SC - Medieval BBQ

[Elaine Koogler]

Sounds great!  However, why don't you use a little of the wine in the marinade?
I've always found that it adds a wonderful flavor, brings up the flavor of the other
ingredients and helps tenderize the meat.  Of course the vinegar would do that as
well, but has a sharper flavor than the wine.

Kiri

Christine A Seelye-King wrote:

> We are in the testing stages of recipes we will be using at the Pennsic
> Meridian Party.  We are working on spice/vinegar blends to use on grilled
> meats, and are working with several period recipes to get the balance of
> spices together.  We did a Baronial Champion's Tourney yesterday with two
> experimental batches, and they were a big hit.  I am working with the
> basics from several Egredouce recipes to get the spices.  Our technique
> will be a bit different, but it is not too far from what the originals
> call for.  They usually say to boil and then roast the meats (we won't be
> boiling first, probably humorally wrong, but some recipes don't call for
> that step, anyway) with some spices, and then either serve with a sauce
> or cook the roasted meat for a longer period of time in the sauce itself,
> and then serve.  We are using the spices in a couple of ways.  We made up
> a 'dry rub' to smoke some meats with, and we also made up a 'marinade' of
> the sauce ingredients to soak the meat in before grilling (my lord's
> preferred method, which has been requested by our King and Queen for our
> party).   The two different spice blends we used were:
>
> 1) [based on Egredouce and pork with pepper sauce recipes]
>         Powdered spices including: winter savory, sage, thyme, cinnamon, pepper,
> cubeb, ginger, mace, cloves, grains of paradise, galingale, garlic,
> sugar(about 2 tbsp. to the whole mix, or roughly equal to any one of the
> other spices in volume), and salt
>         With the addition of a combination of distilled white and red wine
> vinegars for the marinade.  I would like to make the sauce for this,
> using red wine, red wine vinegar, and onions, cooking it down into a
> syrup.  I think I can make this in advance and take it up there with me,
> and use it to serve with the meat.
>
> 2[based on simpler pork in pepper sauce recipes]
>         Powdered spices including: cloves, mace, pepper, ginger, and salt.
>
> Number one was much more widely liked, the addition of the garlic and the
> sugar really set it off.  (Temair did not like this one, and preferred
> #2, but she is the only one I heard this from.)  I particularly liked
> pouring a little of the vinegar marinade over the cooked meat, and think
> the sauce will be wonderful with this.  My lord is still trying to get
> over the fact that it isn't red, because his beloved capsicums are
> missing, but Temair says that a little saunders (or the sandalwood I know
> I have somewhere) will make it more red, and it should make him feel
> better ;)
>         Unfortunately, it rained in big buckets, so the tourney was called off,
> so we stood under pavillions eating for a while in the thunderstorms
> (only SCA folks would continue to sit under canvas, wood and metal frames
> in a pouring down thunderstorm :/)  and eventually packed everything up
> and came home.  We have a bit of bbq'd meat left, so we'll be
> experimenting with sauces for a while.
>         Christianna
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