Cooking on an open fire is not that difficult, it may seem intimidating at first, but, the most difficult part is finding a time and place to do it.  It does take a little more time than just firing up the stove but like I said it is rewarding.

The requirements are also quite sparse, you will need not much more than you would to make a normal breakfast on the stove.  You will need a cast iron skillet, some hardwood, a rack to suspend the skillet above the fire and some patience.  We had a fire the previous night so I woke up to some yet hot embers which I arranged in the pit, piled on some crumpled newspaper and some scraps of wood and blew on the embers until I had a flame.  At which point I nursed the fire with some hardwood until it had burned down into a nice consistent bed of coals that covered an area about twice the size as my skillet.  Once this was accomplished I chopped some of the remaining bits of hardwood into smaller pieces of wood, to be able to throw them onto the bed of coals to get more heat as needed.

After this I put the rack over the pit and placed the skillet on it with a bit of oil and added some sausages, cooking them until they were done and then it was onto pancakes and eggs in the same method.  The eggs were actually cooked in the sausage grease which made them all the better.  Several times throughout the cook more scraps of wood (kindling) were added to the coals to get more heat.  It worked great.

Cooking like a caveman is a great way to step back and just focus on cooking.  Focusing on the heat and the food.  It was great.  It reaffirms reason #2 of the 10 reasons to have a cast iron skillet.

Way back in my cupboard was a pizza stone that we had not used in a couple months, so out it came and into the 500°F oven until it was hot.  I did everything like before, plopped the dough on the stone; added sauce, cheese and toppings as quickly as possible and popped it back in the oven.  It did its thing, somehow cooking pizza on a stone is magical the crust was ‘fluffier‘ than before, it was awesome.  It did take me a while to realize how awesome it was, it wasn’t tell I was sitting back craving more pizza that I realized it was that good and it only had mushrooms and pepperoni on it.

I learn a couple of lessons this time that I will be applying to the next pizza we make.  First I will be sure to bake the crust alone in the oven for a few minutes prior to topping with sauce, cheese and toppings.  And second if I am going to be using alot of moist toppings I will be sure to pre-cook them a bit to get some of the moisture out.  With those two things, I dare say it will be pizza baking perfection.

Tomorrow we try pizza on the grill, wood-fire style.

Here is how it happened, the chicken was cooking along and I had basted it with some bbq sauce and honey.  I then allowed it to come up to temperature and was ready to remove it and that is when it happened.  I pulled the lid off and somehow the rack swung around and dumped my delicious looking chicken in the water pan.  Which was disgusting, so I threw it away, but not without trying it first.  It was incredible, so look for that in the next couple of weeks I have a special rub I made for it that is tasty.

So with all of that aside I did take lots of pictures along that way and thought this would be an excellent opportunity for a smoking primer using the tools and methods I use. I am working with a Brinkmann Gourmet (Charcoal), I also have the electric version of the same but opted to go with the charcoal one today.  I didn’t use the charcoal portion of it I used my propane after burner.  Smoking with propane is easy, this was a worth while mod for easy smokes, almost so easy it takes away some of the challenge; light it and find the temperature and away you go.

Well its not that easy so here is the easy to get going guide, I am sure I will adopt my process as I get more experienced in smoking but until then here is how I do it.

Getting fire started and the smoke rolling

Getting the fire started is easy turn on the gas and light it up.  Getting the smoke started with this set up is almost as easy.  I have an old large tomato juice can I set over the flame on the rest built into the after burner.  Once the can is in place I add my wood chips or chunks, depending on what I have on hand.  I do not soak my wood.  I don not add all the wood for my smoke at once but I add it throughout the smoke.

Regulate the temperature

I start by putting the rest of the smoker on the burner and then adding the water pan and water to the water pan.  I like to boil my water on the stove prior to adding it to the watering pan.  It helps to bring the temperature up quicker.  I add enough water to fill the pan up to about 1 inch from the top of the water pan.  For short smokes, less than 4 (at 225°F) hours this is usually plenty of water.  For longer smokes keep an eye on the water pan.

Once the water pan is full, I start out with the burner on its lowest setting and work my way up to the sweet spot for most hot smoking, 225°F.  It is important to keep on eye on the temperature during the smoke since things such as ambient temperature, sun and wind can directly impact the temperature of the smoker with the same burner setting.

Adding the meat

Now for the best part, add the meat.  Well not so fast, first I oil up my rack with canola or olive oil to make sure the meat doesn’t stick and to make clean up much easier.  Then its on with the meat and throw the rack in the smoker.  Now is an opportune time to insert an electric remote thermometer if you are using one.  Replace the lid and get smoking!

