There’s nothing in this world that makes food taste as good as smoke. Nothing. Even picky eaters cower to the taste of smoke and will eat anything that has smokey goodness cooked into it. That is just one of the many reasons I love to cook over an over fire in my first kitchen.
When Papa (Ben’s Dad) was visiting, W and I decided to stay home and cook and crack bull whips instead of going fishing. Well, he cracks them like Indiana Jones, the Man From Snowy River, or his Dad (not me.) I cook.
So let’s cook. First we need a fire.
Since ‘Survivor Man’ was popping his bullwhip, I built this one. Then after it cooked down a little I put on my 12″ cast iron skillet with some oil to get good and hot before I put in the carrots.
In my second kitchen, I took the silks off the corn. (If you’re not from Nebraska, that would the the blond, sometimes brunette hair that corn grows.) Then put the husks back up where they like to live and put in water.
Acutually, submerse in water for 20 minutes or while your getting everything else ready in the kitchen. I found my wire dish drainer works great for this.
Then I peeled the potatoes and carrots and seasoned the meat while I was waiting for my fire to get right.
Before we go on, let’s get one thing clear. I don’t like cooked carrots, pumpkin, sweet potatoes or anything else like that. This would be one of the few exceptions. Okay? Clear. Put the carrots in to fry first, because they take twice as long as potatoes. Did I mention…the oil needs to be hot?
When the carrots start to turn brown or kinda black, I toss in the potatoes. Let’s get another thing clear. I don’t like burnt things. YUCK. But, if a carrot gets a little color on it, it brings out the sugar…ohhhh, Rhoda, then add a little smoke flavor from the fire….Slap yer mama good. Okay…bring on the taters.
If you are like me, this is where I would add onions and green peppers, but, my dear family members aren’t like me, so I don’t add them. (Sniff) After the taters are almost cooked I take it to the house, if my grill is small and let them hang out over low heat in my second kitchen, while I finish getting everything else happy. I’ve also been known to cover with foil or lid and leave it on the coolest part of the fire on on the rocks around my fire pit.
It’s now time to pick up our bald corn from the pool and throw it on the fire…
turning every once in a while…
getting all sides the same black color…
Until it’s half done (about 10 minutes over med/high heat.)
Bring on the meat, any kind will do. Chicken, pork, steak, hamburgers…whatever.
When it’s all said and done. The corn has cooked about 20 minutes total. The meat is done and gets to hang out for 10 minutes, getting happy and letting the juices redistribute, before we eat it.
This is what it looks like, just before it disappears.
Oh, Rhoda, it’s fresh cooked.
Simply,
Sis
Tags: campfire cooking, cast iron, cast iron cooking, grilled corn on the cob, grilled pork chops, grilled/fried potatoes and carrots, Simple Eats, simple food
That corn looks amazing! All of it looks so good:)
Hey thanks–it was yummy. I love cooking over a fire.
Sis
You make me feel so bad I dont have our firepit done yet — this year Front Yard project ( about half done now… getting my sod this week! ) — next year back yard oasis with firepit!
Hey Rachelle is taking links for her blog roll at http://mysistersfarmhouse.com/ – you should go get on it!
Funny, I don’t remember hearing the phone ring and/or a message left on the answering machine inviting us over for this yummy looking dinner. It’s making me hungry!!
Of course, we it comes to food. Ya’ll come. We feed lots of folks around here, and don’t ever mind drop ins.
Donna–hope you get yer pit soon, before it’s hot and buggy. It’s no fun to build with rock in July.
You’ll love it when it’s done.
Sis