Campfire Cooking (with recipes!)

Staying fueled and hydrated is a huge part of healthy, happy LARPing.  Plus, everyone knows food tastes better outside.  😀   Oh, and you can relax, I’m not going to tell you that you need an extensive set up like the one shown in the picture (but that is pretty epic looking).  In fact, I’m going to go over two really simple ways of making delicious food over your campfire!enhanced-20557-1405097132-7

Method 1: Tin Foil Packets –>

Couldn’t be simpler to prep, cook, and clean up!  You can grill them, bake them, and even toss them in right with the coals!  I am, in case you couldn’t tell, a huge fan of cooking with this method and it works with a bunch of options.  For the community style lunches we sometimes do at game, here’s one of my favorite dishes to contribute with:

Campfire Edamame:

  • frozen edamame in the shell
    • I find the best prices at the local Asian marketfoil-cooking_v5qxwq
    • frozen goods help keep themselves fresh until its time to cook without ice making a mess in the cooler!
  • butter + sea salt to taste (I tend to be on the generous side)
    • butter helps prevent burning even if you leave them in too long
    • or, if you’d rather use an oil, use one like coconut oil that can handle high temperatures without burning (olive oil is not a good choice here)

Once ingredients are gathered, take a sheet of tin foil that’ll be plenty large enough to fold to make a sealed packet (see image above – directions here).  I recommend staying on the smaller size; packets that you can comfortably hold in one hand as that is easier to maneuver as needed around a hot fire.  Have the sheet laid out flat, put the ingredients in the center, and fold up into the packet.

If done at home, put in a ziploc bag to help prevent messes during transportation.  But this is easy enough to do on site while you’re waiting for the fire to create some great coals!  Once the packets are ready and you’re ready to start cooking, toss them either on a grill grate over the flames or in with the coals (on the side for easier reach) and let them sit.  If they’re pre-cooked and the fire is going strong it won’t take too long; maybe about 20 minutes.  You will hear sizzling, that’s good.  You will see steam escape, that’s great.  The tin foil will get black in areas, that will not hurt anything at all.

Once you think it’s done and wanna check, use prongs and a large spatula to get the packets out.  In a couple quick moments the tin foil will be safe to touch and you can unfold a section to check on the continents.  If it’s done, unfold the rest to make a bowl out of the tin foil and serve!

Alternative options: small, peeled carrots; sliced peppers and onions; summer squash cut to bite sized pieces; a round of brie cheese; shellfish; and many more fantastic options!

Method 2: The Grill Grate –>

This is gives you the same options as a grill but you’ll need to watch the food closer to the lack of control on temperature.  One of my favorite options is a bunch of corn on the cob still in it’s husks.  amaize-fire-roasted-corn-pinterest

  • while in the husks, plop the corn cobs on the grill over the firepreferably away from flames
  • rotate on occasion for more even distribution of heat
  • once the outermost layer of husk is black, the corn is done
  • salt and butter to taste and serve!

Enjoy!  What’s your favorite dish to cook over a fire?  Any tips on fire pit cooking?

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