Well folks, its been a week or so and I've finally uploaded the photos from the spit roast night, and its a pleasure to say that it was a great success. It took some time to cook (sorry to Sarah who we kept shouting "Its ready!" several times only to realise the veges weren't cooked or the marinade needed thickening or what not) but in the end the wait was worth it.
We put potatoes and carrots in aluminium foil with olive oil and butter in the coals just before we put the meat on, and that was the main hold up with the meal. Next time I think we'll put the fire on a fair bit before the meat is due to come out of the oven so that by the time its ready to go on the fire has died down sufficiently.
We also found that the marinade left over in the roasting pan fit perfectly over the rotisserie tray, and that opened up a whole world of possibilities. We left it on the heat for a while and added a cup or so of the red wine that I had opened while we we
re enjoying the fire on a particularly cold night (notice my red face?).Plans are being formulated for a double chicken spit, not sure what marinade to use this time, maybe a honey soy or similar.
Anyway, we had fun, plus we have plans for more enticing and titilating recipes.
Enjoy!
-James, The Not So Skinny Cook
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