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

[Terry Decker]

Literally translated Ruckbraten is "back roast."  This might be a rump roast 
or it might be a sirloin or tenderloin.

"Gehenckt" appears to be a form of hengen and that "in Rauch gehenckt"  will 
mean "hang in the smoke."  I interpret this as an instruction place the spit 
directly above the fire, but high enough to let it take on the flavor of the 
smoke as it slowly roasts.  If you place the spit too low, the meat will 
cook too quickly.

"Gebraten" can also mean done (as in properly cooked).  I would translate 
this as "remove it when done."

Bear

> 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.
>
> Serena da Riva