fireplace cookingPosted: July 21, 2009
On account of several things we couldn’t set the grill on the usual firepit outside, and as the broiler is such a disappointment with things like meatballs, and seeing as lately I’ve been inclined towards the primitive, we found ourselves cooking in the fireplace the other night.
Let me tell you, I am sold.
I think I learned more about grilling in one hour than in the last five years of grilling on grills and open fires. And despite there being things I would do better next time (like making a deeper coal-bed and using the correct color-balance when taking a picture) these were perhaps the most satisfying meatballs I have ever cooked.
There will be more posts on this subject. Many more.
In the meantime, I suggest you try it. Rig some way to set up a rack in your fireplace, such as the bricks I used. Make sure you have a good, deep bed of coals. Put the rack on, wait until the rack is good and hot before putting on the food.
Have a glass of wine and a good pair of tongs. Lay around on an oriental rug bolstered by a few pillows and blankets. Eat the meatballs as they become ready, with the rest of your food, already thoughtfully laid out.