Whether you’re planning an extended camping trip, a backyard overnighter or dinner for the family, campfire cooking offers a delicious and adventurous approach to meal preparation. In addition to classic camping comforts such as hot dogs and s’mores, today’s families are also whipping up delicacies once relegated to a professional kitchen.
Here’s a look at everything you need to know about why to cook over a campfire, what you need to get started and simple family-friendly recipes for your outdoor table.
Why Campfire Cooking
There is nothing quite like the taste of a meal cooked right over an open fire. High heat roasting yields a juicy interior and browned, crispy exterior to almost anything cooked with this method. From bacon and potatoes to bread and homemade pizza, an open fire can yield the most delicious results.
Campfire Cooking Tips:
- Start the fire long before you’re feeling famished. It takes longer to get going than you may think and the earlier you get building the better.
- Rotate your food frequently to prevent burning.
- Using a grill will keep pots and pans steady but foil packets work great and can sit in the fire.
- For young children, a stick is a fun and safe way to roast food over the fire. Hotdogs, bannock and marshmallows can all be cooked using this method.
- Be sure to have plenty of the following on hand: dry wood, kindling, matches, and newspaper
Simple Campfire Recipes
4 chicken breasts, washed and cut into 1”cubes
2 baking potatoes, sliced and cubed
4 handfuls of green beans, trimmed
2 red peppers, sliced
4 cloves of garlic, peeled and minced
2 medium onions, peeled and chopped
Salt and pepper
Combine all ingredients in a large bowl or zip top bag and toss well. Divide the mixture evenly between four foil packets and fold over tightly. Double wrap in foil and cook for 30-40 minutes or until potatoes are tender and chicken juices run clear.
Make a slit down the side of a banana thorough the skin but not into the top or bottom of the banana. Fill with marshmallows and chocolate chips. Wrap the bananas in foil, twisting the two ends to seal. Cook over hot coals for 5 minutes or until the marshmallows and chocolate have completely melted. Carefully open the foil carefully (there is a lot of steam) and eat the banana filling with a spoon
2 cups flour
2 tbsp. Baking powder
2 tbsp. Sugar
1/2 tsp salt
1 cup any combination of the following: dried cranberries, pecans, raisins, blueberries, coconut, walnuts, sunflower or pumpkin seeds. Combine the dry ingredients together and add enough water to form dough. Drop dollops into a hot, well-oiled pan and fry until golden brown. Alternatively, wrap the dough around a stick and roast over the open fire. Serve with preserves or chunks of cheese.