Saturday, August 11, 2012

Brick Oven Grilling

The mouth of a brick oven is an ideal location for wood-fired grilling.  The throat (the area above the mouth where the chimney exits) acts as a hood for the smoke from grilling.

By placing half bricks in four locations and setting a standard section from a gas grill atop these bricks you create a grilling location.  A small fire of hardwood sticks will give you grilling coals in 15 minutes and by feeding a few small sticks towards the end of grilling you will get smoke and flame that will perfect the grilled product (meat, fish, vegetables).  If you have a vegetable grilling tray (the one with lots of holes and tabs for holding on each end), the process will be super-easy,

At the end of last week, I grilled steak tips one night and added small sticks of apple wood for the smoke.  The next night I grilled chicken and threw in fresh rosemary stems for their smoke.  Then on Sunday, I made pizza.  Monday morning I cooked breakfast and off I went to a week of building a stone garden house for a customer.

I use seven pieces of quarter split firewood for all this cooking.

In comparison to our gas grill, the smoked meats were spectacular.

1 comment:

  1. heEasty 9Brick ovens are great for outside cooking, especially if you are having an outside party. The good thing about this is that you’ll be able to enjoy the real essence of cooking because you use wood or charcoal for cooking. And it can also be used for grilling. It’s amazing that you have a brick oven at home. I bet you have a lot of fun cooking with that!

    Nohemi Tutterrow