Recipes

Entrees

Garlic Prawns or Yabbies

Ingredients

• Prawns or yabbies
• Butter
• Garlic granules or crushed

Preparation

• Peel prawns and place into a container with butter and garlic until coated.
• Slide prawns onto SSL spikes or place in Spitmate
• Cook over medium heat for approx 5-10 minutes or until golden brown.

Mini Chicken Wings or Drummettes

Ingredients:

• Chicken wings or drumettes
• Marmalade
• Coriander

Preparation:

• Marinate chicken wings in marmalade and coriander for minimum 2 hours.
• Place wings in Spitmate or on SSL spikes
• Roast over medium heat until cooked

Smoke Roasted Asparagus

Ingredients:

• Fresh asparagus spears
• Olive oil
• Grated parmesan cheese
• Herbs

Preparation:

• Wash and prepare asparagus.
• Place asparagus in a tray and lightly coat with olive oil.
• In a second tray, mix cheese and herbs
• Roll asparagus in cheese mixture
• Fit across SSL spikes
• Roast over medium heat for 3-4 minutes or until golden brown.

Baby Squash and Cherry Tomato

Ingredients:

• Baby squash
• Cherry tomato
• Olive oil
• Herbs

Preparation:

• Wash vegetables and place into a container
• Coat with olive oil and your favourite herbs
• Thread vegetables onto SSL spikes
• Roast over low heat until tender

Mains

Beef Kebab

Ingredients:

• Butt of beef

Preparation:

• Slice beef into flat 10-15mm thick pieces.
• With an SSS spike in reverse position pack meat firmly onto spit bar, then place another SSS spike in reverse to secure meat.
• Cook over medium heat for approx 15-20 minutes.

Meat can be marinaded prior, see our marinade recipes.

Garlic Infused Beef

Ingredients:

• Butt of beef
• Garlic

Preparation:

• Cut fresh garlic cloves into long segments.
• Slit beef roast with knife in selected places and insert garlic pieces.
• Place beef on spit bar and cook over medium heat for approximately 60-80 minutes depending on size of beef.

Apricot Chicken

Ingredients:

• Whole chicken
• Apricot halves in juice
• Breadcrumbs

Preparation:

• Stuff whole chicken with halved apricots and breadcrumbs.
• Secure chicken on spitbar with SSS spikes.
• Brush outside of chicken with apricot juice.
• Cook over low to medium heat, basting with apricot juice while cooking.

Chicken Tenderloin Kebab

Ingredients:

• Chicken tenderloins (Chicken fillets can also be used, just cut into thin segments)
• Garlic chilli marinade

Preparation:

• Marinade tenderloins in garlic chill marinade from our marinade section for 1 hour prior.
• Secure an SSS spike in reverse on spit bar, then thread tenderloins onto spit bar and secure with another SSS spike in reverse position.
• Cook over high heat approx 15 minutes.

Roast Chicken

Ingredients:

• Whole chicken
• Bacon
• Onions
• Garlic
• Butter

Preparation:

• Stuff chicken with bacon and onion.
• Push garlic butter under skin of breast
• Secure chicken on spitbar with SSL spikes.
• Roast over low to medium heat until golden brown.

Crayfish Tails

Ingredients:

• Crayfish tails

Preparation:

• Baste with butter and garlic crushed or granulated
• Fit onto spit bar
• Cook reasonably quickly until golden brown

Also try:

• Slices of cheddar cheese, fasten with toothpicks to the crayfish, cheese will melt over crayfish. If it doesn’t get to the plate, be careful of the fingers,
cheese does get hot and sticky.

