[Spit-project] artwork with a spit and chicken

Johnna Holloway johnna at sitka.engin.umich.edu
Wed May 30 13:30:37 PDT 2007

I thought it was way cool to have an early 17th century picture.

The one thing about spits is getting the spitted foods to balance and 
hold the foods in place.
I have a rotisserie for my Weber gas grill. No worse experience than to 
discover the spit
is turning but the meat is hanging in one place. Trying to re-spit 
something is nuts.

Michael Gunter wrote:
>> http://www.centraalmuseum.nl/page.ocl?mode=&version=&pageid=315
>> Look at how she's mounting the chicken on the spit.
>> From the advice I've found when doing research on spit cooking
> it looks like the best way to do it. Basically put skewers through
> the chicken on either side of the spit to grip it when it is turned.
> Without the gripping skewers the chicken will tend to stay in one
> spot and the spit just rotate. It's a very nice alternative if you either
> don't have the spit forks to hold the chicken or roast or if you have
> multiple meats that can't be gripped.
>> Johnna
> Gunthar

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