Page 16 - The Hunt Magazine - Winter 2019
P. 16

By RogeR MoRRis
 Not an ordeal by fire
   So this past summer, you mastered the art of grilling. Before you hung up your tongs for the season. you graduated from flipping burgers to expertly preparing a deboned leg of lamb, charred on the outside and rosy pink on the inside.
Then, for Thanksgiving, you basked in tableside “oohs” and “ahhs” as guests applauded the suc- culence of the 15-pound turkey you personally smoked using a combination of charcoal and hickory chips.And now, if your home has a real wood-burning fireplace, it’s time to graduate to Mistress or Master of Fire Cooking, whether you’re preparing family treats or a full meal over wood flames at hearthside. Of course, if you live in a 19th-century Pennsylvania farmhouse, you may have already suc- cumbed, unable to resist the culinary pull of an almost-walk-in fireplace with an extended hearth.
Those of us of a certain age remember the 1970s as a time when all young couples wanted a house with a fireplace and accessorized with a brass bed, rya rugs and glass-top coffee tables. It was during this heady period that I became intrigued with
the possibilities of fireplace entertaining, having experienced a country childhood where all our meals were prepared on a wood-burning stove.

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