Fire Pit Cooking

Last weekend was the first time this Fall Season we've had temps below freezing.  That means one thing in our circle!  Fire Pit Cooking time is here!

The wood for this fire was oak with some green apple wood added for the smoke.  And I don't mean "green apple" wood.  It was from an apple tree that had recently been trimmed up a bit, hence "green wood."  Got it?  Of course you do.  The Pit Master let the fire burn down for about an hour before adding the meat to the grill rack.

What's on the menu?  Pork Ribs, Pork Tenderloins and Chicken Breasts.  The meat was lightly seasoned with salt and pepper.  That's it.  Trust me.  Nothing else was needed.

I arrived on the scene after the meat had been cooking for about an hour.  That will explain the pictures below.   The meat had been cooked on the indirect heat section of the grill rack.  The meat is still getting enough heat to finish cooking through, but best of all with the smoke from the green wood, it's absorbing incredible flavor.

And when the meat is done, it's time to separate it a bit on the rack and let the meat begin to get really hot in preparation for the sauce!

Thanks to our host and for his patience in allowing me to take all the pictures I needed.  Everything was absolutely delicious.