Summary: Brandon and Lauren discuss whole animal spit roasting over open fire. They talk about the cardinal rules (don't use a thermometer, don't have a deadline, low and slow and look for meat falling off the bone), how to take care of yourself, wood selection, and how you determine doneness...when it's done. They talk about how they learned their methods over years of trial and error, but show recent resources they've found that can be helpful in speeding up your learning curve.
