Standing next to a grill on a sunny afternoon and cooking some delicious meats is one of life's simple pleasures. Turning spits of bison, brisket, and whole chickens on a old handmade rotisserie offers a whole other adventure. The hours of building the fire, watching the temperature rise and fall, prepping the meats, and finally to see that bison slowly go from raw to charred black with a thin layer of translucent barbecue glaze covering the whole chunk allows for a slow experience where time itself gives way to an understanding of something more ancient.