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Have you ever cooked in your fireplace ?

Inspired from another post .Hanging a chicken by a string.

I love cooking in my fireplace,a very large wood stove. During the winter I have a fire most evenings. I have cooked steak straight on the coals,braised meats in my cast iron pot,roasted vegtables,and plenty of other. Tried pizza that was a failure.If you have a fireplace have you ever cooked in it ? I love cooking in mine.

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  1. Re the steak, do you let the logs burn all the way down to just coals? Do you then have to rebuild your fire?

    3 Replies
    1. re: c oliver

      When the fire is burning hot. I'll take some coals and move them to the otherside.Take my bellows and blow the ash off the coals. Toss on the steak cook maybe 2 1/2 min side.Remove the meat.If the fire needs a log I'll toss one on.It's one of my favorite methods.

      1. re: emglow101

        I remember a couple cooking steak on coals like on an episode of Julia Cooking with Master Chefs. I have considered trying it in our fire ring but have never made the effort to do so.

        We had a fireplace in an earlier home we owned. The only thing I remember cooking in it were hotdogs.

        1. re: emglow101

          The door to our wood stove wasn't big enough to allow that. Thanks for explaining.

      2. At the farm we had a masonry furnace beside the kitchen. We did one burn a day, about a bushel of wood, and it got up to about 1200 degrees fahrenheit. It had a small oven lined with firebrick above the fire box, and as the temperatures cooled, you could bake bread, make pizza, do a roast with vegs. Heating 2800 square feet cost about $200/year and in winter you really didn't need to turn the stove on.

        1. As a kid, our electricity wasn't too reliable and went out every time it rained. Mom made quite a few braised dishes and soups and chilis for dinner then. I thought it was pretty fun back then.

          1. We have a two-sided fireplace with one side in the great room and the other side open to the kitchen. The kitchen side has a little hibachi in it - and my mum used to always make our steaks there. She made a mean steak.
            Now my husband uses a Big Green Egg out on the back porch, but we still keep the hibachi for nostalgia. We keep talking about using it, but haven't gotten around to it. This might be because I remember my mum struggling to deal with the ashes afterwards (not nice to have ashes all over the kitchen).

            1. Yes, but nothing too complicated - just toast or crumpets on a roasting fork or jaffles in a metal jaffle maker or baked potatoes wrapped in foil. I think it was probably more of an excuse to sit directly in front of the fire with my roasting fork, but hot, smokey, buttered toast is pretty good.

              1 Reply
              1. re: Billy33

                Yes, I remember my mum would do the crumpets with lashings of butter while we all sat around the fire on a cold evening. At the same time we boys heated the horse chestnuts for drying and drilling to make conkers.

              2. Russet potatoes are good cooked next to the hot ashes, also chestnuts. While you are sitting there withdraw a hot poker from the fire and lower it into your thick glass of beer for 3 or 4 seconds. Don't laugh...it tastes great.

                1. I use a Lodge Campstove in my fireplace in the winter sometimes for steaks, burgers, etc..

                  Here in Houston, it's rarely cold enough for a fire, but it's often too cold to grill outside.

                  I posted a photo in some thread or other and caught a lot of flack from worriers about carbon monoxide poisoning. As long as the flue is open...

                  1 Reply
                  1. re: DoobieWah

                    Out of curiosity, at what temperature in Houston does it become too cold to grill out side? ;)

                  2. For me? About 40' or less. But it's usually wet and breezy as well.

                    5 Replies
                    1. re: DoobieWah

                      I'm in Minnesota and we use our gas grill all winter long (even I am not messing around with charcoal at zero degrees).

                      Does it get down to 40 very often in Houston? I'm a little naive about the weather in your local. I can understand not grilling in the rain. We have a covered patio.

                      1. re: John E.

                        I think we only got below freezing once last year. It's not Minn-Eee-Soda weather by any means, but it gets to 40' with wind and drizzle pretty frequently from Dec to Feb.

                        BTW, it's about 60' now at 7:15am, and I'm about to walk the dog in shorts. It's not terribly uncommon to be able to do that on Christmas Day.

