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Old 08-10-2008, 10:07 AM   #11
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split roasrinf

Originally Posted by buckytom View Post
i think that's what hambone means. or the square bend in the rod might just be to help adjust the distance to the heat.

i can't imagine trying to cook such an uneven chunk of meat as a whole animal by using uncle bob's "y-spit in the downwind smoke" method". i could see bread or smaller fish, but not a whole beast.
yep distance from the heat source.

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Old 08-11-2008, 09:03 AM   #12
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There are a million ways to go about suspending food over a wood fire, but one thing is for sure --the hardwood fire always makes it, as was said, "very tender and tasty"; and " yep distance from the heat source" is the key.

Yesterday we enjoyed New York Strips, sautéed mushrooms, zucchini all done over a wood fire and complimented with fresh tomato, potato, and cucumber out of the garden. The cucumber was in a cream sauce -an August favorite of mine.

--Insty-Grill ...mmm-m, & Ingeneously Quick & Easy!
T-Bones, U buym, I'll Frym! Always room for one more!
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Old 12-10-2008, 02:49 PM   #13
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Originally Posted by Uncle Bob View Post

Couple of quick comments...Smoke does not cook food...It's heat!

Did not see the show you mentioned...However man(kind) has been cooking food on a stick over a fire for what..a million or so years...so one might say the cave men(women) invented "spit" cooking. It still works for hot-dogs and marshmallows..what great fun for kids and old folks too.

Next time you drop by DC give a shout! Maybe I or others here can give you some tips.

Today "spit" cooking can be fairly simple to a very complex procedure...

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