Cooking on the Campfire

If you don't have racks for cooking over the fire, find an old oven rack. It sits on fire rings well and you can cook just about anything you want, foil, in a pan, or on the rack.

A few breakfast items from last weekend.



I forgot to photo the eggs, and steak.

Dean

SwanInWA wrote:

Strabo wrote:

brirene wrote:
Wrap some potatoes in foil and put them right on the coals of the fire, turn a couple of times, great baked potatoes!

Mmmm twiced baked is the bomb!!!

Our latest potato indulgence is Campfire Hasselbacks -- we slice the potatoes "hasselback" style, then stuff thin pieces of ham or bacon, onion and cheese in between the slices, before wrapping them in foil and cooking them over the campfire. Hubby's new favorite. SO delicious!

I'll second this way the spuds are done. It's a great way to prep them!

Strabo wrote:

brirene wrote:
Wrap some potatoes in foil and put them right on the coals of the fire, turn a couple of times, great baked potatoes!

Mmmm twiced baked is the bomb!!!

Our latest potato indulgence is Campfire Hasselbacks -- we slice the potatoes "hasselback" style, then stuff thin pieces of ham or bacon, onion and cheese in between the slices, before wrapping them in foil and cooking them over the campfire. Hubby's new favorite. SO delicious!

brirene wrote:
Wrap some potatoes in foil and put them right on the coals of the fire, turn a couple of times, great baked potatoes!

Mmmm twiced baked is the bomb!!!

We use cast iron Dutch ovens and go to Dutch Oven Gatherings (DOGs). Most everyone has listed many of our recipes. If you do an internet search for Dutch oven campfire cooking recipes you'll turn up quite a few to keep you inspired for many campfires to come :W

Also do an Internet search for Dutch oven gatherings. I think you'll enjoy them.

My Mom would have been 101 years old this year and I inherited her cast iron.

I mostly use the 12" skillet and wash it with soap every time I use it. I then wipe it mostly dry and set on a warm burner to completely dry, and wipe 'er down with a tiny bit of oil.

Inside bottom is smooth as a baby's bottom.

Little Kopit wrote:

Tom Trostel wrote:
The point of seasoning is to seal the cast iron surface with carbon. If the pores in the cast iron are "open", would it not rust every time it gets water on it?

Seal with hardened oil, me son, not carbon. Put brain in gear please. What is soap or soap products supposed to do, but break down oil and grease. Water alone don' do none o' dat, dat is unlessens youse let it soak in a water tub with an electrolysis rig.

'K

:W

My Grandmother and Nana never washed their CI in soap and water unless absolutely necessary. In generally salt and paper did a fine job. I follow their tradition and have been rewarded with a 6" skillet with a beauteous non stick finish. My 12" skillet was fine until my frmr DIL decided to scour it with Ajax. Sighhhhhh and yes it was the beginning of the end for the 2 of us.

My 12 inch skillet was a gift to my paternal grandmother from her mother when Nana was married. My paternal great grandmother received the pan from her mother so it has a long and fine tradition of feeding the generations.

Had a 6-8 qt DO gifted to me from my maternal Grandmother and gave it to my youngest sister when she first set up house. She used it as a house plant holder and its taken me years to write that w/o using foul words to describe the desecration:).

garmp1 wrote:
Us out West: couldn't help noticing you have the "Unique Cooking Systems" grill system. Aren't they grate!!! (er ah Great?)

IMO the best for campfire cooking.

Have had tripods way back and got our first UCS back in the late 80's at a camping store in Green Bay.

Us out West: couldn't help noticing you have the "Unique Cooking Systems" grill system. Aren't they grate!!! (er ah Great?)