Roasts on rotisserie
"Dave Bugg" > wrote in message
...
> 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
>
Troll
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