Abstract:
An improved roasting spit comprising a frame and a handgrip. The frame comprises a frame head portion and a frame handle portion mortised in the handgrip. The head portion comprises a base portion and at least one blade, preferably three blades, extending from the base portion with each blade having a notch for interlocking with a like spit. The frame is resistant to deformation under heavy loads at high temperatures. The spit is employed vertically using a suspension hole in the handgrip or impaled in a ground surface. The spit can also be employed horizontally by interlocking the notches with a like spit, inserting the spit in a stand, or propping the spit on rocks. A tip portion of each blade tapers to a tip point along a plurality of triangular faces forming a plurality of cutting edges that allow the spit to easily impale a large mass of meat.

Description:
TECHNICAL FIELD AND INDUSTRIAL APPLICABILITY OF THE INVENTION 
       [0001]    This device relates to a device for roasting. More particularly, the invention relates to an asador spit with one or more blades of a type which may impale and hold an article of food, and may hold the article of food when each blade is oriented vertically or horizontally allowing the article of food to be roasted over a heat source, such as a bed of hot coals. 
       BACKGROUND OF THE INVENTION 
       [0002]    Prior Art: An Asador is a professional who cooks with wood and fire. Cooking with a ground fire is a method common in the southern regions of South America where natural wood is burned down into coals and harvested to support the cooking process. Spits have been around of centuries. Examples of two spits mounted to a separate spit frame are found in the 1885 U.S. Pat. No. 311,662 to Knight. The patent shows two cooperating spits, one with three prongs and another with two prongs. One fork is inserted in one end of a piece of meat and the other fork is inserted in the opposite end of the meat and the handle on each fork is inserted in the separate spit frame in an operative state. There are no tie-down holes to hold large cuts of meat if the spits are used in stand along vertical position suspended from the spit handle or impaled in a dirt surface. Another example of a spit is found in the 1968 U.S. Pat. No. 3,381,606 to Kodey. Kodey teaches a device with a pointed business end and no tie-down holes. The device is configured to be used with a separate frame for roasting in a horizontal position. U.S. Pat. No. 3,745,910 to Delamater teaches a spit with a plurality of tines in a circular configuration. The tines have no tie-down holes and the tines are designed for roasting small cuts of meat such as wieners and the spit of Delamater is not designed to be impaled in a ground surface. Referring “Wikipedia” and looking under the word “Churrasco”, several spits are pictured with a variety of tips. However, these tips are either cone shaped, limited to four triangular faces with less than sharp cutting edges, or structurally not designed for large cuts of meat. The one or more blades of the present invention each have a novel tip portion having a plurality of faces that form a plurality of sharp cutting edges, allowing the spit to easily impale large cuts of meat such as steaks and roasts. The present invention may be employed horizontally or vertically over a bed of hot coals. The present invention, the blade corner portion asador spit, is distinguished from prior art by its sheer versatility. It is designed to vertically slow roast large cuts of meat while suspended from a line or impaled into the ground over an extremely high heat source, such a bed of hot coals. Additionally, the present invention is designed for horizontal applications, for example, it may be impaled in a stand, interlocked with a like asador spit, or propped on rocks over the bed of hot coals. Also, cooking devices such as a cast iron kettle or a wire grate may be suspended from the present invention when it is employed horizontally over the heat source. The capability of single or multi-prong culinary tools to penetrate heavy cuts of meat and maintain their structure, and to resist warping during high heat applications, the most prevalent method of employment envisioned for this invention, is critical for understanding why the present invention is superior to other prior art spit designs. Temperature, size, tip, tie-downs, and handgrip are all considerations that must be addressed when designing the asador spit. 
