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Skipjack Joe
Elite Nomad
Posts: 8084
Registered: 7-12-2004
Location: Bahia Asuncion
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Wrap corn in tinfoil and bury it under the hot coals for about 20 minutes. Everyone likes theirs differently. I like them when they're a bit
dehydrated and have turned from light yellow to deep orange. A bit burnt is fine but not too much.
Corn is great but baked potato is better. Salted with melted butter. Sour cream too, if it hasn't gone bad yet.
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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A little burnt is good! This old favorite is so easy even a caveman can do it.
Depending on how many Boy Scouts there are for dinner, slice up washed small red spuds with or without the skins, a few onions to match, some chunked
red smoked peppers, salt, pepper, cut some blobs of sweet cream butter and add, then double-wrap it all into heavy foil that you sprayed with Pam or
some other non-stick.
A hot bed of coals will get these done in no time..but I like to let those babies crisp a little...umm. Pass me the barbequed beans and another
burger.
I do what the voices in my tackle box tell me.
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Packoderm
Super Nomad
Posts: 2116
Registered: 11-7-2002
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I always thought it was pretty easy: Get a fire hot enough, open up a can of Dinty Moore chunky beef stew, and place it somewhere above the fire where
ashes don't get in it. If you're feeling fancy, you can cut up some fresh vegetables and put it in the stew. I've been doing it that way for ages.
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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reposting an old campfire recipe/technique
here is another Indian (American aboriginal) way of campfire-cooking fish...
Called "poneassing"...cute name, huh? Sounds kind of down-south Deliverance, but it is really a northern Canadian tribal way of
cooking and/or smoking fish or meat. It is similar to 'al asador' in Baja and in Argentina. For fish, it is best to use an oily fish, like lake
trout or salmon. Lots of suitable fish in Baja waters.
Ponassing
Basically we used this method to cook salmon or lake trout over a fire by splitting and opening the fish and holding it open on a wooden stake/s over
the fire. Being a little woodsy..and wanting to 'go native'...we used cut green branch and the peeled bark to tie the fish slab - with skin on- to
the Y-branch. Pretty simple cooking followed...prop the Y-fork over the hot coals, fish flesh side down, open some LaBatt's, and eat the lake trout
or salmon when it stopped dripping fat.
See the photo below.
We were taught this as kids on fishing/camping trips with our parents into the bush and wilds of Up North Canada. My hero was a Cree named Kitchener
Byrd. Most of the guides up there took European names from famous explorers.
Kitchener was quite the woodsman and a real character, my good amigo until he finally got nailed by lightning. If he were here, he would tell
you...Never stand up in a moving boat dancing around with an upthrust knife in a thunderstorm while drinking...or sober either. Remember Old Kitch,
aquaholic? 
I do what the voices in my tackle box tell me.
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Paulina
Ultra Nomad
Posts: 3810
Registered: 8-31-2002
Location: BCN
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Thanks Pompano, I'm going to try that this summer. The fish, not the knife boat thunder dancing.
P<*)))><
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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wilderone
Ultra Nomad
Posts: 3778
Registered: 2-9-2004
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You can use flames for cooking. I take an old aluminum baking pan (round, square - doesn't matter - but NOT cast iron - takes too long to heat), and
then wrap my burgers, chicken, vegetables, or whatever in heavy aluminum foil. Put the foil packet in the aluminum baking pan and put the pan in the
fire (a low fire, but enough heat to cook, and not so high that you can't get the pan out of the fire when you want - I just shove it out of the
flames with a stick). If you don't need to cook something very long - like warming tortillas, or hot dogs, then you can use a grill top which can be
placed on rocks in any part of the fire or coals. I even make coffee in a perkolator (sp?) setting it on a grill and over flame - feeding the flame
with small sticks to keep even heat. For fish, though, you need to make a bed of coals. Then wrap the fish and seasonings - salsa is good), in
aluminum foil and place in the coals - turning once after about 7 minutes. I supplement cooking with a small propane backpacking stove so that the
heat and serve stuff (beans, pre-cooked rice, simmered vegetables) can be done quickly whenever the campfire stuff gets done.
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ILikeMex
Nomad
Posts: 108
Registered: 2-22-2008
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Mood: Whishing I was there
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I second the Dutch Oven. You can cook about anyting in it and don;t have to worry about blackening your pots.
My favorite is getting a can of buttermilk biskets and putting a layer on the bottom, then cover with a layer of canned fruit (apples) then another
layer of biskets = apple pie. This works really well if the coals are still going from the night before and you can eat with your morning coffee.
I've also had pretty good success in cooking potatoes in Tecate cans. Cut the Tecate can at the top, but not all the way off - so it acts like a lid.
Plop a red potato in there, fill with water, lower the lid and put in the coals. You will have to top off the water a couple times, but you will get a
well cooked tater.
This works well (cookinghte potatoes seperatley) when making stew in your Dutchie as I always seem to need more room for all the meat and veggies.
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BajaNuts
Super Nomad
Posts: 1085
Registered: 5-11-2008
Location: eastern WA, the DRY side
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Mood: no worry, no hurry....it's all good!
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Our family has been avoiding aluminum cookware for quite a while. Alzheimer's patients often have a very high aluminum presence in their brains. My
grandmother died of advanced Alzheimers. This will probably start a whole other thread, but if you can find a stainless steel pan with the aluminum
plate on the bottom, you get the best of both worlds...stainless in contact with your food and aluminum for heat distribution with less weight than
cast iron. Cast iron does have it's benefits for campfire cooking in that it will distribute the heat from hotspots in the fire better than aluminum
which conducts heat very quickly and will burn in spots unless you have a very thick aluminum pan.
