Longtime Boston chef Bruce Frankel has explored many themes in his professional career, offering up thoughtful takes on everything from nouvelle cuisine to New England traditional in several multi-starred kitchens. Fascinated with food history, Bruce began cooking with fire in his home fireplace and backyard, exploring what it was like to cook before gas ranges and ovens. If you’ve embarked on this path, you may have noticed how well cooks in the past were equipped for this sort of work, and, conversely, how poorly we are today. Cookbooks from past centuries often show fabulous rigs and gadgets, designed to hold your lamb just so on the spit, or your spit the perfect distance from the sizzling bed of coals. Bruce noted the sad lack of serious roasting equipment in our present marketplace and decided to remedy this state of affairs. Thus was born SpitJack.
The outdoor equipment that SpitJack offers includes firepit cooking systems, professional-quality grills and smokers, portable and whole animal rotisseries, and a plethora of handy accoutrements. Indoor fireplace gear—from chestnut roasters to “pie irons” to the cutest little Dutch cast iron skillets—will keep you cooking with fire through the worst weather. Bruce’s website also offers lots of information on getting started—from selecting firewood to rigging up a pig.
For additional information about wood fired outdoor ovens, please see edible South Shore’s Winter 2009/10 article “Fired with Enthusiasm.”
268 Boston Turnpike
Shrewsbury, MA 01545