         [0003]    Temperature: When working with single or multi-prong implements over high heat (in excess of 750 degrees Fahrenheit); the metals of many implements may break down and eventually rust making the implements unsanitary for culinary usage. Moreover, extremely high heat levels—the type of heat required to properly sear a steak—cause non-tempered metals to warp, thus dealigning a pointed end of a spit&#39;s prong making the process of impaling tough fibered and fat marbled meat (e.g. a Ribeye steak) not only dangerous, but virtually impossible. It has been determined that there are two optimum steels from a region of the world that addresses all of the requirements for effective spit design. Northern Europe is a region of the world that still blends high quality metals with Old World hand-forging craftsmanship. Tempered Swedish Boron steel is the preferred raw material because of its inherent hardness and ability to perform consistently with high heat. Specially formulated stainless steel that has been hand annealed in a coal fire is the second metal that we&#39;ve found suitable. Although many believe that stainless steel can not be tempered to a point where it meets minimum hardness levels for tooling, a condition largely due to chromium being added to the metallurgy to gives the metal its shine, a highly skilled blacksmith can temper stainless steel by hand if he uses a coal fire and he can bond the carbon molecules with the steel at the right temperature. What&#39;s unique to both of these metals is the fact that both metals have to be handled by skilled blacksmiths using proprietary recipes that have literally been handed down for hundreds of years. In most cases, manufacturers of many prior art designs order steel from a catalog and build their tools in an automated fashion based on the cheapest materials available. Because many applications are single purpose designs, this process is sufficient. However, many of the tools based on single purpose designs have narrow load and temperatures ranges and usually fail in scenarios that involve the roasting of a large mass of meat under high temperatures. 
         [0004]    Size: A spit blade that is too thick and too wide increases the frictional force when impaling tough cuts of meat and makes the impaling more difficult and less safe. Moreover, when inserting the spit blade 2 inches into the ground for roasting vertically, a blade that is too wide has a tendency to break apart and displace more of the hard packed soil than is necessary, causing the spit to lose support of the surrounding soil resulting in the spit tipping over and falling into the dirt. Additionally, physically inserting the blade into fibrous meat safely on an intended path is very difficult and the frictional force to be overcome increases with each additional blade. When designing spits with an odd number of blades, for example a spit having three blades, making the center blade slightly longer than the two side blades allows the maximum force to be applied to a single point during an initial puncture quickly followed by additional punctures by the two sides blades safely penetrating the fibrous meat on the intended path. When designing a spit with an even number of blades, for example a spit with two blades, the two blades should be of the some length, and for a spit with an even number of blades greater than two, the two central blades should be of the same length and slightly longer that the other blades. 
         [0005]    The Tip: One of the biggest engineering challenges of the present invention is designing the tip portion that can safely impale meat and be physically driven into the ground during vertical slow roasting applications. Preferably, a hardened spit has the tip portion heat treated for additional strength. Another important consideration is a dealignment of a spit&#39;s tip point. A dealignment occurs when the tip point warps while the tip point is employed at different angles. The dealignment may make the process of impaling a meat impossible and dangerous. Any metal, regardless of how it is formulated or crafted, may warp when employed under heavy loads at high temperatures. For the present invention, several prototypes tested to failure under high temperatures and heavy loads established baseline configurations and physical specifications. The preferred tip point has preferably 8 triangular flat faces forming 10 cutting edges, allowing each of the blades to expand the blade&#39;s initial puncture hole into the meat. 
         [0006]    Tie-Down Holes: When a heavy cut of meat is roasted vertically over a fire, some form of “tie” (kitchen twine is the most practical) must be used to keep the meat from physically sliding off the spit and falling to the ground or into the fire. The plurality of tie-down holes of the present invention is configured so that at least one “tie” may be placed across or through the heavy cut of meat and used to secure the meat to the spit of the present invention. For example, for a spit with a rear tie-down hole and a forward tie-down hole, once the “tie” is placed across the heavy cut of meat, one end of the “tie” may be inserted through the rear tie-down hole, and another end of the tie may be placed through the forward tie-down hole, and the ends of the “tie” pulled tight to take any slack out the “tie” and the ends of the “tie” secured to each other holding the heavy cut of meat in its preferred roasting position. 
