[Spit-Project] Three Kings meal last weekend
alpage1225 at sbcglobal.net
Thu Nov 8 14:29:03 PST 2007
Once the proper equipment is in place, think of the open fire as a stove top. Countess Regina and I cooked the soups, stews and vegetables on grates thrown over the fire pits, monitoring them as they cooked and moving the coals around as necessary. The sausages were skewered (Regina's choice, not mine) and roasted on a grate as well.
As for recipes, the dishes were thrown together using what meats, vegetables and spices we had on hand and a basic menu that Her Excellency had in her head.
The chickens were the only thing not cooked over open fire. We cheated and hid a smoker in the back of the camp! ;)
Lastly, if you plan on roasting meat on spits, invest in a good meat thermometer. It might not be period, but it's better to know that the meat is done rather than give the entire camp food poisoning.
Michael Gunter <countgunthar at hotmail.com> wrote:
Last weekend at the tournament of Three Kings here in Ansteorra there was a wonderful display of open fire cookery by Countess Regina aided by Ly. Elizabeth and a few others. Sorry for the vagueness but I was out fighting.
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