Although it was about 20C yesterday, I HAD to get a fire going in the fireplace to do a maiden run on my indoor BBQ contraption.
I had seen something similar on a website and as we have a large fireplace, I had to try this. Bought the grate and my BIL made the construction after the pictures I had found. The idea was to burn down wood to coals on 1 side of the fireplace and shovel them under the grate.
First attempt was going to be a turkey breast I wanted to cook this week. Rubbed it with Oakridge Pork/Beef competition rub and let it sit in the fridge covered for a few hours. Started my fire and when I had some coals, shoveled them under the grate and put the turkey on.
Learned a few things along the way:
- you can't really measure the ambient temp, it felt a LOT hotter than what I was measuring
- bottom bracket will be good for grilling/searing steak etc, to hot for doing something low n slow so I moved the grate up
- need to watch the placement of the meat, some good amount of heat coming of the roaring fire, had to move it further away :becky:
After about 1h15m, the turkey was done, it smelled and looked great. Let it rest for about 10mins and served with some veggies. Tasted excellent.
I had seen something similar on a website and as we have a large fireplace, I had to try this. Bought the grate and my BIL made the construction after the pictures I had found. The idea was to burn down wood to coals on 1 side of the fireplace and shovel them under the grate.
First attempt was going to be a turkey breast I wanted to cook this week. Rubbed it with Oakridge Pork/Beef competition rub and let it sit in the fridge covered for a few hours. Started my fire and when I had some coals, shoveled them under the grate and put the turkey on.
Learned a few things along the way:
- you can't really measure the ambient temp, it felt a LOT hotter than what I was measuring
- bottom bracket will be good for grilling/searing steak etc, to hot for doing something low n slow so I moved the grate up
- need to watch the placement of the meat, some good amount of heat coming of the roaring fire, had to move it further away :becky:
After about 1h15m, the turkey was done, it smelled and looked great. Let it rest for about 10mins and served with some veggies. Tasted excellent.