         [0007]    Handgrip: The handgrip of the present invention is designed to have a slight “flare” on a handgrip distal end. This “flare” aids the user in holding the present invention vertically. For example, when transferring the spit from a kitchen to a fire area while the spit is laden with a heavy cut of meat, the “flare” allows the spit to be comfortably held vertically with the pointed end composed of one or more tip points being closest to the ground. Although it is recommended that the user have clean and dry hands, it is expected that some users will have slippery palms due to residues from coatings, such as a seasoning and an olive oil, applied to the meat. The “flare” will make the spit less likely to slip out of the user&#39;s hand. Moreover, the flared handgrip makes the spit easier to hold at chest level while preparing to suspend the spit from a hold point located above a fire. For example, one end of a wire can be attached to a suspension hold in the handgrip and the other end of the wire can be attached to the hold point, allowing the spit to be suspended over the fire. A brisket can weight 15 pounds and the spit may take 30-45 seconds to attach to a hold point using the suspension means, making the flared handgrip instrumental in the user maintaining positive control of the spit. 
       SUMMARY OF THE INVENTION 
       [0008]    The present invention provides an easy method of roasting one or more food articles over a coal fire and more particularly barbeques. An object of the present invention is to provide a roasting spit, an asador spit, which may easily be manipulated so as to readily engage or receive various articles, such as a large cut of meat. The asador spit comprises a handgrip and a frame. The frame comprises a frame handle portion and a head portion with the head portion further comprising a base portion, at least one blade, and a plurality of tie-down holes. The preferred embodiment of the present invention will have 3 blades, such as a first outer blade, a second outer blade, and a center blade, with the blades extending from the base portion and with each blade having a notch to interlock with a like spit allowing the like spit to hold the preferred embodiment horizontal. Additionally, the preferred embodiment will have at least a rear tie hole and a forward tie hole. The rear and forward tie-downs holes allow a user to secure the food article to be roasted, such as the large cut of meat, with a tie. For example, a first end of the tie may be placed across or through the large cut of meat and then a first end of the tie put through the rear tie-down hole and a second end of the tie put though the forward tie-down hole and the first end of the tie secured to the second end of the tie. Each blade has an identical tip portion. The tip portion has a plurality of triangular faces that form a plurality of sharp cutting edges with the tip portion narrowing to a tip point. The frame handle portion is mortised in the handgrip, and the handgrip is made of low-heat conducting material allowing the spit to be comfortably held. Optionally, the handgrip may also be wrapped with a low heat conducting material, such as leather covering any exposed metal on the frame handle portion. The food article, such as the large cut of meat, may be roasted generally horizontally by impaling the blade of a single blade spit and the blades of the multi-blade spit into a penetrable stand, by resting the handgrip and the tip portion of each blade on rocks, or by interlocking the spit with the like spit using the notch in each blade with the bed of hot coals beneath. Alternatively, the blade of a single blade spit and the blades of the multi-blade spit of the present invention may be impaled vertically into a ground surface, or hung vertically using a suspension hole in the handgrip to hold the spit with the food article over the hot coals. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0009]      FIG. 1  shows is a frame first face view of the present invention 
           [0010]      FIG. 2 a    shows is another frame first face view of the present invention 
           [0011]      FIG. 2 b    shows an outer edge view of the frame of the present invention 
           [0012]      FIG. 2 c    shows a frame second face view of the present invention 
           [0013]      FIG. 2 d    shows another outer edge view the present invention 
           [0014]      FIG. 3 a    shows a first face view of the present invention in a vertical position 
           [0015]      FIG. 3 b    shows a tip point frontal view of the present invention 
           [0016]      FIG. 3 c    shows the present invention suspended vertically with a roast attached 
