roasts and whole animals. It exposes the meat
surface to browning temperatures, but it does
so both evenly and intermittently. Each area
receives an intense, browning blast of infrared
radiation, but only for a few seconds. During
the many seconds when it faces away from the
heat, the hot surface gives up much of its heat
to the air, so only a fraction of each blast
penetrates into the meat, and the interior
therefore cooks through relatively gently. In
addition, the constant rotation causes the
juices to cling to and travel around the meat
surface, basting and coating it with proteins
and sugars for the browning reactions.
The full advantages of spit roasting are
obtained when the roasting is done in the open
air, or in an oven with the door ajar. A closed
oven quickly heats up to baking temperatures,
and the meat will accordingly heat through
less gently.
Barbecuing This distinctively American