It’s that time of year again when families are making arrangements to get together for the festive season and dad is about to unveil that braai that has been under wraps since the end of last summer.
One thing to remember if you decide to use chemical cleaning instead of elbow grease then remember to burn the residual chemicals off for at least two hours on maximum heat, even after a wipe down.
Huli Huli Chicken
Derived from Pacific Ocean Islands this method of coating and rotating over wood coals is a staple side of the road meal in Hawaii.
Five to six averaged sized chickens can be marinated with the following to make delicious and succulent Huli Huli Chicken…..
- 1 cup of unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup tomato sauce
Marinate for 30 minutes and continue to base the meat while rotating.
How many chickens can you rotate with one of our 25kg geared motor rotisserie units? The theoretical answer is 30 to 32 although we’ve never tried it because we don’t have a big enough workforce to eat it all
Sunday Roast on the spit
Cooking a good sized roast for the family is better on the spit braai than in an oven.
The cooking is more even and the outer fat edge is rendered down and allowed to run around the joint whilst rotating, creating a more uniformed outer crust.
Putting the spit through the joint also allows heat to travel into the middle of the meat creating a certain amount of internal cooking.
The cut selection is very important. To keep the joint moist during cooking it is recommended to have marbling inside the meat itself. The amount of marbling is a personal preference but we prefer a beef ribeye which has a good quantity.
Internal temp 50°C for medium rare, on a large joint, is a delight to see and taste and you can still flash the cut steak back on the coals for those the like it a bit more well done.
If you can’t afford to buy even the smallest of our reduction geared motors range for your spit then we can only suggest taking some components from that old unused bike in the shed and try pedal power.
Hog on the Spit
Cooking times for a complete pig with a pit heat of 120°C on the skin. Remove when the internal temp at the thickest part has reached 82 °C and allow to rest
18 – 28 kg approx. 3 hours
28 – 32 kg approx. 4 hours
32 – 40 kg approx. 5 hours
45 – 68 kg approx. 6 to 8 hours
Have a lekker festive season and whether horizontal or vertical just keep it turning for the juiciest results.
Until next time