South Carolina Department of Agriculture2024-09-042024-09-042024-05-07https://dc.statelibrary.sc.gov/handle/10827/57024Vertical rotisseries are used in the cooking of ground, comminuted, or stacked meats for dishes such as gyro, al pastor, shawarma, and doner kebab. Meat is sliced from the outer layer of the rotating cone or loaf as it cooks on the spit.Records, documents, and information made available by the agencies of the South Carolina state government or its subdivisions are made accessible through the South Carolina State Library Depository and are protected under U.S. Copyright law (Title 17, U.S.C.) and South Carolina state law (Title 30 and 60, S.C.C.L.). Distribution rights are determined by the agency or author and users should contact the aforementioned for more information.Cooking (Meat)--Law and legislation--South CarolinaSkewer cooking--Law and legislation--South CarolinaRoasting (Cooking)--Law and legislation--South Carolina