Not an art you say - anyone who has had a warm on the outside, cold in the middle, ash coated dog may disagree. Last night we joined the fam at Grandpas Ranch for a little Harvest Party, which included fun like picking pumpkins, digging for carrots and potatoes, a little lesson on the law of the harvest and none other than roasting dogs for dinner (which prompted the thoughts on the art of the weeny roast).
Now I think it all begins with choosing the right roasting tool. You have to get just the right length stick- long enough that you don't singe the eyebrows or burn the face while turning the dog and short enough that you maintain control during turning (as to avoid a dip in the oh so tasty ash).
Next comes placement. You have to find the sweet spot in the fire - you know the one - where the coals are nice and hot and there is enough space to get the whole dog in, so you don't cook just the end (makes for a cold last half of dinner).
Then comes the "Turn". I find that continual turnage is best, but killer on the wrist. Resting for no longer than 5-8 seconds in any one position works well too.
When the dog has reached just the right shade of brown, you will know that you have achieved roasting perfection!! Congratulations!!
A few Pictures of the Harvest Party:
Who knew that carrots actually look like this- I thought they only came in baby carrot size!!
A Little FHE on the Law of the Harvest
The Crew
3 comments:
It looks fabulous!
I will never roast a dog with out thinking of you!
Those are great pictures! And seeing you suffer cuz your roasting tool was too short and thus making you too close to the fire I can fully understand your post:)
You mean, a contorted hanger from one of the Bear Lake cabin closets doesn't make the best roasting tool? Who knew???
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