We used to a lot when we camped more. Chicken thighs, burgers, and steak were probably the most common items. My wife did quite a bit in the campfire with a Dutch oven, such as lasagna and pineapple upside-down cake.
If you're specifically looking at "over the fire" then you're kinda limited to things that can go on a grate or a stick. If you want to use camping style dutch ovens (or cast iron pots hanging from a tripod) then you've got a huge range of possible cooks. A third option is foil packet cooking in the coals. We've done pork chops and rice in the dutch oven, along with enchilada "pie", various stews, and of course dutch oven cobblers. sliced potatoes with salt and butter work good in foil packets, also taking a banana, splitting it open, and filling with mini marshmallows, chocolate chips, caramel, etc and put it in the coals in the foil until it all melts and then spoon it out. Yum!
Once you get to having fun with the coals, there are LOTS of things you can cook or reheat over a fire. Love your banana idea! Try pizza, nachos, or even chicken nuggets!
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Getting ready to cook chili in my new Dutch oven, and was considering doing it in my fire pit. Trouble is the pit is full of branches, leaves and other yard crap right now, so more than likely, it'll be over the vortex on the Weber.
I have one of those tripods with the adjustable grate I've used when camping. Was great for corn on the cob (left the husks on), chicken, steaks, etc... The only problem with the tripod is, the grate is on three chains, and needs to stay balanced or you'll dump your food into the coals (don't ask me how I found that out). If you've got a grate that swings out and over, and doesn't tip, that would be ideal.
Anything you'd normally direct grill and want a bit of smoke on. Try a spatchcocked chicken, pork chops (any kind of chops, really), and fish would work, but you'd have to work quick, if the fire is hot.
If you've got a big enough grill, you could do a two-zone setup, like a weber kettle, even. I've got some oak logs, should really do this. Should be similar to cooking on a Santa Maria grill.
A lot. I use 4 main methods. Foil packets set on coals and the covered in more coals, in a pot haning from a tripod, over a grate (grill or skillet), or in a Dutch oven. I have several go to items.
Like others have said - many things. Think of Santa Maria style grilling. What I’ve done is try to elevate the grates. This adds distance between the fire and the grates, and voila! You can do Santa Maria grilling. Tri tip this way is a pure delight. Takes 1 hour to cook, but it’s very easy and an overall enjoyable cook. I buy bamboo sticks dirt cheap (4-5 ft long) and make 3 of them into a tri pod with some steel wire or rope. Time to channel that inner McGyver. The point is that this gives you a lot more options than ”just” direct grilling.
Over the years especially younger and tent camping remote, just about everything. Best breakfast was a freshly caught trout, bacon, sliced potato cooked in bacon grease and eggs. The only heat we had was a campfire. Best dessert was a peach cobbler the Dutch oven. Unfortunately back packing remote was dehydrated food packs so just boiling water. Coffee was boiling water, throw in the coffee grounds. When ready add some cold water and most of the grounds sunk to the bottom.
Your story brings back some good memories. When up in the UP in my youth I would cook over one of the forest service grates in the campground. First fry up six strips of bacon to get grease then fry the brook trout in the grease. Twice a day but once in the middle of the week on a rainy day we would go to town and have a hot turkey sandwich to break it up and fill us up. Good ol' days. Slept in the car
I love cooking over a campfire and everyone is right that using the word ‘over’ is limiting. Add ‘in’ and ‘around’ to expand your options. Some of my most memorable meals have been in Argentina with meats on cross spits set around the fire.
For some inspiration take a look at Google’s arts and culture page on Argentine fire cooking methods.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
For many years I've cooked steaks over the coals at camp. FireMan has been there for most of them. I can't replicate it at home and I have every type of cooker, I've even built a bonfire in my stick burner's firebox and cooked them at home, still not quite the same. Something magical happens with steaks over nothing but wood coals, an open fire (ring or no ring), and a grate.
Also have done shrimp, nachos, chicken nuggets (yep, really), and reheated leftover pizza over just a bonfire & coals. Win!
Nuggs (do it, you will never regret nuggs with a kiss of smoke):
This one was cooked over the coals as a rager of a rainstorm surprised us and we were all holding a tarp up over the fire. FireMan was there for this one too, just might be his camo pants here. This was my most favorite one I'd ever done. Not sure if it was the rain, the tarp, the persisting despite non-ideal conditions or what, but it was the best steak I've ever made methinks...
Wow, now that's a cook! Had a setup like that at our deer camp a decade or so ago. All the young guys would come over and we would take turns purchasing a whole NY strip or Rib Loin and cut thick steaks and everyone grilled their own. Had a big army tent with some power and many different sides. Quite the party back then. Eat leftover steak and eggs the next morning late. Good times
As a kid when camping it was generally hot dogs and hamburgers along with any fish that we caught. Now, I mainly use cast iron and make beans, stews, and Hopalong Hominy.
Comment