Spit Roasting - Something Different For Your Occasion

The stress of feeding a large crowd can really slow down your time in preparing food. Sometimes, the presentation of the food is sacrificed because of the huge amount of cooking you have to do. The history of preparing extravagant food on special occasions has been around for hundreds of years, and whether you choose to present it in a formal or non-formal way, there's always the problem of accommodating a huge crowd. Thankfully, we can now take advantage of spit roasting, and this is something that you and your guests can enjoy the very next time you are throwing a party or function.

Spit roasting is an interesting choice for an occasion with a difference. A single roast will be able to feed many people, so there will be no need to worry about running out. If you decide that this kind of roasting would be great for you and your friends, you will have to be well prepared, because it's not as simple as the barbecuing or grilling method. Your choice of carcass has to be perfect, or the cookout can turn into a complete failure.

The most common and well-known carcass for spit roasting is the pig. Although almost all animals can be roasted, the carcass of a pig is the most ideal.

Tips to help you achieve a good spit roasting

Find the right carcass

In choosing the carcass, make sure that it's a small and young animal. This is one way to ensure you get the perfect tender and tasty meat. Old carcass tends to be dry and become hard when cooked.

Build the appropriate fire

A strong fire doesn't mean the meat will be cooked all the way to its insides. The technique in roasting is to have an even fire and the rhythm in turning the carcass must be even too. If there's too much heat, the skin of the carcass will be burnt even before it's cooked inside.

Prepare the carcass beforehand

The carcass' internal organs are removed and the insides are all cleaned up just like preparing a turkey. The stuffing you put inside is in accordance to your preferences. The standard amount of salt you will have to rub on the insides of the carcass is 1 teaspoon per kilogram, if you wish to add peppers to the seasoning, mix a pinch with the teaspoon of salt.

Two ways to suspend the carcass

Wrapped around is when you need to stuff it, where the hind legs and forelegs are tied to each other.

Open style is when you open to just put seasoning and its hind and forelegs are splayed open.

Having tasty spit-roast
Basting is important when making a spit-roast. It allows you to moisten the meat while it's being roasted. Some people collect the juice and fats that drip out the carcass and use these to moisten the exterior. Basting contributes to the golden colour of the roast. Refrain from letting it roast on one side only, and turn it as often as possible to keep the outer part from drying out. Parts that you see overcooked and burnt can be covered with a foil to avoid overcooking. Before it's completely cooked, sprinkle some seasoning, preferably salt, to absorb the excess moist and make the roast crisp to perfection.

Take the hassle out of it

If you are unsure how to go about cooking your own roast, you can also take advantage of many catering services available online. They can cook the roast perfectly and have it delivered for your special event or occasion.