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Spit Roast

Why not try a spit rotisserie for your next party or get together

 


 

Spit roast Spit Roaster

Spit Roaster

  We have 3 spit rotisseries to choose from.

Upto - 10kg

10kg - 20kg

20kg - 30kg

Our spits use charcoal as a heat source.

Please check the weight of cuts or whole animal before choosing spit.
Refunds will not be given if the animal is too heavy for motor.
To get the best from the spit motor the meat must be centered properly ( see 'Tips for cooking" below)

 

 


Small spit rotisserie

 

 


Small Charcoal Spit Rotiserrie

Upto 10kg

Our small charcoal self basting spit rotisserie is ideal for small to medium events. It has adjustable height settings and the legs can be removed for transport.
Top plate size is 78cm x 56cm
Rod length 60cm

Comes with 20kg rated motor (240v)

 
    Daily   Weekend
Fri, Sat, Sun
  Weekly
7 day
Small Spit   $60   $120   $240
Charcoal 4kg   $10        
Hickory smoke wood chips   $3        
             

Please Note: If equipment is not cleaned an extra fee may be charged.
Click here for delivery & set up costs


 

Medium spit roast

 

 


Medium Charcoal Spit Rotisserie

Upto 20kg

Our medium size charcoal spit rotisserie is ideal for medium to large events. It is self basting and has adjustable height settings . The legs CANNOT be removed. It does have lockable wheels.
Top plate size L 95cm x W 45cm
Rod length 90cm

Comes with 20kg rated motor (240v)

 
    Daily   Weekend
Fri, Sat, Sun
  Weekly
7 day
Medium   $75   $150   $300
Charcoal 5kg   $15        
Hickory smoke wood chips   $3        
             
Please Note: If equipment is not cleaned an extra fee may be charged.
Click here for delivery & set up costs

 

 

 


Large Charcoal Spit Rotisserie
upto 30kg


Our large spit rotisserie is ideal for large events where whole animals are going to be cooked. Legs can be removed for transport.
Top plate size L 135cm x W 53cm
Rod length 170cm

Comes with 30kg rated motor (240v)

 
    Daily   Weekend
Fri, Sat, Sun
   
Large   $90   $180    
Charcoal 10kg   $30        
Hickory smoke wood chips   $3        
             
Please Note: If equipment is not cleaned an extra fee may be charged.
Click here for delivery & set up costs

 

       

Tips for Cooking and getting the most from our spit rotisserie.

 

Rotisserie cooking, or spit roasting, is one of the most popular ways to cook meat. As the rotisserie constantly turns the meat, the food self bastes in its own juices, rendering meats exceptionally tender and moist. Whole birds and fish, beef, lamb, veal and pork roasts, as well as ribs, are all excellent candidates for spit roasting.

It's almost as easy as placing the meat on the spit rod, turning on the motor and sitting back to relax. To be successful however, there are a few rules that must be followed. They are simple, yet will ensure the success of your spit-roasted meal.

Planning is crucial - allow plenty of time for preparation. Remember: Patience is the most important ingredient. You will need to set up the rotisserie and the barbecue, prepare the meat for cooking and allow for inevitable last minute adjustments.

Balancing the meat on the spit is extremely important. If not balanced properly the rotisserie motor will be overworked and live a very short life. To balance the rod, hold it so each end lays across the palms of your hands; the heavy side of the meat will rotate down. There are two ways to balance the spit rod. You can either reposition the meat on the rod so that there is no heavy side, or you can use a rotisserie counter balance on the spit rod. To use a counter balance, find the heavy side of the meat by letting it rotate down and then position the counterbalance so that the weight is up, opposite the heavy side of the meat. The correct amount of counterweight can be adjusted by moving the weight toward the spit rod, or away from the rod, until the proper balance is achieved. Balancing is the key to how much weight can be turned on your spit.

Secure the spit fork closest to the spit handle - usually on the right side - first, placing it so that the food will be centered over the drip pan. Pliers should be used when tightening the thumbscrews on the spit forks to prevent loosening when subjected to the heat of the cooking process and the weight of the meat. Slide the meat onto the spit rod and push into the secured spit fork so that it is held firmly by the fork's tines. Slide the other fork onto the spit so that it also holds the meat securely and tighten its thumbscrew with the pliers.

Place the spit rod on the barbecue and turn on the rotisserie motor, letting it rotate enough times that you are sure the meat turns easily and its path is not obstructed by any part of the barbecue. If you are roasting poultry, the wings and legs should be tied so they are bound tightly to the body of the bird and are not free to dangle. Cotton twine, soaked in water, should be used when tying poultry or your butcher will provide 'butcher string' if asked.

One of the beauties of spit-roasting is the meat will self baste. The constant turning will keep the meat's juices flowing around it as it rotates.

Make sure you check the food at various times during the cooking process. Sometimes the thumbscrews can loosen, or the meat may shrink and the forks may need to be adjusted, so keep a clean pair of pliers handy just in case.

Always use a meat thermometer to ensure the meat has been cooked thoroughly.

 

 

 

50% deposit is needed at time of booking
with total amount payable on pick up or delivery.


     

 
 



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