Pit barbecue is a good way to get in touch with your caveman roots.
Pit barbecue is cooking over a wood fire or charcoals --- one of the oldest cooking techniques developed by early people. Some barbecue pits are designed with permanent brick walls and movable grates, while others are as simple as a hole dug in the ground. This style of cooking imparts a smokey flavor to the food that is difficult to replicate with other methods. Pit barbecue requires some attention to managing the pit's hot spots and preventing the food from burning. Add this to my Recipe Box.
Instructions
1. Start a wood fire in your pit barbecue or a shallow hole in the ground.
2. Burn the fire until 2 to 3 inches of coals form. Allow the fire to burn down so it is just a base of coals.
3. Stack fire bricks on both sides of the coals to support the cooking grate. The higher the grate, the less heat the food is exposed to.
4. Place the grate between the two sets of stacked fire bricks. Make sure the grate is stable so that it won't fall into the fire once the food is placed on it.
5. Spray the grate with high-temperature cooking spray to prevent the food from sticking. Be careful not to spray it directly into the coals, which will ignite the oil.
6. Place the food on the center of the grate. Turn regularly with the long-handled tongs to prevent burning.
7. Remove from the heat once the internal temperature has reached the safe level for consumption. This temperature is determined by the type of food and can be found with a digital food thermometer.
Tags: fire bricks, food from, hole ground, wood fire