Another great option to try is to get a thick aluminum plate or disk from a metal shop or junk yard and place your choice of stainless steel sauce
pot, fry pan, or stock pot on the aluminum disk. These work great on gas and fires. I've used them before. I went to my local welding shop and they
cut one out of a 1/4" thick piece of aluminum for me. Cost about $5. One 12"-14" disk works for many pans and no more aluminum in the brain.
Makes you wonder.......cervesa in the bottle or can???????????...............
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bajapablo
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Posts: 226
Registered: 1-27-2004
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blackened pots
When I was a kid in scouts on campouts we would rub liquid dish soap on the bottom and sides of our pans before cooking over a fire. This put on a
nice protective coat and if the pans became blackened it washed right off with light scrubbing. Before changing the oil or other work on my car I
work a small amount of dish detergent into my DRY hands. THis absorbs well and when it is time to wash-up your hands clean up nice and easy without a
degreaser special hand cleaner.
\"changes it lattitudes, changes in attitudes\"
J.Buffet
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BajaNuts
Super Nomad
Posts: 1085
Registered: 5-11-2008
Location: eastern WA, the DRY side
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Mood: no worry, no hurry....it's all good!
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Nice Degreaser tip...thanks
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EnseNADAslim
Nomad
Posts: 138
Registered: 1-15-2009
Location: Baja CA
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Dutch oven cooking is a great way to go, it's fun, and man, you can cook your dinner, and top it off with a cobbler! To warm up your mornings go for a
nice hot fire, sip your coffee, then use the hot coals to heat up that cast iron skillet and cook up your Eggs, Chorizo, and thick sliced bacon.
Youtube has lots of good info on Dutch oven cooking, and as a matter of fact I have one as well...
http://www.youtube.com/watch?v=0DnyX-8-O5g
No matter what you cook doesn't really matter, or how you cook it as long as you like it, and yea, there is just something about cooking out doors.
Keep it fun, keep it good (at least try), and leave the dishes for tomorrow!
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BajaGringo
Ultra Nomad
Posts: 3882
Registered: 8-24-2006
Location: La Chorera
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Mood: Let's have a BBQ!
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Hard wood to make coals that will last awhile surrounded by some good sized rocks that will hep hold the heat. Use something like a tripod that will
allow you to easily adjust the height over the coals to control the heat.
Making me think about some camping right about now...
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flyfishinPam
Super Nomad
Posts: 1727
Registered: 8-20-2003
Location: Loreto, BCS
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Mood: gone fishin'
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| Quote: | Originally posted by Fatboy
So, how does one cook over/in/with a campfire? |
wrap it if foil
stick it in the fire
drink beer while it cooks
remove from fire unwrap and eat
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BajaGringo
Ultra Nomad
Posts: 3882
Registered: 8-24-2006
Location: La Chorera
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Mood: Let's have a BBQ!
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| Quote: | Originally posted by flyfishinPam
wrap it if foil
stick it in the fire
drink beer while it cooks
remove from fire unwrap and eat |
Too many steps for me to remember...
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Dutch ovens work awesome in the field though they are better suited for slow cooking foods like whole birds or roasts and veggies. I use one regularly
but not for fish. Hmmmmm, I'll have to give it a try sometime.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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vacaenbaja
Senior Nomad
Posts: 640
Registered: 4-4-2006
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Foil cooking as mentioned before is a great way to quickly cook while camping with out having to clean up, or even have a pan. Marinated flank steak
with added slices of tomato and onion cooks up quite juicey. add avocado salsa and tortillas sub in chicken or fish. Foil wrapped baked potatos work
well.
If you can buy a few of those hollowed out bread bowls that are sold state side you
can fill them with chili or any other one pot wonder stew.
Buy a "comal" to warm tortillas and make quesadillas that
can be cut up bite sized and garnished with slices of jalapeno for a quick snack. Try to find a copy of Mike Mcmahans Baja book for some more ideas.
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Woooosh
Banned
Posts: 5240
Registered: 1-28-2007
Location: Rosarito Beach
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Mood: Luminescent Waves at Rosarito Beach
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| Quote: | Originally posted by BajaGringo
Hard wood to make coals that will last awhile surrounded by some good sized rocks that will hep hold the heat. Use something like a tripod that will
allow you to easily adjust the height over the coals to control the heat.
Making me think about some camping right about now... |
Took my mind back to my young scouting days too. Cooking poached eggs for breakfast in paper cups filled with water set right in the fire, the dutch
ovens and cobblers and the freeze-dried foods you reconstitutued with water that were so popular at the time (70's) because of the space program.
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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2-tie-dye-4
Nomad
Posts: 145
Registered: 9-25-2008
Location: Jerome, AZ population, strange
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Mood: jonesin' for Baja
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I think you want to keep it simple....but get a grate of somekind. I agree with the above comments, coals...roaring fires are for warmth, ambiance,
ghost stories and smores. And, the wonderful smell. One pan, one grate, stir fry! Bacon and eggs. If you didn't get any dirt or sand in it, you
didn't do it right.
We\'re all here cuz we\'re not all there, mountain stranded time
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Sunman
Nomad
Posts: 400
Registered: 6-22-2007
Location: Oxnard
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Venison,dorado and ostiones over oak...
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