Hearth Cooking: An Ancient Cooking Technique Revisited

(Page 6 of 6)

December 2008/January 2009
By William Rubel 
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Warning: Once you begin cooking over an open fire, you may get hooked on this peaceful form of meditation! Eventually, the consummate hearth-cooking chef will want the full setup:

  • Small shovel
  • Long-handled tongs
  • Long-handled fork
  • 5- and 7-quart Dutch ovens
  • Iron tripod with 2 1/2 inch legs
  • Iron grill with 2 1/2 inch legs
  • Pair of Kevlar gloves
  • Ceiling hook, 2 short skewers, and a length of string for string roasting
  • Pot hook to lift the lid of the Dutch oven
  • Griddle and other pots and pans
  • Blow pipe or bellows

HIGHLY RECOMMENDED by the Mother Earth News editors:

The Magic of Fire: Hearth Cooking: 100 Recipes for the Fireplace or Campfire by William Rubel. This lovely book has quickly become a beloved favorite of the Mother Earth News editors. Whether you’re an adventurous cook, a romantic with a taste for the simple and beautiful, or just a DIY nut, you’ll be inspired by Rubel’s eloquent history of hearth cooking and the nitty-gritty of how to cook great food over soft flames and glowing coals. Order now.

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  • Emerald 1/14/2009 11:09:20 AM

    Gina~ You should hang the bird to the side of the fire not in the fire, that way as the string unwinds it will turn the bird like a rotisserie, the string will not burn if it is on the side of the fire. You can add more coals to the side if needed. Don't forget to put a nice pot under the bird to catch the drippings! That is the way they cooked birds in Colonial Willamsburg. Just don't forget to wind that string up every so often. :)

  • Gina Zoern 1/12/2009 12:06:29 AM

    Hi, can anyone shed a little more light on the way to cook a chicken with a string? Common sense gives me a pretty good idea, but if anyone has tried this and not dropped the bird into the fire, I'd appreciate some tips. For instance, how to skewer and tie it, so as not to burn through the string. I would be cooking over a camp fire.

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