Editing Grilling (section)

===Whole grilling===
Whole grilling involves grilling a whole carcass as opposed to grilling individual portion sized cuts. This method is often used in order to avoid the need for complicated grill equipment during, for example, a hunt or expedition in the wild. It is also the traditional method of cooking in several cultures where they do a [[pig roast]], [[luau]], or [[barbacoa]]. There are several primitive methods and modern equipment that copies and automates the primitive version:
* On a stick
** Rotating horizontally with heat from tall flames from usually two fires on the side:<ref>{{cite web |url=https://www.youtube.com/watch?v=Nbo_2w6FiAY | archive-url=https://ghostarchive.org/varchive/youtube/20211117/Nbo_2w6FiAY| archive-date=2021-11-17 | url-status=live|title=Boyabat'ta Sırık Kebabı |publisher=YouTube |date=2015-11-11 |access-date=2018-08-22 }}{{cbignore}}</ref> In this version, which essentially is one sided vertical grilling, it is usual to spice the inside and sew the entrance of the body enclosure using freshly cut sticks in order to save the juices, rotate back and forth (never seam line at bottom), harvest the juice at the end of grilling, and use it as a spicy sauce over the outside surface.
** Rotating horizontally over embers: In this version the meat may be subject to smoke from dripping fat that burns.
** Planted in a heated and covered pit: a ground hole version of tandoori or oven. A covered pit makes it difficult to check the correct amount of cooking time.
* ''[[Asado]]'' on a vertical frame planted vertically next to the fire ground and leaned over embers: In this version it is usual to open the torso to avoid uncooked portions.
* Hang in a heated and covered pit. This requires a rod extending across the pit opening and a heat-resistant hanging mechanism such as a metal S hook.
* On a tray in a large oven,  heated and covered pit, barbeque grill or smoker.
* In a fireproof closed container buried in embers or surrounded by fire: this is practical for small carcasses like whole chicken. One variation of this is to shallowly bury the food and make a fire over, just to dig it up again; This is suitable to whole grill a large pumpkin that has been opened from the top, seeds removed, the inside sugared, and closed again.