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How To Cook Over A Fire Pit



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How To Cook Over A Fire Pit Safely

Imagine a world where technology was a thing of the past. How you would you cook; would you be able to survive in that kind of environment? Okay, maybe not that drastic, you just want to go on a camping trip but there is no kitchen. Knowing how to cook in great outdoors would be ideal for you regardless of whatever you may face. If you don’t know how to cook over a fire pit then this is the post for you.

Tips For Cooking Over A Firepit

Choose Your Firewood Carefully

The first thing you want to do is choose your firewood. While grills need propane or charcoal to keep your fire going, a firepit needs firewood. When you cook with firewood it will allow your food to have a similar flavor as the firewood. Hence you have to choose your firewood carefully.

What Can You Cook Over Open Fire Pits?

Who doesn’t want to feel primal when comes to cooking food over an open fire? You can cook chicken breasts, hot dogs, vegetables, and even salmon over the open flame, just to name a few options.

Let’s Go Shopping

Thirdly, let’s get a shopping list going. Don’t worry, it’s not something that will be fancy or expensive. You’ll need:

  • A heat-resistant pot,
  • tongs,
  • skewers,
  • a grill rack,
  • and aluminum foil.

All these tools are good to have when you’re cooking on an open flame, even though you may not use all of them. Skewers are good for roasting your vegetables. You can also put them in a hot dog to hold over the fire. Your grill rack is great for cooking multiple things at the same time.

Water Is Important

This fourth tip is very easy to understand. When you’re cooking outdoors, always have fresh water nearby. You’ll need water to cook, clean up as well as ensure your fire remains controlled. You also need to use the water to ensure that the fire is properly put out.

Practice

Lastly, you won’t always be hitting a home run every time cook something with a fire pit. You have to understand that when using a fire pit, nothing will be in your control. No button or numb to turn up or down the flame. You might even find some of your things were burned or need some more time to cook properly.

How To Cook Over A Fire Pit

Here are a few recipes to try.

Traditional Osso Bucco

Delicious Veal made over a campfire!

Serves: 2-3

Time Needed: 2 hours

Things you’ll need:

  • Rosemary (1 sprig)
  • Thyme (1 sprig)
  • Bay Leaf (1 dry)
  • Cloves (2, whole)
  • Cheesecloth
  • Kitchen twine
  • veal shanks (3, whole, trimmed)
  • Sea salt (1 tsp)
  • Grounded black pepper (1/2 tsp)
  • All-purpose flour (1/2 Cup)
  • Vegetable oil (1/2 Cup)
  • Onion (1, small, diced)
  • Carrot (1, small, diced)
  • Celery (1 stalk, diced)
  • Tomato Paste (1 Tbsp.)
  • White Wine (1 Cup, dry)
  • Chicken Stock (3 Cups)
  • Parsley (3 Tbsp., chopped)
  • Lemon Zest (1 Tbsp.)

How it’s made:

Step 1: Create a bouquet garni by tying your cheesecloth with the thyme, rosemary, cloves, and bay leaf cloves inside then secure it with a piece of twine.
Step 2: Use a piece of paper towel to remove the excess moisture from the veal shanks in a patting motion. Next, use another piece of kitchen twine to secure the meat to the bone. Season with salt and pepper then dredge each shank into the flour.

Step 3: Heat the oil in your Dutch oven pot until it begins to smoke. Remove any excess flour and place the veil to brown on all sides. Remove the shanks from the heat and set them aside.

Step 4: In the pot, you took the veil from, pour in the carrots, onion, and celery then add salt to season. Sauté for about 8 minutes or until completely soft. Mix the tomato paste to the carrot mixture in the pot and add browned shanks. Pour in the white wine and allow it to cook until the liquid is reduced by half.

Step 5: Pour in the 2 cups of the chicken stock along with the bouquet garni and allow boiling. Cover the pot, set the heat to low, and simmer until the meat is falling off the bone when lifted. Ensure that the liquid is about ¾ way up the shank by checking on it in 15-minute intervals.

Step 6: Went the shanks have cooked remove the shanks from the pot and plate in preparation to serve. Remove and discard the kitchen twine and the bouquet garni. Use the juices from the pot to pour over the shanks. Serve and Enjoy!

Stewed Pork

There is nothing like stewed pork from a Dutch pot.

Serves: 3-4

Time Needed: 2 hours

Things you’ll need:

  • Thyme (1 sprig)
  • Bay Leaf (1 dry)
  • Cloves (2, whole)
  • Cheesecloth
  • Kitchen twine
  • Pork (2lbs, trimmed, diced)
  • Sea salt (1 tsp)
  • Grounded black pepper (1/2 tsp)
  • Vegetable oil (1/2 Cup)
  • Onion (1, small, diced)
  • Carrot (1, small, diced)
  • Celery (1 stalk, diced)
  • Tomato Paste (1 Tbsp.)
  • White Wine (1 Cup, dry)
  • Pork Stock/Chicken Stock (3 Cups)
  • Parsley (3 Tbsp., chopped)
  • Lemon Zest (1 Tbsp.)

How it’s made:

Step 1: Create a bouquet garni by tying your cheesecloth with the thyme, rosemary, cloves, and bay leaf cloves inside then secure it with a piece of twine.
Step 2: Use a piece of paper towel to remove the excess moisture from the pork pieces in a patting motion. Season with salt and pepper.
Step 3: Heat the oil in your Dutch oven pot until it begins to smoke. Set your pork to brown on all sides. Remove the pork pieces from the heat and set them aside.
Step 4: In the pot, you took the pork from, pour in the carrots, onion, and celery then add salt to season. Sauté for about 8 minutes or until completely soft. Mix in the tomato paste to the carrot mixture in the pot and add browned pork. Pour in the white wine and allow it to cook until the liquid is reduced by half.

Step 5: Pour in the 2 cups of the stock along with the bouquet garni and allow boiling. Cover the pot, set the heat to low, and simmer until the meat is falling off the bone when lifted. Ensure that the liquid is about ¾ way up the pork by checking on it in 15-minute intervals.

Step 6: When the meat has been cooked remove the pork from the pot and plate in preparation to serve. Remove and discard the kitchen twine and the bouquet garni. Use the juices from the pot to pour over the pork pieces. Serve and Enjoy!

Conclusion

Cooking outdoors is an adventure. It brings a sense of accomplishment that is like no other. Don’t take my word for it, try it for yourself.

 

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