I like to cook with fire. I prefer using firewood instead of charcoal or gas. Last week, it was a pork loin, smoked sausages and potatoes all cooked in the grill. To get really good moisture content, I recommend using a syringe to inject marinade, beer or even just water until the cut of meat expands to at least double size. Even a fatty roast will come out
amazing when cooked on a flame like this.
awesome