Food

If it is anything that the Feldjagers can and will always do 100% right, its making some banging' food! At larger events, we love to get together and eat. Isn't that what part of being a family is all about? One of the members who joined about the same time I did, Joe, is in charge of this year's cooking at our weekend at the Battle of Monmouth in NJ.

This is Joe, he is one of the nicest people I know!

Joe decided to make a beef and mixed vegetable stew/slow cook. The second dish is diced chicken with peppers. Why diced? Because of the number of people attending, dicing chicken will feed more than several not-diced chicken breast.

The third dish will be a vegetable heavy stew/soup, probably with a thinner broth. Joe says that the first dish and the third dish are "very period" (period meaning historically accurate/during the time frame).

Simple meat cuts and root veggies were both common and inexpensive food options of the time. Joe explained to me that the actual cooking process will be unique. He will be using 3 cooking pots, which are all essentially slow cookers. With camp fire cooking, there are 2 basic formats. Either using a fire or coals (wood burned to the point where it is coal). The biggest problem with using fire is that it tends to be very uneven. 

Coal is usually the best option, but in order to make natural coals, the fire needs to burn hot and fast, to build up the coals. The fire also needs to be started about 2 hours beforehand. Joe will probably use semi-period charcoal at the event.