SC - Chocolate cake, crisco question, OT-OOP

[Brokk]

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From: "dallas fox" <deadtongue at hotmail.com>
To: mermayde at juno.com
Subject: Re: Outdoor Cooking


>Speaking of which, perhaps those experts still at home/on this list may 
tell me what is their favorite recipe(s) to use when cooking out of 
doors?  the feast in july is going to be outdoors, for my entire house 
(about 35 people) and I have access to grocery stores (read:small town, 
160 people) about 10 min from site.  I will have big ugly men to feed, 
myself and spouse are only vegetarians. I wish to do some testing ahead 
of time.  Over open fire pit is an option, since we have a large fire 
pit grate that is about 3' wide by 4 1/2' long and we've done 
interesting cooking on it at Pennsic's prior.

Damon, responding thru Mistress Christianna, replies:

I have some experience at the kind of feast that you are considering.  I 
cooked for the Meridian party at Pennsic 2 years in a row, and did it 
over a large charcoal grill constructed of concrete parking lot bumpers, 
6 feet long and 6 inches square, with expanded metal as the grill, and 
charcoal laid between them.  
I have cooked both meats and veggies in these conditions, and had them 
very well received.  I have a marinade that I make, and use a 'dip and 
flip' method, where every time something on the grill is turned, you dip 
it in the sauce. (Note from Christianna:  A separate bowl changed often
for the chicken is best, no cross-contaminaton from raw chicken juices
that way.)  
 The sauce is a vinegar based spice and herb 
collection, with the major ingredients of chili powder, mustard, and 
worchester sauce. I also use black, white, and red pepper, along with 
salt.  I will work on the exact recipe and let you know.  It is very 
popular, and has about 50 calories per gallon.  Since it doesn't have 
any sugar, it doesn't burn black on the meat, and you can use it on some 
veggies, like zucchini, to great effect.  I don't really like the way it 
tastes on beef, but it is great for pork and chicken.  
As for production cooking on a grill, I sugest that you start by filling 
about 3/4 of the grill, and then work it by moving the food down the 
grill as you turn it.  This way, you can get a fairly steady stream of 
hot food, and as the front end empties, you simply fill it with raw and 
work it down.  If you flip pork or chicken 6 times, it travels down the 
grill just fine, and is done when it gets to the far end.


Lord Damon Fox, called DeadTongue


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