Roasting on a rotisserie, it’s the best of both worlds combined; a little bit of smoking a little bit of grilling and a whole lot of taste! This weekend we went to my daughter and son in law’s home for what I believe will be an annual tradition. Not a birthday party, not a holiday gathering, just family and friends getting together to celebrate the end of summer, welcome in the fall and while we are doing that, well let’s have some of the best grub we can find! Today’s menu was a 54 pound whole pig and 20 whole chickens roasted on a rotisserie.
Without question there is a lot of work with roasting whole animals. Planning is crucial and many factors need to be taken into consideration. Luckily for us we have a family expert who has done this for years and is the actual engineer/creator of the above rotisseries. (For more info on the actual rotisserie click here) Some of the considerations to think about are:
- Who will mount the animal on the spit, yourself, will your butcher do it for you?
- Where to physically place the rotisserie(s) keeping in mind safety (kids, dogs etc) access to power, proximity to where the animals will be cut up etc.
- What fuel to use? In our case it was hardwood charcoal.
- How long will it take, and if taking on two different animals as we did, how to time things so that everything is ready at the same time.
- What is your target temperature, too hot the skin will burn and the meat inside will be raw, try serving that to 60 hungry guests!
- Who will cut it up into serving sizes?
The list goes on, and in our case this event was executed to perfection!
Every aspect of roasting whole animals is time-consuming, from preparation and set up, the actual cook time to cutting up the animal when it’s done. You have to take your time with each step then move quickly in order to serve it to your guests while still hot. To me it’s a form of entertainment at gatherings. It doesn’t get much better than enjoying a beer or three and watching a pig go round and round on a rotisserie. It hits all of your senses from the point you first see it, to smelling it and of of course eating it. You can’t help but get hungry while it’s roasting. Then, when it’s getting close to meal time you can further tease your guests by going around with a plate of samples of the roasted to perfection “skin”.
Rotisserie Whole Pig and Chickens
The rotisserie method of cooking brings an exceptional flavor out of the meat, cooking in it’s own juices low and slow can’t be beat. No injections or marinades are needed by any means. If you have to add barbecue sauce or other seasonings, well, somethings wrong.
Not only were we treated to a delicious meal, but watching the process as mentioned before is pure entertainment. Even cutting up chickens was both entertaining and informational to me. I’m an admitted “Hack” when it comes to cutting up whole chickens and I must say I learned a few things that day by watching our Master of Ceremonies. Check out this video!