I tend to gravitate towards open fire cooking. Just scroll down through my, admittedly, limited blog selection and you’ll see a handful of smoky-posts. Read how I relish the way flame laps at food, scorching flavour deep into its nom-nommery… you get it.
So with a happy heart (and very low light) I found myself stood next to a fire pit, while various cuts of deliciously high-welfare meat grilled above glowing fire balls – behind my camera you’d find my happy face…and a little tear of joy.
Peter, cooking an incredible banquet of sizzling, crisp-crackling, lip-smacking meat!
I had the pleasure of eating fantastic produce from Pipers Farm (at Pipers Farm, I should add). Cooked on an open fire pit with in snapping distance of the creators of this smoking iron cauldron, Dean Forge. Not one to dine alone, I was summoned along with other like-minded souls, eagerly awaiting the fruits of the farm to experience the full workings of their new product, The Dartmoor Baker stove. I want one, you’ll want one. It’s a wood fired stove that you can cook a chicken in, while boiling a kettle and frying some bacon… in your living room!
Got a chance to hang out with the legend that is, Marcus Bawdon (on the right) aka CountryWoodSmoke – master of all things smoke and flame!
Let’s just take a moment to soak up this pancetta. That’s it, close your eyes. Slink your mind off to it’s happy place. Yeah, I know. Juicy, smokey and melt in the mouth… Stay in there for a while. Ain’t nobody judging you. We’re all friends here.
Check it out. Contact them. Call your builder. Buy that shed you’ve dreamed about. Just make it work, you know it’ll be worth it.