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Rotisserie is a style of roasting where meat is skewered on a spit.
A spit is a metal rod used to hold food while it is being cooked over a fire in a grill, campfire, or special rotisserie oven.
Cooking times are generally long -- this method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.