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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Hi
I am a student at the University of Delaware. I am a Nutrition major and we are doing a project on beef. I was wondering if you could answer two questions for me.
1. How does rotisserie cook meat?
I hope you can help me with my project.
Meat cooks the same whirling noisily on a spit as it does sitting still and quiet on a grill. As far as I am concerned NO beef should be cooked on a spit. The metal rod conducts heat into the center and instead of having a beautiful, juicy pink center, it is overdone brown with an ugly hole in it.
Click into "According to Smoky" from www.barbecuen.com and read "Heat."
Have fun,
2. What cuts of meat are best for rotisserie cooking?
Thank you,
Kate
Smoky
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