New School Gumbo Paddles

Get Out the Gumbo Pot

Having finally found a decent quality bandsaw (Rikon) that cost less than a car payment, I decided to break it in by making three Gumbo paddles. The handles on all three are Yaupon holly, a Gulf coast species, and the paddle blades are Black cherry. I made two of the bottom ones, for myself and one Brother in law. The large one is for another Brother in law, who cooks ten and twenty gallon batches of gumbo for St John’s Church in Cullman, which was founded by town father Johann Gottfried Cullman. Said Brother in law’s Son in law just happens to work there.

The paddles blades were cut with the bandsaw from the stump of Cherry tree in our front yard. It had been wind blown for about a year, so it didn’t need much drying. The handles as well were band sawn from wind blown Yaupon, and then turned into ovals by planing first with a Jack plane, and finishing with a Block plane. They were left smooth enough that they needed no sanding.

The mortises in the handles were likewise sawed out with the band saw, and then the waste was chiseled out. Final attachment was with a glue joint held into place with French diamond head nails, which serve a double purpose as decoration.

The larger paddle was finished with straight Walnut oil, while mine was finished with a Walnut oil wax finish. I broke mine in on Sunday cooking Beef stew in our fire pit in the Outdoor Kitchen. The paddle is long enough to have kept me away from the heat, and more importantly the smoke, which was whipped up by a ten mile an hour Southwest wind. The final addition was an accessory cord hanger, which in the case was made from some old worn out boot laces. Waste not, want not.

Great Seasonal Poems, Part One: Ode to the West Wind, by Percy Bysshe Shelley

California residents may not be a big fan of the west wind right now, but never fear, spring is not far behind.

Ode to the West Wind

BY PERCY BYSSHE SHELLEY

I 

O wild West Wind, thou breath of Autumn’s being, 

Thou, from whose unseen presence the leaves dead 

Are driven, like ghosts from an enchanter fleeing, 

Yellow, and black, and pale, and hectic red, 

Pestilence-stricken multitudes: O thou, 

Who chariotest to their dark wintry bed 

The winged seeds, where they lie cold and low, 

Each like a corpse within its grave, until 

Thine azure sister of the Spring shall blow 

Her clarion o’er the dreaming earth, and fill 

(Driving sweet buds like flocks to feed in air) 

With living hues and odours plain and hill: 

Wild Spirit, which art moving everywhere; 

Destroyer and preserver; hear, oh hear! 

II 

Thou on whose stream, mid the steep sky’s commotion, 

Loose clouds like earth’s decaying leaves are shed, 

Shook from the tangled boughs of Heaven and Ocean, 

Angels of rain and lightning: there are spread 

On the blue surface of thine aëry surge, 

Like the bright hair uplifted from the head 

Of some fierce Maenad, even from the dim verge 

Of the horizon to the zenith’s height, 

The locks of the approaching storm. Thou dirge 

Of the dying year, to which this closing night 

Will be the dome of a vast sepulchre, 

Vaulted with all thy congregated might 

Of vapours, from whose solid atmosphere 

Black rain, and fire, and hail will burst: oh hear! 

III 

Thou who didst waken from his summer dreams 

The blue Mediterranean, where he lay, 

Lull’d by the coil of his crystalline streams, 

Beside a pumice isle in Baiae’s bay, 

And saw in sleep old palaces and towers 

Quivering within the wave’s intenser day, 

All overgrown with azure moss and flowers 

So sweet, the sense faints picturing them! Thou 

For whose path the Atlantic’s level powers 

Cleave themselves into chasms, while far below 

The sea-blooms and the oozy woods which wear 

The sapless foliage of the ocean, know 

Thy voice, and suddenly grow gray with fear, 

And tremble and despoil themselves: oh hear! 

IV 

If I were a dead leaf thou mightest bear; 

If I were a swift cloud to fly with thee; 

A wave to pant beneath thy power, and share 

The impulse of thy strength, only less free 

Than thou, O uncontrollable! If even 

I were as in my boyhood, and could be 

The comrade of thy wanderings over Heaven, 

As then, when to outstrip thy skiey speed 

Scarce seem’d a vision; I would ne’er have striven 

As thus with thee in prayer in my sore need. 

