Moses said:
Here's my spit roast turning a duck and some port at my bucks party. Apparently our small fire was quite warm, warm enough that the two D cell batteries in the spit roast motor stopped working. Not to worry, we were still on the first keg at this point so I was able to wire a torch battery into the motor, and while 6 Volts did twice the revs of the intended 3 Volts, the meat didn't care. I also put together a heat deflector to keep it all working.
Moses we are quite lucky in SA. A small spittertjie will cost you R300 and all the main shops sell them. One thing that caught my eye immediately when I was in the UK , no shops with basic braai equipment like blitz (to start a fire) , wood, grills , fire irons, potjies like we have here. You'll find braai stuff in cafes, petrol stations and all the shops, ditto biltong. My spittertjie works with two usual flits batteries. I'll fit in two chickens on the spitter. A few tips I can give is
1. dont use a sauce on your duck/chicken till its nearly done
2. Tie the two feet with a thread of cotton.
3 . Stitch the wings with toot pricks against the chickens body.
I always start my spit with a smallies fire, then move the flames away from the spitter, then adding coals on the fire and using it to get a steady heat under the food.
Camping, hell it remind me a lot to my childhood days. Coming from a big family (6 boys & 2 girls) we use to camp yearly with tents. My dad love his fire and being the youngest me and the older one job was to collect wood from the veld, daily. Nowadays we cant camp in SA. Another tip if you dont have available wood and have to fetch dry branches from trees. Just tie a stone to a rope and throw it over the branch, then rip it off the tree.
One nice piece of meat I love braai is a whole lamb rib. If you guys want some tips or more info tob try traditional SA braais, just press the nr.
Ruggo, myself braai at least once a week, mostly on sunday afternoons. I try to mix it up a bit and my normal braai is a few chickens wings or legs, nice piece of boerewors, enough lamb loin choppies (myself love the double one we call saddle chops) , half a lamb rib and two nice pork neck chops. I always marinate my pork neck chops and lamb leg chops. My mrs will make hot or cold potato salad and love my tamato , onion and cheese toast bread.