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 is always a joy. But if you really want to flex your skills, the magic isn’t just in the roasting; it’s in the prep. The wood chips, the dry rubs, the marinades, and the stuffing. Every layer of flavour you add throughout the whole process builds, creating a symphony of flavours that makes your spit roast really sing.
Imagine biting into tender meat infused with smoky notes, wrapped in a crust of bold spices, and lavished with the sweetness of your favourite marinade. Let’s go for a little wander together and explore how you can turn your next spit roast into a flavour-packed masterpiece.
Wood Chips: Adding Smoky Flavour
Choosing the Right Wood Chips
The type of wood you use will have a big impact; this is not a one-size-fits-all scenario.
- Hickory: Renowned for its strong, smoky flavour, hickory is perfect for a pork and beef spit roast. It works beautifully with brisket or ribs but can over-dominate a more delicate meat.
- Apple: With its mild and sweet undertones, applewood pairs beautifully with poultry and pork. It’s like adding a hint of orchard freshness, especially if you like to pair your pork with apple sauce, for example. Good with fish, too.
- Cherry: Fruity and subtly sweet, cherry wood works wonders with lamb, giving it a light flavour that hits back a bit at the richness of the lamb itself.
- Oak: Bold yet balanced, oak is the all-rounder of wood chips, complementing everything. If you find yourself a bit overwhelmed by the options out there, this is the one to go for.
As a side bar – you can also get decent blends of woods that work with a variety of different meats and fish. So, if you plan on spit roasting or BBQing several crowd-pleasing mains, this is a good medium.
How to Use Wood Chips
- Soak or Dry? Soaking wood chips for 30 minutes ensures a slower burn and gentler smoke. Use dry chips if you want an intense, quick burst of smoky flavour. Also, 30 minutes of soaking is an easy job to achieve while you’re doing your whole setup and waiting for the heat to be right.
- Placement: Place the chips directly on hot charcoal for a natural infusion. Using a gas spit roaster? Pop them into a smoker box or a foil packet pricked with tiny holes.
Pro Tips
- Mix and match your wood chips to create unique flavour profiles. For instance, apple and cherry combine for a sweet, tangy aroma. Obviously, the fruit tree woods will work nicely together, but you can mess around with it. They will all bring something new to the table without destroying your hard work.
- Add chips gradually to maintain consistent smoke throughout the cooking process, avoiding any harsh, bitter notes that can come from over-loading.
Dry Rubs: Creating a Flavourful Crust
Why Use a Dry Rub?
This is a favourite method for us at Dizzy Spit Roasts when we are cooking at home. Dry rubs do more than flavour the surface of your meat—they create that crust. This not only locks in moisture and boosts flavour, but also adds a very satisfying texture. Plus, they’re incredibly versatile. Every country and cuisine that enjoys this cooking method you can think of has their own take on a dry rub. Added bonus? You can make a big quantity and store it for future fun times.
Basic Dry Rub Formula
A solid rub starts with a simple equation:
- Salt for enhancing natural flavours and drying.
- Sugar for caramelisation.
- Spices and herbs for depth, character, and texture.
Flavour Variations
- Classic BBQ Rub: Paprika, garlic powder, brown sugar, cayenne, salt—a smoky-sweet combination with a kick. How strong you want it to kick is up to you. The balance will still be there regardless of how hot you want it.
- Mediterranean Rub: Dried oregano, lemon zest, garlic powder, black pepper—ideal for lamb or chicken. This is a really easy one that always pleases. Plus, using dried products, not fresh, means that you will likely always have them at your disposal without too much advance prep. If you can find it – lemon, pepper, garlic seasoning mix is a winner. It is quite an American thing, so do some research online; it isn’t expensive. You won’t regret it.
- Spicy Cajun Rub: Smoked paprika, cayenne, thyme, onion powder, and white pepper—a bold, fiery option for the more chilli-addicted palates.
Application Tips
- Generously coat every inch of your meat, rubbing it into crevices for even coverage.
