Vertical Spit

[garage nut]

I did a few chickens whole initially but,
1) We get specials where deboned chickens are cheaper than chickens with all their bones, so I wait for these. I do not debone the chicken myself.
2) It is nice to slice the outer browned meat off and leave the rotisery going and brown the next layer. This does not work very nice if the bones are still in and you slice into a bone.

This is very nice if you have friends over with kids that has to eat an hour or so before the grown ups. The outer layer is done and ready for them and the grown ups can sip on a glass of matured grape juice.

I now even debone a leg of lamb before I do it on the spit.

I debone the leg the night before, then marinate it while it is a nice flat thin piece of meat. Then I roll it around the skewer with streaks of bacon and garlic and onion inside and then secure the whole thing with some string and tooth picks. Once the outer layer is done the tooth picks are enough to keep it together if you want to have a few tasters and wait for the next layer to brown.

Bones or no bones the nice thing is no fat keeps dripping in the fire and keeps making flames and smoke and because it is enclosed you need a very small fire. I have been using this drum for 5 years and the paint is not even burnt off.