Roast Beef Over an Open Fire! - 18th Century Cooking
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- Опубликовано: 6 сен 2024
- Link to this cookbook: www.townsends.u...
New Instagram - @18thcenturycooking
There is nothing like cooking over an open fire! Today we are doing a very simple recipe for Roast Beef from "American Cookery" by Amelia Simmons.
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18th century roast beef recipe:
Step one: roast beef
no herbs/ spices? not even salt?!
Nah! Surely Step One would be:- Catch Cow!! 😂
lmao
Step two, hire a boy to make sure it cooks evenly
Child labor is an important step :)
@@johnfinsky5420 Oi, We got a jolly leather shoe clad lad. M8 we don't have any money for the Devil's powder of the orient.
This is probably the most wholesome content on RUclips.
Never change, man.
This is probably the most wholesome comment on RUclips.
Never change,man.
DarkLinkAD nah Clara from the Great Depression cooking got em beat fo sho
DarkLinkAD this is probably the most wholesome reply to a comment ever, never change man
Wholesome is good😁
Actually the most wholesome comment would most likely be "the most wholesome comment"
I love how stoked this guy is whenever he's cooking these recipes. The world could be ending and he could still find happiness just being able to cook his beef over a fire with a string.
Angelo Sanchez so true and definetly not a bad thing at all but Just the way u described him made it hilarious lol 😁😁😁
Life is all about experiences. He's doing what he loves to do, and even gets paid for it.
I would just like to sit next to him when it all goes up in smoke 😚
He is the Bob Ross of cooking
This is one of my favorite channels, due to that fact. Lol
Nervously says it's "probably a little rare"
Beef is perfect medium-rare.
Well done. Wow.
A Balanced Breakfast just beautiful 🤤
You mean, *not* well done, right?
@@PlatinumSpoons OR...well done as in GREAT JOB?!
Right? couldn't have been more perfect... i think beef cooked any more than this should be a crime.
"Nervously"? not really
Just a small tip. When cooking with fiber - like that twine - it helps if you soak it in water before you start. That will protect it from the fire until the beef drippings begin to render and take over the job
Thank you. Much appreciated.😊
Jon; to me you are the Bob Ross of cooking.
Your show and your temperament are just relaxing to watch as well as hugely informative.
Coming from the UK; it's always fun to try out some of your older American recipes.
Cirac1 Wow, that's so apt. I can't imagine a more perfect comparison. Happy little nutmeg...
Dude, I just said the same thing in the Dutch Oven segment!
I love Townsends videos! But, frankly, I think the FireboxStove guy is the Bob Ross of cooking. This one is particularly soothing: ruclips.net/video/55QhizGZKLw/видео.html
Wow...until now i couldn't put my feelings into words but this is exactly it. He totally is the bob ross of historical cooking lol
@Cirac1, when I was younger I was like that with British foods. I can still whip up a mean Shepard's pie when I get a hankering for it. I think I might have to get back into it while adding some of John's into it.
I'm a chef in a fancy French joint and I can't get my trainee interns from the local culinary school to get a perfect med rare like that with a state of the art computer controlled oven. Well done sir, that looked awesome.
Give them a piece of string and a handful of sticks lol.
That's why, too much dependancy on technology. Ppl can make change anymore for currency without technology telling them what to give back. Sad really...
They can't see, smell, or stab the meat as well if there's a thick door in the way.
That's the problem! What does a computer know about cooking? We rely too much on machines to tell us what to do, and when.
O dont mind a medium steak id its juicy. But this is medium
My god, i always watch your videos at night when im too tired to cook anything.
Its torture lmao
It's even worse when your trying to sleep but then you get hungry.
Or when you're at work and *can't* cook.
Should you be watching videos at work?
Depends on the job. (I do a nightwatch job, myself, and as long as I get my rounds done on schedule they don't mind me watching videos in the time between.)
Same here!!
I spy a pineapple in the background. What are you, some sort of king?!?
Oh yeah...
Might have been a house gift.
He rented it to show off to guests.
Result of global warming; it started early.... ;-)
I spy, what are you? 8 years old?
I watched one video from this dude and 2 hours later I'm loading my musket trying to rob a store for ingredients..
Don't forget to attach the bayonet, and always aim for the chest.
the irony of this comment . In NY now we aren't far removed from this.
@@kirktoufor5991 Bruh where you from in NYC its usually like that. I'll be telling my kids how I walked 15 miles to Hajji's for my chopped cheese, uphill both ways, fending off Godzilla attacks on my left and the Russians on my right, and had to wear a mask to fend off the corona.