Oh, lift me as a wave, a leaf, a cloud! 

I fall upon the thorns of life! I bleed! 

A heavy weight of hours has chain’d and bow’d 

One too like thee: tameless, and swift, and proud. 

V 

Make me thy lyre, even as the forest is: 

What if my leaves are falling like its own! 

The tumult of thy mighty harmonies 

Will take from both a deep, autumnal tone, 

Sweet though in sadness. Be thou, Spirit fierce, 

My spirit! Be thou me, impetuous one! 

Drive my dead thoughts over the universe 

Like wither’d leaves to quicken a new birth! 

And, by the incantation of this verse, 

Scatter, as from an unextinguish’d hearth 

Ashes and sparks, my words among mankind! 

Be through my lips to unawaken’d earth 

The trumpet of a prophecy! O Wind, 

If Winter comes, can Spring be far behind?

Thanks again to the Poetry Foundation.

I repeated the famous last line and a half of this poem on Sunday, while cooking some beef stew (with Piedmontese beef) in our fire pit. The fire pit was built by my brother-in-law from an old propane tank, and the west wind blew smoke in my face one time too many. The same BIL has a herd of these fancy Italian bovines, and gave us a freezer full of meat for Christmas. Ashes and sparks, indeed.

Chopping Block/Splitting Block Combo

Ready for Cold Weather

Since we intend to burn copious amounts of wood this winter, I have set up two of these dual purpose chopping/splitting block combos. This one just happens to be right behind our outdoor kitchen, which has no fewer than five different wood burning cooking stations. At least one is utilized every week.

I will begin, however, with the taller chopping block. Though this is almost entirely intended for green woodworking, it is also useful for splitting kindling–I have one of the Swedish kindling splitting tools that looks like a miniature drawknife. However, for any green woodworking project, this is the perfect waist height for rough trimming a blank with a hatchet, whether it is a camp or broad hatchet. It is also great for sitting a beer on.

The lower one will be used the most, as I have cords of firewood that need splitting. This height keeps the wood off the ground, as well as keeping the splitter out of the dirt. My old splitter is an el cheapo big box store product. My main firewood producing station is to have a quality German made Ochsenkopf (Oxhead) spitting axe.

Finally, for large splitting projects, there are always steel wedges, which are best used in combinations of three. The large piece of cherry that rests on the splitting block was split with wedges, as it splits very well. When the wood tells me what to make with it, out comes the hatchet.

Outdoor Kitchen, Old School, Part Three–Smokin’ Smokehouse

The Smokin’ Smokehouse

This rustic construction is a smoking fool. The few pine shingles on the left are just the beginning of what will be a fully shingled structure, eventually. When that is finished, it will be as rustic as it gets, befitting of an all wood burning old school outdoor kitchen.

Here’s another piece of wood burning equipment:

Repurposed to the Great Outdoors

This old steel wood stove had been hanging out in our basement for a good fifteen years. Now, with the connection to the smokehouse completed, it is the smoke engine supreme. It is also surrounded with an endless supply of firewood.

Now we need some meat–

Sorry, Pig

That’s all pork shoulder, some sliced into strips for Tasso ham, and the rest left for barbecue. No secret rubs for the barbecue here–we just use Galena Street mix by Penzy’s Spices, which is a great small business. Too much more smoked meat –this weekend we have pork loin ribs and a salmon fillet–and I may end up as the poster boy for the fat bear photo contest.

Making Tasso Ham

Smoking!

Tasso ham is not really ham, in the common sense of the word, as it is usually made with pork shoulder, aka Boston butt. Going back in time, this Louisiana seasoning product was made from any trimming leftover from a hog killing. The only constant is the combination of spices and smoke, that make this a red beans and rice all star.

Ingredients

Sliced Pork Shoulder Strips

Paprika

Cayenne Pepper

Cinnamon

Salt and Pepper

This constitutes the dry rub, and the amount of each spice depends on the quantity of pork strips. At this point the pork strips need to dry uncovered in the refriginator a minimum of three days. Then it’s time to crank up the smoke house.

