So here is my first attempt at open flame grilling with my newly installed fire pit (Pics of the pit making in the DIY thread).
Here I added aluminum wrapped russell potatoes directly next to the burning wood. On top I have corn ont he cob minus the silk.
Then I added some cut up peppers and onions (really wish I had given them a light olive oil sea salt and black pepper first)
Most of the heat was by the corn, so the veggies were going to take some time
I added chicken kabobs and finished cooking and here's the results of the labor of love
Things I learned.
1) The veggies definitely needed some oil, sea salt, and pepper
2) Glad I started the fire small. I added a log every now and then to add heat and by doing so I controlled the flame height
3) The potatoes came out perfect
4) The corn was dry, I am thinking next time of soaking them and then wrapping in aluminum foil
5) The chicken was good, but got dry, another one I may wrap in aluminum half way through
6) Getting a thermometer that can be on the grill will help. I am thinking of getting two so I can see the temp differences.
I want to try steak and ribs next.