@@highkingthorgrimgrudgebear7468 Long Island. Hicksville. It's getting a little better now, not where it should be but better than a month ago
@@kirktoufor5991 and then the governor functionally aboloshed the police
"Rare done is the healthiest, and the taste of this age." I'll chuckle softly to myself and smile at that quote for days. Thank you sincerely for your work Mr. Townsend.
The atmosphere of this is very rustic and homey. I like watching this because it helps to calm me down. Thanks for all of the videos.
That's interesting Chris because its one of the reasons I watch Townsends stuff - definitely helps me decompress! :)
Nearly every recipe: *puts cutlery down, claps hands, goes mmm*
That's how we know we should be jealous of him getting to taste the product of his hard work.
It's crazy how perfectly cooked that ended up being despite the super imprecise cooking method.
Cooking isn't mathematics it's LOVE
@@Losrandir
That *IS* the "secret" ingredient!
I swear this man can cure depression. Best channel ever.
100%. Watching him takes my anxiety away.
@@batsman27 қазақтар да қарап тұр ма екен 😂
Seriously been watching so much garbage and got hooked on him
@@batsman27 айтпа бауыр
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
We cook string chicken suspended from a nail on the mantle. Under it, we catch the drippings in a dish, and use these for basting. If I were doing a beef, I would probably use the same setup, but start my catch bowl half filled with salt water.
The string tends to wind a lot on it's own, particularly if you keep it moist while basting. This takes care of much of the duty of rotating the meat.
Looks delicious, John. I'm sure to try it soon.
I saw this technique at the Conner Prairie Pioneer Settlement. They have a potter there and a period kiln (1836) and the potter had hung a chicken from the rafters of the kiln on a string and was roasting in over a small fire. The potter of course was member of the staff and they got to eat a feast after the tourists had left. That chicken looked divine.
I cooked this cut of beef the same way during a camping trip and it was awesome. Thank you for another outstanding recipe.
If I was rich, this gentleman would be first on my list to be my chef. Every single one of his tutorials is just mouth-watering.
Not every for sure. There are some vids that he dislikes himself
My first thought that if I became rich is who would be my family's personal chef and how great everything would be 😆
He’s great but that’s a little silly.
Soaking your cord prior to roasting might diminish chance of combustible/burning thru
*will
@@ClownNaround might is correct
Maybe he did off camera
No might isn't correct. If he said it might still burn through then sure, but if you soak the string it will most definitely lower your chances of burning, not maybe.
@@EnZyKaHd would it work if it's been on there for hours? wouldn't it just dry out after 20 or so minutes then burn?
I love that my children independently came to watch this channel, and we discovered we all love it.
My mother would say that you're carving it wrong. If you cut across the grain, it will be (or appear to be) more tender and less stringy. As you make the first cut, you can see the long grain of the meat running parallel to your cut.
I was going to comment on exactly this. Cutting against the grain goes a huge way in making the slice so much more tender!
I just ate and you're still makin me hungry
it was 4 days since you commented this, you can eat again now.
Same haha
Made this last weekend outside in my pit area. ( I wish I could post pics, maybe someday I'll upload some content). I built a pretty elaborate pit setup With a keyhole fire pit area, it bean hole pet, 3 tier rim, cooking surfaces, fire proof floor, and steak rock. I have cooked several things such as beer can chicken, Beef Stew, chili, bean hole beans, etc. I have recently cooked a ribbon on a piece of granite curbing with nothing but bacon as a seasoned. (New piece of clean granite f.y.i.) Steak seared beautifully which gave me the confidence to make this roast. I grabbed a 6lb bottom round, a 5ft stainless steel cable (little thinner than roast cord). Tied hung and spun all according to your video. 4 hours and 19 Minutes later, it came away from the fire Looking very promising. I sliced off the ends first to see how overcooked and I was surprised that it was perfectly cooked period as I got into the center. It looked more like prime rib but not underdone, just done. Needless to Say this roast was a hit and it will be done again period I will also be trying other recipes on your page and letting you know how they worked. Thank you for posting this video and keep up the great work.
"I'll cook it 'till I feel like it's done." - Jon
Interesting technique
@BlackMetalTroy322 Skumshow I think the joke is it makes no sense to do anything other than cook it until you think it's done. As if you'd think it's done and then keep cooking it
@@omnacky well what if you thought your chicken was done and you cut into it and it's pink
@@Janine.Najarian Then you would no longer think it's done and keep cooking it
you're like Gordon Ramsay's chill cousin
Idk about that
Did I really just find three people who don't instantly start sucking off that pissy gobshite?