           [0017]      FIG. 3 d    shows is a view of the present invention impaled in a ground surface 
           [0018]      FIG. 3 e    shows the present invention employed horizontally impaled in a stand 
           [0019]      FIG. 3 f    shows the present invention employed horizontally supported by rocks 
           [0020]      FIG. 4 a    shows a first face extension view of a tip portion of present invention 
           [0021]      FIG. 4 b    shows a second face extension view of the tip portion of present invention 
           [0022]      FIG. 5 a    shows a first edge extension view of the tip portion 
           [0023]      FIG. 5 b    shows a second edge extension view of the tip portion 
           [0024]      FIG. 6  shows a frontal view of a tip point of the blade of the present invention 
           [0025]      FIG. 7  shows a handgrip of the present invention 
           [0026]      FIG. 8  shows a frame handle portion mortised in the handgrip 
           [0027]      FIG. 9  shows a cross sectional view of the handgrip in  FIG. 8   
           [0028]      FIG. 10  shows a handgrip distal end view of the present invention 
           [0029]      FIG. 12  shows a view of two copies of the present invention interlocked together 
           [0030]      FIG. 13  shows another embodiment of the present invention 
           [0031]      FIG. 14  shows a further embodiment of the present invention 
       
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENT 
       [0032]    When referring to the drawings, like numbers represent like parts and portions. Referring first to  FIG. 1  of the drawings, a plan view of one embodiment of the present invention, an asador spit  10  with three blades is presented. The asador spit  10  comprises a frame  11  and a handgrip  12 . Looking at  FIGS. 1, 2   a  and  2   b , the frame  11  of the asador spit  10  has the overall shape of a flat fork and may be cut from a plate.  FIGS. 2 c  and 2 d    are views of the frame  11  rotated  180  degrees from the views in  FIGS. 2 a  and 2 b   , respectively. Looking at  FIGS. 2 a , 2 b , 2 c  and 2 d   , views of the frame  11  with the handgrip  12  removed, the assembled location of the handgrip  12  is represented by dashed lines. Looking again at  FIGS. 1 and 2   b , the frame  11  comprises an elongated frame handle portion  13   a  and a head portion  13   b . The head portion  13   b  may comprise one or more blades, but preferably three blades as shown in  FIG. 1 . Looking again to  FIG. 1 , the head portion  13   b  comprises a first outer blade  14   a , a second outer blade  14   b , a base portion  15 , and a center blade  16 . The head portion  13   b  further comprises a plurality of tie-down holes, such as a forward tie-down hole  18   a  and a rear tie-down hole  18   b . The handgrip  12  has a handgrip distal end  19  with a suspension hole  18   c  located generally 1-2 cm, preferably 1.5 cm, from the handgrip distal end  19 . The first outer blade  14   a , the second outer blade  14   b  and the center blade  16  each have an identical tip portion  20  with a tip point  22 . When a term “rear” is used to modify an element, the element is closer to the handgrip distal end  19  than a like element with a term “forward” as a modifier. The word “forward” when used by itself means toward the tip point  22 . Looking at  FIGS. 2 a  and 2 c   , the base portion  15  is bounded by a base rear plane  15   b , a base first outer plane  15   c , a base forward plane  15   d , and a base second outer plane  15   e , are shown as dashed lines. Looking again at  FIGS. 1, 3   a , and  3   b , the tip portion  20  of the first outer blade  14   a , the tip portion  20  of the second outer blade  14   b , and the tip portion  20  of center blade  16  each taper to a point, such as the tip point  22  of the first outer blade  14   a . Referring to  FIG. 3 c   , the tip portion  20  of each blade, such as the tip portion  20  of the center blade  16 , is used to impale a food article, such as a roast  23 . Looking again at  FIGS. 1, 2   a  and  2   c , the first outer blade  14   a  and the second outer blade  14   b  each comprise a blade corner portion  24 , an elongated mid portion, such as an outer-mid portion  26 , and the tip portion  20  that narrows to the tip point  22 , with the outer-mid portion  26  located between the blade corner portion  24  and the tip portion  20 . Looking at  FIGS. 2 a   , the outer-mid portion  26  of the outer blades, such as first outer blade  14   a , is located between a rear divide plane  26   b  and a tip portion base plane  26   c . The rear divide plane  26   b  and the tip portion base plane  26   c  are the opposite