Fall campfire cooking tips!

Whilst sitting around a toasty campfire this fall, do yourself a favour and try a couple of my favourite wilderness breakfast recipes; excerpted from my latest book Campfire Cooking, published by Practical Gourmet:

Mmmmmm, I can almost taste it now…

As the fog lifts off the lake and you hear the distant call of the loon, your first campfire of the day crackles with anticipation. Getting breakfast started in the Fall before anyone is awake is a secret passion, but I don’t often admit that because people would think I’m nuts. Whether it’s traditional eggs and bacon or these fun breakfast kebabs, there is something special about preparing breakfast with the cool morning air in your lungs. And there is no better way to build a strong appetite! You could prepare the sauce in advance at home to make things a little easier at the campsite.

 

Breakfast Kababs

Makes 6 skewers

 

3 Baby potatoes, unpeeled, cut in half

6 Cherry tomatoes

6 Pineapple cubes (1 inch)

6 Bacon slices

1 Red pepper, cut in 1 inch pieces

1 Green pepper, cut in 1 inch pieces

1 Yellow pepper, cut in 1 inch pieces

6 Mushrooms

6 Strawberries, ends trimmed

Ketchup 1/4 cup

Balamic vinegar 2 tbsp

Soy sauce 1 tbsp.

Dijon mustard 1 tbsp

Honey 1 tbsp

Worcestershire sauce 1 tsp

Cayenne pepper 1/2 tsp

Lemon juice 1 tsp

 

Fill a medium saucepan with enough water to cover potatoes. Cook on a grid placed about 2 inches over hot coals until potatoes are almost tender, about 10 minutes. Drain and set aside to cool. Arrange ingredients on skewers in the following order: potato half, cherry tomato, pineapple, bacon, red pepper, green pepper, yellow pepper, mushroom and strawberry.

For sauce, combine remaining 8 ingredients in a small bowl. Brush skewers with sauce and cook until heated through, turning and brushing with sauce several times.

 

Rugged Cast Iron Breakfast Potatoes

Although cumbersome, the cast iron skillet should be part of any campfire cooking trip. The number of meals you can make in this trusty skillet is limitless. Quality used cast iron cookware is readily found at many thrift stores and is an economical way to build your campfire cookware inventory. When shopping for a good cast iron skillet, examine the cooking surface closely and avoid pans with deep scratches, rusting or pitting. A well-maintained cast iron skillet will appear smooth and be a rich black colour.

Makes 4 servings

 

Olive oil 2 tbsp

Butter 2 tbsp

1 Medium onion, chopped

6 Medium potatoes, cubed

1 Medium green pepper, diced

1 Jalapeño pepper, chopped

Olive oil 2 tbsp

Water 1/4 cup

Garlic powder 2 tsp

Paprika 1 tsp

Salt 2 tsp

Pepper 1 tsp

 

Heat first amount olive oil and butter in a cast iron skillet or frying pan on grill over campfire. Add onion and cook until softened. Add potato, green pepper, jalapeño pepper and remaining 2 tbsp oil, and cook, stirring frequently, until potatoes start to brown. Add water and cook, covered, for about 5 minutes so potatoes can steam. Add remaining 4 ingredients and cook, stirring frequently, until potatoes have browned and are tender.

 

 

10 thoughts on “Fall campfire cooking tips!”

  1. I agree. Outdoor cooking with cast iron.

    I got myself portable kit by Camp Maid. Can do pretty much everything with their kits. Don’t forget the bag of charcoal.

    1. Tks Michel, I will look that up!

      Question: Why would you need to bring charcoal along if dry wood is available?

      Outdoorsguy

      1. Practicality.

        Look up the Camp Maid web site and you will notice the heat tray is better in holding charcoal. at 25* F each charcoal, better heat.

        Have a look at their kit, folding cheminey, etc.,

        Of course you could use fire pit coals, but you have to be patient, and depending on the wood you burn you get varying heat.

        You know that if you love steaks and/or chops, you can just place it directly on the coals of your fire pit.

        1. Sounds interesting Michel, and you’re right that natural wood cooking fires require patience prior to cooking.
          I usually have a small grid or grate to cook over the coals.

          Outdoorsguy

  2. What’s nice with these tools is that you can smoke your food by covering the grill with the Dutch Oven (DO) turn upside down (whitout the lid of course) and cover your food, keeping the smoke circulating around your food.

    I can send you two pictures of my experience. one with eggs and bacon on the DO lid, and the other with chops being samoked.

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