Originally Posted by garmp
Pardon me for being so dumb, but what is string cooking? I am not familar with this at all. Does the meat turn by it self. Sorry, but I'm lost.
Thanks for the previous reply, I do appreciate it.
Okay, lemme see if I can explain.
Saturday I'm going to be cooking a pork loin roast this way. I'm going to season my roast and then I'm going to tie (with cotton string) a thin layer of fat around it (pork loin doesn't have a lot of fat and I'm going to do this to keep it from drying out). Then I'll stick one skewer through the top 3rd of the roast and another through the bottom third. Then I'll fashion a handle out of the string on the "top" skewer.
Because there isn't a tree over/near to the fire ring at the campsite we'll be at, I'll tie the roast (at the handle) onto a length of string on my 3-foot-stand (unfortunately this doesn't give the string a lot of length, which is preferable, but it gets the job done). The stand goes next to the fire, not over it. If the fire feels hot to your hand after holding it there for 3 seconds or so, that's probably a good distance for your meat.
Nudge one of the skewers to make the meat slowly spin. The weight of the meat will make a slow spin continue for a while. The longer the length of string, the longer the duration before another nudge is required as the string will wind, then unwind. Wind, then unwind, etc. Six to seven foot lengths of string could keep a roast slowly spinning for quite a while.
Half way through cooking, switch the string handle to the other end of the roast and "flip" it so that the top half becomes the bottom half and then that half will get the benefit of the "closeness" of the heat from the fire.
It can take 1 to 2 hours to cook a roast or turkey or whatever (depending on size and distance to the fire) - it really shouldn't take longer.
I hope I explained this well enough. I hope this helps
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