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

[Fred Schwohl]

Am 01.12.2004 17:00 Uhr schrieb "Barbara Benson" unter <voxeight at gmail.com>:

Hello from Munich, Germany to the gentle Members of this list.

Being an avid medieval cook for quite some time, owning the mentioned book
and of course being a native German might give me some advantages here. :o)

A) Translation

Ruckbraten = Back Roast (as Ruck or Rucken means the back of any animal in
German)  As the cut might differ rom todays commercial cuts in the US I
suggest to use a complete Back of Pork (wild pork in this matter)

Rauch = Smoke, the meat is hung in the smoke for the mentioned time

Gehenkt = hung, (Past perfect of the verb "hängen" (to hang) someone hung at
the Galleys would be "ein Gehenkter")

One thought on the hazel spits as these do not transfer any flavour to the
meat, the hazel is normally used "green" which means freshly cut from the
tree to prevent burning of the spit while it was turned over the heat. These
could easily be replaced by any wooden spit if hazel is not available.

The method of first smoking meat and later rosting it is still used in parts
of Germany, the result is called "Rauchbraten" (smoked roast) and is mostly
served with dumplings and Sauerkraut, together with some decent mugs of
German Beer.

I hope this could be of help.

Best regards
Fred



> 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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