Thanks Robert, Leo and John.

Here's a question that's less about art and more about turning for rcw's
simple craftsmen. I mean those that rotate their barbecue on Novas, Jets
and Deltas instead of on VB's, Stubbies and Oneways. You artists know
the type. Those humble craftsmen-turners with their greasy lathes and
useful bowls. Uggh!

Now to the question: Do you experts pull, chop or slice your barbecue?
Do you cut, skew, scrape or shearscrape the meat? Do you ride the skewer
or lead its flute? Is it shallow or deep, milled or forged?

I'm sure you turn the meat slowly using a gentle touch, but it's of
equal importance for newbies to learn who's bevel you guys grind on your
knives and forks and why. Hopefully these astute questions for you
experts will help the great uninformed.


Turn to Safety, Arch
Fortiter


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