Dom friends Spit young men

- A bite of humor. -

First they have to be stripped, tied to a ten foot pole which is laid down onto the two Spit holders, so he is now over the flames of the barbeque pit, which has just been lit, and is in full Flame. They are rotated, while the flames burn off all body hair, and sterilizes the skin. At this point the spit is again raised into the vertical position, and locked in place.

The dear hunters friend, the gutting hook knife, is then used to open up the guys body cavity. This is done by inserting the hooked blade into& through the skin of the lower chest, immediately below the sternum. The only cutting surface is forced through the abdominal wall, with the cutting edge pointing up and towards his groin.

Then with a humane quick pull on the handle, the blade lays open the entire body cavity down to just below the Cock & Ball sack. They are encircled by the blade so as to leave this tidbit attached only by the blood vessels, the spermatic cords, and the ligaments at the base of the internal penis root. Holding one of three 12 inch lengths of hemp cording, or Butchers cord in one hand, reach up under the rib cage, and slowly push your hands towards the throat, feeling for both the windpipe, and the swallowing tube.

When you find them, wrap the cord around them twice, pulling quite tightly so as to close them off. Tie a double square knot, and remove one hand to grasp the hook knife which you push backwards to the tied tubes so as not to cut anything but them. Once they are severed, pick up another piece of cord, and holding it in one hand, reach down under the pubis, and slowly push your hands towards the neck of the bladder feeling for the bulge of the prostrate, and the spermatic tubes.

When you find them, wrap the cord around them twice, pulling quite tightly so as to close them off. Tie a double square knot, and remove one hand to grasp the other cord, which must be tied in a similar way around the rectum, where it meets the muscle sheath of the sphincter. Pull it in towards the pelvis, and tie the cord around it twice, pulling quite tightly so as to close it off.

Now get the hook knife which you push backwards to the tied anus, so as not to cut anything but it, and carefully cut around it so it will pull back inside the body. Now reach into the cut around the Cock and balls, finding the Urethra, about a half inch away from where the prostrate is tied & use the gutting hook knife to sever it. Grasp the now hairless meat in your left hand, and while pulling hard, use the gutting hook knife to sever those few remaining attachments.

Retain the Cock and balls for making the giblet gravy. Now tilt the spit so as to have Gravity aid you in removing the viscera. You will have to cut all of the blood vessels, and ligaments that hold it in place, but after a few minutes, it will all fall out.

A note to the week end barbeque user. Have a wheelbarrow located to catch this mess, and remove it to a safe place to dispose of it. A deep pit is recommenced.

Now remove the Liver, Kidneys, Heart, and also retain them for making the giblet gravy. In most cases the heart will have stopped several minutes ago, but if not, watch out for spurting blood as the heart is removed. It can squirt op to 25 feet, so be carful not to allow it to add an unwanted color to the salads, by keeping them at least 30 feet from the gutting.

At this point, untie the long pork from the spit, and slowly and carefully insert the spit into the throughly washed hole between the ass checks. Push it the full length of the long Pork, until you tilt the head, and force the spit through the open mouth. Paint the empty body cavity with the marinade.

As you add the corn on the cob, sweet potatoes, and seedless red grapes, start to stick 12 inch steel skewers through the abdominal wall through both side of the opening. Then pull the neat, & skin closed, by tightening cords tied around the skewers. Now tie wet ropes to each ankle, and wrist tying the ankles to the spit, and the wrists to the spit through the hole where the Cock and balls were.

Now reset the barbeque Spit over what by this time should be a bed of glowing coals. Roast the long pork three to four hours at between one and two feet from the coals. Baste it often, past experience has shown me the wisdom of a electric spit turner, set at about 1 revaluation per ten to twelve seconds.

The meat is done when a quick reading meat thermometer set into the center of the thick muscles at the top of the thighs reads 170 degrees F.

Any good marinade for pork should work well.

I suggest the corn on the cob, sweet potatoes, along with a Rice Pilaf, to serve this long pig on.

A lightly chilled white wine goes well with this Femdom's delight. Serve the gravy in several gravy boats, and have your Eunuch chef present the giblets on a bed of the Rice Pilaf, garnished with cherry tomatoes, and the red seedless grapes.

Serves about 50, for a Sunday luncheon.

Bon Appetite !

limpone, The Eunuch Chef.