Tool: Rotisseries & Roasters


Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. 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. In medieval and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". More mechanical means were later invented, first moved by dog-powered treadmill, and then by steam power and mechanical clockwork mechanisms. Spits are now usually driven by electric motors. Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat and chicken. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants a rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.


Other names: Rotisserie, Roaster
Translations: Rotisseries ir skrudintuvai, Rotisoare şi rotisoare, Pečenjarnica & Roasters, Rotisseries i palaczy, Rotisserieën & Roasters, Rotisseries और Roasters, Rotisseries e Roasters, Rotisseries и Ростеры, Ψησταριές & Ψησταριές, Rotisseries ومحامص, Rotisseries & Opékače, Rotisseries & roaster, Rotisseries&烘培, Rostidors i torradores, Pečenjarnica & Ražnji, Rotisseries & opekače, Rosticcerie e Tostatrici, Stekrestauranger & Roasters, Печењарница & Роастерс, Rotisseries&焙煎, Rôtissoires et torréfacteurs, Grill-& Roasters, Rotisseries & Kafferisterierne, Rotisseries & fuglesteik, Asadores y tostadores, Rotisseries і Ростери, Rotisseries & Paahtimet



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Gina Marie Barone's picture

Having trouble cooking a whole chicken on our BBQ. I brine it, then give it a good rub with a Southern BBQ dry rub. Sounds devine? Well, we have a gas grill with motorized rotisserie, back burner as well as grill burners below. All of whitch are temp controlled. I think, maybe leaving the chicken impaled on the rotiss rod while resting is a bad idea? It stays really hot for a long time. But, then if you remove the chicken right away, there go all your juices..We pull it after temping the thigh to allow for resting. HELP!!