I have owned and operated a variety of restaraunts and fast food outlets in the past and while I found it very satisfying, it was an extremely difficult way to make a good living. Outdoor grilling and BBQ of meats, fish, poultry and veggies In a sense I have no traditions since I am willing to experiment a lot and not follow recipies. A roast beef done in the wilderness over an open hardwood fire. My very first attempt at roasting a chicken on the Q. In my early days I was unaware that if you baste a fowl with a sugar based sauce..DON'T START AS SOON AS YOU PUT IT ON THE SPIT. I will say it may have turned out cajun (Black) but was unedible.