What is the name of the style of roasting meat, whereby it is skewered on a spit and slowly rotated over a flame?
Rotisserie Rotisserie Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting. In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in
Roasting jack Roasting jack A roasting jack is a machine which rotates meat roasting on a spit. It can also be called a spit jack, a spit engine or a turnspit, although this name can also refer to a human turning the spit, or a turnspit dog. Cooking meat on a spit dates back at least to the 1st century BC, but at first spits were turned by human power. In Britain, starting in the Tudor period, dog-powered turnspits were used; the dog ran in a treadmill linked to the spit by belts and pulleys. Other forms of roasting jacks included the