6:30 AM Dummerston, Vermont. Thanksgiving morning. 23 Degrees F. We've decided to do something different this year. This is the result of a long-held desire to recreate a Thanksgiving from childhood, celebrated outdoors on the grounds of a Boy Scout camp in Connecticut, a la first Thanksgiving.
We've spent weeks planning, building a fire pit, and cooking meals to learn open fire cooking.
This could not be possible without a family willing to buy into new ideas. Twenty-six people join in to make it happen.
There will be two turkeys @ 13 pounds. The first is prepared for roasting in a reflector oven next to hot coals.
Laurie and Catherine wrap string to hold legs and wings in place.
A large skewer is inserted through the cavity, and three smaller ones at various angles to keep the bird in place when rotating the spit.
Bob and Toby carry the bird to the fire.
Allan secures the spit in the reflector oven ...
... and sets the bird by the fire to roast for 3-4 hours; basted and turned every 15 minutes.
The second turkey is prepared with oil, honey and a barbecue spice rub of sugars, chili powder, smoked paprika, peppers, garlic and onion powders, dry mustard, cinnamon, coriander and cumin. It is set on a bed of applewood smoked bacon, ...
... covered with more bacon and placed in a gas grill, off direct flame. No basting or turning required.
Applewood and hickory chips, soaked in water, are placed in a box in the grill ...
... to provide a nice smokey environment while it cooks 3-4 hours at 275 degrees.
Morning libations begin with hot mulled cider.
Five bundles of dry hardwood slabs from a nearby mill make a good fire. Maintaining hot coals requires constant feeding.
Even though we are cooking Pilgrim-style, the menu takes some departures. Poppet and sister-in-law Frances prepare a raw slaw of endive, escarole, apricots, green beans, pears and radishes.
Poppet's other sister-in-law Rebecca prepares Hasselback potatoes to be roasted in hot coals.
Mid morning. The ideal weather we'd been hoping for is happening! Jackets are off and cooking is well underway.
Chestnuts roasting on an open fire. Doh!
The reflector oven has a back door to facilitate basting. Good design, because those coals are red hot.
Next step: cooking the stuffing in a paella pan.
Greens, sausage, figs, apricots, paella-style rice ...
... and broth. Precise measurement not required.
Bob sets acorn squash filled with cranberries on hot coals.
A side of Scottish salmon is secured to a cedar plank ...
... stuffing is removed to make way ...
... and the salmon is placed face down over the fire; later flipped, with the soaked cedar plank on the grill.
Creamed onions by Sally's sister Susie warm gently.
Dutch oven brussels sprouts come to the party.
Having a dog to help check the cooking process is mandatory.
Noon and temps are in the mid-fifties.
Pedr and Rebecca remove the potatoes from the coals ...
... and add some herbed butter. Never hurts.
Carving two turkeys is a blast.
On the way to the table.
We may never use the linens, silver, china, and crystal again.
Dinner time.
Play time.
Dessert time.
Apple pie
Pumpkin pies
Pecan pies
Cranberry bread
By three o'clock temperatures are dropping and we close in for making s'mores ...
... with Rebecca's homemade marshmallows. It was a perfect day and everyone wants to do it again. The fire pit remains in place and just maybe we will plan something when it snows.
Play time.
