Author name: Jay

Introduction to Vegetarian BBQ Now, we know this may come as a surprise to you, but we like to mix it up a bit here at Dizzy Spit Roasts, and we thought we’d share some of our favourite plant-based BBQ ideas with you. Meat-free alternatives are really catching up in terms of creativity, and they

Introduction to Beef Spit Roast Few things can match the allure of a well-cooked beef spit roast. The smokiness of the charcoal, the outside perfectly charred and caramelised, and that tender melt-in-your-mouth texture. This method is one of the most traditional ways to cook meat, dating back many generations, yet it never gets old. This

Introduction to Rotisserie Picanha Picanha is a cut of beef from the rump area that sits on a thick layer of fat just above the butt! In Australia, we call it rump cap, but in Brazil, where the name and popularity originate from, it is known as picanha. Full of flavour and delightfully tender due

Introduction There’s something undeniably special about a spit-roast meal; we have waxed lyrical about these many times before. Of course, we have! The golden, crispy skin of slow-cooked meats turning on the spit, the tantalizing aroma of herbs and spices wafting through the air. Or the way each juicy bite melts in your mouth. Sure,

Introduction to the Best Condiments for Your Spit Roast When you think about favourite meals or snacks, comfort foods even, we bet you’ve got a specific condiment that goes hand in hand with it that it wouldn’t be the same without. Lamb and mint, pork and apple to name just two. So, it stands to