Campfire Cooking

[Polishrifleman]

Breakfast idea:

Meat:  Whatever you want cut into bite size pieces throw in first and get pretty well cooked (leftovers from dinner work well too).
Potatoes: Cut a little smaller than bite size (cook faster) throw in with meat and cook most of the way:
Onions, Garlic, Green Peppers, Tomatoes, diced up throw them in, stir around a little and soften.
Add a Layer of shredded cheese and then drop some eggs (1 or 2 per person your call) on top cover and cook until eggs are a little better than sunny side up but not quite over easy.

Serve with Tabasco and Ketchup.

Cook time at first is pretty long because most people don't figure in how long it takes to cook a potatoe.

Another good cooking utensil that I don't see often is a WOK.  I have a hand hammered steel one that is way lighter than cast iron, seasoned the same, oiled the same, and heats a lot faster.

[K Frame]

"and heats a lot faster..."

Cools a lot faster, too...

[Chris]

Anything you can cook  indoors can be cooked outdoors on a camp fire, if you take the time to do it right.

First, you really need two fires.  A cooking fire and a burning fire.  The cooking fire should basically be coals only.  The burning fire will be a source for the coals you need in the cooking fire.

Second, you need to pay a bit more attention on the fire, because the heat can vary greatly, and you will need a constant heat.  Also, you can't cook by time as you can indoors, because of the varying heat.  So, pay attention as you cook.

Make sure that your cast iron is well seasoned, to avoid issues of sticking.  And, make sure your ducth over is designed for a fire, not a stove.  The bottom should have legs, to help steady it in the coals.  And the top hould not be a large dome, but rather a shallow dome with a lip around the edge, to hold the coals.  And, get the right tools.  Heavy gloves or mittens (try welding gloves), a steel hook or oven pliers to lift the lid without dumping the coals inside.

Personal favorites?  Stroganoff.  Goulash.  Jambalaya.  Use any recipe you like.  Patience and vigilance are the keys.