Roasted Chestnuts on a Spit Roaster
You will discover two easy methods in this blog post for cooking roasted chestnuts on a charcoal barbecue or spit roaster. This step-by-step tutorial will show you how to get the BEST tasting chestnuts ever, whether you are roasting them for yourself or the entire family as a tasty snack.
We are spoiled here at BBQ Spit Rotisseries during Australia’s cooler seasons since the boss has a high-yielding tree that produces enough chestnuts for us all to stuff our faces with this delectable delight! If you’re not as fortunate as we were, you can get some at your neighborhood store to cook these roasted chestnuts.
Chestnuts can be prepared in a variety of ways, but we feel that roasting them over an open flame is the only way to do them justice! (We may be a little biased)
Tools you will need:
In today’s recipe, we will roast our chestnuts in two different methods, but both over a bed of coal in our spit roaster. Using a rotisserie cage, the first method simply tumbles the chestnuts until they are done. The second includes cooking over the coals using a Chestnut Roaster Skillet from Flaming Coals.
Both ways are easy, safe, and produce fantastic results! The two pieces of equipment are excellent investments! Keep in mind that you may cook a lot more than just chestnuts in both of them.
To score the chestnuts, you’ll need a sharp serrated knife. You can browse our selection of knives.
Ingredients:
What should I look for when purchasing chestnuts? Choose the chestnuts one at a time, ensuring that they are uniform in size and free from flaws (this will help with even roasting). They ought to be damp but not drenched. Ensure that they are mold-free as well.
Prep is simple!
- Score an X: This is most likely the stage that cannot be ignored because it is so crucial. To achieve this, lay the chestnut flat side down on a chopping board. Place it securely between your thumb and index finger. Being sure to cut through the outer shell and the inner, fuzzy skin without going too far into the chestnut meat, score the nut’s round side horizontally, creating a 1/2 to 1-inch cut.
- Soak: After they have been roasted, soaking them for about an hour makes peeling easier. Drain them when done and set them aside. No need to dry.
Instructions:
Basket Method
1. After igniting and lighting the coals, add them to your spit roaster.
2. Put your soaked and scored chestnuts inside the basket cage, then set them on the spit using the skewer.
3. The chestnuts will roast in around 12 minutes. You’ll see the X score expanding as they get closer to being done.
4. Remove from the fire.
Skillet Method
1. After starting a fire, add the charcoal to the spit roaster.
2. Chestnuts should be arranged in a single layer, flat side down, in the now-hot cast iron skillet; depending on the variety, they should begin to open up upon contact with the pan. Wait for the chestnuts to fully sputter open while you patiently watch them cook. Watch carefully since chestnuts can burn easily.
3. Remove from the fire.
How To Tell If My Chestnuts Are Fully Cooked?
You have two options for determining completion:
- Ensure they burst open.
- Peel the outer shell of one and test it. You’re okay to go if it has a buttery, chewy bite that is soft.
Enjoy your mouthwatering, fresh-off-the-rotisserie chestnuts!
Check our range of spit rotisseries. For more recipes, click here.
How to Roast Chestnuts on a Rotisserie
by: Michael Wilkie