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Recipes for Cooking With Fire

Fan the flames of summer by taking the kitchen outside with these recipes for cooking with fire.

| July/August 2011

  • grilled salmon
    Cooking with fire infuses food with bold smoky flavors for out-of-this-world taste.
    Photo by Karen K. Will

  • grilled salmon

When you live on a farm, all four seasons bring their unique delights, but summer is the one that invites us to spend as much time outside as humanly possible. Hot, sunny days, coupled with warm, moonlit nights, and the sound of frogs singing, crickets chirping and coyotes howling, call us outdoors to enjoy the cacophony while it lasts. Enjoy it well with these recipes for cooking with fire.

Cooking With Fire Recipes:
Memphis Rub Recipe 
Grilled Salmon Recipe With Memphis Rub 
Best Beef Burger Recipe 
Grilled Lemon Potatoes Recipe 
Smoked Pork Recipe 
Mop Sauce Recipe 
Ranch Beans Recipe 
Dutch Oven Biscuits Recipe 
Campfire Peach Cobbler Recipe 
Citrus Coleslaw Recipe 
Fresh Corn Pudding Recipe

Think “outside the box” (as in “oven”) this season by preparing meals over a good old-fashioned flame – whether that’s a campfire, charcoal grill or smoker – to escape the confines of the kitchen and get in touch with your inner cowboy. Gather friends and family ’round and enjoy the seasonal amphi-theater in your backyard with some simple and delicious chow, eaten under the stars.


When it comes to grilling, most folks are either solid gas-grillers or charcoal-grillers. We in Grit-land are of the opinion that charcoal is the way to go for several reasons. First, you get to play with fire, and second, it imparts a delicious smoky flavor to the food. Only with charcoal do you have a dry, white-hot temperature that sears and caramelizes the meat quickly, producing a unique (and delicious), crusty exterior. Charcoal grills also have the benefit of being portable: Drag it and a bag of Kingsford anywhere you wish to go – the park, the beach, or the back 40.

Avoid the gasoline flavor and forgo the lighter fluid; use a charcoal chimney to light your coals. Just fill the top with charcoal, the bottom with crumpled newspaper, and put a match to it. After 15 minutes, dump the coals into the barbecue and let them burn until they’re coated with white ash. Spread out the coals to cover the bottom of the barbecue, and you’re ready to grill. If your coals are too hot and burning the food, spray them with a little water to cool them down, or just reduce the damper openings; if they’re not hot enough, gently fan the briquettes.


Several culinary traditions have a history of smoking meat, but most familiar to Americans is the barbecue style of the American South, where it has been refined to an art form. Here, smoking is serious business, with as many different recipes and methods as there are people. Many types of smokers are used, but we recommend those that cook the meat at a low temperature using charcoal, pellets or wood as fuel.

3/9/2013 3:28:38 AM

Oh, am I ready to go camping!!!

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