Crayfish

Ingredients:

• Whole Crayfish

Preparation:

• Whole in shell, fit onto spit bar
• Cook hot and quick
• Enjoy

Whole Roasted Fish

Ingredients:

• Your choice of fish

Preparation:

• Clean and scale fish
• Insert spit bar into fish mouth running along the spine and out near the tail
• Secure through or beside with SSL spikes
• Cook with med-high heat

Lamb Roast

Ingredients:

• Leg of lamb

Preparation:

• Fit any section or leg of lamb onto the spitbar and secure with SSS or SSL spikes.
• Select a marinade from our Marinade section
• Cook low to medium heat

Lamb Kebab

Ingredients:

• Lamb Fillets

Preparation:

• Cut lamb into flat sections 10-12mm thick,
• Pack firmly onto spitbar with SSS spikes reversed, sections of capsicum or vegetable can be placed between sections of meat.
• Cook with med-high heat

See our Marinade section for greek lamb or other marinades

Whole Roasted Pig

Ingredients:

• Whole Pig (8kg Maximum)
• Salt
• Olive Oil

Preparation:

• Light coating of Olive Oil before placing on spitbar, salt to taste
• Slow roast over medium-high heat
• Estimated cooking time is 6 hours for an 8kg pig

Pork Chops

Ingredients:

• Pork Chops

Preparation:

• Thread pork chops on to SSS or SSL spikes with the face of the chop facing outer most.
• A small amount of salt rubbed into the edges will improve the crackle.
• Cook with medium heat.

Pork Roast

Ingredients:

• Butt/Leg of Pork

Preparation:

• Position pork section on the spitbar with SSL spike.
• Rub a small amount of olive or cooking oil over the skin to wet the surface.
• Rub in a small amount of salt over the skin.
• The pork should be cooked slowly with low to medium heat and the objective is to cook the meat through but leave the crackle predominantly brown but not crackling.

Finishing the Crackle:

• Swing the product away from the heat source and switch off the motor.
• Swing the spitbar back into a hot section of the heat without the motor on, in 3-8 seconds the pork crackle will blister and expand until golden brown, swing away again, turn on motor, rotate and repeat the procedure for all sections of the pork crackle.
*Care should be taken as the pork crackle can expand very quickly and can burn in a matter of seconds, as soon as the desired amount of crackle is achieved swing the spit bar away again.

Corn Cobs

Ingredients:

• Corn cobs

Preparation:

• Remove husk from corn.
• Spear cob onto SSL, ensure they are even around spitbar.
• Coat with oil. Cook over low heat 10-15 minutes.
• Remove, coat with butter, salt and pepper to taste.

Potato Pumpkin Carrot and Beetroot

Ingredients:

• Potato
• Pumpkin
• Carrot
• Beetroot

Preparation:

• Peel vegetables, cut into 2.5cm cubes
• Place vegetables in Spitmate and fit lid
• Attach Spitmate to spitbar, turn on motor and drizzle with olive oil
• Cook over high heat to ensure crispy roast vegetables.

Potato Bacon and Onion mix

Ingredients:

• Potatos
• Onions
• Bacon rashes

Preparation:

• Peel and dice potato into 2cm cubes
• Dice onions and bacon
• Place potato into Spitmate, drizzle with olive oil and partially cook. Add onions and bacon to Spitmate for the last 10 minutes of cook time
• Cook over high heat

Roast Capsicum

Ingredients:

• Whole Capsicum

Preparation:

• Place whole capsicum on SSS or SSL spikes
• Brush with olive oil
• Roast over medium heat until skin blisters completely
• Remove skin and enjoy
• Pieces of capsicum can also be done in a kebab effect on the spitbar.

Desserts

Cinnamon Apple

Ingredients

• Apples
• Sugar
• Cinnamon

Preparation

• Peel apple, quarter & wash
• Roll in sugar and cinnamon while wet
• Place on spikes and cook only until just golden brown (too brown will taste of burnt sugar)

Hot Toffee Orange

Ingredients:

• Oranges
• Honey

Preparation:

• Peel orange and break into sections
• Place on spikes and dribble with honey or Capilano english toffee
• Cook for a short time until lightly golden
• If available, inject honey into orange with a food syringe

Marshmallows

Ingredients:

• Marshmallows

Preparation:

• Thread marshmallows on to spikes
• Cook for approx. 1-2 mins

Peaches Nectarines and Apricots

Ingredients:

• Peaches
• Nectarines
• Apricots
• Breadcrumbs
• Honey / Your Favourite Topping

Preparation:

• Peel, halve, remove seed and roll in breadcrumbs.
• Fit onto squeezeloc spikes
• Switch on drive motor and while rotating drizzle honey (Capilano english toffee or try your own favourite topping)
• Cook until breadcrumbs are golden brown approx 3-5 mins

Marinades

Beef Marinade

Ingredients

• ¼ jar raspberry jam
• 1 ½ tblsp of your favourite mustard
• ¼ cup olive oil

Preparation

• Combine and mix well.

