Spits: protect thin or exposed pieces.
When you turn a spit roasted meat, the thinnest and most exposed parts may become overcooked. Protect them!
When you turn a spit roasted meat, the thinnest and the most exposed parts may become overcooked. Protect them! The first thing to do when you are putting together your roasting spit is to clamp parts that could turn too close to the fire. Try to get ´cylindrical´ roast meat. You can, for example, extend the front legs of a suckling pig under the head and tie them to the roasting spit. Or clamp the legs of poultry to prevent them from hanging down. But the roasting spit arrangement does not solve everything. The ears of a pig or the saddle of a rabbit are so thin that they may burn before the rest is cooked.
Protect! The heat is transferred to the meat by infrared radiation with a spit. By masking the parts you want to protect with bard or aluminum paper, you cut off the radiation and the protected areas will no longer burn or dry. A few minutes before removing it from the roasting jack, remove the protection to get that beautiful golden colour that makes your mouth water…
Tip: Beekeepers use stainless steel wire to secure wax to the hive frames. It is also ideal for roasting spits.
Jean-Claude Algans is not a professional roaster. He began roasting for himself because when he was a child, it was normal practice to cook over the fire. Small pieces for his friends and family, and bigger ones for special occasions or village festivals: he is happy to roast a whole pig, a dozen hams or a large lamb for méchoui. But above all, Jean-Claude explains, he gives away his recipes and demonstrates that spit roasting is for everyone.
We´d like to thank him for his precious advice.
