Cooking on the Campfire
Please share your favourite snacks/meals that have been cooked on a campfire.... I'm looking for inspiration ! Thanks :)
Forum Discussion
As noted above, anything can be cooked over coals / campfire / open flame; just control /monitor the heat.
Some decades (!!!) back, I was low man on the totem pole in a horse-based hunting outfit in Arizona then in Alaska when the outfitter relocated for the seasons.
As it was horse-based, weight was not a consideration. As the clients were paying big $$, the food had to be good. Jensen _____ ("Jinks") was the Cook. Not wrangler, not guide, darn sure not chef, the Cook (always capital "C"). He packed (on the horses) two dutch ovens, a multitude of cast iron fry pans, and two beatup steel coffepots and a couple of classic racks......my job (amongst others) was to start and if necessary maintain his fires and do dishes.
We would cook over an open fire for up to 21 days for a group of up to 15 people; every meal from the fresh meat at the beginning to the oil and flour-centric stuff in the middle to the (usually) fresh game meat at the end of the trip. I loved it when we stayed in one spot for more than a couple of days because we'd just keep adding wood to the pile of coals that was cooked over and I wouldn't have to start a new fire.
If a new spot, prepping for dinner started about 2 in the afternoon (depending a bit on time of year/darkness) with burning a big pile of wood down to coals or (if it was spruce) just burning it enough to minimize the open flame. Lots of DO meals if we had good coal wood, lots of fry pans placed around (usually, although a few times over) the fire with lots of watching. Coffee, eggs, bacon, fry bread, casseroles, he-man panini (not called that of course) all sorts of cuts of meat (again, at the beginning/end of the trips) and always potatoes and beans of one sort or the other with a variety of pies and cobblers made from dried fruit and sugar. It was a wonderful time....still recall it nearly 40 years on.
Some decades (!!!) back, I was low man on the totem pole in a horse-based hunting outfit in Arizona then in Alaska when the outfitter relocated for the seasons.
As it was horse-based, weight was not a consideration. As the clients were paying big $$, the food had to be good. Jensen _____ ("Jinks") was the Cook. Not wrangler, not guide, darn sure not chef, the Cook (always capital "C"). He packed (on the horses) two dutch ovens, a multitude of cast iron fry pans, and two beatup steel coffepots and a couple of classic racks......my job (amongst others) was to start and if necessary maintain his fires and do dishes.
We would cook over an open fire for up to 21 days for a group of up to 15 people; every meal from the fresh meat at the beginning to the oil and flour-centric stuff in the middle to the (usually) fresh game meat at the end of the trip. I loved it when we stayed in one spot for more than a couple of days because we'd just keep adding wood to the pile of coals that was cooked over and I wouldn't have to start a new fire.
If a new spot, prepping for dinner started about 2 in the afternoon (depending a bit on time of year/darkness) with burning a big pile of wood down to coals or (if it was spruce) just burning it enough to minimize the open flame. Lots of DO meals if we had good coal wood, lots of fry pans placed around (usually, although a few times over) the fire with lots of watching. Coffee, eggs, bacon, fry bread, casseroles, he-man panini (not called that of course) all sorts of cuts of meat (again, at the beginning/end of the trips) and always potatoes and beans of one sort or the other with a variety of pies and cobblers made from dried fruit and sugar. It was a wonderful time....still recall it nearly 40 years on.
