Flashback! Spit Roast Pork

Another one from the archives!  (check out the easy ribs post here)

A hugely successful post from 2012, going to doing this again soon.

Spit roasting seems to be one of the simplest and most trouble free methods for cooking meat on a BBQ.  All you need is a suitable joint (anything that can be skewered) a spit (easy to pick up) and  a BBQ. It doesn’t even have to be sunny!

The raw joint from the butcher, ready for grilling

Predictably, with 15 minutes of dry weather forecast for the weekend, I was off to fill up the gas canister! 

It’s the BBQ’s 1st Birthday today, and since we bought it 365 days ago, we’ve had more that 40 meals from it.  That wouldn’t have happened were it a charcoal burner (purists would burn me at the stake for saying that (if they could keep the temperature consistent for long enough that is!)).

1 year on and I wanted to test out the new spit. Cue the visiting Watsons as the perfect excuse. 


Basically, rubbed it with S&P, speared it, meat thermometer in, threw it in the BBQ at about 250C and closed the lid. I then immediately turned the heat down.  Once the outside had been seared and given a suitable BBQ look from the leaping flames, I inserted an empty baking tray, filled it half full with water and added some sliced apple (the sugar released from the caramelising apples ends up back on the joint, giving the coating a lovely sweet taste!). I tried to keep the temperature at about 180C, quite straight forward with the lid down.

The apple slices spit sweet juices back up onto the joint. Make sure it always has liquid in it to avoid burning.


2 hours later and  it looked and tasted great, and here’s what we learnt:


  • Never let the drip pan run dry. To avoid this, use a deep drip tray and check and refill it regularly.
  • Put the meat thermometer into the thickest part of the meat, make sure it’s not touching the skewer.
  • Spit roasted food cooks quicker than normal.  Favour the output of your trusted (analogue) meat thermometer over the packaging instructions.
  • Ensure meat (especially pork/chicken) is cooked through before serving. Take it out when the thermometer says it’s done, and if you’re worried, cut into the widest section for a closer look at the middle.  If it needs a little more time you can always put it back in! 
  • If it looks like it’s going to rain, stand fast. As long as you cover the electric motor with something to prevent it getting wet, you can leave it cooking in the rain ( I used a margarine tub with  a hole cut in it).
  • Adding water/liquid to the drip pan is easier with a plastic bottle or one of these squeezable sauce bottles (which are also great for your BBQ suaces)  

Always keen to hear any suggestions for recipes, tips and tricks!

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