All About Spit Roast Cooking and the Extraordinary Popularity of Rotisserie Chicken

You may have heard stories about people raving over an amazing roast cooked on a spit—often the centerpiece of a wedding or birthday party catering. So, what’s all the buzz about?

What Is Spit Roasting?

Spit roasting, also called rotisserie roasting, is a method of cooking different cuts of meat—and often whole animals. A spit is a long metal rod with a sharp end, much like a spear, that makes it easier to skewer the meat. As with most types of cooking, spit roasting requires a heat source such as an open fire, hot coals, or gas when cooked in a special barbecue.

It’s an ideal cooking method for fatty or cylindrical cuts, like pork loins, rib roasts, pork shoulders, and large lamb legs. For larger gatherings, whole lambs, goats, and hogs are excellent options. In countries like Brazil, spit roasters are also used to cook vegetables and fruits such as pineapples, cabbages, and onions.

This method rotates meat slowly over heat, letting its juices baste it continuously, creating a rich and flavorful crust. The slow, even rotation enhances both taste and texture, ensuring all sides cook evenly. It renders the fat to keep the meat moist and promotes the Maillard reaction—a chemical reaction responsible for browning and flavor. The result is juicy, tender meat with a crispy exterior, making spit roasting a favorite among culinary enthusiasts.

History and Evolution of Spit Roasting

Spit roasting dates back to ancient civilizations who used open flames to roast meat, evolving over centuries into the sophisticated method we know today.

Across Ancient Cultures

Ancient Greece: Spit roasting was common during festivals and religious ceremonies. Greeks would skewer whole animals like lambs or pigs and cook them slowly over an open fire. This tradition lives on today in dishes like souvlaki.

Ancient Rome: The Romans embraced spit roasting with elaborate kitchen structures called fornaces or coquus, which included rotating spits. These were manually turned or powered by water wheels.

Spit Roasting in Medieval Times

In medieval Europe, spit roasting was the preferred way to prepare meats. Without motors, the spit had to be rotated by hand—a slow and labor-intensive process.

To ease the burden, people turned to a unique solution: the turnspit dog. According to NPR, these dogs, specially bred for the task, would run inside large wheels (like a hamster wheel) to turn the spit. They were essential kitchen tools in 16th-century Britain. Many households kept two dogs to swap out when one became tired.

By today’s standards, this may sound inhumane—and it was. Back then, these dogs were seen more as kitchen appliances than pets. Eventually, with the invention of steam power and other technologies, turnspit dogs became obsolete and the breed is now extinct.

Meanwhile, hog roasts were extremely popular. An entire hog would be attached to an iron bar, spun slowly over a fire, and basted with spices. Fowl such as duck, goose, pheasant, partridge, swan, and chicken were also commonly roasted. However, chickens were less frequently cooked since they were primarily valued for laying eggs—only older, non-laying birds were roasted.

King Richard the Lionheart and His Love for Rotisserie Chicken

In 1192, King Richard the Lionheart—one of England’s most iconic military leaders—was returning home from a Crusade. Forced by stormy weather to travel over land, he disguised himself as a humble pilgrim while passing through hostile territory ruled by Leopold V, Duke of Austria.

Legend has it that his craving for roast chicken betrayed him. Though he was incognito, he insisted on having roast chicken—a dish typically reserved for nobility. Between the scent of the roasted meat and the royal ring he forgot to remove, his identity was discovered. He was captured and handed over to the Holy Roman Emperor, who demanded a ransom of 150,000 marks of silver (three times England’s annual income).

To pay it, the entire country was taxed, and even churches had to forfeit their gold and silver reserves—all because King Richard couldn’t resist rotisserie chicken.

Napoleon’s Favorite Meal

Believe it or not, Napoleon Bonaparte—the great military commander—was obsessed with rotisserie chicken. In his Paris palace, chickens were constantly roasting on spits to satisfy his cravings.

Though Napoleon was known to skip meals, when he did eat, rotisserie chicken topped his list. Even during expeditions, such as one to Egypt, roasted chickens were among the only foods he brought. His kitchens were so well-organized that chicken, cutlets, and coffee were available at all hours.

