Let me introduce you: ”The way of fire” in my outdoor cooking place.

I’m using only wood, wood chips and charcoal.
Cooking like this takes time, but who’s in the hurry when it’s summertime?

Journey to the perfect cooking temperature takes time, somewhere around half an hour to one hour, but like I said earlier… this method takes time, it ain’t no microwave for sure.

Burgers are perfect food for outdoor chef like myself.
Minced meat and cheese are the only thing which is bit tricky to use, but there is a way.

First you have to cook the minced meat beef patty like you want it.
Next step is bit hard with open fire method, because you want to melt the cheese over the beef.
I use certain clay plate as the lid of the beef.

It’s like a cover for that burger beef and it gives enough heat for cheese to melt, but not burnt.

Everything else for burger cooks nicely on the charcoals, you know veggies etc.

Oh snack!
Those fatty pork bits and curly fries or wings!

Deep frying method on open fire pit is quite easy, just take a kettle and fill it up with cooking oil/ frying oil. (Be sure it’s not olive oil)
Then you just have to heat the oil enough.

Must say, everything tastes better after a short deep frying session.

Especially those curly fries, which are bit thicker than normal fries.

Smoke cooking for fish… OMG!!
Sure that flamed fish is good, but let me tell you about the smoking method.

I’m using Apple tree wood chips inside the box and the branches from the juniper tree.
This mixture gives a great thick smoky flavor for your fish.

Then I’m using few white sugar cubes to give that golden brown color for the surface.

This of course takes time about 1 hour, but it’s really worth of waiting.

Side dish is a thing where you can let your imagination flow.
I have not found anything yet what won’t work on the side dish table.
All them veggies, sausages, mushrooms, cheese, couscous, rice, potatoes… you name it..

Just one thing which I don’t use is cream.
Butter, seasoning, vinegar and all sort of oils are good for this.

I like to use aluminum foil and those aluminum thingies.. don’t know the name, but it’s good for BBQ.

Last but not least my all time favorite.

Reindeer meat!

Reindeer meat is SO DELICIOUS.

I don’t like to go crazy with this and like to keep it simple.

Cooking oil, fat, salt and pepper.

Lot of heat and it’s all good.

There is no meat which I like to eat more than reindeer and I’m eaten by many kilos every year.

Reindeer is fat free meat and it has to be cooked gently, if you cook it too much, it’s chewy and hard to eat, but with right method it’s delicious like nothing you’ve ever experienced.
Must have in your bucket list.

I’m living on the north side of the Arctic circle, so it’s probably easier to get it than around the world, but if you ever have change to taste it, go for it! Santa won’t mind.

Yours. “Fire pit chéf” Jay