Brandon and Lauren discuss whole animal spit roasting over open fire.  They talk about the cardinal rules (don’t use a thermometer,  don’t have a deadline, low and slow and look for meat falling off the bone), how to take care of yourself, wood selection, and how you determine doneness…when it’s done.

They talk about how they learned their methods over years of trial and error, but show recent resources they’ve found that can be helpful in speeding up your learning curve.

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

• Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
• Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Topics Discussed

• How we entered the world of barbecue. 16:30
• The whole point of fire-roasting whole animals: 26:20
• Four rules: No thermometer, no deadline, LOW AND SLOW, & look for meat falling off the bone.
• How Lauren makes her flatbread: 48:00
• Making a sauce: 56:56
• So what’s the recipe for cooking a whole carcass?: 1:00:40
• Wood selection and characteristics: 1:13:25
• Further Resources: 1:22:05

Links for Episode 13

-Spit roasting apparatus source: https://www.heritagebackyard.com

-Our first whole animal spit roast:

-Tartine Bread book for flat bread: https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1_sspa?ie=UTF8&qid=1532633436&sr=8-1-spons&keywords=tartine+bread&psc=1

-Seven Fires book: https://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?s=books&ie=UTF8&qid=1532633475&sr=1-1&keywords=seven+fires

-http://www.americanmeatsmith.com

–Todo Sobre el Asado: https://www.imdb.com/title/tt6079360/