                        1. re: DoobieWah

                          It was 31' at 7:15a here. I spent a Christmas in Mesa, AZ a few years ago. Christmas dinner was a neighborhood potluck. It just seemed so wrong to be sitting in the sun and sweating while eating Christmas dinner.

                            1. re: DoobieWah

                              Naw, it was wrong.

                              The only real problem is that I was sweating into my turkey and dressing. The old folks got all of the seats in the shade.

                              The only other warm weather Christmas I had was when I was a freshman in college and a few friends and I went to the Bahamas over Christmas break. I still remember fondly a black Santa coming ashore on the beach in a ski boat.

                    2. Yes, we have a large fireplace in our kitchen. I saw Rick Bayless' Tuscan grill that he set up in his living room fireplace and asked my husband to make one. We used two stacks of bricks to hold up a grill pan with holes in it. It's wonderful! We can sit at the kitchen table with a glass of wine and watch our dinner cooking. Love it.

                      2 Replies
                      1. re: sandiasingh

                        We bought a Tuscan grill, and it's fabulous for steaks (preferably dried aged). We have a wood burning fireplace, so we start the fire early and when it's down to glowing embers it's time to cook.

                        1. The only reason for having a fireplace in Florida. After a hurricane and you forgot to fill the propane bottle.

                          1. In the post Superstorm Sandy chaos, I was without power for 16 days. Being the average day time temps were only in the 50's/60's and night time temps dropped dramatically, we were able to keep contents of our fridge relatively cold for 24/48 hours after loosing power. After that it was a cook it and eat it as the contents were going to spoil and we had no way of preserving them. Among the contents were several hot-dogs and hamburgers and such. So in the spirit of the original frontiersman I got some long branches, sharpened their ends and brought them into the family room for us to roast some hot dogs in the fire. (I also did some hamburgers in a pan and some pop corn)

                            With my daughter thinking it was gross and explaining how you can't cook things with fire, my wife couldn't be bothered with being a frontierswoman and my son was determined to find out what the flash point of a hot dog is, and lastly my dog kept stealing my raw ingredients and burying hot dog's under every sofa, chair and pillow she could find. My attempt at indoor camping/frontiersman quickly became a cross between the Sunday comics of Family Circus and B.C.

                            I was ready to throw in the towel and just go outside and cook what I could on our grill that I remembered, my stove is gas not electric, I could have just cooked everything on my stove. (electric light, but I could just light it with a lighter)

                            1. As a kid I played at cooking a few times in my folks fireplace. But as an adult, you name it and I've cooked it in a fireplace. Both indoors and outdoor campfire. I lived off and on in the wilderness for ten years and when not out in the wild lived in rustic cabins where the fireplace was the only place to cook. I once spent three months living in a 200 yr old farmhouse that had the original kitchen with all the fireplace tools for cooking. A HUGE fireplace. Spits, kettles that swung over the fireplace on moving arms, dutch ovens and pots on legs, movable grates, long armed pots and pans, all kinds of tongs and shovels for moving the wood and coals around, etc. I did some darn good cookin'. (Frizzled my hair, lost my eyebrows and hair on hands a few times too. That's how I realized why wearing hats and such while cooking came about.)

                              1 Reply
                              1. re: JMF

                                Big ole coeboy steaks! We have a removable grill in the fireplace. Planning on doing one this weekend.

                              2. No.

                                However, we have often cooked in many campfires.


                                1. Yes, quite often. Fireplace cooking is a tradition at our cabin (so is campfire cooking) and is as much of an excuse to drink wine and read newspapers while nibbling all night long.

                                  In the fireplace, I keep it simple, things on sticks and pie-iron meals. The family favorite is a selection of meats, cheeses, veggies and fruits and everyone makes their own "pie."

                                  1. We cook in the fireplace of our urban living room every so often. We have a rotisserie (with motor) that sits in front of the fire and will roast a rolled veal or pork roast or leg of lamb (small) slowly but beautifully. We also grill sausages, chops/cutlets, steaks, and very meaty ribs.