Post by jacktheknife on Apr 10, 2011 9:18:36 GMT -5
Gentlemen,
Howdy,
Another real cold April morning here on the farm.
I have two full horse troughs of split cook wood and a bunch of longer pieces laid out ready to cut to length ie. 4" - 9" and split, probably two more troughs full. Today I am planning on going down in the woods, cutting up a bunch more 'oak' logs and dragging them up to the 'kitchen wood yard'. A cold day like this one is a good wood cutting day and I may as well get busy as the summer heat is coming. I have enough wood to basically last the summer but am getting into cooking with wood more and more and don't want to run out.
Meal #1 is to be last nights Pizza and later for meal #2, a burger is defrosted and waiting. Hard to beat a burger is and with a spray bottle of water and the lid that came with my little grille to fight flame ups, cooking a burger on a wood fire is no problem.
I cut wood for the 'Oklahoma Joe' smoker 9" or less. And for burgers on the little 'Weber' grille, half that size.
I checked my old 35mm camera and I still have 14 pictures left so I'll photograph the cook wood pile and try to post the picture's here on the forum for everybody's enjoyment. Nothing like a big pile of cut up cook wood on the porch to inspire one to excel at cooking over a fire. And rather than the old horse trough or a cut down barrel to store my cook wood in I made two net wire barrels, easier to see the wood and it looks better.
Cooking over a fire is an interesting subject. With a summers worth, 6 months, of cook wood cut up, I will be able to concentrate on the smoking and the cooking of meat.
The guy who owns the 'Hickory House Cafe' up in Lancaster has been there for decades, smokes real good meat, and has better beans than 'Spring Creek BBQ'. I was in there yesterday and asked him about seeing his fire pit which is out back. Yes, he told me and some time when they are not so busy I'll check it out. They 'smoke' their meat, "300-350 degrees", but aside from that I have no idea what kind of set up they use. I remember he mentioned a rotisserie or revolving meat rack. I am interested and I will follow up on this interest and report the findings.
Thank you...
Jack the Knife
{and his pack of BBQ tasters}