[Sca-cooks] A Question of Spit Roasting....

[Nancy Kiel]

Barbeque!  And on a gridiron over coals is broiling.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.




>From: Stefan li Rous <StefanliRous at austin.rr.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] A Question of Spit Roasting....
>Date: Thu, 03 Apr 2003 23:55:25 -0600
>
>Nancy Kiel commented:
>>Technically, roasting is heat  coming from the side, so what you want is
>>what is described as a clear fire, or sometimes a "six by six" fire---six
>>pieces of wood in each of six layers.
>
>Interesting. I'd always considered roasting to be done on top of
>fire/coals.
>So, what is it called when the fire is under the spit instead of beside it?
>
>Stefan
>

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