—a tradition that never goes out of style
Humans have been cooking food over open fires for hundreds of thousands of years. It is part of our culture and therefore also embedded in our DNA. It has been crucial to our development – both physically and mentally. We associate food with more than just taste, because food is not just food. It is a moment we share with ourselves and the people around us. It is an experience.
Cooking over an open fire not only provides a fantastic opportunity to spend quality time together, but also to really bring out the flavor in meat or vegetables. With high-quality ingredients and a little basic knowledge, you can't really go wrong. So let's move straight on to our best tips for cooking over an open fire:
The bonfire
It is best to use kiln-dried firewood, but well-air-dried hardwood works well and adds extra aroma. The wood should contain less than 20% moisture, as otherwise there will be too much heat loss in the firewood. (Avoid pine wood, which burns too quickly and produces smoke with a bitter taste).
Mix your wood with charcoal to create an evenly heating heat source.
Unless you are using a pan or pot, you must wait patiently for the wood and charcoal to burn down so that you achieve powerful and evenly heated embers to cook the food over. Slow and even cooking reduces the risk of the fire flaring up again and makes it easier to control the cooking process.
The meat
Instead of using time specifications in recipes, it is a good idea to invest in a meat thermometer to measure the internal temperature of the food during cooking. Cook the meat to a few degrees below the final cooking temperature, then let it rest. Meanwhile, the internal temperature of the meat will continue to rise. Allowing the meat to rest is an important part of the cooking process. Remember to be patient, and you will be rewarded with delicious meat that melts in your mouth.
To ensure that the food does not become dry, remember to brush the meat with barbecue sauce or any excess marinade during cooking. The meat should be juicy and tender on the inside and have a nice dark, caramelized crust on the outside.
The vegetables
For example, half peppers, portobello mushrooms, zucchini, thick slices of eggplant, halved romaine lettuce, sliced cauliflower, corn, asparagus, and spring cabbage work well on the grill. You can also use potatoes and leeks with the skin on and grill them directly on the hot coals for about 45 minutes. The skin of the vegetables naturally protects the soft interior, so don't be put off by the burnt surface. When they are completely black, cut them open, remove the sweet and tender interior from the skin and add spices and butter.
A note on security:
Fire always requires attention and respect. Bonfires should only be lit in places where it is permitted, and never (ever) in places where fire is prohibited. Fire bans must always be observed, regardless of how experienced you are. A safe bonfire is placed on a bed of gravel or sand with stones and gravel at the bottom and a circle of stones around it. Fires should not be lit on or next to rocks, nor on dry peat or moss. Also avoid lighting fires near trees, tree stumps, or dry grass, as well as when it is windy. You should always have a bucket of water nearby.