Basic Training (warrior instincts, the art of the spit)
February 13th 2009 06:29
Spit roasting is an age old tradition of roasting meat over an open flame or coals, preferably coals.
Apparently warriors back in the day would skewer meat on their swords and roast it over the camp fire after a day of fighting.
So after I give someone the old one two, I like to skewer some meat on a big pointy sword thingy and roast the fucker up!
What you need-
A big pointy sword thingy (if you really want the warrior experience and use a real sword, then I would recommend a rapier or even a katana)
Meat (if you really want the warrior experience catch a rabbit, skin it, gut it and stick a sword up its arse)
Coals (if you really want the warrior experience...)
What you do-
Alright you can use any type of meat it doesn’t matter, lamb, chicken, beef, pork, hell even goat. (Don’t mind a bit of goat curry)
Alright right I’ve got a mini spit; it’s about 2ft long, the bar/skewer has a 4kg rating, so you can’t be cooking a whole lamb or anything like that. The bar came in this BBQ spit kit you can buy separately, and that came with a battery powered motor.
About 2kg of meat should feed about ten people, so I got a leg lamb that had been boned and sliced it into around about 8cm round steak like pieces then pounded it flat (not too flat) you’ll probably have some small pieces, that’s all right, once they’re on the skewer everything will alright.
Alright put all the pieces of meat in a bowl, drizzle olive oil, sprinkle some rosemary and whack it in the fridge.
Now go start your coals, I use those hot rock things you use in webers. Get some jiffy fire lighters throw a few of them down in the spit then top with some rocks, light the jiffy’s, wait half hour to forty or until the rocks change colour to white.
So start skewering the meat, use the big bits on the end so the prongs stick into them, and make sure you save a few for the other end. Season with salt and pepper.
Now it should take around three hours to cook all the way through if you don’t cut any off, but if you want, you can be slicing chunks of whilst it cooks, so it should take less time. I prefer to let it go all the way but I slice little bits off here and there, because you have a few bits that hang down... and you get hungry.
Have a lamb sandwich. Once it is cooked take it inside, get a sharp knife and start carving, it’ll look like you’re in a kebab shop... awesome!!
Fun fact No87- I once tried to get into the Guinness World Records.
Nomad
Apparently warriors back in the day would skewer meat on their swords and roast it over the camp fire after a day of fighting.
So after I give someone the old one two, I like to skewer some meat on a big pointy sword thingy and roast the fucker up!
What you need-
A big pointy sword thingy (if you really want the warrior experience and use a real sword, then I would recommend a rapier or even a katana)
Meat (if you really want the warrior experience catch a rabbit, skin it, gut it and stick a sword up its arse)
Coals (if you really want the warrior experience...)
What you do-
Alright you can use any type of meat it doesn’t matter, lamb, chicken, beef, pork, hell even goat. (Don’t mind a bit of goat curry)
Alright right I’ve got a mini spit; it’s about 2ft long, the bar/skewer has a 4kg rating, so you can’t be cooking a whole lamb or anything like that. The bar came in this BBQ spit kit you can buy separately, and that came with a battery powered motor.
About 2kg of meat should feed about ten people, so I got a leg lamb that had been boned and sliced it into around about 8cm round steak like pieces then pounded it flat (not too flat) you’ll probably have some small pieces, that’s all right, once they’re on the skewer everything will alright.
Alright put all the pieces of meat in a bowl, drizzle olive oil, sprinkle some rosemary and whack it in the fridge.
Now go start your coals, I use those hot rock things you use in webers. Get some jiffy fire lighters throw a few of them down in the spit then top with some rocks, light the jiffy’s, wait half hour to forty or until the rocks change colour to white.
So start skewering the meat, use the big bits on the end so the prongs stick into them, and make sure you save a few for the other end. Season with salt and pepper.
Now it should take around three hours to cook all the way through if you don’t cut any off, but if you want, you can be slicing chunks of whilst it cooks, so it should take less time. I prefer to let it go all the way but I slice little bits off here and there, because you have a few bits that hang down... and you get hungry.
Lamb on the Spit
Have a lamb sandwich. Once it is cooked take it inside, get a sharp knife and start carving, it’ll look like you’re in a kebab shop... awesome!!
Fun fact No87- I once tried to get into the Guinness World Records.
Nomad
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Comment by Helen Randell
Rough Cooking
What was your world record attempt? Being the most awesome?
Comment by Nomad
Awesome Food
one of these days...
Comment by Nomad
Awesome Food
Comment by Jarrah
Back to the Eighties
That was crazy.
Comment by Helen Randell
Rough Cooking
That is crazy (or awesome?????)