ends of the outer-mid portion  26  of each outer blade, such as the first outer blade  14   a . Looking at the center blade  16 , the center blade  16  has a mid portion that is elongated, such as a center-mid portion  27 , and the center-mid portion  27  is located between the base forward plane  15   d  and the tip portion base plane  26   c . The tip portion base plane  26   c  is the base of the tip portion  20 . The blade corner portion of each outer blade, such as the blade corner portion  24  of the first outer blade  14   a , is generally shaped like a quarter of a flat donut and the blade corner portion  24  is located between the base portion  15  of the frame  11  and the outer-mid portion of the first each outer blade, such as the outer-mid portion  26  of the first outer blade  14   a . The center blade  16  comprises the elongated center-mid portion  27  and the tip portion  20  with the center-mid portion  27  located between the base portion  15  and the tip portion  20 . The outer-mid portions of the outer blades, such as the outer mid portion  26  of first outer blade  14   a , and the center-mid portion  27  of center blade  16  are rectangular cuboids with the outer-mid portion  26  of the first outer blade  14   a , the outer-mid portion  26  of the second outer blade  14   b , and the center-mid portion  27  of center blade  16  each have an identical rectangular cross section, and the tip point  22  of the center blade  16  is forward of the tip point  22  of first outer blade  14   a  and the tip point  22  of the second outer blade  14   b.    
         [0033]    Preferably, when there are an odd number of blades, the tip point  22  of the center blade  16  is 25 mm forward of the tip point  22  of the outer blades, such as first outer blade  14   a  and the second outer blade  14   b . The outer-mid portion of each outer blade, such as the outer-mid portion  26  of the first outer blade  14   a , and the center-mid portion  27  of the center blade  16  are parallel to each other. The outer-mid portion  26  of the first outer blade  14   a  and the second outer blade  14   b  are evenly spaced from the center-mid portion  27  of the center blade  16 . 
         [0034]    The frame  11  is made of a high strength material that can withstand high temperatures. For example, the frame  11  may be made of stainless steel or boron steel, preferably boron steel. The center blade  16  is somewhat longer the first  14   a  and second  14   b  outer blades, and the center blade  16  has the forward tie-down hole  18   a  and the rear tie-down hole  18   b . The rear tie-down hole  18   b  and the forward tie-down hole  18   a  may be centered on the longitudinal axis  21 . For example, the forward tie-down hole  18   a  may be 1 cm from the tip portion  20  and the rear tie-down hole  18   b  may be 1 cm forward of the base portion  15 . Looking at  FIG. 3 d   , a view of the asador spit  10  vertically suspended from a hold  18   d  using a line  18   e  through the suspension hole  18   c , the forward tie-down hole  18   a  and the rear tie-down hole  18   b  are sized to accommodate a tie  46  running through the rear tie-down hole  18   b  and through the forward tie-down hole  18   a . The tie  46  may secure a food article, such as the roast  23 , preventing the roast  23  from sliding off of the first outer blade  14   a , the second outer blade  14   b , and the center blade  16 , and falling to the bed of hot coals  42 . The rear tie-down hole  18   b  and the forward tie-down hole  18   a  are circular, and each has a diameter of 3-6 mm, preferably 5 mm. The suspension hole  18   c  is circular and may have a diameter of 3-15 mm, preferably 8 mm. Looking again to  FIG. 2 a   , the first outer blade  14   a , the second outer blade  14   b , and center blade  16  each have a preferable blade width, as measured perpendicular to a longitudinal axis  21  from the outer edge  29  of the outer-mid portion  26  of the second outer blade  14   b  to the inner edge  62 , of 1 to 3 cm, preferably 2.2 cm., and looking to  FIG. 2 b   , a preferable blade thickness as measured from a frame first face  28   a  to a second face  28   b  of 5.0 mm 
         [0035]    Looking at  FIG. 1  the asador spit  10  the longitudinal axis  21  runs from the handgrip distal end  19  to the tip point  22  of the center blade  16 . The longitudinal axis  21  is centered in the frame handle portion  13   a  and the center-mid portion  27  of the center blade  16 . Looking to  FIG. 2 a   , the frame  11  is shown by solid lines and the handgrip  12  is shown by dashed lines, and the frame handle portion  13   a  extends from the base rear plane  15   b.    
