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Favorite Food Cooked Over The Fire

post #1 of 26
Thread Starter 

OK all. I am going to admit I love hotdogs, pre cooked sausages reheated til they split, this new wonderful treat I just learned about this summer called banana boats and most recently bacon (gimme a break I dont do a whole lot of camping ;)  ). Next summer I really want to bring some fresh caught  fish to the fire party and see how that goes.

post #2 of 26

Rib or delmonico steak

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 26

Yes, and I would have to add lamb chops and there is just something special about cooking seafood on the grill....if I had it my way, I would grill all year long.

 

Petals.

 

ps. ribs too

 

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Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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post #4 of 26

Not for nothing, Petals m'love, but I do grill all year. Mebbe it's time y'all got out of the frozen north? wink.gif

 

It would be hard to pick just one, cuz I do so much live-fire cooking. But if I had to choose it would be either stuffed pork loin, done on the grill, or steak & ham pie, done in a Dutch oven. With the pork I'd likely do corn roasted on the grill, and Serrano-wrapped asparagus, ditto. With the pie I'd opt for buttered peas with mint and a parsnip mash. Sweet potato buns with either.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 26

Nothing beats the classic American hamburger/bbq bacon cheese burger.

post #6 of 26

18 - 20 oz thick cut T-Bone with Baked Potato and Corn on the cob.  I soak the corn in husk in a pail of water overnight and then grill in the husk.

post #7 of 26

It all depends on if we're camping on our property (close to home, easy to transport food) or away somewhere.  But if I am at home, the sky is the limit.  I love to make skewers of things like chicken thigh, fatty beef, etc (Yakitori, Jerk, etc...all from scratch of course) because they are easy to support over the raked coals in a fire pit, easy to serve and easy to eat when you don't want to bother with utensils.  You can put clams right on the hot rocks and slurp them out of the shells...that's fun camp food.  I typically don't have a "favorite" type of food...It's almost always what I am feeling that day so it could potentially be anything.  This is making me want to pull out the tents :D  

post #8 of 26

Paella!

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #9 of 26

Rib eye, lobster tail, corn, asparagus, guilty pleasure homemade Italian sausage, fresh roasted peppers and onions on grilled ciabatta

"Ars Est Celare Artem"

 

It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #10 of 26
Pizza over wood, we do it a lot during the summer at home. For the natural gas we love to do whole birds beer can style w/wood chips slow and low.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #11 of 26

Baked salmon on the grill and chicken thigh (w/skin) on the grill.

post #12 of 26

My friends and I are planning a outside camp next week. I would prefer the place besides a lake or a river where we can catch some fresh fish for our camp treat, and I think it would be very delicious and different from those we eat at home or restaurant.

post #13 of 26

Hobo packs.  Meat cut into chunks along with whatever veggies you like.  I prefer potatoes, onions, celery, and carrots wrapped in foil, then left to cook gently along side the coals for a few hours.

post #14 of 26

bananas stuffed with chocolate wrapped in tinfoil , in the fire for 10, yum.

post #15 of 26
All of these are really better cooked over coals than the flames.
post #16 of 26
Quote:
Originally Posted by dledmo View Post

Hobo packs.  Meat cut into chunks along with whatever veggies you like.  I prefer potatoes, onions, celery, and carrots wrapped in foil, then left to cook gently along side the coals for a few hours.

 

Ive seen those done in an engine compartment of a car before.  It was actually VERY tasty and the meat was extremely tender.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #17 of 26
Quote:
Originally Posted by chefhow View Post

 

Ive seen those done in an engine compartment of a car before.

Hah! That's a cool idea.

post #18 of 26
Quote:
Originally Posted by chefhow View Post

Ive seen those done in an engine compartment of a car before.  It was actually VERY tasty and the meat was extremely tender.

 

 

Believe it or not the Model T had a lunch box option that attached to the exhaust manifold for cooking as you were driving!

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #19 of 26
Quote:
Originally Posted by DuckFat View Post

 

 

Believe it or not the Model T had a lunch box option that attached to the exhaust manifold for cooking as you were driving!

 

Dave


I believed you but still had the thought you might be pulling my leg so I browsed a bit and came up with this clever internet exchange of ideas:

 

"I received a manifold cooker for Christmas. I was really excited to be able to cook while driving. I tried to cook some eggs in it today and it would not get hot enough to cook anything. The Temp here was in the lower 30's and I drove about 20 miles but the eggs stayed runny. I had the cooker pressed down all the way on to the exhaust manifold but that cooker just never really got hot. I hope it will work better in warmer weather.

Any one got any ideas for me?

Steven"

 

"Steven, I think you nailed it with the outside temps these days. Should work better when it warms up to summer. By the way, the Boy Scouts have a Dutch oven cookbook with recipes that I have always thought would also work in a manifold cooker."

 

 

That would be kind of cool, drive to your picnic site and pull out a hot meal cooked from the manifold :D

 

-But I digress....

post #20 of 26

There is a specific type of sausage that goes great cooked in the fire, not on the grill / coals.

It's called "cabanos", It's a kind of dry and smoked sausage, made out of pork / beef. All the grease melts over the fire, and the result is just delicious.

Tim from ZRCR

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Tim from ZRCR

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post #21 of 26
I cook a lot using a Dutch oven on the campfire. My favorites are chili.
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and berry cobbler
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post #22 of 26

Ok, you got me on this one. I live where bananas are everywhere... banana plants will take over your yard if you give them time. HOW do you chocolate fill a banana? It sounds great and may be a great addition to my mother in laws restaurant.

post #23 of 26

I am not a vegetarian.  But roasted veggies are always at the top of my list.  Fruits are great on the grill too.  Try peaches, mango, papaya, and pears.

 

Burgers and dogs.....yeah, okay.  But the real good stuff is large cuts of meat like a standing rib roast, or doing whole chickens and ducks (game bird if available).  Try a bbq turkey. 

post #24 of 26


Love cooking in a duchy, my favourites are fish pie and shepards pie. Have you tried using the lids as frying pans? Work really well for bacon and eggs. I do a lot of cakes in my duchys, but that does involve bringing a whisk and a bowl. Lemon Drizzle cake always seems to come out the best

post #25 of 26

Where there is a will, there is a way.  

 

Get a canopy.

 

Or rig up a shelter with some pipe and a tarp.  

 

Lay a few pieces of plywood on some pallets.  

 

Wrap a moving blanket over your grill for insulating heat.  

 

Add a commercial vent hood in your living room, and bring that grill indoors.

post #26 of 26

Flatbread pizzas done over the fire,  toppings vary depending on season & individual tastes. Never fails to impress :)

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