The Lansing State-Journal has an article on their website this mornng about campfire cooking. Man, does that bring back memories. My friends and I used to “camp” every weekend. Campfire cooked food was what I always looked forward to. The LSJ doesn’t offer a whole lot of insight in exactly how to cook over a campfire other than to throw a commecial in there for a tuscan grill maker.
The most important thing, make sure you’re burning a hardwood. Softwoods not only taste bad, but they can be hazardous. Just like on the grill, I prefer hickory. Once you get a fire going, you have options. Metal pokers aren’t really a good option.
Metal pokers might work for marshmallows, but are very limited when it comes to cooking a whole meal. But in a pinch, they’ll get your dogs hot enough for a bun and mustard.
You can do better than hot dogs. The easiest way is to wrap your food in a piece of aluminum foil and throw it directly into the fire. It will take quite a while to cook meat this way because you’re basically steaming. This works good for vegetables. Toss a little butter in the packet and you’ll have the best tasting veggies ever. Be careful not to throw it directly into the fire. Use some hot coals near the edge so it doesn’t burn. Read the rest of this entry »
Mid-Michigan Dining 
Recent Comments