Rotisserie is a cooking method that involves rotating food over a heat source. It is often used to cook large pieces of meat, such as whole chickens or roasts. The term rotisserie is derived from the French word 'rotir, ' which means to roast. To achieve this cooking method, a GRILL, SPIT, and SKEWER are all necessary components. A GRILL is a cooking device that uses direct heat to cook food. A SPIT is a long metal rod that is used to hold food over a fire or other heat source. A SKEWER is a thin metal rod that is used to hold food in place on the SPIT. Together, these three components make up the rotisserie cooking method.