spit-roaster

See also: spit roaster and spitroaster

English

Alternative forms

spit roaster, spitroaster

Etymology

From spit-roast +‎ -er.

Noun

spit-roaster (plural spit-roasters)

An appliance for spit-roasting.
- 1972, Bee Nilson, “Spit-Roasting”, in Fondue, Flambé and Side Table Cooking, New York, N.Y.: Hippocrene Books, Inc, →ISBN, page 144:
  Most modern spit-roasters have attachments for kebab skewers, and this is the best way of cooking these delicious foods.
- 2007, Andrew Schloss, David Joachim, “Mastering the Big Kahuna and Other Incredible Grill Projects”, in Mastering the Grill: The Owner’s Manual for Outdoor Cooking, San Francisco, Calif.: Chronicle Books, →ISBN, part II (The Grillmaster’s Recipes), page 244, column 1:
  The spit rods for some spit-roasters have holes drilled into them every 6 inches or so. […] Some spit-roasters have skewers that mount onto the spit from the pointed end of the rod only. If that’s the case with your spit-roaster, slide the rear skewer onto the rod before you push the rod through the lamb.
- 2010, Barbara D’Amato, chapter 56, in Other Eyes, New York, N.Y.: Forge, published 2011 January, →ISBN, page 348:
  On the other side of the courtyard, big arches opened into the kitchens. There were two kitchens: One, with ovens and spit-roasters visible, was given over primarily to meat.
One who spit-roasts.
- 1966, Ninette Lyon, translated by Peggie Benton, “Generalities”, in Chicken and Game, London: Faber and Faber for The Cookery Book Club, page 18:
  The nobles’ servants were allowed to choose their birds first, then the bourgeois, and at 10 or 11 o’clock, according to the season, a bell was rung and the spit-roasters could buy their supplies.
- 2000, Jack Whyte, Uther (A Dream of Eagles; 7), Toronto, Ont.: Penguin Canada, published 2006, →ISBN, pages 238–239:
  There was an air of festivity everywhere, and it was obvious that nothing else in their lives could give the ordinary citizens of Glevum so much delight as […] eating and drinking the appetizing wares of the stall holders—pie-makers, bakers, spit-roasters and brewers—who appeared to be selling food everywhere and were being paid in the small Roman-minted copper coins called ases, […]
- 2012 April, Benjamin Bartlett, “Preparing the pig”, in “Going the whole hog”, in BBQ Owners’ Grilling Manual: The Whole Hog (All Techniques, Equipment and Recipes): A Guide to Cooking with Grills, Chimeneas, Brick Ovens and Spits (Haynes Manual), Sparkford, Somerset: Haynes Publishing, →ISBN, page 99, column 2:
  Some spit-roasters like to leave the legs dangling, but the spit needs to be quite high off the heat to do this successfully.