Pork bellyRotisserie Porchetta Over Charcoal
Rolled pork belly around loin, turning slowly over coals for three hours. The rotation is what makes the skin crackle evenly the whole way round, which an oven cannot manage.
ShoulderCypriot Souvla on the Foukou
The Sunday cook of every Cypriot village. Big chunks of pork shoulder turning slowly over charcoal for two and a half hours, seasoned with almost nothing.
Thighs and legsChicken Gyros on a Charcoal Spit
Stacked marinated thighs turning slowly over charcoal, shaved off in layers as the outside crisps. A foukou or a rotisserie ring turns this from a restaurant dish into a garden one.
Constant rotation means constant self-basting and no hot side to fight. Rendering fat runs back over the surface instead of dripping away, which is why rotisserie skin crisps so evenly and why a spit beats an oven for anything with a skin worth having.
Set the coals in two banks, front and back, with a drip tray between them under the meat. Balance the load on the spit before you light anything, because an off-centre joint will stall a rotisserie motor or wear it out.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Rotisserie Porchetta Over Charcoal | Rotisserie | 135 to 175°C (275 to 350°F) | 3 hr | 65°C (145°F) |
| Cypriot Souvla on the Foukou | Rotisserie | 135 to 175°C (275 to 350°F) | 2 hr 30 min | 85°C (185°F) |
| Chicken Gyros on a Charcoal Spit | Rotisserie | 135 to 175°C (275 to 350°F) | 1 hr 30 min | 80°C (175°F) |
Techniques used
Rotisserie. Constant rotation, constant self-basting, no hot side to fight.