Garlic Chilli

Ingredients:

• 6 garlic cloves crushed
• ¼ cup lemon juice
• 2 tblsp sweet chilli sauce
• 1 tblsp brown sugar
• 2 tblsp soy sauce

Preparation:

• Combine and mix well

Fish Marinade

Ingredients:

• ½ cup teriyaki sauce
• ¼ cup sherry or similar
• 2 tblsp brown sugar
• 2 cloves garlic crushed
• 2 tblsp honey
• ½ tsp sesame oil
• ½ tsp Chinese five spice powder

Preparation:

• Place ingredients in a saucepan and heat slowly until honey is melted. 
• Cool.
• Place marinade in a large flat dish and add fish. 
• Marinate for 2 hours, turning the fish once.

Garlic Beer Steaks

Ingredients:

• 4-6 steaks or chops
• 375ml can of beer
• 2 tblsp olive oil
• 1 tblsp French mustard
• 2 tblsp brown or raw sugar
• 3 cloves garlic crushed
• 1 onion chopped
• Salt and pepper to taste

Preparation:

• Place steaks in a container
• Combine remaining ingredients and pour over steaks, turning to coat well.
• Marinate refrigerated for a few hours or overnight.
• Thread steak on to SS2 spikes on spitbar and cook over medium heat.

Greek Lamb Marinade

Ingredients

• 1 tblsp sweet paprika
• 2 cloves garlic chopped or crushed
• 1 onion chopped
• 3 tsp salt
• 2 tblsp oregano
• 2 Lemons juiced
• 2 tblsp olive oil

Preparation

• Combine and mix well.
•  Marinate 4 hours, add lemon juice in last hour. Can be used for chicken or pork.

Lemon and Wine Marinade

Ingredients:

• 2 tblsp lemon juice
• 2 tsp grated lemon rind
• 1 clove garlic crushed
• ¼ cup white wine
• ¼ olive oil
• 2 tblsp brown sugar
• 1 tblsp rosemary

Preparation:

• Combine and mix well.
• Add meat to marinade and refrigerate for several hours or overnight

Mustard and Herb Marinade

Ingredients

• ¼ cup olive oil
• 2 tblsps balsamic vinegar
• 2 tsp brown sugar
• 2 tsp Dijon or wholegrain mustard
• 1 tsp mixed dried herbs
• Salt and pepper to taste

Preparation

• Combine and mix well.
• Suitable for beef or lamb.

Pork Pieces Marinade

Ingredients:

• 3 tblsp marmalade jam
• 2 tblsp olive oil
• 1 tsp soy sauce
• 1 tsp rosemary

Preparation:

• Combine and mix well.

Pork and Veal Marinade

Ingredients

• 1 cup red wine
• ¼ cup plum sauce
• 2 tblsp olive oil
• 2 tblsp vinegar
• 1 tblsp chilli sauce
• 1 tblsp Worcester sauce
• 2 gloves garlic crushed
• 1 tblsp dried oregano
• ½ tblsp Tabasco sauce (optional for those that like it hot)

Preparation

• Combine and mix well.

Rhett's Favourite Marinade

Ingredients:

• 70% sweet chilli sauce
• 30% oyster sauce

Preparation:

• Combine and mix well.
• This can be used as a marinade or sauce

Thai Marinade

Ingredients

• 1 tblsp soy sauce
• 1 tblsp Worchester sauce
• 2 tblsp sweet chilly sauce
• 1 tblsp sesame seeds
• 2 gloves garlic finely chopped or minced
• 2 tblsp olive oil

Preparation

• Mix ingredients together and place in a container with meat of your choice and refrigerate for 3 hours or overnight.

As Seen At

Opening Hours

Mon – Fri: 9am – 5pm

Sat: 9am – 3pm

59 Brunel Road

Seaford VIC 3198

PH: 1300 002 771

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