Spit Barbecuing Ask your local butcher for advise aout best cuts for over the coal grilling. Make sure you follow the manufacturers directions for your rotisserie or barbecue.  Use a special basting brush to paint sauce on meat before and during roasting. Use a meat thermometer when roasting a ham, turkey, leg of lamb or beef.  Insert thermometer so tip is in center of meat.  Tip must not touch the bone, fat, or the metal spit.  Meat for barbecuing should be ar toom temperature, especially thick steaks and roasts.  Remove from refrigerator 1 o 2 hours before you start the fire. Push the spit through rolled rib roasts. Try to balance weight evenly.  Lift spit by the ends, if roast tips heavy side down try this again. The holes in the meat will seal themselves when the roast begins to sear.  When meat is balanced, tighten the holding forks. Balance is important in spit cooking.  Check s hape and size of your roast, then estimate center and insert the spit.  Test by cradling ends of spit in our upturned hands.  Does the roast reel evenly balanced?  If it tips, better try again.  Toasts that are out of balance will gallop wen turning on the spit.  Some barbecue manufactureres offer counterbalances for easy weight adjustment. Roast must be properly trussed.  Do not allows wings, bones to strike heating element or coals as theu rotate.  Use stainless steel or wooden skewers to pin roast compactly, strong white cord for tying. Insert meat thermometer at an angle to center of roast, as shown in picture above.  The thermometer probably won't register a change for the first hour, or until the heat penetrates center of the roast. Continue spit rotation after heat is turned off if you dely serving.  Keep meat moist and juicy.   How to Make your own drip pan for rotisserie roasting. Use heavy aluminum freezer foil (18 inch wide).  Tear off a iece large enough for double thickness the length of grill.  (if your grill is round, make a drip pan in in half the circle. Turn up all four edges 1 1/2 inches.  Miter corners securely and fold the tips to the inside for reinforcement.  If you make it well, your drip pan will last all summer.  Simply empty it after each use. The Drip pan can be set in place before of after you build the fires.  It goes in from of coals directly under the meat on the spit.