Cooking in the fire pit
I made a fire pit in our
outdoor
living room last
year...then never really used it. But I had a marinated chicken in the
fridge Sunday morning and a grill-friendly brother coming over for
lunch. So I decided to give it a whirl.
I whacked the chicken
into four parts and put them on a the grate once the wood underneath
had been burning for about an hour. I did end up having to slice the
thickest part of the legs and breasts near the end to get everything
well cooked without charring the skin, but the taste was delectable.
Bonus: the house didn't
turn into an oven despite another day with highs in the mid nineties. I
should obviously cook in the outdoor living room more often. It's even
shaded until nearly noon!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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I love cooking outside in the summer. Keeps the house cool, uses local renewable energy, and imparts that great grilled flavor into everything. (Minus the latter if you use a solar oven instead.)
I don't know if you guys feel like you need to become more self-sufficient, but it definitely helps suburban homesteaders like me scratch that itch, too.