DIY Rotisserie Spit

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This article originally appeared in Make Vol. 33 and is reposted with permission from the author, Saul Griffith.

Not only do I enjoy making things, I also love making food, so any opportunity that combines both is hard to pass up.

Friends of mine were getting married, and being the beautiful and unusual people they are, planned a potluck wedding. I decided to do what I’d been hoping to do for years: cook an entire animal on a spit. My wife and I had a small lamb and pig both spit-roasted at our wedding and it was a culinary highlight. How hard could it be to do myself? 

A few friends volunteered to help (thanks Pete Lynn, Dan Benoit, Joe Brock, and infinitely Mose O’Griffin). At the local farmer’s market I met the lovely people from Fatted Calf, a San Francisco charcuterie. They were delighted to supply me with a lamb, and also recommended a great book, The River Cottage Meat Book, that included directions for making a spit and cooking on it.

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