How to Cook with a Fireplace
Posted on January 14, 2010
It hasn’t been this cold for this many days in Florida since 1800’s. I’m more of a flip-flops and shorts kind of guy, so this weather is really getting to me. I mean, I don’t own an ice scraper for a reason, yet I have been scraping my windshield every morning for the last 2 weeks with whatever straight edge I can find. This is crazy!
It’s times like these where my oldest son is jealous of his friends that have fireplaces. When the weather dips to an icy 60 degrees, it’s time to over-pay for a shrink-wrapped bundle of wood at the grocery store and light a fire, even if you have to turn on the AC. After all, what’s the use in having a fireplace if you can’t roast some marshmallows once a year? To tell the truth, I am a little jealous too this week. I’m a sucker for off the wall cooking and grilling techniques and I love how this one brings us back to the days of the Pioneers. If I had a fireplace, you can bet that I would be trying to roast our dinner over a nice hot fire.
If you have a fireplace, check out WikiHow’s article for ideas on how to cook with your indoor open flame. I can see the “human rotisserie” method getting old after the first 5 minutes, but they had me with the string turning method. It would be worth cooking a chicken this way just to see my wife’s face when she came home. Here’s a detailed video from firepit-and-grilling-guru.com:
Give it a shot next time you are snowed in.