beenthere
Super Star Member
- Joined
- Aug 16, 2001
- Messages
- 18,607
- Location
- Southern Wisconsin, USA
- Tractor
- JD_4x2_Gator, JD_4300, JD_425, JD_455 AWS, added JD_455, JD_110, JD_X485(sold)
Roasting works so much better when the skin is left on (scalded and scraped), and when placed spread-eagle on the grill that is covered.
Some think they need to be turned, but that isn't necessary as long as there is a cover and the cover isn't opened too often for "a look".
Keeping the grease from catching fire, and monitoring the temperature are important things to consider.
All the ones I've done are in the 200# class (dressed weight). But think the 50# size are great too. Tried injecting once, but not much gets into the meat...just spills out around the needle and floods over the meat. Basting periodically with seasoning is somewhat helpful. I prefer the meat taste, not the seasoning taste myself.
Never roasted a dog. :confused3:
Some think they need to be turned, but that isn't necessary as long as there is a cover and the cover isn't opened too often for "a look".
Keeping the grease from catching fire, and monitoring the temperature are important things to consider.
All the ones I've done are in the 200# class (dressed weight). But think the 50# size are great too. Tried injecting once, but not much gets into the meat...just spills out around the needle and floods over the meat. Basting periodically with seasoning is somewhat helpful. I prefer the meat taste, not the seasoning taste myself.
Never roasted a dog. :confused3:
