Perfectly roasted, juicy chicken with a crispy crust cooked outdoors over a spit. This is the ultimate family meal — rustic, ...

Taking a chook from paddock to plate. Mix up the olive oil, lemon juice, rosemary and garlic in a bowl to make the marinade. Next, thread the chicken onto a spit. The large internal cavity of the ...

In a mixing bowl, combine the lemongrass, pomelo leaves, spring onion, salt and five-spice. Mix together well, then insert the mixture into the cavity of the pig. Mix together the honey and oil, then ...

Lechon, the national pork dish of the Philippines, is poised to pick up a serious fan base in pork-loving Cincinnati. Eduardo Deza, one of the owners of Kuya Ed's, said he sold out in four hours ...

From "After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery," Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737 ...

Watch a massive outdoor feast unfold as six perfectly stuffed chickens are slow-roasted on a spit, achieving crispy golden ...

Roasting food on skewers is likely the second-oldest form of cooking over fire. Right after early humans got sick of burning their fingers every time they reached for a hunk of charred mastodon ...

The pollo a la brasa (Peruvian roasted chicken) comes out of the oven at the Brasa Bar and Grill in Richardson. Juan Figueroa / Staff photographer It’s a good time to be an eater here in Dallas-Fort ...

Open wide for a mouthful of meat and an extremely long restaurant name. Merakia: The GreekMountainThief Spithouse + Steak, a new Greek steakhouse, debuted last week in the Flatiron, bringing with it ...