Vertical Spit Cooking
By: Dian Thomas
Chicken and other items may be cooked with this method, which is like an uncovered oven.
• Drive four 3-foot-long metal stakes into the ground 12 to 14 inches apart, forming a square.
• Cut four pieces of 1-inch mesh chicken wire 2 feet long and nine holes wide (leave nine holes and cut the tenth in half).
• Fasten the two long sides of each roll together, making long, tube-like wire cages.
• Slip each wire cage vertically down over each metal stake and fill each wire cage with briquets—one row of briquets from the ground to the top of the cage (Figure 9-5).
• Light the briquets. After they are hot, wrap aluminum foil around the outside of the four stakes to hold the heat in the enclosed area (Figure 9-6).
• Make a tripod out of three sticks or lengths of metal about 4 feet long, typing them together at the top with rope.
• Place the tripod over the four stakes so that the top of the tripod is centered over them.
• Tie the wings and legs of a chicken (fryer) to its body.
• Tie a length of heavy string to the legs of the chicken long enough so that when the other end of the string is tied to the top of the tripod, the chicken will dangle about 3 to 4 inches above the ground (Figure 9-7).
It will take about 1 to 1 ½ hours to roast the chicken. When you baste the chicken with barbecue sauce, do it the last 15 minutes, or the sauce will burn. A turkey can also be cooked using this method; however, the stakes will have to be moved farther apart depending on the size of the bird.
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Source: Roughing It Easy