Monday, June 18, 2007

Spot-On: Fire Builder

Unlike most folks, I learned to grill meat over wood. I grew up on a small farm in Eastern Tennessee within sight of the Smoky Mountains. Only about half of the 40 acres we owned were cleared, the rest was forest. This meant we had a ready supply of wood for grilling — including that southern king-of-smoke, hickory.

You can read the complete article at Spot-On.

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5 Comments:

Blogger Rev. Biggles said...

Hay,

As I was reading your prose, my tiny mind remembered being frustrated as a youngster attempting to begin my cooking fire. Actually, I'd had a few beers and was in my early twenties, so don't get the wrong idea here. I used white gas and 2x4s (my version of 'twigs'). Ah, good times.

Biggles

6/18/2007 03:27:00 PM  
Blogger Kevin said...

Rev,
Even in my 20s with a few beers I wouldn't have resorted to white gas and 2-bys. Clearly your reform has come a long way.

6/18/2007 04:17:00 PM  
Blogger Rev. Biggles said...

Hey,

Clearly.

Rev. Dr. Biggles PhM

ps-empty bic lighters make the most beautiful mushroom cloud.

6/21/2007 02:00:00 PM  
Anonymous Anonymous said...

What a great article. Really brings me back to those attempts at building fires in the rain. Made it hard to accomplish but using your method was the only way it could work. Great description. Thanks.

6/23/2007 06:55:00 PM  
Blogger Kevin said...

Anon,
You're better than I am. When the wood was inescapably wet, even the most careful craft couldn't build a fire.

6/23/2007 07:31:00 PM  

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