         [0036]    Looking again to  FIGS. 2 b  and 2 c   , the frame  11  has a frame first face  28   a , a frame second face  28   b  and an outer edge  29 . Looking at  FIGS. 2 a  and 2 c   , the base rear plane  15   b , the base first outer plane  15   c , the base forward plane  15   d , and the base second outer plane  15   e  are generally perpendicular to the frame first face  28   a  and the frame second face  28   b . Looking again to  FIG. 1 , the outer edge  29  runs from the tip portion  20  of the first outer blade  14   a  around the frame handle portion  13   a  to the tip portion  20  of the second outer blade  14   b . Referring to  FIGS. 1, 2   a  and  2   c , the frame handle portion  13   a  is mortised in the handgrip  12  and secured to the handgrip  12  by a first fastener  32   a  and a second fastener  32   b . The first fastener  32   a  and the second fastener  32   b  may be a screw, a rivet, or a bolt fastened to a nut, but preferably a rivet. 
         [0037]    Referring to  FIG. 1 , the base portion  15  is located between the frame handle portion  13   a  and the center-mid portion  27  of the center blade  16 , and the base portion  15  is also located between the blade corner portion  24  of the first outer blade  14   a  and the blade corner portion  24  of the second outer blade  14   b . The frame handle portion  13   a  and the center blade  16  are each centered on the longitudinal axis  21  and each extends from the base portion  15  in opposite directions. The blade corner portion  24  of the first outer blade  14   a  extends from the base portion  15  in a direction opposite the blade corner portion  24  of the second outer blade  14   b , and the corner portion of each outer blade, such as the blade corner portion  24  of the first outer blade  14   a , initially extends from the base portion  15  in a direction perpendicular to the longitudinal axis  21 , and then the corner portion of each outer blade, such as the blade corner portion  24  of the first outer blade  14   a , curves around and joins the outer-mid portion of each outer blade, such as outer-mid portion  26  of first outer blade  14   a . The outer-mid portion of each outer blade, such as outer-mid portion  26  of the first outer blade  14   a , is generally parallel to the center-mid portion  27  of the center blade  16 . 
         [0038]    The asador spit  10  may be employed vertically as shown in  FIG. 3 a    or horizontally as shown in  FIG. 3 b   . Looking at  FIG. 3 c   , the asador spit  10  may be hung vertically using the suspension hole  18   c  in the handgrip  12  so that a food article, such as the roast  23 , is over a heat source, such as the bed of hot coals  42 . Looking at  FIG. 3 d   , the first outer blade  14   a , the second outer blade  14   b , and the center blade  16  of the asador spit  10  may be impaled vertically into a ground surface  44  to roast large cuts of meat, such the roast  23 , along the periphery of the bed of hot coals  42 . Looking at  FIG. 3 e   , the asador spit  10  may be inserted in a stand  48 , or looking at  FIG. 3 f   , the asador spit  10  may be employed horizontally to roast the food article, such as the roast  23 , by resting the handgrip  12  and the tip portions of the blades, such as tip portion  20  of the second outer blade  14   b , and the tip portion  20  of the center blade  16  on some rocks  49  above the bed of hot coals  42 . 
         [0039]    Looking at  FIGS. 4 a , 4 b , 5 a , and 5 b   , and more particularly  FIG. 6 , the preferred tip portion  20  comprises a plurality of triangular faces such as: a first face extension  57  and a second face extension  59  shown in  FIGS. 4 a  and 4 b   , respectively, and looking at  FIG. 6 , a first edge extension  61 , a second edge extension  63 , a first face first tip triangle  70 , a first face second tip triangle  72 , a second face first tip triangle  74 , and a second face second tip triangle  76  forming a plurality of cutting edges such as a first  41   a , a second  41   b , a third  41   c , a fourth  41   d , a fifth  41   e , a sixth  41   aa , a seventh  41   ba , an eight  41   ca , a ninth  41   da , and a tenth  41   ea  cutting edge as the tip portion  20  tapers to the tip point  22  making the tip portions of each blade, such as the tip portion  20  of the first outer blade  14   a , capable of safely cutting through a mass of meat, such as the roast  23  in  FIG. 3 c   , with minimal effort. Each of the cutting edges, such the first cutting edge  41   a , is a sharp edge. Where a phase “in common with” is used in the claims or specification the phase means a sharing or forming of a particular element. For example, the first face first tip triangle  70  has the first cutting edge  41   a  in common with the first face extension  57 . This means the first face first tip triangle  70  and the first face extension  57  share the first cutting edge  41   a.    
