Rotisserie's a style of roasting where meat's skewered on a spit - a long solid rod used to hold food while it's being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method's generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired. In medieval and early modern kitchens, the spit wa… (More on Rotisserie)