Can I hang out with you from now on?
But where's the roast beef sauce, you donkey?!
Gorden is cool and knows how to cook contemporary recipes. But not everyone cooks like Townsends and that's why his content is one of a kind.
That does shrooms
That looks absolutely to die for.
If you die the the universe would have never existed
I’m sure that’s what the cow thought too
im dying now too.
The_Doctors_Tardis dh für
Sc
The_Doctors_Tardis makesmeveryhungry
I have cooked Chickens in a similar manor when camping.. one trick you can use to keep the thread from burning is to put a little oil on it. I have only ever used butcher twine, not cordage like you were using. I like using a reflector fire for this type of camp cooking. I usually just use rocks, but that fire reflector you use is awesome. I need to look for something like it. also I usually baste with the drippings. it makes a really tasty chicken. awesome video.
Hi Shad, you don't have to look far for one of those reflector ovens.....you can order one from their online catalog. (The link to their website is in the video description.)
That sounds awesome!! From one Jeep owner to another, in so trying that my next trail ride/camping trip
John's Mushroom Ketchup: "I put that stuff on everything!"
Dippin' Dots *John
Baby Inuyasha RIP me. Ty
*nutmeg
In British Isles, they had 'spit dogs'.... Terrier dogs that ran after a lure of food, to turn the meat over a fire! I so want to taste that Roast Beef!! 😋😋😋😋
Uhhh.....what ?
odenirongiant it was common world wide
en.m.wikipedia.org/wiki/Turnspit_dog
He seems so genuine and nice. Wish more people were like him.
Your channel continues to be a beacon of joy in my life. I hope that it continues to be beneficial and enriching to you all. Thank you
*Wow*, that roast is _perfectly_ cooked. Cutting those slices at 7:05 - 7:18 is pure food porn.
wewd That is highly subjective. It was pretty, if you like jerky. That was medium-well, not rare. 90% of the flavor was gone and the texture ruined. The human-harmful bacteria on beef are all on the outside, no reason at all to cook it to death. This roast was utterly ruined. IMO.
I find many folks grew up on overcooked meat, so to them this looks great. I was just grateful to see a bit of pink, considering he cooked it twice as long as suggested by the recipe.
It was only "ruined" to people who like to eat Beef that's still bleeding at best, or mooing at worst. And they ALWAYS insist that anyone who likes to make sure what they eat is properly dead have botched the whole job & ruined whatever they're cooking. Strangely, we don't try to impose our views on you, perhaps you could afford us the same common courtesy?
If I were going to nitpick, it would be that he didn't let the beef rest for long enough after cooking it. Didn't need to lose all of those juices. But it looked great either way, despite his cooking it closer to medium than rare.
Wewd, If food porn is your thing, might I suggest an anime called Food Wars?
I do believe Gordon Ramsay would have given you a "well done"
William Sills that was medium rare at most. ;)
Gordon Ramsay does not belong here
If not he is British. Chase redcoats hell out of here.
@@avixka7751 . AMEN. WELL SAID.
I greatly appreciate this channel. It's got history, education, cooking and relaxation. Everything you could possibly want from the calmer side of youtube. Thank you!
That roast beef looks absolutely delicious! I really want to try this out now.
"rare done is the taste of this age" some things never change it seems
That's cause rare to.medium is the only way to eat it anything after medium should be punishable by death
@@smhgaming3259 i wholeheartedly agree
@@smhgaming3259 good man
A nice medium roast beef. The sandwiches from that would be amazing.
Mmm blood soaked bread 🤮
@@weirdscience8341 vegan alert
"Roast beef roasting on an open fire, John Townsend talking to his subs."
Happy Holidays, everyone!
John, you have made videos of how to make the oven for baking bread. Most people in the USA that have fireplaces, don't have a fireplace that is designed to cook food. They are usually just designed to look good. Maybe you could do a video of how to design a fireplace for home cooking???
He did a video a long time ago on how he designed the fireplace based on old pictures and surviving 18C kitchens. You could really cook over any fireplace with the right equipment. If you did you would find out why everyone got iron cook stoves as soon as they figured out how to make them, and gas and electric stoves when they came along.
Welllllll he talked about how they made a German style fireplace because it was easier to film and make videos. The fireplace that most American's cooked over in the 18th century was a different beast. It's ancestors were from England and France. Fireplaces in wealthier houses had elaborate metal work designed for roasting meats and I was thinking those would be interesting to talk about given the topic of this video.
