Fireplace cooking

Twelvegaugepump

Twelvegaugepump

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Sitting here watching Sons of Anarchy on a single digit day in WI. Have a nice fire roaring in our fireplace. Burning cherry and oak and the house smells great. It got me thinking, any way I can cook over this fire? I am thinking Argentina parilla kind of setup with hot coals under a grate. Anybody on here do anything like this?
 
Most times these grills seem to be separated by a wall where the fire is on one side and the coals on the other. If your fireplace is really big though, maybe you wouldn't need the wall? This guy's fireplace is huge. I'm betting yours isn't that big.

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What would bother me most, would be all the fat dripping stains on the floor of my fireplace. And in a residential fireplace, would it be safe? All questions I have about trying to do this indoors.
 
Mine is probably 3 ft wide by 2.5 ft deep. Maybe doing this cooking in cast iron Dutch ovens or pans would work?
 
Twelvegaugepump said:
Mine is probably 3 ft wide by 2.5 ft deep. Maybe doing this cooking in cast iron Dutch ovens or pans would work?
Click to expand...

That you can do in any fireplace. I've done it myself many times. Just scoot some coals over to the side for either on top of and/or underneath your DO.
 
I cook a lot in my fireplace. I have a campfire grill that I use for steaks and chicken. It is a grate with angle iron legs that fold up. I just rake some coals under it and keep the fire burning small off to the side so I have more coals when I need them. I have also used a dutch oven off to the side or wrapped roasts and taters in tin foil and set them off to the side. Works great.
 
I use a cast iron Tuscan Grill grate that I got on Amazon. Work really well with a Dutch Oven or any other cast iron pan.
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Sent from my DROID RAZR using Tapatalk 2
 
cheapbeer said:
I cook a lot in my fireplace. I have a campfire grill that I use for steaks and chicken. It is a grate with angle iron legs that fold up. I just rake some coals under it and keep the fire burning small off to the side so I have more coals when I need them. I have also used a dutch oven off to the side or wrapped roasts and taters in tin foil and set them off to the side. Works great.
Click to expand...

No worries about dripping grease?
 
I have a propane fireplace and really wish it was a real wood fireplace. Cooking on the fireplace would be a fun family thing.




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The coals I keep low enough so that there are no flare ups and when I build the fire back up the grease probably just burns up. I keep my fireplace burning all winter long as it is my main heat source. my grate probably is about the same height as the one pictured above. when I wrap in foil I use 18 inch wide foil so the juice and grease stay in and dont leak.
 
cheapbeer said:
The coals I keep low enough so that there are no flare ups and when I build the fire back up the grease probably just burns up. I keep my fireplace burning all winter long as it is my main heat source. my grate probably is about the same height as the one pictured above. when I wrap in foil I use 18 inch wide foil so the juice and grease stay in and dont leak.
Click to expand...

What do you typically cook in the fireplace? All the same food as on the grill? I am digging this idea. Seems like a lot of you do this. I never see fireplace pron. I am thinking about cooking on it next Saturday. Maybe a pizza?
 
[ame="http://www.youtube.com/watch?v=XLqkp92L0ss"]Good Eats S11E20 Going Dutch (Cooking with Dutch Oven) - YouTube[/ame]
 
In emergencies with no power, I've cooked many meals in fireplaces.
I generally use a D.O. or Iron Skillet. Sometimes I cook in foil packets.
Whatever I cook in a fireplace I do it with an eye on whats easier
to clean up afterwards.
I keep an old 'Cowboy Coffee Pot' for those emergencies too.

I use an antique Iron grate from a Moonshine operation, that I hauled out of the woods in the 70s (Their loss...)

A swing arm in the fireplace would be better, but you use what you've got.
 
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When you use a grate over the coals treat it as a grill, steaks or burgers direct or set it off to one side for indirect grilling. when i use the dutch oven or foil wrapped items I set them off to one side and use it like an oven except the heat is off to one side instead of below. Anything you would do in a weber you can do here........ I typically do steaks or chicken breasts or roasts, sometimes a bacon wrapper wild turkey breast in the foil is good but I add some chicken broth in the foil. On a weekend morning i sometimes wrap venison steaks and bacon in foil and go about my business for a bit and come back for a simple breakfast. Experiment with it and you will enjoy it.
 
Fireplace cooking is actually roasting. You put the meat in front of the fire. With barbecue, you cook with meat suspended over the coals and no flame. Broling is accomplished with meat over flames or very close to hot coals.
 
I've put up pics of my fireplace cooking, I do steaks and French oven and string roasts are easy too.
 
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