1. INGREDIENTS (Serves 4–6)
- 1.5 to 2 kg of meat
Choose from:- Lamb leg or shoulder, bone-in for extra flavor
- Beef chuck, ribs, or thick steak cuts
- Chicken thighs or whole spatchcocked chicken
- 3–4 tbsp animal fat (lamb fat, beef tallow) or neutral oil
- 2 tsp coarse salt
- 1 tsp freshly ground black pepper
- Optional: garlic cloves, onion halves, bay leaves, rosemary sprigs
Fire source:
- Hardwood or lump charcoal (oak, beech, or fruitwood ideal)
- Iron grill grate or skewers
- Optional: bricks or stones to create a heat-controlled base
2. PREPARATION – HONOR THE INGREDIENT
Start by bringing the meat to room temperature—never grill cold meat. This ensures even cooking and reduces internal tension, keeping the meat juicy and tender.
Trim the meat lightly if needed, but leave some fat—it will melt and baste the meat as it cooks. Fat is not waste here. It’s flavor.
Season the meat simply:
- Rub with a thin layer of oil or fat.
- Sprinkle coarse salt generously on all sides.
- Follow with cracked black pepper.
- If desired, press in crushed garlic or sprigs of rosemary for added aroma.
Let the seasoned meat rest for 10–15 minutes while you prepare the fire.
3. BUILD THE FIRE – FIRE AS INGREDIENT
Light your fire using natural wood or high-quality charcoal. Avoid lighter fluid—this is rustic cuisine, not chemical cookery.
Let the flames settle until you have a bed of glowing embers, radiating heat evenly. This takes 30–40 minutes, and it’s worth every second.
Spread your embers into an even layer or use them to create heat zones—a hotter center and a cooler edge. This allows you to control the cooking better.
If using bricks or stones, set them up as a frame to hold your grill grate securely over the coals. You can also cook directly over skewers, held across stone supports, as Georgy often does.
4. GRILLING – LET THE FIRE DO THE WORK
Place your meat over the hottest part of the grill. Listen for the sizzle—it should be immediate and assertive.
Cook each side for 4–6 minutes, depending on the cut and thickness. Use tongs to rotate the meat and achieve an even char. Do not press down—let it cook undisturbed.
As the surface caramelizes, you’ll see juices begin to rise—this is your cue to flip. Move thicker cuts to the cooler side of the fire and let them finish slowly.
You can nestle onion halves, garlic bulbs, or herbs beside the meat on the grill. As they char and soften, they release fragrance into the fire—and into the meat.
Check doneness by feel or thermometer:
- Rare: 50°C (122°F)
- Medium: 60°C (140°F)
- Well-done: 70°C (160°F)
5. REST & SERVE – BRING IT TO LIFE
When the meat is ready, remove it to a cutting board or warm platter. Cover loosely with foil or a clean cloth. Let it rest for 10–15 minutes—essential for moisture retention and tenderness.
Slice or portion the meat just before serving. Thicker steaks can be sliced against the grain. Lamb or beef on the bone can be left whole for communal tearing.
Suggested accompaniments:
- Fire-warmed flatbread or lavash
- Pickled vegetables or a salad of onions, dill, and vinegar
- Boiled potatoes or grilled vegetables
- Strong black tea or homemade fruit compote
🔥 NOTES
- Don’t mask the meat. Just salt, pepper, fire, and time.
- Use fat with respect. It’s not something to fear—it’s flavor waiting to bloom.
- Let fire kiss the food. You’re not cooking with heat, you’re cooking with life.
- Cooking is a ritual. Be present. No timers, no phones. Watch, listen, smell.
- Serve with generosity. This food is made to be passed around, shared, enjoyed slowly.