I actually have 2 fireplaces. One indeed is only there to look good, but the other one (which I'm sitting next to right now) can be easily adapted for cooking. In fact I do use it for cooking during the winter. Best baked potatoes you can have, made right next to the coals. I've never used it for roasting meat because it's in my office, and the smell can be... distracting.
Jon, do you sell fireplaces in your online store?
Even regular fireplaces can do dutch oven cooking.
I like how in every video it’s always had greeting you with a smile not like all the other people with their extended introductions jas’s videos make me feel happy all the time
I'd like to cook this at the ren fair, when the gates close and it's all just pirate enthusiasts camping in the forest.
Texas?
That's going to be a bit of cooking! Two or three roasts? A pot of tubers and maybe some onion?
I use these videos as inspiration for cooking at Kandorya LARP Fest...
🍻
So it's similar to how to prepare Char Siu Pork in Asia, with the key being the pork fat 'melting' along with the spices that was applied to the pork on the flame to create that sweet and savory flavor.
In the Philippines, the practice of roasting meat on an open flame using a spit is still common to this day, notably using the entire pig to create that brown and crispy skin while retaining the juiciness of the fat and meat.
Johnny Doeboy, Oh well. Sounds like our loss. What to do, what to do :(
A whole spitroasted pig is quite common in europe as well. You will often find one at a party.
I've been to a "whole roasted pig" event in Taiwan with the Bunun aboriginals. (Most aboriginals here are culturally closely related to the Philippines.) It was a fun time. They even taught me a couple sentences in their language, and we goofed around a lot while we were waiting. Another time I actually ate raw pig brain.
Ray Chang how was the pig brain? I like to try different foods also (balut, rice field rat...) but raw pig brain? Not site if I could do that.
It was somewhere between tofu and SPAM. They sprinkled a little salt, but tofu is too soft and SPAM is too firm. It was somewhere in between, with less of a salty flavor than SPAM. It wasn't bad, but I'd never crave it or see a pig and think, "I'd sure like to eat your brain." (I'd probably be thinking that the pig was cute--because I like them. Or, maybe thinking about ham, pork chops, or bacon, which I also love). That's food for thought. Or, maybe "thought for food". HAHA.......
The cutting of the beef. *WOW* Looks amazing, as always!
Methinks the crew ate well that day.
Doug McArtin Lemme tell you about the time Ol' John cooked a mighty roast of beef; and seasoned 'er with a spoonful or 2 o' mushroom ketchup
Seriously god bless this channel for real. It's so wonderful. And everything he makes always turns out perfect! Mega wholesome
He’s one of the guys that fled to the “Battle of Schrute Farms”.
Nice reference!
Watching this in the middle of the night was a terrible mistake.
Head down to the 24 hour IGA. Grab a roast. Start a fire on the kitchen table, and go to town.
Whats wrong with a man showing you his meat in the middle of the night 😋✌
That slow mo beauty shot made that thing look great good job now I'm hungry
Raziel77 yes they have great production of there videos like Alec steele
+
A pineapple behind you! My goodness you must be going all out for the Christmas Season so you can show up your neighbours!
I am so glad I stumbled upon this channel... I'm a sucker for colonial American history and I love learning about anything from that era. Please don't stop making these videos!!
Our house was built in the 1940's so we have two beautiful fireplaces there. I really want to try this recipe now! ☺️thanks for such helpful advice
7:09 - looks absolutely perfect!
Best looking bottom round roast I have seen in a while. Looks great.
My mushroom ketchup arrived last week - it took about a month, I didn't realize it was coming from England - it's delicious!
I love my history and in particular this time period. I am only 12 years old and I know I want to be a history professor and I am most definitely going to teach all the different things you have taught me.
Thank you so much and please keep making videos.
That’s cool, just don’t be a boring history professor!
You are off to a great start watching hum that young already so best to you!
I wonder if/how your perspective on that has changed in the past four years.
I've done this on an outdoor fire once. I felt I was lucky that it turned out so good, and that if I tried to recreate it, it'd go horribly wrong. Before this channel, I didn't even think it was a method of cooking.
I love your channel, it's taught me a lot.
Referencing your picture of a boy tending a hog: In the middle ages wealthy estates all had what was called a spit boy. Their job was to sit by the fire and continually turn a spit for hours every day. It was a really horrid job in the summer. I suppose it was still a better job than the lowest level servants that had to empty the chamber pots every day.