         [0040]    Looking again to  FIGS. 6 , a view of the tip portion  20 , the first edge extension  61  and the second edge extension  63  are each triangular faces having the tip point  22  as a vertex. The first edge extension  61  has the fourth cutting edge  41   d  in common with the first face first tip triangle  70 , and the first edge extension  61  the ninth cutting edge  41   da  in common with the second face first tip triangle  74 . 
         [0041]    The second edge extension  63  has the fifth cutting edge  41   e  in common with the first face second tip triangle  72 , and second edge extension  63  also has the tenth cutting edge  41   ea  in common with the second face second tip triangle  76 . 
         [0042]    The first face first tip triangle  70  has the first cutting edge  41   a  in common with the first face extension  57  as shown in  FIG. 4 a   , and the first face first tip triangle  70  has the third cutting edge  41   c  in common with the first face second tip triangle  72 . 
         [0043]    The second face first tip triangle  74  has the sixth cutting edge  41   aa  in common with the second face extension  59  as shown in  FIG. 4 b   , and the second face first tip triangle  74  has the eight cutting edge  41   ca  in common with the second face second tip triangle  76 . 
         [0044]    The first face second tip triangle  72  has the second cutting edge  41   b  in common with first face extension  57  shown in  FIG. 4   a.    
         [0045]    The second face second tip triangle  76  has the seventh cutting edge  41   ba  in common with the second face extension  59  shown in  FIG. 4   b.    
         [0046]    Looking at  FIGS. 7, 8, 9, and 10 , the handgrip  12  may be all metal, appropriate when cooking for kebabs, or a wood, such as oak. Preferably the handgrip  12  is made of oak. The frame handle portion  13   a  is mortised in the handgrip  12  and the handgrip  12  may be covered by a wrap (not shown) made of a low heat transmissive material, such has leather, covering any exposed metal, such as the first fastener  32   a  and the second fastener  32   b  shown in  FIG. 7 , or the outer edge  29  of the frame handle portion  13   a  mortised in the handgrip  12  shown in  FIG. 8 . The wrap covers hot spots that might be touched by an individual holding the handgrip  12 . Preferably, the handgrip  12  is long enough to allow an individual to place his fingers around the handgrip  12  without the fingers touching the frame handle portion  13   a  and the first  32   a  and second  32   b  fasteners joining the frame handle portion  13   a  to the handgrip  12 . 
         [0047]    Looking again to  FIG. 1 , the asador spit  10  may have different embodiments of varying sizes: having an overall length as measured from the tip point  22  of the center blade  16  to the handgrip distal end  19  ranging from 80 to 40 cm, preferably 55 cm; and the asador spit  10  having an overall width, as measured from the outer edge  29  of the first outer blade  14   a  to the outer edge  29  of the second outer blade  14   b , ranging from 30 cm to 10 cm, preferably 12.7 cm; and the blades having an identical blade width, for example, first outer blade  14   a  having a width as measured perpendicular to the longitudinal axis  21  across the outer-mid portion  26  from the outer edge  29  to a inner edge  62  ranging from 25 to 15 mm, preferably 22 mm; and looking at  FIG. 2 b   , the frame  11  having a thickness as measured from the frame first face  28   a  to the frame second face  28   b  ranging from 7 mm to 2 mm, preferably 5 mm. 
