How to Prep a Spit Roast for Christmas Day

There is nothing more Australian than gathering the family around a spit roast on Christmas Day. The smell of charcoal, the sound of sizzling fat, and a cold drink in hand create backyard perfection. Whether you are spinning pork, lamb, or chicken this year, getting your prep right is the secret to a stress-free, mouth-watering feast that will have everyone talking long after the last slice is carved.

Pick the Perfect Cut

Start by choosing your meat wisely. For that classic Christmas wow factor, you cannot go past pork with the skin on for crispy crackling or a full lamb for show-stopping flavour. If you are catering for a smaller crew, a rolled roast or whole chickens are easy to manage and cook evenly.

Remember, a good rule of thumb is about 300 grams of meat per person, and always ask your butcher to balance the cut so it spins evenly on your rotisserie.

Season, Marinate, or Rub

A great spit roast starts the day before. Keep it simple with salt, pepper, garlic, and olive oil, or go bold with a Flaming Coals rub or marinade with no preservatives, colourings, or fillers, just full-on flavour.

 If you are doing pork, dry the skin overnight in the fridge to guarantee perfect crackling. For lamb, try a rosemary, lemon, and garlic marinade that soaks right through the meat.

Prep Your Gear Early

Check your rotisserie, motor, and skewers a few days before Christmas. Make sure everything fits, turns smoothly, and that your batteries or power leads are ready to go. Stock up on charcoal or wood chunks, a charcoal chimney starter, and heatproof gloves, as these small things make a big difference when it is time to cook.

Pro tip: Use a drip tray under your roast to catch those juicy drippings. You will thank yourself when you are making gravy later.

Timing Is Everything

Work backwards from when you want to eat. Most large roasts take four to six hours, depending on size and temperature. Light your coals early so they are glowing hot before the meat goes on, and plan for a good rest time at the end, at least twenty to thirty minutes wrapped in foil to lock in those juices. Keep your coals even on both sides for consistent heat, and top up gently throughout the cook rather than adding a large pile all at once.

Keep Your Cool and a Cold One Handy

Christmas Day should be about enjoying yourself, not stressing over the grill. Once the spit is spinning, you are free to relax. Use a digital thermometer to check your temperatures without guessing, and let your rotisserie do the work. That is the beauty of it, slow cooking with big results.

The Finishing Touches

Carve with confidence using a Flaming Coals carving knife or electric knife for precision slices. Serve with roast potatoes, fresh salads, and a bit of gravy made from those rich drippings. That is Christmas on a plate.

Fire Up for a Legendary Christmas Feast

If you want to make this year’s cook-up your best yet, make sure your gear is up to the task. From charcoal spit accessories to seasonings, BBQ Spit Rotisseries has everything you need to master the Christmas roast.

Explore the range at BBQSpitRotisseries.com.au and get ready to fire up your best Christmas feast yet.

Quick FAQs

Q: How long does it take to spit-roast a pork or a lamb for Christmas?
A: Usually four to six hours, depending on size and temperature. Use a thermometer to check for perfect doneness without overcooking.

Q: What is the best fuel for a Christmas spit roast?
A: Natural lump charcoal or ironbark wood chunks for that authentic smoky flavour and even heat.

Q: Can I prep the meat the night before?
A: Absolutely, it is the best way to let flavours soak in and get that perfect texture on Christmas Day.

Here’s to Your Best Christmas Cook-Up Yet

Whether it is your first time or your yearly tradition, a perfectly prepped spit roast turns a good Christmas into a great one. Fire it up, carve it proud, and enjoy every bite because this is what an Australian Christmas is all about.

by: Sasha Halabi