Theron wrote:
> "Meathead" > wrote in message
> ...
>> Have any of you done a big roast on a rotisserie with a spear (not a
>> basket) and found that the spear conducted heat and cooked the center
>> too fast?

> Yes, though I think it depends somewhat on the kind of metal in the
> spear[what's a spear?].

Quit being so shit-faced obtuse, Kent.

> What kind of roast were you to roast.. I
> roast different "roasty" meats on the grill indirectly and I haven't
> used the rotisserie for a long time. You sure don't need it for
> turkey, standing rib, or leg of lamb.

You don't need it with ANY meat, but rotisserie works quit effectively for
the ones you mentioned.

> It's desirable for duck and
> goose because you can render, and save the fat for cassoulet or any
> other similar dish where you want to use duck fat.

Gee, a solution void of a question. I bet Meathead now thinks you are a
grillin' god.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan