A Look At Indoor Spit Roasting

    Indoor spit roasting is a great way of cooking slow roasted meals if bad weather or living conditions limit the ability to use a rotisserie outdoors. There are several plausible alternatives to slow cooked foods in a rotisserie indoors.

There are different ways of spit roasting indoors. The appliances that help to fulfill this function come in a variety of shapes and sizes.

Flavor your roasting food accordingly to enjoy good flavor without the benefit of smoke. To imitate outdoor smoking, use liquid smoke. You can cook pork and beef roasts, turkey, chicken and even hotdogs and hambugers.

1. Counter-Top Rotisserie

Ronco Showtime Rotisserie Showtime Rotisserie

The most famous of this type of appliance is the Ronco Showtime Rotisserie.

There is a Compact and a Standard size that can cook up to 10 and 15lbs (4½ & 7kgs) of food, respectively.

As usual, set your drip pan to collect fat and juices as the food self-bastes in the rotisserie oven.

Counter-top rotisseries are very portable and versatile. Many of them are built with interior lights, timers, buzzers; the only thing they don't have is music. Just kidding. Anyway, they can easily be stored away from the top of the counter when not in use.

Some that boast of being easy to clean still pose a challenge in that area. In this category of ovens, you have two options: a horizontal spit rotisserie like the Ronco or a vertical spit rotisserie.

Using the horizontal rotisserie oven often calls for perfect centering and tight trussing  your food. This is necessary because of the limited space in the rotisserie oven.

Trussing is the process of tying your meat well so that it can rotate and cook evenly and unhindered, without getting burned or touching other component parts in the rotisserie oven.

Most ovens in this category are generally preferred for smaller cuts or meat like fryer chicken and other meats up to 4 lbs (2kgs) only, depending on the size of the appliance.

A rotisseur is responsible for all the spit and oven roasting. This roast chef prepares the sauces for roasted and braised meats.
The vertical rotisserie setup has your meat aligned top down and your food rotating like a music turntable. Your rotating pan also collects juices and fat. Vertical rotisseries are spacious and have heating elements on the sides of the oven to cook the food.

Vertical rotisseries are the preferred ovens for indoor grilling because of ease of use, no express need for trussing. The food naturally balances itself so no need for complex centering. The turntable rotates evenly without undue stress to the motor resulting in even cooking all the time.

Allow your marinated birds to drain well before placing them in the rotisserie. If the bird seems to sag down when you place it in the oven, use butcher's twine to tie it around the middle to avoid the slump.

2. Oven-Built Rotisserie

This type of rotisserie is built inside high-end ovens for indoor grilling. They are well-built with silent motors, interior light and a glass section of the door, ideal for viewing your cooking food.

Horizontal and vertical types of this rotisserie are available in an oven. They normally boast of sufficient room for larger cuts of meat even turkey and leg of lamb.

Chicken in a Rotisserie Oven Chicken in a Rotisserie Oven

Oven-built rotisseries also have powerful heating elements that can take on a wider range of meats.

They have a higher heating and holding capacity, especially when compared to their counter-top counterparts. Oven-built rotisseries are easy to clean and highly durable.

Add a little beer or fruit juices like pineapple, fruit slices or fresh dried herbs in some water in the drip pan to add flavor and keep the food moist.

When out shopping for an indoor rotisserie look for one with an interior light to enable you to monitor how dark the food gets. Also, get one with a polished heat reflector behind the heating elements that just slides right out. This makes it very easy to clean.

Always get a rotisserie with a variable heat setting for different foods.

3. Stand-Alone Rotisserie

This type of rotisserie is more on the adventurous side. The heat source is the fireplace. This really brings the outdoors indoors because, once again, we have an open flame.

Start by building a good fire in the back of the fireplace. Tend your fire. Give it approximately 30-40 minutes for the red fiery embers to emerge. Use this time to prepare your meat; applying the rub, trimming fat and securing your food on the skewer or spit.

No buzzers or timers here. To avoid over-cooking or burning, set a timer to remind you to check on the food.
With your fireplace dampers open, use your fireplace scoop or tongs to assemble a bed of embers midway between the front and the back of the fireplace.

With this type of rotisserie, all you have is a motor, a spit and mounting stands. Most motors can be powered by an electric power outlet. Others have battery-powered motors.

Grillspot Tip! - Use well dried wood - at least 12 months old, to reduce the amount of acrid smoke reminiscent with burning wet wood.

For the avid grill cook who may also be a collector, you can also find contemporary stand-alone rotisseries with an old-fashioned or 'retro' look that have a crank handle for manual spit rotation. They are available online or at specialty grilling and barbecue stores.

The stand-alone rotisserie requires a drip-pan placed on the floor or the base of the fireplace, directly below the cooking meat to collect dripping juices and fat.

Some rotisseries come with an oven thermometer. Always be sure to measure the internal temperature of your food at the thickest part away from the bone. Use rotisserie grilling chart for a perfect crisp crust and to ensure food safety also.

With all these appliances, it is clear that spit roasting can still be applied indoors to make great foods, every time.

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"All normal people love meat. If I went to a barbeque and there was no meat, "Yo Goober! Where's the meat? I'm trying to impress people here Lisa. You don't win friends with salad."

-Homer Simpson

"Grilling, broiling, barbecuing - whatever you want to call it, is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach."

-James Beard

"It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick."

-Bobby Flay