- Let it rest. Allow the rub to sit for at least two hours or overnight if possible. This allows the rub to deeply penetrate the meat and settle.
Marinades: Deep Tenderization and Flavour
How Marinades Work
Marinades are the Dons of the flavour world. They do more than one job. The acids provided by using vinegar and citrus help to start the breakdown of the proteins, kicking off the cooking process. This is what makes the meat tender. We love this process as it gives you so much more than the 10 minutes of work it takes. Oils and spices also then steep deep inside so you get the full flavour punch.
Marinade Recipes
- Garlic Herb Marinade: A mix of olive oil, lemon juice, garlic, rosemary, and thyme will give you that classic Mediterranean vibe. This goes so well with almost any side you can think of.
- Spicy Asian Marinade: Combine soy sauce, ginger, garlic, sesame oil, and chilli flakes for a punchy, umami-rich flavour. You can really go to town with the salads and condiments you serve to suit this profile.
- Honey Mustard Marinade: Blend Dijon mustard, honey, apple cider vinegar, and black pepper for a sweet and tangy glaze. This is a stone-cold classic and is always a crowd-pleaser.
- Classic BBQ Marinade: There are so many variations on this, but for a quick and easy go-to, we like ketchup, balsamic vinegar, Worcestershire sauce, brown sugar, and orange juice.
Marinating Tips
- Time. What you make up for in ease of preparation does mean you have to schedule a little bit. Marinate for 4–6 hours for a subtle infusion or up to 24 hours for maximum boost.
- Before you start, pat the meat dry. This means you’ll get a lovely exterior, and the marinade will hold better and cook off nicely.
Stuffing the Cavity: Aromatic Infusion
Why Stuff the Cavity?
Stuffing isn’t just for festive turkeys. It might seem like a blast from the past, but we find it can transform the flavour of your roast. You get a lovely, gentle infusion with layers of aromatic goodness that filter through from the inside out, just like this rotisserie pork belly porchetta.
Best Ingredients for Stuffing
- Poultry: Lemons, garlic cloves, rosemary, and thyme for a zingy, herby aroma.
- Lamb: Garlic, mint, onions, and parsley bring out lamb’s natural sweetness while adding a whole bunch of delicious earthy notes.
- Pork: Apples, onions, sage, and cinnamon sticks create a warm, comforting flavour profile. You could go down the dried fruits and nuts route, too – prunes, apricots, dates, and pistachios are all wonderful, and you get some extra health benefits along the way.
Stuffing Tips
- Don’t overstuff! Leave enough room for heat to circulate evenly.
- Secure the cavity with butcher’s twine if needed to prevent ingredients from falling out during roasting. This doesn’t need to be a thing of beauty, just make sure it is secured and even.
- After cooking, remove the stuffing. This can double as a side or be discarded if the texture has changed during the cooking process and has already done the heavy lifting.
Combining Techniques for Maximum Flavour
Layering Techniques
With all of these tips and tricks up your sleeve, why stop at one method when you can use them all?
- Start with a dry rub to lock in that deep flavour and create a delicious crust.
- Add stuffing for a burst of internal aroma.
- Use whatever wood chips best suit your meal to envelop the meat in a cloud of smoky goodness.
- Finish with a marinade glaze for a glossy, flavour-packed coating that does all the hard work for you for minimal effort.
Finishing Touches
- Baste for Brilliance: In the last 30 minutes, brush the meat with a glaze like honey-soy or a balsamic reduction.
- Rest the Roast: After cooking, let your masterpiece rest for 15–30 minutes. This helps the juices redistribute, ensuring every bite is tip-top.
Conclusion
Spit roasting is an art form; every moment of care and attention you add brings your roast closer to perfection. Whether you’re smoking with wood chips, rubbing on bold spices, marinating for succulence, or stuffing with aromatic goodness, these techniques all work together to create a roast worth remembering. Just get your flavour profiles nailed down and you’ll be as golden as the meats!
Now it’s your turn. Experiment with combinations to find your signature spit roast style, and don’t be shy.
Here’s to your next show-stopping spit roast! Cheers!
