SC - Period cookshop at Pennsic?

[Philip & Susan Troy]

Stefan li Rous wrote:
> 
> Cindy/Sincgiefu said:
> > O.K., but please add a rotisserie, and one of those grills with the rods
> > that turn the meat slowly, and a cashier, and a large fridge to your list.
> 
> The estimated numbers of customers that I've seen here are pretty high.
> 
> What is the volume you can expect from such a rotisserie? You can only
> cook how many chickens at once. And if you serve half-chickens how many
> is this? Even if you can cook 12 chickens at once, giving 24 servings, they
> take a while to cook. I don't think this is feasible, although the idea
> is nice.

The rotisserie would probably be most cost-effective for large roasts,
which might even be able to be sliced, by a good carver, while still on
the spit. 
 
> > Have fresh soft Pretzels and mustard sauce available for each lunch.
> 
> I like this idea. If walking merchants were allowed it would be neat to
> have walking pretzel sellers like in the period pictures. Even if this
> isn't allowed at Cooper's Lake, folks might want to keep it in mind for
> other "fair" type events. And a period mustard, instead of that bright
> yellow "ballpark" mustard would be nice. I suspect you could sell a lot
> of pretzels, at least the large, soft warm ones.
> 
> > Also, roast small chickens, whole or half, should be available each day for
> > lunch and dinner on the rotisserie.
> 
> See above comments about the rotisserie. The rotisserie might work for
> larger chunks of roast meat though.

Unless you have one of those enormous mechanical rotisseries that hold,
what, about a dozen spits of four chickens each? This is more or less a
chicken-roasting machine and isn't good for a whole lot else, and they
are a female dog to clean, I gather.

Might do okay with a smaller, simpler rotisserie for things like legs of
lamb or even steamship rounds of beef, and have a flat, open grill for
split chickens.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com