What makes an open flame so appealing to the senses?

For a long time I have been mesmerized by the appeal of cooking on an open flame. The idea is so romanticized in food culture. I find it interesting to see a stepback in cooking. I am fascinated by the consensus that going back to humanity’s most primitive discovery makes for a better meal.

I totally agree with that opinion. There is something satisfying for all five senses to cook with fire. The smokey element added to your food alone is worth breaking out the old matchbox.

That is why I decide to build my own wood fired grill.  The grill became an instant feature piece in my parent’s yard, and one of my closest friends.  In all honesty, I am terrible at any type of construction, so this temporary brick masterpiece is my pride and joy. 

The building process started with old bricks that were lazily laying around in my parent’s new property. After carefully removing the cement layers, and cleaning the base of any debris, I gently place the bricks on top of each other in an orderly fashion. It was all my experience with Lincoln Logs that kicked in. Well you can see for yourself that this makeshift grill could not win in a beauty contest. But the thing works.

Lightly smoking some carrots.


I have not written a recipe down in a long time, but here we go. This is a recipe that can only be successfully prepared with the use of fire/smoke.

Harissa and Morrocan spiced grilled Cauliflower and smoked carrots.

What you will need

1 head of cauliflower

1 bunch of carrots

1 handful of parsley

1 wood grill. (If you don’t have one, just use the BBQ)

1 tsp of harissa paste

1 tbsp tahini

1 lemon

2 Tbsp of El ras Hanout (Morrocan spice rub) Can be found in grocery stores, but if you want to make your own, press the link!

Salt, pepper, Olive oil

How you will do it

This recipe is pretty simple.

  1. Start the fire using wood, or bbq.
  2. Place the carrots on a low heat side of the grill while you prepare everything else. They will become smokey and not overcooked.
  3. Cut the cauliflower head into steaks and rub them with olive oil, harissa and the spice mix.
  4. Mix tahini, with lemon juice and zest, harissa, salt and pepper.
  5. On the hot side of the grill, (you will determine which is the hot side by the location of the coals), grill your cauliflower until golden and tender.
  6. In a big bowl, mix the carrots, cauliflower, the tahini sauce and the parlsey. You can also add pomegrenate seeds if you would like.


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