SC - Chocolate cake, crisco question, OT-OOP
Brokk
H940114 at stud.kol.su.se
Fri Feb 12 08:08:24 PST 1999
- --------- Begin forwarded message ----------
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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