Large Hog Roast Spit BBQ Pig Roaster Machine Catering Rotisserie Roasting Motor

Description

Description:
This is a Upgrade Stainless Steel BBQ Lamb Apit Roaster, easy to use, clean and assemble. It will give you a very good experience. Skip the usual tedious clean up routine and join the party! Open pit roasting is a favorite method in many cultures to achieve delicious and flavorful results. Our hard roasting fork could bear much flesh pieces, including one leg and head from a goat itself, so you can enjoy more flavor once time.
Features:
❤ 28W powerful motor with 60kg(132lbs) strong torsion
❤ 47" BBQ bar with 35kg(77lbs) carrying capacity
❤ With 4 wheels design(2 of them can be locked), easy to move and stop for 360°
❤ Wind shield design, creat better BBQ experience
❤ 9 Grill height adjustable and high temperature powdercoated
❤ Stainless steel skewer, prongs and braces, and 4 chrome plated grills
How to Barbecue:
Chicken -- Hold up to 10 chickens at a time
In large saucepan, combine 4 10 3/4 ounce cans tomato soup, 3/4 cup sweet pickle relish, 1 cup chopped onion, 1/4 cup packed brown sugar, 3 tablespoons vinegar and 1/4 cup worcestershire sauce. Cover and simmer 15 minutes, stirring occasionally and baste chicken. Make enough sauce for 10 chickens.
Whole Lamb -- Hold up to 77 lbs at a time
Whole lamb cooks in 4 1/2 hours. Combine 1 cup lemon juice, 3 cloves garlic(minced), 2 teaspoons crushed dry rosemary, 2 teaspoons thyme leaves and 2 teaspoons prepared mustard. Cover and chill four hours or overnight. Make enough sauce for 25 lbs of lamb.
Whole Pig -- Hold up to 77 lbs at a time
Whole pig cooks in 4 1/2 hours. Combine 2 cups applesauce, 1 1/2 cups dry white wine, 1 cup soy sauce, 1/4 cup salad oil, 2 cups chopped onion, 2 cloves garlic(minced) and 2 teaspoons ground ginger. Refrigerate four hours or overnight. Baste pig as it cooks. And then combine remaining marinade with 2 additional cups applesauce. Make enough for 30 lbs of pig.
Turkey -- Hold up to 4 20-pound turkeys at a time
Combine 3/4 cup melted buffer, 1 1/2 cups dry sherry, 1 1/2 teaspoons dry rosemary, 1 1/2 teaspoons paprika and 1 1/2 teaspoons rubbed sage. Baste turkey as it cooks. Make enough for 4 turkeys.