Roasting food on skewers is likely the second-oldest form of cooking over fire. Right after early humans got sick of burning their fingers every time they reached for a hunk of charred mastodon ...

In a mixing bowl, combine the lemongrass, pomelo leaves, spring onion, salt and five-spice. Mix together well, then insert the mixture into the cavity of the pig. Mix together the honey and oil, then ...

This giant beef leg is slowly spit-roasted over fire and coated with a rich honey-tomato glaze for incredible flavor. Packed ...

Taking a chook from paddock to plate. Mix up the olive oil, lemon juice, rosemary and garlic in a bowl to make the marinade. Next, thread the chicken onto a spit. The large internal cavity of the ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. “It’s like Mexico here,” ...

Spit-roasted suckling pig is always a crowd favourite at a party, but it's hard to perfect. A spit-roaster can be easily hired from a barbecue-hire service, found in most areas. They can supply you ...

From "After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery," Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737 ...