Ilovetheplatypus at least you don't go hungry haha
as a spit boy one would not get any meat but the really burnt parts if anything was left over at all
spit dogs too
The boy was replaced by a dog later.
To be fair beef isn't cooked every day and the boy does get some left over beef.
I would like the job. Beats driving a truck. More satisfying.
Gotta try this on our next primitive camping trip!
Absolutely perfect. Mouth watering. Come spring reenactment rendezvous this will be on the table for potluck. Best
i don't know how I ended up here, but I'm now subscribed. I want to see what our great great great grandparents ate
We're vegetarians and it even made our mouths water! Especially when you added the mushroom ketchup!
Open fire cooking is the top of the mountain- there's nothing like it.
its the way the first man would do it
Some potatoes roasting in the coals and a small mound of horseradish would make it absolutely perfect.
Ah yeah. Cloves of garlic roasting in the embers, they are later butter for your roast.
True
I don't know if I'd call it the best way to cook, but it gives it a great flavor that a lot of people miss out on.
I don't know if this would have been in any 18th century cookery books, or if it's a more recent 'technique,' but letting roasted meat rest, loosely covered, for 10-20 minutes or so (depending on the size and shape of the cut) before slicing helps the temperature and juices to equilibrate, generally resulting in juicier meat throughout, and less loss of juices when slicing. Again, this might have been something that was 'understood' or just happened naturally as a cook transported the roast, and the rest of the meal, to the table, everyone gathered around, said grace (Was that common in those days?) and then carved at the table.
Just started watching not to long ago. Videos sometimes makes me feel like I'm back in time. Some times I wish I was especially with the way today's society is as a retired soldier and law enforcement. Makes for a relaxing evening. GOD Bless
I slow roast beef over an open fire every time I go camping. The tenderness that slow roasting brings is awesome! Along with the smoke flavor makes it fantastic! I have tried roast, several cuts of steak, and one of my favorites, heart.
Watching you cut this and seeing the beef made my mouth water. I think this would be a great way to make a savory bread pudding - keep a bowl of stale bread pieces underneath. This I need to try!
They used to do this with a Yorkshire pudding or a dish of mashed potatoes, put it under the roast to catch the drippings. Or just an empty pan so they could make gravy.
I guess I need to get some recipes for Yorkshire pudding and go from there. Thanks!
My grandmother used to spread the dripping on bread
Yay! Great work showing the insides of the foods you cook! I'm glad you guys read the comments on the last video and excelled!
Good grief, I can smell that from here and all I have to eat tonight is corn dogs...😁
The guy in these videos feels so gentle and passionate! I enjoy watching him!
What is in thy pocket Mr Townsend, What 18th century cellphone is that?
Dameon Frost tis the iChalk tablet, available at your local Apple Shoppe
Mercifully we were spared the tintinabulations of the text message.
It's the key to his TARDIS...xx
Jon, amazing video as always. Loved how you seemed to be genuinely excited about trying this one out. Once again, thank you!
Could we get some traveling food? Like what would be eaten if people were on a multi day trip? Meat I'd thinkwould only keep fresh for a day or so, so I'd think it would be more dried, smoked, and salted, but in books I've read, the higher salt gets boring, and the cooks try to do different things, so I'd love to see your opinion.
Watch the pemmican video and pocket soup.
You might want to have a look at his older videos where he focuses more on soldier's rations and campfire cooking. They're probably close to the kind of thing you're looking for.
ChrisC I've seen every cooking related vid on this channel... (Ok, I exaggerated, it seams a few dozen slipped past my gaze)
I learned this same thing in scouting 30+ years ago. This and the Martha Washington Roast recipe are incredibly accurate and delicious.
Yep, but for me it was more like 45 years ago. 🤓🍻
Love the Townsend videos. He is the Bob Ross of the 18th century.
that looks perfectly cooked to me! ...Drool...
Right, it is just perfect !
It's just ... Mouth Watering ...
A little over cooked for me
Loved this "Experiment"...
Cooked perfectly to Medium - Check
Sliced across the grain - Fail
Way over cooked.
Just in time for all the Whos in Whoville to enjoy their Roast Beast.
Kind of weird him being dressed like that with a smart phone peeking out of his hip pocket
nice catch
Please fix :)
Lovely video though :)
Jig Kingz Ha, I never noticed that.
HE'S A TIME TRAVELER
Wow, you caught him. Give yourself a gold star. You'd probably be better at this than he is, right?
