Some smoke Camels, others spit roast them:
Looking for something different to serve this Thanksgiving?
Spit Roasted Camel, French Style
Cooking Time: 15 hours
1200 pd Camel, skinned
tons of charcoal (unable to acquire large enough deep fat fryer at this time)
Vat of Olive Oil
Nice bottle of Beaujolais
Dig large pit, fill with charcoal
Coat camel with olive oil, Kosher Salt
Dump camel on charcoal when ash is gray
French chef Christian Falco spit-roasted a 1,213-pound camel for 15 hours in Morocco over the weekend, claiming the record for the biggest animal ever barbecued.
Serving camel is "a tradition that has fallen out of favor," Falco, 63, said
"I brought it back," he said.
Source - New York Post - Weird But True
Image - [narconews.com]
DBKP.com - Bigger, Better!.
Death by 1000 Papercuts Front Page.