         [0048]    The frame handle portion  13   a  that has a width as measured traverse to the longitudinal axis  21  of 2 cm to 4 cm, preferably 3.3 cm, and a length of 7 cm to 10 cm, preferably 4.5 cm, as measured along the longitudinal axis  21  from the base portion  15  to the outer edge  29  of the frame handle portion  13   a . Referring to  FIGS. 7 and 8 , the handgrip  12  tapers from the flare plane  88   f  to the handgrip distal end  19 . The flare plane  88   f  has a length equal to the width of the frame handle portion, as measured across the outer edge  29  of frame handle portion  13   a  that is generally parallel to the handgrip distal end  19 , and the flare plane  88   f  is generally perpendicular to the longitudinal axis  21  shown in  FIG. 1 , and the flare plane  88   f  is located 3.5 to 4 cm, preferably 3.8 cm from the handgrip distal end  19 . The handgrip distal end  19  has a length as measured traverse to the longitudinal axis  21  of 4 to 5.2 cm, preferably 4.9 cm. and the handgrip  12  has a thickness of 1 to 4 cm, preferably 2.8 cm, as measured across the width of the flare plane  88   f  on a line perpendicular to the frame first face  28   a . The handgrip has a length as measured along the longitudinal axis  21  or between 14 and 20 cm, preferably 16.25 cm. 
         [0049]    Looking at  FIG. 1 , the first outer blade  14   a , the second outer blade  14   b , and the center blade  16  each have a notch  88 . The notch  88  of the first outer blade  14   a , the notch  88  of second outer blade  14   b , and the notch  88  of the center blade  16  are rectangular cuboids and are aligned along a notch line  88   b  that is perpendicular to the longitudinal axis  21 . The notch  88  has a notch depth  88   d  as measured parallel to the notch line  88   b  of 0.2 to 0.4, preferably 0.33, the width of the second outer blade  14   b , and a notch height  88   h  somewhat larger, preferably 1 mm larger than the thickness of the outer-mid portion  26  of the second outer blade  14   b , allowing the notches  88  of the asador spit  10  to be interlocked with like notches  88  of a like asador spit  10  as shown in  FIG. 11  holding the asador spit in a horizontal position. The notch line  88   b  as shown in  FIG. 1  is located 20 to 40 mm, preferably 30 mm, forward of the base portion  15 . Although not shown, the notch line  88   b  may be located across the base portion  15 , the blade corner portion  24  of the first outer blade  14   a  and the blade corner portion  24  of the second outer blade  14   a . When the notch line  88   b  runs across the base portion, the notch  88  for the center blade  16  is moved to the base portion  15 , and is a through opening (not shown) sized fit the center-mid portion  27  of the center blade  16  through the through opening; and the notches  88  (not shown) for the first outer blade  14   a  and the second outer blade  14   b  are in the outer edge  29  of the blade corner portion  24  of the first outer blade  14   a  and the outer edge  29  of the blade corner portion  24  of the second outer blade  14   b.    
         [0050]    Referring to  FIG. 12 , another embodiment of the invention, a single blade asador spit  110  is shown. The single blade asador spit  110  is the asador spit  10  shown in  FIG. 1  with the first outer blade  14   a  and the second outer blade  14   b  removed. 
         [0051]    Referring to  FIG. 13 , a further embodiment of the present invention, a two blade asador spit  210  is shown. The two blade asador spit  210  is the asador spit  10  in  FIG. 1  with the center blade  16  removed. When there are an even number of blades, such as the first outer blade  14   a  and the second outer blade  14   b , two center blades will extend forward of the tip point of any other blades, and the tip points of the two center blades, such as the tip point  22  of the first outer blade  14   a  and tip point  22  of the second outer blade  14   b  will be even with each other. 
         [0052]    Although the present invention has been described in considerable detail with reference to preferred versions thereof, other versions are possible. Therefore, the spirit and scope of the appended claims should not be limited to the description of the preferred versions contained herein. Various deviations and modification may be made within the spirit and scope of this invention without departing from the main theme thereof.