Rotisserie comes from old French meaning ‘roasting place’ and also known as spit roasting.
It is a type of slow roasted cooking and one can roast leg of lamb, whole lamb, ribs, whole turkey, whole chicken, whole duck, corn, ham, fish, whole pig and many more.
In spit roasting, food is placed in a hot chamber that has a hand-operated or motorized rotating skewer also known as a turnspit. In olden days it was an manual operation whereas now it is motorized. Thanks to the modern technology!
Most sensitive part of spit roasting is the food that is skewered on a spit should hold food securely in place, one should take utmost care in this part else the meat will be burnt. The heat source for this method of cooking can be charcoal, gas, firewood or a convection oven indoors.
The word barbecue comes from the Caribbean word ‘barbacoa’. Originally, a barbacoa wasn’t a way of cooking food, but the name of a wooden structure used by Taino Indians to smoke their food.
In this method food is flavored by smoke by indirect heat which is basically charcoal . And one can cook cuts of meat like ribs, pork shoulder, beef brisket, or whole chickens or turkeys.
These types of meats tend to be tougher, and need the low, slow heat of a barbecue in order to get them good and tender. While barbecuing heat source is connected to the chamber where the meat is held, but the meat is not directly over the flames like on a grill. Charcoal or wood are commonly used as the heat source for barbecue. Different types of wood give off different smoky flavors that the meat can absorb.