Firepit
For some reason cooking at event is one of the things that really excites me about the SCA. The potential of creating an authentic experience of the middle ages with food just does it for me. That and I'm supposed to cook a feast in November (2006) and I won't have an on-site kitchen. Somehow the idea of serving spit-roasted venison with furmenty cooked in a cauldron over an open fire really makes me happy.
The general idea is to take this:
http://www.keradwc.com/2003_sca/20031010_gww/source/20031012_161613.html
(uber-spif off-the ground cooking setup)
and combine it with this:
http://www.lacajachina.com/
(Full pig cooker: 12" wide, 44" long, 24" deep))
and this:
http://www.pbm.com/~lindahl/food-art/field_kitchen.gif
(hooks up sides of legs to accomodate spits and space
for hanging cauldrons)
Something like this except with a "belly" for pig roasting.
Seen in pictures from Estrella War XXII
http://www.combatchris.com/estrella06/
Ideally this would also be something that would break
down/pin together so it can be stored flat/travel
well. ... hell, while we're at it, it should do my taxes and wash windows too.