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

[ysabeau]

I've got some conjectural information to add. When I lived in 
Germany, I would go to this "German BBQ" place that supposedly had 
been in operation since the 1400's. Based on the location and the 
building's condition, it isn't too far fetched. It was a really 
cool place in Idar-Oberstein. 

Anyways, they would grill their meat on a large round grill (about 
6 to 8 feet in diameter). There was a spit that went across the 
middle of the grill that was open to the fire below. There were 
crisscross surface grills on either side of the spit. there was 
usually one or two hunks of meat roasting on the spit and they 
would grill the smaller pieces on the sides. To get the meat off 
the spit required a person on each side to lift the spit off the 
hooks. I'm sure it isn't the original grill, but it seemed to be a 
style that was used in many places over there. I'd even see them 
set up at the Weinacht festivals. This particular restaurant had 
the grill outdoors in a "shed" type of building attached to the 
main building...kind of like the good bbq joints here in Texas. 

I was surprised to see a smaller (4 foot in diameter) version of 
it at Academy a couple of weeks ago. It was reasonably priced 
(around $200) so I might go back and get one. 

I don't know if that helps any...but I thought I'd throw it out 
there.

Ysabeau of Prague
Barony of Bryn Gwlad
Ansteorra

---------- Original Message ----------------------------------
From: Chris Stanifer <jugglethis at yahoo.com>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Wed, 1 Dec 2004 10:54:03 -0800 (PST)

>
>--- Barbara Benson <voxeight at gmail.com> wrote:
>
>> Greetings,
>> 
>> I am deep in the throes of teaching myself Renaissance German, 
>
>Better you than me :)  Best of luck with that!  German can be 
such a beautiful sounding language,
>or it can sound gutteral and abrasive.  I've heard both.
>
>
>> 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.
>
>
>Of the two options, the second sounds better.  I'm not sure why 
the original author felt compelled
>to spit roast those pigs on Hazel spits to begin with, unless the 
wood he was using for the fire
>was also hazelnut wood.  Simply having the spit made of hazel 
might impart a very slightly woodsy
>flavor, but I can't imagine it would impart more than that.  
Unless Hazel wood is resinous and
>aromatic, like cedar (which will impart much flavor to whatever 
is cooked on it), but I don't know
>that it is (or isn't).  That's a question for the 'wood experts'.
>
>Selene's idea of using hazelnut shells in lieu of actual wood is 
a good one, if you cannot get
>your hands on hazelnut wood.  You might check your local area for 
hazelnut/filbert orchards, and
>ask the orchard manager if they will give/sell you some deadwood 
or hulls.  Perhaps there is a
>Dole plant nearby??
>
>If all else fails, Pecan wood and Pecan chips are very easily 
obtainable, and will impart a nutty
>flavor to the meat (especially pork, which takes flavors like a 
Redneck takes Budweiser).
>
>Best of luck with this one!  Let us know how it turns out.  The 
recipe sounds great (but,
>hey...I'm a pork fan).
>
>William de Grandfort
>
>=====
>Through teeth of sharks, the Autumn barks.....and Winter squarely 
bites me.
>
>
>		
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