[Spit-Project] Three Kings meal last weekend

Helen Schultz meisterin02 at yahoo.com
Thu Nov 8 20:37:36 PST 2007

Sounds like you had a great time cooking.  I totally agree about the meat thermometer... just be sure you know the proper temps for specific meats.  Generally, I think the 160-180 degree range isconsidered safe to eat (160 being medium-rare).  When I do a whole pig I do it to at least 160 degrees, and still have some rare spots close to the spit bar, and we end up having to cook them seperately... often in the basting sauce (grin).
Meisterin Katarina Helene von Schönborn, OL 
Shire of Narrental (Peru, Indiana) http://narrental.home.comcast.net 
Middle Kingdom 
"A room without books is like a body without a soul." -- Cicero 
"The danger in life is not that we aim too high and miss. 
The problem is that we aim too low and hit the mark." -- Michaelangelo 

----- Original Message ----
From: April Page 

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.
  Lady Elizabeth

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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