Spit Roast Experiment #1 was in aid of Spit Roast Experiment #2, because we’d invited people over for #2 on the basis that we’d get all our issues sorted out from one test run.
Aim: Produce a
good outstanding (let’s be honest) meal for friends using the spit roast.
- Spit roast
- Nino’s and Joe’s honeymoon roast – lamb with N&J’s homemade pork sausage stuffing (this could be apparently be construed as A Bit Rude but I don’t know what you’re talking about because MY MIND DOESN’T WORK LIKE THAT)
- Salads from Sabrina Ghayour’s Sirocco
- Tart from Andrew
- Learn from previous attempt and start the chiminea fire a bit earlier.
- Attempt to put the roast over the fire tray… have a bit of an accident and destroy the fire tray, so use the fire pit instead.
- Occasionally move more coals from the chiminea over to the fire pit.
- Admire the roast. And the fire.
- Construct two salads:
- Potato, pea and spring onion: roast the baby potatoes and then smash them a bit; add dill, blanched then grilled spring onions, and peas. (I over-blanched the spring onions which was a bit sad, but it was ok nonetheless.)
- Carrots and tahini: carrot, red onion, mint and meant-to-be-hazelnuts (I used pine nuts and almonds, because I forgot) with a dressing of tahini, lemon and oil.
- Serve with two bottles of 2006 shiraz.
- Have excellent conversation.
- When everyone’s done with main, serve a tart made by Andrew – a variation on a frangipane with alternating pear and raspberry on top.
- Bask in the glow of having accomplished your Aim.
Yep; hotter and longer is the key to spit roast. Good to know. Also this was an excellent piece of meat to do in this way and we could definitely fit two onto the spit. Also very good to know. The meat cooked for about 3.5 hours; J thought this was too long, I thought it was fine, he’ll do it a bit shorter next time anyway.