How a Failing Chicken Farm Gave Birth to Pollo a la Brasa

Just hearing the name pollo a la brasa—Peruvian rotisserie chicken—makes mouths water.

Its origins trace back to 1950 and Roger Schuler, a Swiss chicken farmer near Lima, Peru. As his chicken business began failing, he sought a new way to make a living. He and his house cook created a salt-based marinade and cooked chickens over algarrobo coals (from a mesquite-like tree), resulting in an hour-long roast that produced flavorful, juicy chicken.

Schuler put up a sign: “Eat as much chicken over coals as you can for only five soles.” People loved it. At first, the chicken was turned manually, but demand quickly outpaced capacity. A friend, Franz Ulrich, who owned a metal shop, built a motorized rotating grill named El Rotombo, launching a new industry of hornos braseros (rotisserie grills).

Together, they opened La Granja Azul, a famous chicken restaurant still operating today. Though the price has risen to fifty soles, it remains a bargain and a cultural icon, with the dish now popular across South America, North America, and Asia.

Boston Market Brings Rotisserie Chicken to American Tables

Rotisserie chicken wasn’t always a staple in America. The trend began with a small fast-casual chain in 1985: Boston Market (originally Boston Chicken), founded in Newtonville, Massachusetts.

Inspired by European techniques and deli rotisseries, cofounder Kip Kolow and partner Arthur Cores used a unique oven that stacked seven spits—each holding five chickens. As the spits rotated, drippings flavored the birds below, producing incredibly juicy and crispy chicken.

Marketed as a convenient, delicious meal, these chickens quickly won over American families.

Rotisserie Chicken: An American Supermarket Staple

By 1994, grocery chains like Costco and Kroger began selling rotisserie chickens. Others, including Albertsons and Safeway, joined in by 1998. Today, nearly every supermarket features them.

They’re affordable, ready-to-eat, and versatile. Families love picking up a perfectly cooked bird for dinner—and even using the leftovers to make broth. In 2023, Americans purchased 900 million rotisserie chickens, with Costco alone selling 137 million.

Why Spit Roast?

Spit roasting offers many delicious and practical advantages:

• Juiciness: The slow, gentle cooking renders meat tender and moist.
• Even Cooking: Rotation ensures uniform browning and caramelization.
• Self-Basting: Fat and juices continuously baste the meat as it turns.
• Healthier Option: Fat drips away, making it less greasy.
• Versatility: You can spit roast with charcoal, wood, gas, or over a campfire.

Frequently Asked Questions

What is spit roast cooking and why is it essential for perfect BBQ?

Spit roast cooking is a method where food is skewered and rotated over heat. It ensures even cooking, retains moisture, and imparts a rich smoky flavor—making it ideal for barbecue.

What equipment do I need to master spit roast cooking?

You’ll need a rotisserie grill, spit rod, meat forks, and a drip pan. For best results, use a thermometer and a motorized rotator.

What types of meat work best for spit roast cooking?

Large, tender cuts such as whole chickens, ducks, pork loins, beef roasts, and whole fish work well. Avoid small, delicate meats that may fall apart.

How do I prepare the meat for rotisserie cooking?

Season your meat generously with spices or marinades. Truss it with twine to ensure even cooking and shape retention.

What are essential techniques for perfect spit roasting?

Preheat the grill before placing the meat. Baste regularly with marinade or juices to keep it moist.

How do I know when the meat is done?

Use a meat thermometer. For example, a whole chicken should reach 165°F. You can also check by touch—firmness suggests it’s fully cooked.

Done the Classy Way at Wise Guys

Our unique style and inviting atmosphere have made us a Lowcountry favorite for both residents and visitors. Come see what all the fuss is about—we promise you won’t be disappointed.

Our rotisserie offerings—chicken, duck, prime rib—are more than meals; they’re mouthwatering culinary experiences without the hassle of prep or cleanup.

What’s our special sauce?

We absolutely love what we do, and it shows. Our menu is thoughtfully sourced and made fresh in-house every day.