Primal Cooking: How to Roast Meat on a Spit.

[Wingnut]

The practice of spit-roasting meat over an open fire goes back for at least 8,000 years, and probably much further than that. It’s cooking at its most primal — all you need is a hunk of meat, a stick, and some hot coals. Still today it’s a satisfying, tasty, and supremely elemental way to cook a meal. With this article we’ll show you the master techniques and practices that will take your spit-roasting beyond the merely primitive and turn out a platter of fire-cooked meat everybody will want to tear into.

More on how to:

http://www.artofmanliness.com/2015/02/17/primal-cooking-how-to-roast-meat-on-a-spit/

[anubias]

Steal the "rotisser" out of the George Foreman rotisserie that has been cast out into the garage.  Affix a clamp to hold the rotisser to a tractor or truck wheel on two sides (The lug bolts hold rods nicely.) Run an extension cord to an electrical outlet.  Let her spin.  If it's 17 degrees outside, you can get four hours of solid beer drinking in while waiting on your ducks to roast.  Guaranteed to be delicious.

[Wingnut]

Steal the "rotisser" out of the George Foreman rotisserie that has been cast out into the garage.  Affix a clamp to hold the rotisser to a tractor or truck wheel on two sides (The lug bolts hold rods nicely.) Run an extension cord to an electrical outlet.  Let her spin.  If it's 17 degrees outside, you can get four hours of solid beer drinking in while waiting on your ducks to roast.  Guaranteed to be delicious.

Or hook it up to a bike trainer and have your kids ride it.  Tell them you enrolled them in Spin Class!!