SC - Outdoor cooking

[Sharon R. Saroff]

We used one of those large drum-shaped grills and roasted the meat slowly
over coals. We was the Barony of Bergental at a Pennsic when we hosted the
House Runnemead dinner (landed barons & baronesses of the East).  I have
read that this was done in period by Jews when cooking the Sabbath stew
Hameem (Name in the Talmud) also known as Cholent. The pot was surrounded
by hot coals which cooled slowly and cooked the contents overnight.  To
keep it warm after the coals became just warm embers, the pot was wrapped
in a blanket.  My source for this information is a recently published book
called "The Jewish Kitchen" by Alena Krekulova & Jana Dolezalova.

Sindara

At 11:21 PM 2/18/99 EST, you wrote:
>Does anyone have any ideas how to cook a roast slowly on site?  
>
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