Carson Rodizio Kit

For Example

Just because the kit can fit all 5 applications, it is not necessary to have all five. All you need is one to get things spinning. Though if you do have all 5 of them then out-freakin-standing!

At the end of the day, all you need is a good piece of grilling equipment or some loose brick or rocks will even do to make a nice camp fire. Set the Carson Kit over it, light it up, and let the physics of the rodizio grilling technique do the rest.

REASONS WHY GRILLING BY RODIZIO IS SO POWERFUL

The Rodizio style of grilling takes advantage of gravity. It doesn't fight against it or try to trap moisture by searing in juices as fast as it can. When racing against the gravity drying out clock, gravity will win every time. Conventional grilling trains us to keep meat still and covered. It doesn't matter how well a lid can trap heat in, gravity will always dry stationary meat out. Conversely, rodizio grilling utilizes a constant rotating method which keeps the juices circling and basting the food. That’s why there is no need for a drip pan when grilling or barbecuing with a Carson Kit.

Rodizio takes a lot of the guess work and scientific stress out of grilling. Conventional grilling is similar to baking in that you have a small window of time and specific temperature rules. However, the Rodizio style is much more forgiving and the juices stay trapped in the meat as long as it keeps spinning. Heck, you're not in the kitchen baking cookies...YOU'RE GRILLIN' BABY! So with its more forgiving grilling times, you can sit back, relax, and enjoy your company.

Rodizio allows you to cook large cuts of meat fast. For example, The Carson Kit can cook 30+ lbs (5 lbs per skewer) of the most delicious top sirloin in the world and be ready to carve table side right off the fire kissed skewers in around 30 minutes. AND what you're not ready to eat can be placed back on the kit to keep spinning until you're ready to carve more. That's a real powerful difference of the Rodizio cooking physics. Here's a visual example of a Gorgonzola Sirloin Recipe.

Image 6 of those 5 pounds skewers prepped cooked and served in under 30 minutes. 

Even though it has a high cooking capacity, it’s just as easy to cook dinner for two. It is a grilling instrument after all; you can play it loud or play it soft. 

World Rodizio Revolution is coming! Keep up with us on Facebook, twitter and our website for recipe ideas and inspiration. We encourage you to follow our story and put your spin on it.

COMMONLY ASKED QUESTION

"Yeah, but how do you control the heat when the lid is always up?"

You control the heat just like you control the heat of a camp fire. You put coal or wood on as needed. Other than that with Rodizio it is not necessary to control the heat. Anytime you are using your current grill with the lid up then your are technically turning kamado, gas, charcoal grill etc. into a campfire cooker which is all you need when grilling with a rotisserie!

"What about flare ups?"

Flare ups are mostly a fear when you keep your meat stationary over a fire, but if the meat is constantly spinning its, an entirely different story when your meat is evenly cooking and barrel rolling through the flame. Here's a Parmesan Pork Tenderloin recipe to help explain: 

Notice at the 45 second mark. You actually want the excess fat to roll off into the fire. That's where you get the fire kiss jump that leaps up and slaps the meat as it rotates. If I were to turn the spits off, gravity would kick in and you would end up with a grease fire. So yes your are correct in your fear when thinking of a stationary piece of meat, however Rodizio means to rotate consistently in Portuguese though therefore there's nothing to be freaked out about. Also notice how the ease of skewering and ease of carving is completely different from how you would skewer a conventional one bar rotisserie cumbersome set up. That tenderloin could have been marinating a lot longer then was in the video but its not necessary because the rotisserie technique exponentially self bastes and self saturates the meat while its cooking. See entire recipe here: Rodizio Style Parmesan Pork Tenderloin The idea of control shifts majorly when thinking Rodizio style. Its not really necessary to control the heat other than you want a hot fire. The control benefits comes in when you have more control on when you actually want to serve the meat you're cooking not the grill telling you when its time to eat. As you will find, this a big help when having to deal with the one thing you're never going to be able to control, human punctuality! or lack there of. 

So basically the Carson Rodizio kit simply allows YOU the griller more freedom to dictate when YOU want to serve your meat not the other way around. 

Another example 

I could skewer up 1 pork tenderloin or is many as 12 pork tenderloins doing the exact same recipe above and have all 12 tenderloins ready to serve in less than 30 minutes. Or I could move all the pork up a level, some resting on the third tier others rotating on the second tier and serve that same batch of pork one or two hours later and it will still arguably be one of the best pieces of pork you've every put in you mouth. People pay me as much as $50+ a head to taste what's coming off my grills on the Carson Catering side of things. See more Carson Rodizio Catering Pics here. 

At the end of the day, there's a reason why Brazilian Steakhouses are becoming some of the fastest growing restaurants in the US and many other parts of the world and there's a reason why celebrities chef's like Guy Fieri, Ted Reader, and Steven Raichlen like this style so much.