[Spit-Project] Some conclusions about open fire cooking

Countess Regina ginlee at cnbcom.net
Fri Aug 17 22:02:28 PDT 2007

....and a half cow...is not easy either.. I wonder how a heat shield would 
have worked?
----- Original Message ----- 
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: <spit-project at lists.ansteorra.org>
Sent: Friday, August 17, 2007 10:49 PM
Subject: Re: [Spit-Project] Some conclusions about open fire cooking

> Anna Serre commented:
> <<<  My name is Anna Serre. My husband is the blacksmith who makes
> the portable firepits. I've never tried spinning before but I have
> cooked several things on my firepit. It still takes a long time to
> cook on the spits. I once cooked a pork roast on the spit in rainy,
> windy March weather (in California but still) and I ended up having
> to make a temporary heat shield with a cookie sheet. I would think
> for ease and speed, something similar to a cast iron dutch oven is
> better. >>>
> Yep. Of course a whole pork roast is still easier than a whole,
> spitted roast pig. :-)
> Cooking-Piggy-art  (5K)  9/27/01    A humorous adventure cooking a pig.
> http://www.florilegium.org/files/FOOD-MEATS/Cooking-Piggy-art.html
> whole-pig-msg     (66K)  4/18/05    Info. on roasting a whole pig.
> Experiences.
> http://www.florilegium.org/files/FOOD-MEATS/whole-pig-msg.html
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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