Well tonight I fired up the cachelofen, a wood burning tile heater of German influence. It's
-20C outside and it sure takes the chill out of the place.

Anyway since I had shot a nice fat doe last Monday I thought I'd cook some sirloin for supper. I jammed it on a stick and twirled it over the fire for about 30 minutes. Then I wrapped it in foil ald let it rest a further 10 minutes...while I sampled a beer.

We've been cooking meat like this in North America for the last 10,000 years or so and I'm happy to report that it still works as well nowdays as it always has.



the chef

Soooo... if I wanna use your recipe, what kind of stick?

suggest avoid oleander

They have had foil for 10,000 years...

Ha ha! I knew someone would pick up on the foil part

30 minutes on a stick twirled in the fire means charcoaled meat and a burnt stick.

xgrunt I respectfully suggest that you're full of shit. Maybe in your pudgy little hands it would be burnt but I'm probable a "wee bit" more experienced in cooking than you are. Something to do with working in professional kitchens for 14 hours a day for the last 20 years

It was a whole sirloin and about three inches thick so obviously would take a bit more of a gentle approach than a one inch thich piece of meat. That's why the 30 minutes. You didn't know the size of the piece of meat and you didn't know how hot the fire was and you didn't know how close to the fire the meat was. So how can you have a valid opinion?

Next time think a little bit before you speak.

the chef

Calgarychef, aren't Kachelofens great?!!

Fuel efficient and provide a nice even heat throughout the room.

If you want heat from wood, this is the way to go!

BTW - Does the meat continue to cook when wrapped in the tinfoil after being removed from the heat source while holding the juices in?

Yea I absolutely love mine. The burner on mine is in the basement, the big radiator is on the main floor and I have a pipe runing from tne basement right up to the second story master bedroom. The heat that pours out of that pipe is actually flowing faster and hotter than the furnace provides. The added benefit is the cold air off the basement floor is heated and moved upstairs. The basement gets a lot warmer and the heat is circulated nicely through the house.

I also have an oven built into the main floor radiator, it's a nice warm place to keep some mulled wine etc.

Three large armloads of wood will heat it up and it stays warm for about 12 hours.


If you rest your meat always undercook it a tad, you're right it keeps cooking.

quote:

Originally posted by Slabsides45:
Soooo... if I wanna use your recipe, what kind of stick?

Maple. Don't use oak or willow, it gives bitter taste.

Hickory, persimmon or apple maybe..