| The ancient art of the rotating spit is still the gourmet way with a roast. This unique intense heat system quickly seals juices into meats for more moist results and flavor is enhanced through the food's self-basting in their own juices. Also, this indirect cooking system prevents drippings from burning and depositing sooty smoke on the meats. Poultry, beef, lamb and pork tastes more of themselves when spit-roasted. |
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