1. Make the spice mix by combining the salt, pepper, and oregano in a bowl. Spread the leg of lamb open and season the inside with 1/3 of the spice mix. Squeeze the juice of half of 1 lemon over the meat and cut the half lemon rind into 1/2 inch pieces. Rub the surface of the lamb with 4 tablespoons butter and sprinkle the lemon pieces on top. Fold the lamb back into a cylindrical roast and tie it with butchers string or pin shut with bamboo skewers. Let it marinate for 4 to 6 hours.

2. One hour before you plan to start cooking the lamb, build a medium-hot fire fire. Place the lamb on the spit and rub with lemon and the remaining 2 tablespoons butter. Generously season with spice mixture. When the fire is mature, place the spit on the rotisserie and start roasting. Meanwhile, combine the ingredients for the basting mixture (olive oil, lemon juice, wine, garlic, oregano, and pepper) in a large bowl and whisk to mix.

3. After 15 minutes, restir the basting mixture and use it to baste the lamb all over, using a long handled basting brush. Baste every 15 minutes. From time to time, reseason the lamb with spice mix. Replenish the fire as needed.

4. Cook the lamb until crusty and brown on the outside and the meat is well-done and tender (anywhere form 1.5 to 2.5 hours depending on your fire, etc.). The internal temperature will be 170 degrees. (Greeks like their lamb well done.) Unspit the meat on a cutting board and let rest for 10 minutes. Remove the string or bamboo skewers, slice the meat, and serve.

This recipe is adapted and reprinted with permission from the author from http://www.bbqu.net/

1. Make the marinade by combining all the ingredients in a blender or food processor bowl and grind until a smooth paste is created.

2. Place the meat in a shallow dish and add the marinade. Make sure the tenderloins are coated thoroughly and evenly.

3. Let the meat marinate for at least 6 hours and preferably overnight.

4. When ready to cook, wipe off most, but not all of the marinade (reserve the marinade) and load the tenderloins onto the two spits, placing one on each.

5. Place the saved marinade in the drip pan and while cooking, baste the meat periodically.

6. After 30 minutes, test the pork for doneness. At 140 degrees on a quick read thermometer the meat will be medium.

7. Remove the meat form the fire and let rest for 10 minutes before carving.

8. Meanwhile, transfer the drippings and marinade from the drip pan to a sauté pan and reduce the mixture (if necessary). Strain the sauce, and correct the seasoning.

9. Carve the meat into thick medallions, add any carving juices to the sauce, and serve with the sauce.

Ingredients:
8 oz. Vermont Common Crackers
1 cup diced celery (about 3 stalks)
1 small onion, chopped fine
2 cloves garlic, minced
3 TBS sweet butter
2 TBS fat from the drip pan, rendered meat fat or additional butter
3 large eggs
1 cup chicken broth
½ cup milk
¼ tsp salt (smoked salt if you can get it)
40 grinds of black pepper
½ tsp dried or fresh sage (optional)

1. Preheat oven to 325°
2. Crush the crackers by squeezing them in your fist (two at a time if you can manage). Break up any larger pieces and place all in a large bowl.
3. Sauté the garlic and onions in 3 TBS of the butter over low heat until translucent.
4. Add the celery and sauté 2 minutes more. Add to the crushed crackers.
5. Beat the eggs well in a bowl, add the broth and milk and add to the cracker and vegetables.
6. Add the pepper, salt, and optional sage, mix thoroughly and let rest for 5 minutes.
7. Grease a 2 quart baking dish with 1 TBS of the remaining fat and pour the cracker mixture in. Press into the pan evenly and bake covered for 20 minutes.
8. Uncover, raise the oven to 375° and bake for 10 minutes more or until the top starts to brown.
9. Let cool for 5 minutes and serve.
10. Optional: if you have a grill working, cut the stuffing into squares, brush with the reserved drippings and grill lightly before serving.

Serves 6

Spit Roasted Pork Loin with Apple Cider "Gravy"
(for use with a SpitJack or BBQ rotisserie attachment)

1 pound baby pea greens, washed and dried
3 medium red onions (skin on) soaked in water for 15 minutes
1 cup red wine reduced to 2 TBS
2 TBS vegetable oil
pinch of salt

1. Place the onions in a bed of embers away from the center of the fire where they can be easily accessed. Turn them every 5 minutes until they are soft all the way through (20-30 minutes). The outside will get very charred during this process.
2. Remove any badly burned layers and slice thinly. Reserve.
3. Combine the reduced wine and oil and heat just before serving.
4. Toss with the pea greens, onions, and salt and serve immediately.

Serves 4

Cooking turkey properly isn’t easy. The meat is not as flavorful as other meats and the lack of fat gives it the tendency to dry out quickly. As with most birds, the legs and thighs do best with a different treatment than the breast meat. If you cook the whole bird until the breast is done properly, the legs will still be undercooked. If you cook until the legs are finished, the breast will be overcooked and dry (the most common result). There are many solutions, the easiest of which is to separate the parts and cook them separately or in different ways. We have chosen to cook only the whole, bone-in turkey breast because you can buy it as a separate part and it lends itself very well to the rotisserie method. We cure the breast with a dry salt and seasoning mix both for flavor and to retain some moisture in the meat. Most important is the slow cooking time and low temperature roasting which best suits the delicate dry white meat of the turkey. The rotisserie method accomplishes this naturally but if you are using an oven, keep the temperature at 225F or lower until an internal temperature of 160 is reached.

Feeds 8-10 - normal portions

Ingredients:

1 fresh whole bone-in turkey breast 8-10 lbs.
1 stick (1/2 cup) unsalted butter
2 large cloves garlic peeled and sliced thin
1 bunch fresh thyme sprigs to be used as a basting brush

1 teaspoon ground black pepper
2 tablespoons sea salt (fine)
1 teaspoon granulated garlic
1 teaspoon dried thyme leaves