Hey all, through a confluence of weird circumstances, we're going to be having a spit fire-roasted beach party for New Years on a frozen beach in New England.
The guest of honor is going to be a freshly slaughtered pig, which will be taking up most of the space on the spit. I got the idea, though, of also trying some fowl on there. Specifically, I wanna do a goose!
So, any advice? I don't have much experience here, and would love general advice on preparation, dressing, and cooking times.
Now if you think open-fire cooking is an all around horrible idea for it, I'll take oven suggestions as well.