On Sat, 26 Mar 2005 03:25:01 GMT, "Charles Gifford"
> wrote:

>"David Wright" > wrote in message
.. .

>> If it's a slab of ribs or a butterflied roast tossed onto a length of
>> expanded metal or a grill over some hot coals, I'm with you, Charlie!
>
>That is excellent too! But Santa Maria BBQ uses (nowadays anyhow) a large
>chunk of tri-tip that is suspended on a frame over a red oak fire. In my
>statement I was referring to (one theory) a Carribean origin of BBQ where
>meat was cooked in exactly the same way - wood frame over a fire - dating to
>pre-Columbian times.

Yes, this reminds me of a Jacques Pepin program when he suspended a
leg of lamb, I think it was, in front of a fireplace, and let it twist
slowly, slowly while it roasted.

I have lusted after that way of cooking ever since, but haven't had
the opportunity to do it that way myself.

David