[Spit-Project] Some conclusions about open fire cooking

[Stefan li Rous]

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 ****