Open fire cooking

Been doing a lot of this as of late, from hot dogs to pan fried whitefish so fresh it was swimming 4 hours before I threw it in the pan. Anyone have anything interesting they like to cook over the fire? Tonight is buffalo steaks.

 

hey you're making my tunny growl bud ..................will always remember the numerous Sierra backpack trips in the early 1960's-1980's with my Dad, Bro and others, fresh golden and brown trout, as you said right out of the lake or streams onto a hot frying pan................unbelievable !! theres nothing like a great mixed hot casserole in an iron skillet/pot over an open flame and corn on the cob .

ok it is BBQ tonight.

thumbs up man

 

Corn on the cob tonight as well. I have decided it's cheaper than grilling because I only use about .75 worth of wood for each fire, so it's win/win because it tastes better too. Got the fish from a buddy of mine that opened a fish shop....his brother catches it he sells it. I want to go back and get some walleye for tomorrow.

 

That is mean Luke, my mouth started watering just thinking about that, it is raining here today, and I don't mean T-storms either, but a drizzle. Living in this apartment I only have one decent place to fire up my little charcoal grill, and I like to stay near it and guard the meat on the thing. When I do get to use it a choice between a trout or a ribeye (beef or bison) is a toss up. What I have on hand is what goes.

Don't do much "camping" anymore, too old and creaky in the joints, but "in the day" fresh caught brookies, and rainbows were my favorite fresh-water fish.

 

Mmmhhhh there are a few meals which are tasting gret from the open fire. Sout tyrol specialmeal is called "Mus" that is great! Not easy to cook in the beginning but later great to have.

 

We have Taber corn, which is fairly famous. Soak corn (in husk) in water. BBQ whole cob 10 min. Steams in husk. Peel back husk and use for handle to eat. Enjoy. Lots of butter and salt. Beer optional.

 

Ranking at the top-----fresh brookies or trout pan fried on a campfire------------I also like ribs of lamb over a cedar wood fire slow cooked---I also like beef of most kinds grilled over cedar wood or charcoals. Basically I would settle for chicken grilled in many forms as well. Lets face it in a camping environment I like to express my carnivorous tastes.

 

Every year, my volunteer fire department would have a fundraiser. They would dig a deep hole in the ground. They would burn cottonwood limbs in the hole. On day three, they would take a pig, wrapped in wet burlap, and throw it in the hole. They would cover it up. 24 hours later they would dig it up.

It was quite good.

 

That is very close to the South Tyrolin "Mus" i wrote. You can have it with butter or sweet and with boletus too.

 

Ulrich!
I thought you were MIA. I haven't heard from you in quite some time. All this good cooking is making me hungry and here I sit at work with only a microwave YUCK.

 

Krystal,

i´ve been extremly busy with some new projects at work but now i have 2 weeks off! Here is some bad stuff for you! I had a very good T-Bone Steak with a mixed salad and a nice french Baguette with some garlic butter! Sorry, but i had to say this;-) PM you.

 

Buffalo ribeyes were a smash. I did some corn too but it got away with me as I was occupied by goat shinanigans. I did baked taters in the coals of an ultra hot cedar/oak fire. Back to work tomorrow so alas, no fire cooking for the next 4 days.

 

Bannock and butter, maybe some honey if it's for desert. The perfect sidekick for for a campfire meal.

Anybody remember tinned bacon? I think it came from Denmark and was called Tulip. Mighty fine on a long trip when the fresh stuff ran out, tinned butter too. Fresh trout are always available around here, the little ones out of the creeks are tasty. Nothing wrong with a grouse chopped up and fried in butter and garlic, toss in a pinch of curry powder if you got it.

KTK

 

Best meal I've ever had was fresh-from-the-river catfish, skinned and baked over an open fire, liberally seasoned with lemon and butter. To this day, that's my standard for catfish, and very few restaurants have even approached that standard. I have no idea what we had to go along with it, I honestly do not remember. That catfish, though.....bliss!

 

Hit that with some melted garlic enriched butter and sprinkle with lime juice maybe sprinkle with some fresh parmesean cheese and it cranks it up a couple of notches.

 

Yes the Danish Tulip tinned bacon. I propably had some tons of it at my tours. Not the badest stuff to prevent you from starving!

 

Never knew that you´re such a gourmet, Brad!

 

Great choice, but over here we have to pay around $80 per kilo for the Buffalo meat!

 

Thats CRAZY! Our neighbors raise buffalo. For awhile a couple years ago, he was having a hard time selling the meat and even the living animal so he was selling buff hunts. You would come out and he would drive you into the big big pasture that they were in and you could shoot one. He only gave like one or two shots and if the critter wasn't hit good, he'd finish it off. Then he would get his tractor, gut it, clean it and you could take the meat, head, cape whatever for a certain price. I think he was mostly selling hunts for the mid age females and the males were more. He did OK this way, but I think the market for their meat has picked back up.

It was fairly sporting, as they got wise to the truck driving into their pasture. For liability sake, you couldn't go after them on foot. I have gathered stray bulls out of a pasture of buffalo horse back and let me tell you, the buffalo weren't happy and neither was my horse.