Campfire Cooking in the Great Outdoors
This look into campfire cooking in the great outdoors is all about getting back to basics where food, fire and fun are combined.
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Campfires in a camping trip are a must, or else it’s not a camping trip. As the only source for heat while outside during a cold night, it cooks food, warms people, and dries anything wet. People like to stare at campfires for its seductive look and the sounds of crackling of the wood. Cooking with a campfire may be longer than an actual stove or grill, but they are handy for giving a specific taste for food.It can be used to make the all-natural s’mores, heat up beans, and roast meat.
There is a proper way to make a campfire; it is not just about piling wood and dropping a match on top of it. Fire is made with three key ingredients: wood, air, and something to spark from. The wood in a campfire should be a mix of small, medium, and large pieces with some shredded, dried pine needles to spread the fire quickly. What isn’t in nature that must be brought from the city is a lighter or match. NO lighter fluid because that’s asking for a forest fire. Once the wood is there, make a base in the form of a cone or log cabin; a cone are sticks pointed up like a teepee, or a log cabin with the sticks piled on each row vertically and horizontally. Some mix both in.
The fire should ignite from the start so it can grab the oxygen and grow enough to get the wood. Blow on it very slowly if it doesn’t grow enough. When the fire grows, stick in thicker sticks, like if it’s under construction. It should be good after that. As for the cooking part, there are different ways to handle it. Have foil or a grilling basket if making fish to stick over the fire. Carry a Dutch oven to put over the fire and let it boil and cook a soup or dessert (with the right ingredients). Coals will be needed also; an interesting infusion of the two heat sources. With whatever is desired, it will be tasty under this system.
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