Fully fried piglet or lamb on a spit - which can be more effective on the festive table. The cooking technology has been worked out for centuries, in former times, whole carcasses of bulls or pigs were baked, today it seems too expensive and long. Roasting skewers can be made independently by selecting the parameters for a specific roasting pan and dish.
Metal skewer
A reliable option that will last for many years is a spit made of steel bars. Its manufacture will require more effort, but will pay off with interest. It is important to choose the right metal - this should be high-density stainless steel. Do not use rods of alloy materials, which include lead, zinc, tin, bismuth.
For greater strength, it is better to use not one, but several rods, welding or twisting them with each other. At the same time, at least one of them must be long enough to lie on the racks of the supports of the brazier. The total thickness of the metal may vary depending on what the weight of the meat will be. For regular skewers of 100-200 g, a skewer 0.7 cm thick is suitable, a rabbit or chicken carcass can withstand a 0.9-1.7 cm thick rod, cooking a lamb or pig requires a more solid structure - at least 1.2-1.5 cm.
It is important to choose the correct cross-section of the skewer. If it is round, then frying boneless meat can be a problem, even with extra teeth. The flat skewer is likely to be insufficiently strong and will bend under the weight of the carcass. The ideal option is a triangular or square section, the meat will not turn and slip.
Be sure to weld at least one pair of teeth to the skewer to hold the meat and a long curved handle for rotation. It is convenient if any position of rotation on the brazier can be fixed.
