texts: topic: Rotisserie  <s> Is it still practised till date? </s> <s> Of course this is because it's very useful when large or big joints of meat like pork or turkey is being cooked </s> <s> Is it similar to barbacue?
labels: In a way only that this requires someone to stay near the pit to turn the meat using a rod so that it can cook, this person is usually called a spit boy  