Friday, October 30, 2009

Campfire Cooking (or: Meat. Fire. Grunt.)

One of the challenges we faced when preparing for our camping adventure was the food. Campfire cooking is all well and fine, but a week of roasted weenies wasn't going to cut it. Creativity while tenting can be tough, so in the interest of inspiring some variety in your campfire dining I’d like to share some of the better “camping” meals from our week in Oregon.

If you don't already have one, a sandwich iron (aka Campfire Cooker) get one. Essentially it’s a grilled cheese maker on a stick. You assemble you sandwich inside the iron, toast over the campfire. Grilled cheese is simple enough, but if you some bacon and crack an egg inside, you’ve got breakfast. Nutella and banana? Dessert! One word of advice: get two.

I don't think there's anything that speaks to my primitive side more than cooking meat over fire.


And I'm not talking about using charcoal either. I mean real flames. It’s like you’ve just returned to camp with your kill of the day, and it’s time to feed the family.  Or maybe that’s just me.

Still, it’s a really challenges a cook’s understanding of the heat source and the product being cooked.

On the menu tonight: steak fajitas. Preparation was simple enough, and produced some really nice photos. The steak turned out a perfect medium rare and went well with one of several bottles of Oregon Pinot Noir we opened during the week.

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