[Spit-project] Pug's pictures
countgunthar at hotmail.com
Wed Apr 18 13:30:57 PDT 2007
>I agree that the height would be to allow slow cooking at first and then
>getting the meat closer to the hot coals as you want
>it to begin to get hot on the inside.
Well, if you are cooking foods in the pot then what you want to
do is the opposite. Start it low over a hot fire and once it comes
to temperature you raise it to slowly cook.
I can't see taking it from high and then lowering it to the coals
unless you want to brown or sear. A roasted meat would have
had that anyway as roasting cooks from the outside in.
I'd still probably want a spit no more than 4' high. This is plenty
high enough to slow cook foods, and you can also adjust the
fire to accomodiate. I think a higher spit would be for very
large pots as shown in the Scappi illustration. I don't intend to
be cooking with anything that large.
>Keep a modern thermometer handy, so you can check to make
>sure your meat is the right temps...
Oh definately. Most especially when cooking over an open fire.
There are too many variables to really just cook for a certain amount
of time. Wind, ambient temp, quality of wood, humidity, etc...can
all drastically change cook times.
>(Phlip, don't you do blacksmithing, too?).
Yes, she does.
>Perhaps keeping it well oiled with olive oil would keep it from rusting,
I dunno. Maybe having blued steel?
>Or else buying a cheap king sized sheet to wrap it up in.
That's not a bad idea.
>~~ Meisterin Katarina Helene
Exercise your brain! Try Flexicon.
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