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Mankind has been enjoying the tender and juicy results of turning meat over a blazing fire ever since man discovered fire. Twenty-first century man still grills over a fire, but the fire is likely to be an enclosed gas, electric, or briquette grill with an electric spit that rotates at precisely the right height above the heat source. Today, the delicious aroma of a tasty roast or chicken on the spit carries the breeze through patios and backyards around the world.
While it wasn’t a problem for our cave-dwelling ancestors, rotisserie cooking has become a favorite method of today’s health-conscious chefs, not only because of the delicious flavor it imparts, but also because of its real benefits. to health. Since no additional fat is needed to sear or sear the outside of the meat and excess fat drips into a pan below as the meat turns on the grill, this is one of the least fat preparation methods known for cooking meat.
Grilling is a healthy and delicious method of preparing almost any type of meat. It is a preferred preparation method for inherently fatty meats such as lamb, beef, or pork ribs or hams. Tougher cuts of meat, such as shoulder, rump, or shoulder, are also favorites for slow cooking on a rotisserie over a grill. The juices stay inside the meat while the outside turns golden and flavorful.
Unlike grilling on a backyard spit or over an open flame, roast meat browns, but never burns. The meat is browned slowly and evenly while being turned a safe distance above the heat source. This ensures that there are no deadly carcinogens, a real danger with many other types of cooking.
Completing the meal with vegetables is another healthy option. Some vegetables can be skewered directly on the grill, while others are best cooked in a special vegetable basket. They all develop the healthy and delicious flavor typical of grilling as they are slowly turned over the fire.
With spit roasting replacing simple grilling as the preferred preparation method, most new grills come with a spit accessory or have one available as an add-on. Older grills can almost always accommodate a rotisserie accessory. In any case, adjusting the distance of the rotisserie on the grill so that it browns more or less is a simple task.
The cook’s job couldn’t be easier than when cooking on a spit over a grill; skewering the meat on the spit, adjusting the grill heat to low, and setting a timer is all it takes. Most chefs also insert a meat thermometer to ensure the desired degree of doneness before removing the meat for slicing and serving.
Spicy bouillon shots, marinades or seasonings can add a tasty difference to meats, as can specialty BBQ sauces or treated chips for briquette grills. There are endless variations of seasonings and cooking methods for the creative chef, all of which guarantee a healthy and delicious meal.