Ask the Chef
Choosing the Right Meat for the Rotisserie
The best meats for the spit have three things in common: structure, shape, and fat. They hold steady through a long roast, self-baste as they turn, and reward your patience with juicy, evenly cooked meat.
Top picks: Whole pigs (30–150 lbs), chickens, and bone-in pork shoulders all shine on the spit. Lamb and beef rib roasts are perfect for rich, show-stopping flavor.
Skip: Boneless or uneven cuts — they flop around and cook unevenly. Lean meats like tenderloins or chicken breasts dry out too quickly.
Chef’s Tip: When in doubt, pick a cut with bones and balance. The rotisserie will do the rest, turning fat into flavor.