[Sca-cooks] Translation and BBQ Type Questions - German

[Lonnie D. Harvel]

Serena,

No answers, just a question. What is the source for Swine Wild Caught?

Aoghann

Barbara Benson wrote:

>Greetings,
>
>I am deep in the throes of teaching myself Renaissance German, and I
>must say it isn't going too badly. But I do get stuck, and I am at
>that point right now. First off here is the transcription and my
>preliminary translation from the chapter on Swine Wild Caught:
>
>27. Ungerische Braten an einem ha(b)len Spie(b) gebraten/ sonderlich
>die Ruckbraten/ mit Salk und Knobloch gerieben/ darnach mit dem
>Spie(b) in Rauch gehenckt/ unnd ein stundt oder zwo hengen lassen/
>geschwindt hinweg gebraten/ und zum ersten gang auff die Bruh gelegt.
>
>27. Hungarian Roast on a Hazel Spit Roasted/ especially the Rump Roast
>(?)/ with salt and garlic rubbed/ thereafter with the Spit a smoke (?)
>cooked (?)/ and let it hang for an hour or two/ take it (the spit)
>away from the roast/ and for the first course arrange it with broth.
>
>The obvious words that I am having difficulties with are Ruckbraten,
>Rauch and gehenckt. Any thoughts on those would be greatly
>appreciated.
>
>The second question is for those BBQ and open fire cookers out there.
>In trying to figure out how I would scale this up for a feast (and
>actual spit roasting will not be possible in this situation) I was
>considering a couple of options - both of which would involve needing
>to get my hands on Hazel Wood.
>
>One would be if I could get some small Hazel skewers. I thought if I
>skewered them into the roasts and then cooked them on the grill with
>relatively indirect heat then it would give whatever flavor that the
>Hazel spit would.
>
>The second idea was if I could get some Hazel wood chips like you use
>in a smoker, soak them, and put them in a pan on the coals. This would
>give a more smoking effect - but I think it might give an
>approximation.
>
>Being that I have never attempted any of this before I was wondering
>if anyone out there had any pointers. I know that there are woods that
>you really should not use for smoking because they will leave nasty
>tastes - is Hazel wood one of those? I have searched the web for Hazel
>wood chips but it does not seem to be something commonly used or
>offered for smoking. Is that because you shouldn't use it or just
>because people don't use it? And finally, does anyone have any idea
>where I could get some? Wood that is?
>
>I know this is kind of a crazy question but I would love any
>assistance anyone could give.
>
>Glad Tidings,
>Serena da Riva
>(and for this event aka)
>Brunhilda der Koch
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>