Steven Raichlen: Spit Roasting

Steven Raichlen explains spit roasting

Steven Raichlen explains spit roasting

Read the transcript of this video
The fourth method of live fire cooking is spit-roasting, also know as roatissere grilling. Great for [UNKNOWN] foods that tend to be fatty like whole chickens, whole ducks, even ribs that you can weave on the spit.
Sponsored Stories
Steven Raichlen: Spit Roasting


Advertisement