you can to prevent burning yourself

Spit roasted lamb is sure to be a hit at your next gathering.....this is all that'll be left!

Spit Roasting: Bringing People Together

Spit Roasting: Bringing People Together Medieval style

To the modern observer, the sight of a whole carcass impaled upon the horizontal bar of a contemporary spit roaster, slowly turning over the coals as the meat bastes in its own redolent juices, appears positively medieval. In fact, it is. 

Above: 22kg pig on a spit

This method of cooking certainly dates farther back into human history, but the height of roasting meat on a spit for large crowds was indeed the Middle Ages. At that time, lodgings were equipped with large spit roasters housed in great hearths. A servant called a spit jack was employed for the sole purpose of turning the crank of the spit roaster all day long.

As technology improved, mechanical spits came into fashion, and with them came one fascinating design improvement. These giant rotisseries were powered by dogs. Indeed, a specific variant of man’s best friend was bred for the sole purpose of turning the spit for man’s best meal. These terrier-like turnspit dogs, prized for their courage to work near the fire and their loyal restraint in not eating the roast, took turns running in an apparatus similar to a hamster wheel. When the wheel turned, so did the spit roaster with its bounty of succulent meat.

Above: Lamb and beef on a spit

Modern spit roasters come in a variety of designs suited for a variety of hosts. This medieval cooking method, which yields meat celebrated for the tenderness that only comes with slow cooking and steady natural basting, allows contemporary hosts to cook for large groups with a dramatic flare. Even better, while the meat turns, the spit roaster itself becomes a center point of conversation, transforming the cooking of a meal into a festive occasion itself. Around this functional centerpiece, family and friends gather to share the experience of roasting meat in a manner certain to inspire jovial tales of adventure, conquest, and turn spit dogs.

Above: Beef and pork on a spit

Fire pits are back

The Return of the Fire Pit

 Few things in modern life carry the rustic appeal of the fire pit. Sitting around a raging fire, hands wrapped around a steaming cup of coffee, or perhaps a chilled cocktail or trendy microbrew, lends a sense of intimacy to a gathering of friends and hearkens back to simpler, even primitive, times.

It is no surprise that contemporary folk are drawn to modern recreations of the traditional fire pit. Indeed, humans can be thought of as carrying this drive to build fire within their very bones. Fire is not only a powerful tool for survival; it may be the very thing that civilized early humans. In ancient Greek mythology, the Titan god Prometheus, upon observing the suffering of the humans he had painstakingly molded out of clay, defied Zeus’ will to bring his creation something that would civilize humanity: fire. This gift allowed primitive humans to cook food, keep warm, and provided a hearth around which they could draw near and form community.

From that point forward, fire and the hearth became a central organizing principle for humanity. Indeed, the early fire pit was so unilaterally important in ancient tribes that modern archaeologists use carbon dating to determine when particular regions became populated or died out based on the charcoal still remaining in a primitive fire pit.

Certainly today’s fire pit is a far cry from the first campfire lighted by an ancestral human. Savvy hosts can now entertain around a wide range of fire pits suited for the simplest or most sophisticated sensibilities. However, the underlying principles remain the same. Fire pits are back, not only because they are trendy, but because they also allow people to gather, no matter the weather, and enjoy the company of friends and family in an atmosphere that can be described as magical.

So, strike a match. Kindle a flame. Slide a skewer through a succulent piece of bacon, an apple dredged in butter and brown sugar, or even the traditional marshmallow, and enjoy this postmodern spin on a timeless practice.

Charcoal or Gas?

Charcoal or gas?

I am often asked by customers whether they should buy a  charcoal or gas spit roaster. While it is tempting to recommend using gas because it is much cleaner to use than charcoal, and it takes less time to set up, I recommend charcoal EVERY SINGE TIME. 

Why you may ask? I’m a big believer that if you’re going to do something, you may as well do it properly. If you’re going to go to the trouble of sitting around watching your spit roasted meat cook for 3-5 hours, you may as well get the best flavour possible out of it.

Not only does charcoal cook your meat by the heat it emits, it also smokes the meat as it cooks; adding a rich and unique flavour. As your food cooks, the fire and smoke is absorbed by your food which add a smoky authentic flavour to any dish.

Despite what many people think, charcoal is also fairly easy to use. You simply place it into the charcoal starter or directly on the base of your spit roaster and light it to get a hot flame going. While it isn’t quite as easy to moderate the temperature as you can with gas, you can add more charcoal to the fire throughout the cooking process to increase the temperature, and also move your charcoal away from the food using a shovel or wood poker to reduce the temperature.

If safety is your concern, just keep a hose or a bucket of water in close proximity so you can quickly dampen the fire if needed. After all, gas certainly isn’t immune from causing its fair share of fires.

My final argument is usually if you’re going to cook a roast an outdoor gas spit roast, you may as well just use the ordinary oven in your kitchen!

Case dismissed!  

Spit roasted meat

Everybody loves succulent spit roasted meat cooked slowly over several hours. So what is the secret to cooking that perfect spit roasted meat?

There are a couple of essential steps to follow to guarantee your spit roasted meat remains the topic of conversation for weeks to come!

Purchasing your spit roasted meat:

Lambs and pigs will need to be ordered 1 week in advance, however other cuts of meat will be readily available from the supermarket or butcher. If you are pressed for time, you can purchase pre-marinated meat, otherwise you can do it yourself. 

Allow 1 kg of meat per person if you are spit roasting a whole lamb or pig, otherwise 300g per person should suffice.

Preparing your spit roasted meat: 

There are hundreds of recipes for spit roast marinades and spice rubs, but I believe it is best to keep it simple. The last thing you want is to add so many flavours over powers the taste of your spit roasted meat. Mix together salt, pepper and oregano and rub around your meat. Make small incisions using a knife and insert slithers of garlic. Allow the meat to sit at least an hour beforehand.

