02 September 1666 - GREAT FIRE OF LONDON BREAKS OUT IN PUDDING LANE:
Cinders from a baker's oven ignite a woodpile, which then burns the
house situated in a warren-like maze of London's timber-built city
center. Strong winds whip the flames into an uncontrollable
conflagration that will destroy some 13,000 houses and consume most of
the great city.

The Great Fire of London was a major conflagration that swept through
central London from Sunday 2 September to Thursday 6 September 1666,
gutting the medieval City of London inside the old Roman city wall,
while also extending past the wall to the west. The death toll is
generally thought to have been relatively small, although some
historians have challenged this belief.

The fire started in a bakery in Pudding Lane shortly after midnight on
Sunday 2 September, and spread rapidly. The use of the major
firefighting technique of the time, the creation of firebreaks by means
of removing structures in the fire's path, was critically delayed due to
the indecisiveness of the Lord Mayor, Sir Thomas Bloodworth. By the time large-scale demolitions were ordered on Sunday night, the wind had
already fanned the bakery fire into a firestorm which defeated such
measures. The fire pushed north on Monday into the heart of the City.
Order in the streets broke down as rumours arose of suspicious
foreigners setting fires. The fears of the homeless focused on the
French and Dutch, England's enemies in the ongoing Second Anglo-Dutch
War; these substantial immigrant groups became victims of street
violence. On Tuesday, the fire spread over nearly the whole City,
destroying St Paul's Cathedral and leaping the River Fleet to threaten
Charles II's court at Whitehall. Coordinated firefighting efforts were simultaneously getting underway. The battle to put out the fire is
considered to have been won by two key factors: the strong east wind
dropped, and the Tower of London garrison used gunpowder to create
effective firebreaks, halting further spread eastward.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked London Broil
Categories: Five, Beef, Rubs
Yield: 10 servings

5 lb Thick cut top round steak
1/4 c Ground black pepper
1/4 c Salt
1/4 c Paprika
1/4 c Onion powder

First and foremost, heat the smoker to 225ºF/107ºC and
add the wood chips you like. The best wood chips for
this recipe are apple, alder, peach and maple. Moreover,
don't forget to soak them prior use.

Now, take a big bowl and add all the ingredients and mix
really well.

Place the meat in the bowl and gently massage it with
all the spices. Don't hesitate to use your hands because
it is the best way to prepare the meat. Rub the spices
for at least 2 minutes and then leave it for 1 hour.

Next, place the London broil in the smoker and let it
cook for about 2 hours. The cooking duration can be more
or less depending upon the temperature and type of your
smoker. Cook it until the temperature of the meat
reaches 125ºF/52ºC to 145ºF/63ºC.

Use a meat thermometer for checking the internal
temperature of the meat.

Pull it out from the smoker and cover it with aluminum
foil and leave it for 10 minutes like this. This will
make the meat juicy and soft.

After 10 minutes, slice it and serve it along with some
mashed potato or baked veggies.

Recipe by: Charlie Capp

RECIPE FROM: https://www.perdue.com

Uncle Dirty Dave's Archives

MMMMM

... Better than giant shrimp artificially fattened with steroids.

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