Fireplace cooking - Page 2

cheapbeer · 01-20-2013, 10:19 PM

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.

BobBrisket · 01-20-2013, 10:28 PM

Do it often:
http://www.bbq-brethren.com/forum/sh...ight=fireplace
http://www.bbq-brethren.com/forum/sh...ight=fireplace

Boshizzle · 01-20-2013, 10:32 PM

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.

buccaneer · 01-20-2013, 10:35 PM

I've put up pics of my fireplace cooking, I do steaks and French oven and string roasts are easy too.

Gore · 01-20-2013, 10:41 PM

Some of the best food I've had was cooked in the fireplace during power outages. No special equipment, just well-placed logs and aluminum foil.

Twelvegaugepump · 01-21-2013, 06:43 AM

Thanks everyone. Seems like my idea is one that many have had luck with. I am going for it this coming weekend. I have a Dutch oven, cast pans, a camping grill (grate with legs) and a large cast griddle. I have to get used to working that close to the ground, but I think that this could be a great start to something. Thanks again!

BeaglesBBQ · 01-21-2013, 10:49 AM

this was my saturday afternoon cook.

Chuck roast and veggies in my great grandmothers cast iron with red oak in the fire. First time doing it this way but will not be my last.

Twelvegaugepump · 01-21-2013, 12:04 PM

That looks awesome. I am glad I asked about this. Apparently "all of the cool kids are doing this."

Militant83 · 01-21-2013, 12:09 PM

I dont know anything about the fireplace but i love some SOA

Sent from my iPhone using Tapatalk

Beef · 01-21-2013, 02:17 PM

It is easier that most people realize.
Two things that I did not see posted
1. Depending on your flue (I have a cast iron flue in my Isokern) you may be able to clip an S hook and a length of chain to hang dutch ovens. I have found that helps to be able to slide the pot closer to fire if needed.
2. Try screwing a screw-eye into your ceiling and suspend a chicken on a string. Dont forget a pan for drippings. spin the chicken every 10 minutes or so and keep a hot fire.

01-20-2013, 10:19 PM	#16
cheapbeer Full Fledged Farker Join Date: 07-07-12 Location: Westfield, Wisconsin	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. __________________ 2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's.

01-20-2013, 10:28 PM	#17
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Do it often: http://www.bbq-brethren.com/forum/sh...ight=fireplace http://www.bbq-brethren.com/forum/sh...ight=fireplace __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

01-20-2013, 10:32 PM	#18
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

01-20-2013, 10:35 PM	#19
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	I've put up pics of my fireplace cooking, I do steaks and French oven and string roasts are easy too. __________________ Hold my dang beer...

01-20-2013, 10:41 PM	#20
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Some of the best food I've had was cooked in the fireplace during power outages. No special equipment, just well-placed logs and aluminum foil. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

01-21-2013, 06:43 AM	#21
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Greenville, WI Name/Nickname : Kevin	Thanks everyone. Seems like my idea is one that many have had luck with. I am going for it this coming weekend. I have a Dutch oven, cast pans, a camping grill (grate with legs) and a large cast griddle. I have to get used to working that close to the ground, but I think that this could be a great start to something. Thanks again!

01-21-2013, 10:49 AM	#22
BeaglesBBQ On the road to being a farker Join Date: 10-24-11 Location: Richmond Virginia	this was my saturday afternoon cook. Chuck roast and veggies in my great grandmothers cast iron with red oak in the fire. First time doing it this way but will not be my last. __________________ Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer

01-21-2013, 12:04 PM	#23
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Greenville, WI Name/Nickname : Kevin	That looks awesome. I am glad I asked about this. Apparently "all of the cool kids are doing this."

01-21-2013, 12:09 PM	#24
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	I dont know anything about the fireplace but i love some SOA Sent from my iPhone using Tapatalk __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

01-21-2013, 02:17 PM	#25
Beef Full Fledged Farker Join Date: 09-03-11 Location: Cedarburg, wi	It is easier that most people realize. Two things that I did not see posted 1. Depending on your flue (I have a cast iron flue in my Isokern) you may be able to clip an S hook and a length of chain to hang dutch ovens. I have found that helps to be able to slide the pot closer to fire if needed. 2. Try screwing a screw-eye into your ceiling and suspend a chicken on a string. Dont forget a pan for drippings. spin the chicken every 10 minutes or so and keep a hot fire.