More Smokin’

This old school smokehouse, right down to the hanging strip of fly paper, is now fully operational. The external smoke source is an old steel wood stove connected via a stove pipe. This Tasso was smoked for two and a half hours with green Maple at about 150 degrees F. The char patterns on the Tasso in the photo are from the smoke, not heat. The big piece of pork shoulder in the pic was destined to be barbecue.

After the Tasso has cooled, cut it into cubes and chunk it into a freezer bag. Like the frugal ant in the ant and grasshopper fable, we will have smokey dishes all winter, while the grasshoppers have to dine on McRib mystery meat barbecue sandwiches.

Outdoor Kitchen, Old School–Parts One and Two, Oven and Stove

The Big Kahuna

The Freudian idea of the unconscious mind is a problem for speakers of English, and is probably the result of yet another weak translation concerning the difference between German and English. Unbewusst, usually translated as unconscious, could be better thought of as unaware, as unconscious is more often considered a medical state in English, like a blow to the head. So if we go back to Dr. Freud, unconscious, conscious (unbewusst, bewusst), are more understandable in English as unaware, aware. Because you are unaware of something doesn’t mean that it doesn’t exist, and doesn’t involve any head banging.

This all may help to explain my realization that I have a final plan for a five part outdoor wood-fired kitchen. I realized this when I woke up from a dream this morning, and the discovery cost me nothing in psychiatric fees. At any rate, here are the five pieces/parts/cooking stations, though I am only going to discuss the first two. I’ll get to the others later.

Brick Oven

Brick Stove

Smoke House

Tuscan Grill

Fire Pit

The Cornerstone

The brick oven will get the most use of all of these, mainly because of its versatility. I should point out that a brick oven is not a pizza oven, but a pizza oven can be made of brick, and most are, but they can also be metal and a number of other materials, such as clay. Many people, myself included, will lapse into calling this a bread oven, as that may be their primary use (this was designed to be mostly a bakery oven). However, anything that can be baked or roasted can be cooked in one of these ovens, with the added advantage that the temperature can easily be raised to 1000 degrees F, or higher. When this oven gets very far above 1100 degrees, my digital thermometer just says “HI.”

Baking traditional bread (think round sourdough loaves) also requires a door for the oven. After a fire is hot enough, which can be used to roast meat, veg, etc, it is allowed to burn down into coals. Those are then spread over the entire surface of the oven, to further heat the surface of the firebricks. After those coals are burned down to ashes, the oven is cleaned out, and the loaves are placed in the oven–this size oven will hold a dozen loaves. The door is then closed, and used to maintain an even temperature of between 400 to 500 degrees, or thereabouts. Theoretically, 36 loaves could be cooked in this with one firing, which made this style of oven popular with large bakeries, or even as communal ovens. The most loaves I have cooked in mine is a grand total of two.

Potager

This particular masonry structure fits into the category of something you don’t see every day–a Potager, more commonly called a Stew Stove in English. These were particularly popular with the upper crust of the eighteenth century, and the most famous ones in the States are at Monticello in Virginia. My Potager is a copy of one rebuilt at Ham House, a British National Trust Elizabethan period property in Surrey. It is definitely a French influenced design.

The concept is elegantly simple. A masonry firebox leads to a chimney like opening (I used flue thimbles as openings). This concentrates all the heat and smoke down to a six inch area. In the case of this stove, just sit a cooking vessel over the opening. The temperature can be varied so that it can range from a sear, to a saute, to a long and slow stewing. In short, this is a half ton equivalence to a modern cooktop, with the exception in my case, that the fuel is free and one hundred percent renewable.

As an experiment, I first used this to roast some poblano peppers that I bought at the farmer’s market, on a grill. They smoked as well as roasted, and were jet black in no time. After I cleaned and sliced them, they went into the freezer for use this winter. For stewing, shovel coals into the firebox, and use a pair of bellows to control the temp. Extra fuel is literally at your feet.

Coals from the brick oven can be used for the Potager, and a busy cook can bake and saute at the same time. Alternately, coals from the smokehouse steel wood stove, pictured above, could be used to smoke something and stew at the same time. A cook with four arms could bake, sear, grill, stew, and smoke food simultaneously. Such a creature would end up with a powerful hunger in no time at all.