Jig Kingz kinda weird you saying “dressed like that” when he’s basically wearing pants and a jacket.....SOOooooo weird right? I mean, NO one wears pants and a jac........wait, hang on.......
Jeez even the cap could pass for a beanie
4 years late, BUT, here in Brazil we still have traditions from the era of the "bandeirantes" (our version of the pioneers that expanded inside the country) and one of those is "Costela no Fogo de Chão" (Something like "Ground fire ribs") where we put the whole rib of the cow on a vertical stick or like a grid/grate also vertical, we make a circular fire with wood or charcoal (charcoal obviously more "modern" here in these parts) around the whole ribs and roast for about 6-8 hours until it is ridiculously tender. I guess every civilization have their own form of cooking directly on the fire and that's freaking awesome. Love your channel !
Videos like this are perfect for cold and sunny winter morning.
More open fire recipes! This is awesome!
Looks perfect. Just how I like my beef... Needs yorkshire puddings though. Not sure if you have done yorkshire puddings before... A mainly english recipe perhaps. I saw one the beef dripping was used to cook it.
Chris Day love that stuff
Love the recipe, love the music! It really does add to the videos, Jon. Wow, that roast beef looked delicious at the end! My only complaint is the lack of nutmeg in the recipe.
Bryan Schmidt This is not sweet pastry mate. nutmeg will not do any good.
I came across your channel by accident when my 11 yr old daughter and I were looking for campfire recipes for an Indian Princesses campout.. That was 6 months ago, and we're both hooked. We love watching your videos, and tell people about them often. Thanks so much for these!
I'm glad you both enjoy the channel, Thanks for the comment!
I made this tonight, and it was incredible! Thank you, Jon!
I'm waiting for the nutmeg....
I see I'm not alone.
Isn't there any nutmeg in the mushroom ketchup?
Im vegetarian.
Im also hungry now.
Thanks James!
Give in to the meat... Its normal, natural.... Give in to it...
i tried cooking vegetarian once; but they're hard to clean and tend to need a lot of tenderizing.....
;-)
loved your comment, Kieren!
That looks amazing! The beef is perfectly cooked!
Thank you for this video! I’m Anishinnabe from Northern Michigan and raised by folks who are pretty good at it. Always looking for other fans of fire.
Thanks for always being so positive. Love ya, James.
I'm scribbling down 'salt water baste' as I watch this. The beef looks superb!
I am first time viewer. I love these open fire pits. Thank you for making this video.
Red meat is pretty bulletproof, especially with modern cattle. It's nearly impossible not to have it taste delicious
I know I am late to the party but I am catching up on some older videos. It was great to hear your comment on the knowing when it is done due to the smell. I often use smell as a indication of a item being done. Our camper oven is not as accurate as our house oven and cooking in a dutch oven is always a educated guess. Smell is always accurate. the problem with using smell is that when you start to smell something is hot, it is too late!
I do this quite a bit beef is my favorite. Pork works well too. What I do is use a cast iron grate which I put the meat on and then on top of the roast I place a iron griddle. It traps the heat and evens out the cooking. The roast needs to have a lot of fat on it and be at least an inch thick. I also prefer maple for the fire. Maple imparts a nice smokey flavor and tenderizes the meat more than birch or oak. I also burn the fire to coals one or two times. The open flame makes the meat sooty if you have directly over it.
It really is PERFECT! I found your channel a few months ago and am SO happy that I did!!!
Looking forward to a 18th cent. Christmas dinner video soon...
He did a series on cooking a Christmas dinner, 2 or 3 years ago. Should turn up if you search Townsend Christmas. There were 6 parts to the series.
That looks delicious! I'm hungry now. Thanks for posting.
Nothing beats a wood fire for flavor ❤👍
We have a tripod with a round grill rack my grandpa made around when I was born, about 10 years ago my dads freind made an oven that hangs from it. Just a metal box with a removable side and a grill rack as the bottom for roasts and turkeys. With a pizza stone frozen pizzas pick up the flavor and turn out great too 👌
Its fascinating to see this type of stuff. We talk about all aspects of history but we forget about the small things like cooking, cleaning, bathing and clothes. Awesome video!
Are you planning an episode with something that would have been a traditional Christmas dinner in the eighteenth century, with Christmas music from the period in the background? (It made me think of it when today's background music kept having a passage that sounded like the chorus of Angels We Have Heard on High.)
He did a series 2 or 3 years ago about cooking a complete Christmas dinner it went for 6 episodes. They should turn up if you search Townsend Christmas
Thank-you very much!