- [Chef Gavin] So it's the
weekend and I'm gonna talk about one of my favorite things to do when the weather gets nice, and that's some live fire cooking. - (music) - So what we're going to go
over is just my basic setup and some basic equipment that you'll need. I've watched some great
cooks, chefs, barbecue guys, do some great cooking over live fire and this is the way that I
found works the best for me. I've got a fire pit at home, I built this, and I love to use it for fires. And I adapted my cooking method
to this kind of fire pit. So I'll go over with it , I'll go over everything everything
I got with you right now. So here I've got some heavy
duty leather work gloves. These are great because
you want something nice and fire resistant to keep you safe when you're messing with all this stuff. I've got a basic, this
is just a cheap kind of camp cooking grill that I bought. I didn't need it to be fancy, it's just a base for
everything else I've got. Here I've got some grill
grates from my grill. You can buy these or you can
just take them off your grill and throw them over here. But I wanted something that was cast iron, that's gonna have a little
bit better heat retention. It's something that I know
is really nice to cook on. And then here I've got a cast
iron plunger or a griddle. So this is just your
basic cast iron griddle. I like it for retaining
heat and it stays hot, once you get it warm
it's gonna stays warm, it's gonna cook everything beautifully and get a nice char on it. And then I've built a fire, I let this thing get blazing big hot fire and then I've kind of pulled it down. So now I've got just embers down here. Basically, I made my own
charcoal and this is good. It's nice and hot. I've got a few different
zones that I'm working from. I got a super hot zone, and then I got a kind of
cooler zone to the side and then I'm back, I got
my kind of fire on deck. This is some of the stuff that was hot, I put it aside because
if I need more flames, if I need a flare up, if I need
more heat I can pull that in Otherwise, I've got it
sitting back there for now. And then that's it, that's the
setup that I'm going to use and then I'm gonna do some corn,
carrots and steaks on this. I've got everything out
that I need to cook. So I'm gonna start with
things that take the longest, those that wanna get in the fire first. So first of all, I've got my corn. I'm just gonna get that
right on the edges in embers. it's in the husk, I
didn't do anything to it, but maybe just give it a quick rinse. And I'm just getting
this right in the fire. So this will cook right on
it's own husk it'll steam and it might get a little char out of it. Next I've got some carrots
that I just lightly oiled and put some salt and pepper and thyme on. Thyme I had, if you don't have
it you don't need to use it, no big deal, it just goes
really nicely with carrots. So I got the crunch side down first because this is the way I'm
gonna get a little bit char and develop a lot of flavors. The other thing I got here
is I've got some garlic and the I've got some ramps. So we have this great recipe
for a charred scallion sauce for your steak. Well I don't have any
scallions but it's spring time here in Ohio so I just
happen to know a spot where I can grab some ramps. So I went and I got some ramps to replace scallions in this recipe. So I'm just gonna go ahead and char those, and I'm gonna get the garlic roasting. So the garlic still has skin
that'll protect it a little bit from the direct fire, and then these ramps , I'm
gonna char over these flames and then I'll throw them in a blender. And in that blender I'll add
a couple other ingredients with that roasted garlic
and make a nice herby sauce for the steaks. The carrots are gonna take
a little time to cook. I wanna develop a nice
char, just leave them alone, same with the corn. So we'll wait a few minutes
before we even touch the steaks to make sure our veggies
are getting good and done. So the first thing I'm
gonna take off are my ramps. I see that they've got a good char level, they're not super crispy but
they got a good deep brown and a little black spot
and that's all right. I like having that flavor. So I'll pull those off, and we'll get those in a blender with the rest of the
ingredients for sauce. And then mu garlic is looking
pretty good and roasted too. So I'll pull those as well. Now my carrots, I'm trying to leave alone, I wanna develop a little
caramelization on those. I'm just letting those go, an then I've been flipping this corn, just ever, ever so slightly
when I see it start to get black It's all right the corn
inside is just fine, but I do wanna burn most of that husk. That's kinda telling me
that it's cooking well. So I just keep rotating that corn until I kind of get black
all round and all that husk that means it's cooked on all sides. Now that my veggies that
take a little longer to cook are about ready, I'm gonna put the steaks on. Now I've seen that my corn
is tender to the touch, so I kinda move that to the
side while keeping it warm and my carrots have got
a little caramelization on that initial side. So now is a good time
to put on the steaks. The only thing I did was I
incorporated some of those logs that I had on deck because I want to get a nice sear on the steak. So I pulled a couple of
those logs in onto my embers, where you don't want a huge flame but I do want more heat
a little higher build up so that I get those
steaks nice and seared. - (music) - [Narrator] So I've pulled
my corn out of the fire, I got my ramps and garlic here, this is definitely done, sizzling, got a nice char on it there. And then I'll get these carrots and we'll go inside and plate
all this up family style and just have a really nice
open fire cooked dinner. First thing I'll do is
just make this sauce. So I just threw all the
ingredients in a blender with a good amount of oil. Now I just kinda get working around here. - (blender roaring) - [Narrator] All right
turn up the speeding, and just get a nice sauce. - (blender roaring) - [Narrator] So I've allowed
these to cool down for a while because they're gonna be extremely hot coming out the fire , obviously. So the first thing I'll do is rather than to go at the silk end, I'll cut off the end from the stock and then I'll just kind of
pull it to get this husk off. Rather than going from the silk end because you gonna, by doing it this way, you're gonna keep all the silk or at least the majority
of it with the husk. It's gonna be a little bit cleaner, to pull off and trying to
pull from the other end. So you see go a lit bit of char there, and it's just perfectly cooked corn , there's a little bit smoke
and a little bit char. There you go, it's a whole
meal cooked over an open fire. I've got my certified Angus beef rib eye with a little bit of charred ranch sauce which is a variation of
my charred scallion sauce that we have on our website and then I just served my carrots here with a chili yogurt, plain Greek yogurt with a little bit of chili in there, give it a little spice,
a little bit of sourness to compliment the
sweetness of the carrots. And then on the corn I made
a quick Chipotle butter, just melted some butter,
mix it in Chipotle, glaze all that corn to get a
little spice, a little flavor. And all of it cooked over the open fire and I hope that you've
learned a little bit about cooking open fire and I hope you'll try some of this at home because it really makes
it entertaining and fun. And let me tell you, you'll
smell like smoke in the end but then it's worth it.
