But here is a roast chicken that’s nicely browned, and also very tender. It tastes delicious, and is pretty easy to prepare. And to top it off, it is not finicky about temperature, which makes it an excellent choice for novice woodburners like us. This one was cooked at anywhere from 250 to 450 degrees, starting at the low end and ending at the high end (as in, the opposite of how we are usually told to roast meat), and was none the worse for the wear and tear.
Continue reading

My friend introduced me to this breakfast treat in Tennessee some years ago, and I’m glad she did. It gets a nice chewy texture from both oats and cherries, and it tastes delicious.
Continue reading

This is my mom’s version of roast beef. Technically, it’s a pot roast, because it’s cooked with a lid on it and allowed to steam in its own juices. But it doesn’t come out like a pot roast, i.e., wet and slow-cooked till falling apart. It’s more roast-y, with a roast meat texture and consistency. And it’s very, very tasty.
Continue reading