Masonry Stove, aka Potager, Stew Stove

New, but not Improved

The old school outdoor kitchen just got even-older-school, as I just finished this potager, or French style masonry oven. It’s a simple enough device, with two fire chambers with holes at the far end, through which the heat escapes, and the food gets cooked. I call this French style because it most resembles existing ovens from the Continent. Check out the parody of the French cook in the English cartoon below.

English Satirical Cartoon, 1772

It is good to know that the severe case of cooking envy that afflicts the Brits is centuries old, but this cartoon’s claim to fame is the potager stove that the snuff snorting dandy is cooking on. The most efficient way to use one of these stoves is to shovel in hot coals from a fire, say, from a brick oven or fireplace. Snuff and a sword hanging on the wall are optional.

Brick Oven Rebuild, Part Five–Completed Masonry Work

Bigger is Better

The masonry work on the re-built brick oven is finito, and the oven has been getting a work out. We have cooked a few roasts, re-seasoned some cast iron, and churned out multiple pizzas, including six one day during the weekend of the fourth. And we still have that big stack of firewood on the west wall.

I haven’t shown all three walls, as the two side walls are identical, and the back wall is just a smaller version of the other two. The east side is an entirely different story. Here’s picture worthy of a contest.

A Brick Hutch for Giant Rabbits?

There are actually two projects going on over here. One is actually attached to the brick oven, but is not part of it. It is to serve an altogether different function. The old steel wood stove is soon to be attached to another part of the outdoor kitchen. Needless to say they all involve burning wood.

Anyone who can nail the purpose of each of these two units will be awarded an honorary certificate from the Institute for the Advanced Study of Southern Using What You Got. I’ll add a heavy hint–think of something that Monticello and Mount Vernon have in common, and I don’t mean the Presidents.

Prosciutto Pizza

How Pizza Should Be

When the brick oven is about 900 degrees F, a pizza like this cooks in a minute. This is Melanie’s favorite pizza, and no one is allowed to make it but her. I have quizzed her on the order of ingredients, as she has her own special process.

Ingredients

Pizza Crust made with Italian “00” Flour

Olive Oil

Pizza Sauce (see Tomato Sauce recipe on this site)–just a little

Prosciutto

Mushrooms and Black Olives

Italian Mozzarella Cheese

Fresh Peppers and Vidalia Onions

Rotate the pizza every fifteen seconds or so, or be ready to say “Don’t eat the burned part.” That also keeps the crust from catching fire.

Like a folk tale, the elements of this pizza must be deployed in the proper order. As far as fiery pizza goes, I had to let the fire cool down from 1083 degrees F before I could make the second one, a pepperoni pie. The rebuilt brick oven is turning out to be a flamethrower.

Brick Oven Rebuild, Part Four–Finished Front Masonry Work

Go Big or Go Home

My friend Torsten Fisch, who has been back in Deutschland for a good decade now, had a way with words, in multiple languages. A typically stiff Mercedes engineer who worked at their manufacturing facility in Vance, Alabama, after shots of Jägermeister he would cut loose with some epic rants, such as the following–

I don’t know what is wrong with you people in Alabama. As of the year 2000, the prostitutes in Germany have more rights than you do. They have social security, free healthcare, and a union.

Herr Fisch

Well said, with a German accent.

He also liked “Size matters. Bigger is better,” which perfectly sums up the Mercedes philosophy. If that is true, oven #2 is far better than oven #1. Here’s the pre-tornado version of the old oven–

The new oven is ornamented with Soldier (upright) and Sailor (ends facing forward) bricks, and a wider facade. The chimney is also taller, which should give me sufficient pitch to install a wood shingle shed roof. The walls of the yet to be constructed new enclosure will be wood shingles as well, which will require partial covering of some of the eye candy ornamentation of the chimney. At least it will then look less like a Mayan temple or a Ziggurat.

Plan for today was to grout the last section of Travertine tile that covers the front apron, but after two and a half inches of rain this morning, it’s off to plan B. Another new addition will be kitchen herbs for the outdoor kitchen, with some choice cultivars.

Roman Reference==see Coliseum

Today, besides transplants, I am sowing pots of Genovese basil and Italian parsley. Maybe I will be done with all the masonry work by the time they germinate.

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