Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.

wrote:

Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.

I've seen different discussions of it. I know it's an old
European practice and I'm sure many other cultures too. The most
extensive description of it I've seen is in a book called "Simple
French Food", by Richard Olney.

In most of what I've seen the meat is hung in front of the fire,
as close as practical, with a drip pan below.

I like the idea of it and meat hanging in front of the fireplace
sure looks cool. I sometimes hang sausage there to dry, but I've
never cooked that way.

My problem with it is that might be a bit messy. Getting fat
and gunk in the fireplace would not be good.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

wrote:
Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.


In colonial New England fireplaces were used to roast, not barbecue.
Weight driven rotisseries in tin reflectors were commonly used in inns.
The Salem Cross Inn, in West Brookfield, MA still does this with
original roasters, though with out the tin work:

http://www.salemcrossinn.com/fireplacefeast.htm

Matthew (not associated, etc)

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

"Matthew L. Martin" wrote in message
...
wrote:
Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.


In colonial New England fireplaces were used to roast, not barbecue.
Weight driven rotisseries in tin reflectors were commonly used in inns.
The Salem Cross Inn, in West Brookfield, MA still does this with original
roasters, though with out the tin work:

http://www.salemcrossinn.com/fireplacefeast.htm



Cool link, thanks for posting it.

Jack

wrote in message
ups.com...
Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.


Barbecue, no
Grilling, yes

One way is a Tuscan grill
http://www.thesmokering.com/HowTo/Tu...ll/default.jsp
http://www.napastyle.com/store/product.jsp?sku=432

I like to cook over wood in the woodstove with the doors open.
--
Ed
http://pages.cthome.net/edhome/

In article ,
says...

wrote in message
ups.com...
Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.


Barbecue, no
Grilling, yes

One way is a Tuscan grill
http://www.thesmokering.com/HowTo/Tu...ll/default.jsp
http://www.napastyle.com/store/product.jsp?sku=432

I like to cook over wood in the woodstove with the doors open.


Aren't you afraid of singeing something if you get, as Gwiv says,
sleightly tumescent?

Bill

"Bill" wrote in message
I like to cook over wood in the woodstove with the doors open.


Aren't you afraid of singeing something if you get, as Gwiv says,
sleightly tumescent?

Bill

If I stay at least 12" away, nothing touches.

OK, maybe 9"

What is "winter" ands why do you have to come inside to cook??
glenn


wrote:

Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.

Matthew L. Martin wrote:
wrote:

Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.


In colonial New England fireplaces were used to roast, not barbecue.
Weight driven rotisseries in tin reflectors were commonly used in inns.
The Salem Cross Inn, in West Brookfield, MA still does this with
original roasters, though with out the tin work:

http://www.salemcrossinn.com/fireplacefeast.htm

Matthew (not associated, etc)



When I lived in Arkansas, there was a restaurant that cooked this way.
William Rubel has a book dealing with this subject. More info he
http://www.williamrubel.com/Landing%...th.cooking.htm

This would be a good time to roast peppers, & make the house smell great!!

wrote:
Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.

We have a Franklin Stove. I use it to grill steaks in the winter, but
not to BBQ. I wait until there are good coals, then I put in some
shagbark hickory bark. Since I cook 'em rare, I don't worry much about
getting fat residue in the flue.

--Bryan

Winter is when the water falls from the sky and instead of running,
piles up on the ground, forming a barrier between you and your pit.
Intrepid individuals are known to still cook, albeit with remote
reading thermometers.

There is at least one website that offers information on (as well as a lot
of products for) roasting and grilling in a fireplace:

http://www.spitjack.com/

Eventually, I'd like to get one of the rotesseries with drip pan (with the
fireproof rug, since you can't use your spark screens with these).

Richard Olney's fireplace was elevated, and, with stone floors throughout
the house, a lot of concerns that we would have in most American houses were
not relevant. That fireplace influenced American cooking more than most
people are aware of!


"Reg" wrote in message
. ..
wrote:

Anybody ever tried to bbq in a fireplace? Since it's turning seasons,
winter will be here soon and the temperature is getting cold, might as
well try it.

I've seen different discussions of it. I know it's an old
European practice and I'm sure many other cultures too. The most
extensive description of it I've seen is in a book called "Simple
French Food", by Richard Olney.

In most of what I've seen the meat is hung in front of the fire,
as close as practical, with a drip pan below.

I like the idea of it and meat hanging in front of the fireplace
sure looks cool. I sometimes hang sausage there to dry, but I've
never cooked that way.

My problem with it is that might be a bit messy. Getting fat
and gunk in the fireplace would not be good.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sun, 16 Oct 2005 20:37:01 GMT, "BillN"
wrote:

There is at least one website that offers information on (as well as a lot
of products for) roasting and grilling in a fireplace:

http://www.spitjack.com/

Eventually, I'd like to get one of the rotesseries with drip pan (with the
fireproof rug, since you can't use your spark screens with these).

Richard Olney's fireplace was elevated, and, with stone floors throughout
the house, a lot of concerns that we would have in most American houses were
not relevant. That fireplace influenced American cooking more than most
people are aware of!


That's all very interesting, at least to the original poster. But it's
more or less gibberish because it's top-posted. What the hell you
talking aboutr and who the hell you talking to? Interleave your
responses, please.

Kevin S. Wilson wrote:

Dan Krueger wrote:

Kevin S. Wilson wrote:


It is amazing and scary. His words are exactly the same when you decrypt
using ROT13!