Did my first paid job a few days ago. 10kg each of chicken and lamb cooked over charcoal, along with flatbread, tomato, onion, lettuce, homemade tabouli, falafels and tzatziki. Served around 60 people with most people coming back for 2-3 serves. Also decided to give the spit a freshen up a few days prior, from a rusty frame with galvanized sheet to a nice new pot belly black with dimpled stainless sheet, ready for another 30 years of service.
by rollyroundround
4 Comments
Now THIS is what I’m talking about!!
I need a counter height grill like this
Beautiful spit! Great job on it!!
Thats a big meat stick.
What does the actual spit look like? I guess what im trying to ask is how does the securement of protein work without the whole thing spinning while the spit turns?