Sunshine Coast & Noosa, QLD
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 Rotisserie lamb is one of those rare meats that somehow manages to get even better the next day. The flavours have a chance to settle, the texture softens up, and it becomes incredibly versatile for round two. Don’t tell the Sunday roast purists, but we think the leftovers are half the fun! The absolute
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 Pork Rotisserie Cooking Few things draw a crowd quite like a pork spit roast—the smell of crackling crisping up, the slow rotation over charcoal, and that first slice of juicy, tender meat. Whether you are hosting a milestone birthday or a casual Sunday session, the rotisserie is the ultimate way to cook pork.
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
