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Cooking over fire or BQ

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bow101:
I dont know why but cooking food on a fire has a better flavor than a BQ in my mind.  The best meat I've had to date has been pork chops and beef ribs on a camp fire.  Had a few chicken sausages 2 weeks ago on the fire. ;)
I wait till I have good embers and gather some Alder leaves and toss them in the fire.  Alder is the next best thing to cherry out west.  We dont have Hickory trees.    It seems that most meat done on a BQ always has the same taste, where a fire brings out more natural flavors.

 Ya thunk......?

JW_Halverson:
Two best appetizers ever...fresh air and woodsmoke.

chamookman:
Amen to that JW ! A Bud and I one time hung a Bone-in Venison front shoulder with a rope off the top post of the fire irons. Just had to twist the rope up and the roast would slowly rotate - We let this go on for about 4 hours over a bed of hardwood coals. 'Twas the BEST Venison I ever ran over My Lips ! Bob

JW_Halverson:
Antelope hind quarter spitted and turned over a slow fire, kept wiping it down with crushed chokecherry berries until it formed a crisp crust.  Next to the bone it was pink, after 2 hrs of slow turning.  We just handed it around the fire and everyone sliced off a chunk at a time until it was finished.  My old Scully dog got the bone afterward.  No one complained.

osage outlaw:
I've been cooking over osage coals a lot lately.  Marinated deer steaks are my favorite.  The bacon and cheese mixed ground burger was a close second.  I was looking at my propane grill today to see how hard it would be to convert it over to a wood grill.  In the evening I like to get a good fire going and then go inside to shower and get cleaned up.  By the time I come back outside with the food the fire is down to a nice bed of coals. 

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