Spit Roast & BBQ

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

Introduction Lamb Rotisserie Cooking Lamb is an excellent choice for spit roast rotisserie cooking for many reasons. It is much loved for its rich and robust flavour and its delightfully tender texture. When you cook your favourite cut of lamb over a rotisserie, the slow and steady rotation ensures even heat distribution, as well as

Introduction Spit roasting is the culinary equivalent of storytelling by the fire. A splendid theatre for the senses. It’s ancient, captivating, and, in our opinion, results in some of the most flavourful meat you’ll ever have the pleasure of not only eating but creating. Watching your choice of meat turn slowly over an open flame

Introduction to Our Portuguese Chicken Recipe When you think of the food of Portugal, what springs to mind? In a country with such varied terrains and geography, you’re really spoiled for choice. The superb fish and seafood are an obvious delight with so much coastline, while goat is a popular delicacy in the more rugged

Introduction to Rotisserie Pork Belly Porchetta There are so many foods that Italy is renowned for, we’re not here to talk about pizza and pasta though. Rotisserie pork belly porchetta is a stunning Italian classic.  Packed full of vibrant herbs, with a little help from our favoured ally, garlic. And boasting a rich crackling skin

Introduction to Charcoal for BBQ and Spit Roasting Choosing what kind of charcoal to use is a crucial yet often overlooked element in creating your perfect BBQ or spit roast. Of course, charcoal fuels the cooking process, but it is also a key component in creating the flavour, heat consistency, and the duration of cooking.

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