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COOKING TECHNIQUES
11
SPIT BALANCE
1. Loosen the rod handle to allow the balance to turn freely.
2. Set the rotisserie rod in the slots of the gas grill casting. Let the
heaviest side of the meat rotate to the bottom.
3. Adjust the balance to the top of the rod, opposite the heaviest
side of the meat.
4. Tighten the rod handle. Periodically, check to see if the meat
turns smoothly while cooking. Adjust the spit balance as
necessary.
CAUTION: Use oven mitt when adjusting spit balance.
HOW TO USE A PROBE THERMOMETER
1. The accurate way to determine when a large piece of meat is
done is to use a probe thermometer. Insert the thermometer at
an angle so the sturdy pointed metal tip rests in the center of
the thickest part of the meat. Be careful that it doesn’t touch
the spit or the bone, and that the point is not resting in fat
(you will notice much less resistance when probing in fat).
2. When the thermometer displays the desired temperature the
meat is done. Add your sauces during the last few minutes of
cooking time and let the meat stand about 15 minutes to firm
up. Carve and serve.
• poultry: insert the tip of the thermometer in the thickest part of
the thigh close to the body
• ham or roasts: insert the tip of the thermometer in the center of
the heaviest section of the meat
USING A SPIT – LEG OF LAMB
1. Have 3” of bone sawed from small end of leg.
2. Leave meat around bone intact to form a flap.
3. Put a spit fork on rod.
4. Fold flap up and run rod through flap and leg.
5. Put second fork on rod and insert forks in each end of leg. Test
for balance. Tighten screws.
USING A SPIT – POULTRY
1. With breast down, bring neck skin up over cavity.
2. Turn under edges of skin; skewer to back skin.
3. Loop twine around skewer and tie.
4. Turn breast side up; tie or skewer wings to body.
5. Put a spit fork on rod. Insert rod in neck skin parallel to
backbone and exit just above tail.
6. Put second fork on rod and insert forks in breast and tail. Test
for balance. Tighten screws.
7. Tie tail to rod with twine. Cross legs; tie to tail.
THREE CHICKENS ON A SPIT
1. Tie or skewer wings to body.
2. Put a spit fork on rod. Place chickens on rod as demonstrated
in the above diagram.
3. Loop twine around tails and legs; tie to rod.
4. Put second fork on rod and insert forks in chicken. Tighten
screws.
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