Quote:
Originally Posted by vash
dang...that all looks good.
do you have to speed walk the food back into. the house so it doesnt chill off? I would love the occasional winter event like that. make huge batches of soups and stock and cool them down outside.. no food safety issues there!!
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Yes but the back door to the kitchen is about 12 feet away. However when using the cast iron skillet I’ve built a small cool down table so that I can let it cool down a bit for 10-15 minutes before transferring it to our kitchen.
Must haves….fireproof BBQ gloves, large pipe wrench…. You ABSOLUTELY MUST wear safety glasses at all times as well as sparks constantly fly out with any wind!
