Sunshine Coast & Noosa, QLD
To light a charcoal spit roast, fill a chimney starter with quality lump charcoal, light a fire starter underneath, and wait until the top coals are covered in a grey ash coat — roughly 20–30 minutes. Then tip them into your charcoal tray and spread evenly. That’s the process. Done right, you’ll have consistent, manageable […]
The right spit roast internal temperature is 50–55°C for beef, 55–60°C for lamb, and 60°C for pork. Beef at 50°C is medium-rare — pink, juicy, where most people want it — though some prefer it a touch rarer, and that’s personal preference. Lamb needs a little more heat than beef; too rare and it can
How to marinate meat for a spit roast comes down to three things: acid to tenderise, fat to carry flavour and protect the meat during the cook, and enough time for it all to actually work. A good marinade doesn’t need to be complicated. Get those three elements right, and the long charcoal cook does
Introduction Carving is the moment of truth for any spit roast. You can manage the charcoal like a pro and hit your target temperature to the exact degree, but if the carving is off, all that effort goes to waste. Slice it incorrectly, and even the most expensive cut can end up feeling chewy, messy,
Introduction to Spit-Roasted Beef There’s something about a beef roast slowly turning over charcoal that never gets old. The smoky aroma, the caramelised outer crust, and that tender, juicy centre—it’s what makes spit roasting such a crowd favourite. At Dizzy Spit Roasts, we keep things simple. After cooking thousands of kilos of beef at events,
Introduction to Rotisserie Pulled Pork Cooking a pork shoulder on the rotisserie is a great way to spend an afternoon. There’s something about the rhythm of the rotation and the smell of the charcoal that makes it one of the most rewarding cooks you can do at home. The real challenge with a pork shoulder
Introduction to Spit Roast Catering Rotisserie meat… is there anything better? It hits every single sensory high note. We’re talking about that signature salty crust, perfectly rendered fat, and meat so tender it practically melts in your mouth. And the smell? Forget about it. Once that smokey charcoal aroma starts wafting through your event space,
Introduction Rotisserie chicken…… What a wonderful thing! It hits all the pleasure zones. We’re talking crispy. We’re talking perfectly golden skin, and we’re talking juicy and tender meat on the inside. Don’t get us started on the divine smell. It will be wafting through the backyard as it slowly turns over the coals, and your
Introduction Do you want to know one of the things we love about rotisserie cooking? It is one of the oldest and most universal methods of preparing food. Early records show that it became popular in medieval times. As methods of mechanising the rotisserie developed, that popularity grew, with the term rotisserie being coined in
Introduction to Brazilian Churrasco Originating from the southern region of Brazil, where the gauchos (cowboys) perfected the art of grilling meats over an open flame, Brazilian BBQ, also known as Churrasco, is a fantastic style of cooking steeped in culture. These guys take their BBQ very seriously! It is more than just a meal; it’s