Prepare a basting mixture of salt, olive oil and lemon juice for basting your spit meat while cooking.

Remember if you're cooking a whole animal, it's good to give it a bit of a wash beforehand! 

Our new years day lunch taking its final bath!

Lighting your Charcoal

To give your spit roasted meat that authentic smokey flavour, I recommend using charcoal rather than other fuels such gas or heat beads. While it is possible to cook spit roasted meat using gas or heat beads, I have found that you simply cannot compare the flavour.  

The amount of charcoal you will need will vary depending on the amount of meat you are cooking. Charcoal is generally sold in 5, 10 or 20kg bags. As an approximate guide, allow 1 kg of charcoal for each kg of spit roasted meat.

Do not add all the charcoal in at once, as you will need to top up the charcoal throughout the cooking process. Start off by lighting approximately two-thirds of the charcoal and leave the remaining third for ‘top ups’. For example, if spit roasting a 20kg lamb, you will start out adding approximately 13kgs when you initially light your fire, and save the remaining 7kgs to ‘top up’ when your fire starts to dwindle as required.

Place charcoal in the middle of the tray and spread out to the approximate length of your spit roasted meat. Your line of charcoal should be as long as your spit roasted meat, approximately 10cm in width and 10cm in height. Once you have determined how much charcoal you require, push the charcoal into the middle of the tray and light at least 45 minutes prior to putting your spit roasted meat over the fire. Fire lighters will assist in getting the charcoal to ignite. A charcoal fire starter will also assist you in lighting your fire. Fill the fire starter with charcoal, light 3 fire starters in your spit close together and place the fire starter over the ignited fire starter

 

Once the charcoal is well lit and you are almost ready to place your spit roasted meat over the fire, spread out of charcoal to the length of your spit roasted meat You will need to place more charcoal around the most ‘meaty’ part of your animal i.e. more charcoal is required around the front/back legs compared to the stomach. It is important that the charcoal is not sitting directly under your spit roasted meat because as it cooks, you do not want the juice and fat dripping onto the charcoal. Should the juice or fat drip onto the charcoal, the charcoal may catch fire which may result in part of your spit roasted meat burning. 

Securing your spit roasted meat to the spit

If cooking pieces of spit roasted meat such as gyros, chickens, roasts etc rather than a whole animal, push the spit roasted meat through the pointy end of the skewer and hold into place with a fork/prong on either side. Try to push the spit roasted meat evenly onto the skewer so the weight of the meat is evenly distributed.

If spit roasting a whole animal, insert 1 prong/fork through the back legs and 1 prong/fork through the shoulders and insert a back brace through the spine of the animal and onto the skewer. Legs can either be secured using leg brackets, or stainless steel wire. Once you have seasoned the inside of your animal, use either wire or a thick needle and butchers string to stitch up the cavity.

It is imperative that you balance your spit meat correctly otherwise you will damage your spit roaster motor. To check that your spit roasted meat is balanced correctly, you should be able to put your skewer on the spit (without the motor) and slowly turn the skewer by hand without the load swinging down and dropping to the heavier size. If you are having difficulties balancing your load, a counter balance weight will assist.

Make sure you check the spit roasted at various times during the cooking process. Sometimes the thumbscrews can loosen, or the spit roasted meat may shrink and the forks may need to be adjusted, so keep a clean pair of pliers handy just in case. Always ensure you first switch the motor off at the power source and pull the motor’s plug out of the socket prior to fixing/re-adjusting the load!

Cooking temperature

Your spit roasted meat should be placed approximately 15cm from the coals while cooking and you should be able to hold your hand just under the spit roasted meat for approximately 10 seconds. If you cannot withstand the heat, the spit roasted meat will burn and you need to increase the distance between the charcoal and the meat. Alternatively, if you can hold your hand beyond 10 seconds, your meat will take too long to cook so you need to put your meat closer to the charcoal and add additional charcoal. Note: once you add additional charcoal, the temperature of the fire will decrease until the newly added charcoal is well ignited. It is therefore prudent to add more charcoal immediately once you notice that the charcoal is cooling down.

Basting your spit roast

Basting is an important part of the cooking process to ensure your meat doesn’t dry out while cooking.  Every half and hour is a good guide, however anytime you happen to be walking past should be fine. A typical basting mixture for spit roasted meat is 1 part lemon juice to 1 part olive oil mixed with a tablespoon of salt. This mixture is ideally applied with a sprig of fresh rosemary, however a basting brush will also do the job. Garlic lovers may also wish to add crushed garlic to the mixture

Knowing when your spit roast is ready

Cooking time will vary depending on the diameter and weight of your spit roasted meat, however as a guide: 

• Small roast 15cm diameter - 2.5 hours
• 2kg chicken – 2.5 hours
• Roast 25cm diameter – 4 hours
• 10kg lamb/pig- 4 hours
• 15kg lamb/pig- 5 hours
• 20kg lamb/pig- 6 hours
• 2kg chicken- 1.5hours

Cooking on a spit roast is not an exact science. There are several variables which impact on the cooking times. The best was to ensure you don’t over or undercook your meat is to test the internal temperature of the meat with a cooking thermometer.

Beef and Lamb	Pork	Chicken
Rare  60°C (140°F)	Medium 65°C (149°F)	Minimum    75°C (167°F)
Medium 65°C (149°F)	Well Done 75°C (167°F)
Well Done 70-75°C (158-167°F)

If you don’t have a thermometer, pierce the thickest part of the beast with a skewer or knife. The juices should run clear, without any trace of pink

Happy spit roasting!