Rotisserie grilling (spit roasting)

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Cooking meats on a slowly rotating spit. When cooking larger pieces of meat (a whole lamb, for example—see page 195), the fire may be under the food. More often, it’s next to the food, as you’d find on your average backyard grill with a rotisserie. The slow turning bastes the meat internally and externally, making rotisserie grilling ideal for roasts and chickens.

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