First dress the carcass and then stretch it on a framework of black birch sticks, for this sweet wood imparts no disagreeable odor or taste to the meat.
Next build a big fire at each end of the pit (Fig. 114), not right under the body of the animal, but so arranged that when the melted fat drops from the carcass it will not fall on the hot coals to blaze up and spoil your barbecue. Build big fires with plenty of small sticks so as to make good red hot coals before you put the meat on to cook.
First bake the inside of the barbecued beast, then turn it over and bake the outside. To be well done, an animal the size of a sheep should be cooking at least seven or eight hours over a charcoal fire. Baste the meat with melted bacon fat mixed with any sauce you may have or no sauce at all, for bacon fat itself is good enough for anyone, or use hot salt water.
Of course, it is much better to use charcoal for this purpose, but charcoal is not always handy. One can, however,
A day or two ahead of the barbecue day, by building big fires of wood about the thickness of one's wrist. After the fire has been burning briskly for a while, it should be covered up with ashes or dirt and allowed to smoulder all night, and turn the wood into charcoal in place of consuming it