It's way too hot to cook inside!

My kitchen stove is a 1950 something magic chef gas stove. Totally awesome stove but it does heat up the house even more than a modern stove. So, I tend to cook outside a lot in the summer. I love cooking over a fire but it's the wrong conditions for that now. Hot, dry and windy. :( So I do most of the cooking in our BBQ.

Our bbq happens to be a kamado pot. If you've ever seen one of those Big Green Eggs, these are the same thing but from earlier times. Mine date from the 70's I think. My Uncle brought them over from Japan. These things make the best food ever and double as smokers to a degree. We've been really craving pot roast so I did one up and cooked it, and some baked spuds, on the kamado pot. I browned it and seasoned it and then wrapped it well in foil and popped in in the bbq. How long it takes depends on how hot the bbq is and I'm not very good at being precise. I just check it every so often and take it out when done. The last little bit I usually unwrap a little to let it get some of that smokey flavor but didn't this time as I tried a new recipe and wanted it unadulterated. Good stuff!!

Oh, and I use this to roast Hatch chilis before I ferment them. I'm drooling just thinking about those!! I'll have to do a post, if I snag some this year, on the process.