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Unread 07-04-2013, 12:07 PM   #4
thompsonpat
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Join Date: 07-02-13
Location: east bay, california
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Default first little piggy

thank you coldholler and capnkrusty. it is skin on - so your comments relieve me about the moisture/fat content. some of the web sites i've visited use twine for tying on to the spit - but i think i'm going to use wire. my spit also turned out a little short. so my husband filed down a piece of rebar so that it would fit the drive of the rotisserie....
do you happen to know if that is foolish?

i don't happen to have a thermapen. i'm basically hoping to calibrate from the oven for the temp. i bake A LOT. so i'm hoping i'll be able to suss that out by hand.
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