Recipes for Cooking With Fire

By Karen Keb
Published on June 14, 2011
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Photo by Karen K. Will
Cooking with fire infuses food with bold smoky flavors for out-of-this-world taste.

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.

Grilling

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.

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