BBQ
RECIPES
SPIT
ROASTING
Spit-roasting
has extended the range of foods that can be cooked on a
barbecue.
Joints,
such as a leg of pork, leg of lamb or a chicken cook superbly.
They
cook slowly, needing only an occasional brush with a basting
sauce, until they are mouth-wateringly tender
Cooking
times will vary, depending on heat of fire and the distance the
spit is from the heat.
The
following approximate times will be a guide;
Leg
of pork, about 5kg (10 lb ). 3 3/4 hours;
Leg
of lamb, about 2kg (4 lb.), 2 to 3 hours;
Chicken,
5 kg (3 lb.), 1 1/2 hours.
Rolled
roast of beef, about 3kg (6 lb.), 2 hours;
ROSEMARY
BASTING SAUCE
1
cup oil
2
cloves garlic
1
cup white vinegar
3
teaspoons rosemary
1
tablespoon salt
freshly
ground black pepper
Crush
the garlic. Combine all ingredients in screw-top jar, shake
well.
Cover,
stand overnight.
Mix
well again each time before using. This gives enough basting
sauce for two large joints.
Brush
joints lightly when they are placed on the spit; continue
brushing lightly about every 15 minutes of cooking time.
Don’t
use too much of the sauce at once, or flames will flare up.
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