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Author Topic: I finally did it.....used the auspit  (Read 4979 times)
Paul B
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« on: March 29, 2010, 11:56:14 AM »

Yup....pics to follow later.........

Paul B
SS UDS
SS Auspit
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Paul B
SS UDS
SS Auspit
Paul B
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« Reply #1 on: March 29, 2010, 02:23:57 PM »

Here they are:








These chick were  cooked over oak collected out in the woods where I was camping at hunt camp in Georgia, USA.  The last pic is of a gizmo that I found at Wally World.  I will use it when I really load up the Auspit.  It is a hotdog skewer rest.  My use will be on the oppsite end of the spit motor to give it some support when needed.

The chicks had just a hint of oak smokie flavor and were the most tender and juicey I have ever had!!!! Grin.

I need to figure out what I am going to cook next using this new find in my back yard.  Almost looks made to order for the Auspit.  

Paul B
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« Last Edit: March 29, 2010, 02:28:35 PM by Paul B » Logged

Paul B
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« Reply #2 on: March 30, 2010, 02:01:35 PM »

Looks good man!

I'll have to post some of my goodies up here too!
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JonnyRotisserie
Chief Kangaroo, Auspit North America
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« Reply #3 on: March 30, 2010, 05:42:57 PM »

Hey Paul,

Nice looking chix!  Thanks for sharing!  One advantage I see about your raised fire pit is the not-burning-the-grass part.  With my fire pit, I have ungracefully burned a disk shape in a lawn one time, and another time when I was careless with my stone tile placements under it (which help a lot) I still managed to brown a few spots.  Fire pits can really throw some heat below them and need to have a serious buffer between them and grass.  Yours looks high enough that it wouldn't matter what you have under it.

I have the advantage of cooking at trade shows where I keep one piece of meat turning for as long as I can get away with.  What that means is that I can tell you the difference between what a 2-hr chicken and a 6-hr chicken can be.  Want more smokey flavor?  In my book, the longer you go the more you get.  I have heard that this is not necessarily the case for certain meats where the skin gets sealed off, and I am no food materials scientist, but in my book the chicken just keeps taking on more smokey goodness. 

As a nice shortcut, I love doing game/cornish hens.  The smoke goes right through them and they cook up fast.  Stuff with a lemon and fresh herbs...mmmm....

Regarding cooking times, etc., sometimes I think it is a wonder that anyone ever gets pictures of their finished product or knows how long it was on.  Those beers somehow have a way of getting in the way of scientific pursuits...

--Jonny Rotisserie
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