3883 Spit Roasting

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The theory of spit roasting can be summarized in this statement: ‘regulate the degree of intensity of heat according to the kind of meat, its size, its inherent qualities and how long it has been hung’. Experience is the surest guide in all matters concerning spit roasting for no matter how detailed the theory of roasting may have been given it cannot do more than outline the basic principles—it cannot replace the telling glance and the know-how which come only from long practice.
Brillat-Savarin’s saying that a man is born a roast cook is not necessarily true but the fact remains that it is impossible to become one without a lot of experience and a certain amount of dedication.