IRON COOKING SPIT

[Rev. Allen M. Drago ~ Traveler]

Basic Iron/steel spit. 1/2 " square stock 5' length. two uprights 2 1/2" length. Square stock forks with single twist tines. Runs around $100.00 price of materials fluctuates price.

This was Deer in MIDMICH2010

Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.

In medieval and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits ("roasting jacks") were later invented, first moved by dog-powered treadmill, and then by steam power and mechanical clockwork mechanisms. Spits are now usually driven by electric motors.

Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat and chicken. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods

[Rev. Allen M. Drago ~ Traveler]

Mutton MayFaire 2011

[Rev. Allen M. Drago ~ Traveler]

First used Deer May Fair 2010, We got deer coming we need a spit, give me two people and time. Viking Camp

In this style of rotisserie, balance is important. If the object to be cooked is far out of balance, it will impose a heavy load on the drive mechanism or cause the mechanism to fail to turn. Loose chicken legs or wings can also cause the mechanism to jam. For these two reasons, some skewering skill is required.


High-end consumer ovens commonly come with a rotisserie (or allow the installation of a rotisserie as an option). In these cases, the motor drive mechanism is usually concealed within the oven. The rotisserie is used by removing the normal cooking racks; a special carrier may be needed to provide one or both bearing points for the spit.

The speed of rotation can vary, depending on the type of food being cooked and proximity to the heat source. Large animals, such as whole pigs, are often cooked at speeds ranging from 3 rpm to 1 rph

 

Spitted fowl are rotated by a hand crank and basted with a long-handled spoon in this illustration from the Romance of Alexander, Bruges, 1338-44

[Rev. Allen M. Drago ~ Traveler]

[Rev. Allen M. Drago ~ Traveler]

[Rev. Allen M. Drago ~ Traveler]

[Rev. Allen M. Drago ~ Traveler]

[Rev. Allen M. Drago ~ Traveler]

Michiana Renaissance Festival

two chicken one big beef chunk

and see what comes to dinner Fox Spirits