Ancestral grilling

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Last year my husband cut down a pine tree in our yard. Pine wood is a soft wood and therefore cannot be used in a fireplace, so we've kept it outside to use during the summer in our fire pit.


We came up with this idea recently. Using an old oven rack (don't use a refrigerator rack!), we created a grill over our fire pit.

This way we can use wood instead of charcoal. Wow, the flavors are incredible! You can actually taste a hint of pine in the food. Imagine what it would taste like with different types of wood! I now understand why some gourmet chefs use specific kinds of wood. Delicious.

We cooked some of our all-blue variety potatoes, wrapped in foil and tossed into the bottom of the fire, on the ashes.
He grilled some locally-raised meats on the rack: steak, brats.

We roasted some zucchini (coated in olive oil and seasoned with garlic, basil, salt, and pepper).



I called it our "manly grilling". Perhaps I should have called it "ancestral grilling". :-)

Whatever it's called, it was delicious.




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