edmonds
Full Fledged Farker
Beef back ribs cooked on open fire for 1.5-2 hours at about 300-350F, according to hand thermometer. The grate was lowered to sear the ribs, and then some shrimp and tenderloin steaks added to grate.
The swinging/rotating grate can be raised and lowered, facilitating slow and even cooking over live fire, as well as searing.
The fire (red oak) was allowed to burn down for 1.5 hours, coals raked out, then small splits of wood added to maintain a small cooking fire.
The swinging/rotating grate can be raised and lowered, facilitating slow and even cooking over live fire, as well as searing.
The fire (red oak) was allowed to burn down for 1.5 hours, coals raked out, then small splits of wood added to maintain a small cooking fire.