Final notes

Once you temperature has evened out and settled where you want it and the smoke is rolling nicely, you job is not done.  Check back frequently, make sure the smoke is still flowing, the water pan has plenty of water or at least is not dry and the temperature is right where you want it.  Smoking is not a fire and forget task, it requires frequent attention to deliver a consistently fantastic result.

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All in all it tasted good, it hit the spot and cherry wood usually make any meat a little better and chicken breast on the grill is no exception.

The chicken was place in its foil boat atop a bed of onions, a mashed clove of garlic and sprinkled with BBQ 3000.  It was then smothered in BBQ sauce, we had a little bit of three different kinds in the fridge and I used all of them.  Three more bottles out of the way.

The potatoes were canned potatoes (which I had never even seen before, let alone ate) and they were placed in a foil boat with a couple tablespoons of margarine, some chopped onion, some mashed garlic, some parsley, some steak sauce and a little cheese.

Both dishes were pretty dang good and even better for not having planned at all, a last might grill meal for the win.

Dinner consisted of Lowfat Chicken Enchiladas made with some of Saturday’s smoked chicken leftovers.  These thing were incredible the first time we made them, and as such I was anticipating greatness once again.  I was no disappointed, I am anxious for the leftover enchiladas I will be eating for the next day.

I can’t wait for tomorrow leftovers will be in lunch box and in vogue.  At least to me.  Had any incredible leftover adventures lately?  Tell me about em.

Note: Even though its not technically a recipe this one still gets a rating.

It took about four hours over a combination of hickory, apple and cherry wood to finish out bird.  Although we did baste this bird it probably would have been just fine without, it was the moistest chicken I have ever had.

Not only was the chicken moist but it was also full of flavor and possibly by far the best chicken I have ever eaten.  We will be eating chicken again this way and next time we might go for more of a barbecued type of thing, just to branch out.  Oh yeah the potatoes were smoked too and not half bad.

• I cook so that Vanessa, my wife, does not have to.  She is a great cook but does not enjoy cooking.
• I cook for self-defense.  How so?  Ever found a finger in your chile at Wendy’s or a clump of human hair in your hot dog?  Me neither, I plan to keep it that way.
• I cook to try new things.  Lets face it you can only get so much variety in local joints, especially in a little town.  If I want good food at a reasonable price I will have to be making it myself.
• I cook because its a challenge.  Once in a while a dish comes up or someone asks me to make something I have never made or even eaten and its a challenge to get it right.
• I cook because well fed people are happy people.
• I cook because it relaxes me.  I sit at a computer all day and think about food, when I finally get home cooking is my way to wind down and relax.
• I cook so that when I work out I have something to think about…whatever shall I have for dinner after I am finished abusing my body?
• Finally, I cook because I like to eat.

Why do you cook?  Why don’t you cook?  Let me k now I look forward to hearing from all of you!

Ingredients
3 tbsp olive oil
3/4 lbs boneless skinless chicken breast (about 3), cut in 1 inch cubes
2 tbsp finely chopped onion
4 large cloves of garlic finely chopped
1 28oz can of stewed tomatoes
2 c fresh broccoli florets
1 pinch dried oregano
1 lb dry linguine pasta
1 1/2 tbsp dried basil
salt and pepper to taste
grated Parmesan cheese to top

Instructions
In a large skillet heat oil over medium heat, add chicken.  Cook until done throughout.  Add onion and garlic, cook tell onions are translucent.   Add tomatoes, broccoli, salt, pepper, 1 tbsp basil and oregano, stir well and bring to a boil.  Cover and reduce heat to a simmer for 10 minutes.  Meanwhile cook pasta in a separate pan.  Once pasta is cooked and drained, combine with the rest of the ingredients, add final 1/2 tbsp basil, mix well and serve topped with Parmesan cheese.

This made for an incredibly easy 30 minute meal that would be great any night with family of when entertaining.

Ingredients
For the dough
2 c flour
1/2 tsp salt
2 tsp baking powder
1/2 c vegetable shortening
1 egg beaten
1/2 c milk

For the filling
1 lbs pork sausage
1/2 lbs ground beef
1/4 c bread crumbs, made from bread dried in the oven and crumbled
2 tbsp cream
salt and pepper to taste

Instructions
Sift together dry ingredients, cut in shortening.  Mix in beaten egg and milk.  Turn out onto a floured surface, knead dough about 10 times until uniform.  Divide into two sections, roll each to 1/4 inch thick and cut out 15 2″x3″ rectangles from each, set aside.

For filling, blend all ingredients together by hand, until uniform.  Roll into 30 rolls of meat, think sausage links.  Wrap dough around each “link”.

Place on brown paper bag on cookie sheets with sides, bake 40 minutes at 350°F

If you are afraid it is going to be too bland, spice it up with some hot and spicy whole grain mustard.  This will become a Christmas, and most likely year around favorite for me.  What are you favorite Christmas time dishes?