With accessories.
Posted on 07/03/2023 7:35:27 AM PDT by Diana in Wisconsin
I’m a cook who doesn’t have central air conditioning in her home, so I’ve frequently relied on my gas grill for making as many meals as I can when the weather gets hot and steamy. As the years have gone by, however, I’ve turned to my backyard firepit as another option.
There’s just something fun and a little adventurous about cooking over a live fire. It can also feel a bit intimidating if you’re used to the controlled world of induction burners and the quick turn of a knob, but it’s easy to get the hang of campfire cooking once you’ve done it a few times.
As with an indoor kitchen, you’ll need a few crucial tools to make your outdoor cooking expeditions a success. Don’t worry, they’re nothing fancy — you likely have most of them in your arsenal already.
• Cast-iron skillet and/or Dutch oven: Do not use coated nonstick or ceramic pans since they’re not designed to withstand the high heat of a fire. Cast iron is naturally nonstick and can handle the heat evenly.
• Fireproof barbecue gloves: Upgrade your everyday kitchen mitts and get an insulated pair of gloves that offer better protection.
• Long-handled metal tongs and a spatula: Again, be mindful of using items that can withstand high heat. Inexpensive plastic spatulas will likely warp or soften when left near the heat of a fire and wood burns, so keep any utensils safely away from flames.
• Heavy duty aluminum foil: You’ll need this when making foil packet meals.
• Camp grill grate: A basic metal grate with foldable legs allows you to place your skillet or ingredients above — not directly in — the fire.
(Excerpt) Read more at channel3000.com ...
*SMIRK*
In summer we cook on the grill almost every night. A grill only lasts us a couple of years. 😉
From April through October we cook outside almost exclusively. We grill and smoke meats and fish. The flavor? Terrific.
And clean-up is a breeze. Did I mention flavor?
Kinda funny that this might qualify as “new information” for some folks.
Who knew you can cook over an open flame!?!
Well, not in your Tupperware ...
“LIKE”
*AND* we eat dinner on the back (screened) porch most every night as well. Great view of the lake and sunsets.
With accessories.
Best investments in boondocking camping gear I’ve made - saved more than their purchase price in a few nights of not paying for electricity at campgrounds (not to mention WiDNR’s jacked-up fees!)
Kelly Kettle: https://www.kellykettleusa.com/
Omnia Oven: https://www.omniasweden.com/us/
Plus the trusty dutch oven for open fire cooking, of course. With the above it’s easy to have a nice hot meal anywhere you have something that will burn.
Most people in the backwoods learn to cook like this before they are big enough to cook on a stove.
Some of the best homemade biscuits are made in a Dutch oven. It should be one that has the three little legs and a turned-up lid though and not one that hangs above the fire. I have done it many times.
I use non stick pans all the time on an open fire.... I don’t see a problem, I’m using the same amount of heat as a gas or electric stove. Otherwise my food would be burned to a crisp.
Dutch ovens are the best.
I have two: One with the legs and one without the legs. The one with the legs is best for direct coal cooking, especially with the flat lid which allows for coals to be put atop it.
They have to frame the story for their massive segment of super retardo viewers.
Don't want the bottom burned? Scrape the fire pit
to the ground and pack the coals back around the sides.
No burned bottom.
Briquettes make it even easier to regulate the temperature.
That’s how it works, for anybody that has never done it. You wait until you have mostly white coals before you put the pot on the coals. You put more hot coals on the lid to turn it into an oven. The pots without legs and regular lids are best in an oven or hanging over the fire, not in it.
The real trick is not letting the coals fall on the biscuits. LOL If you scrape them off, you can check the contents, put the lid back on if necessary, and put the hot coals back on top. Old-fashioned fire cooking is the best!
You are speaking my language!
I think I have managed to collect almost every version of the camp oven Lodge produced from 6 to 16. Now, I make sourdough rolls in mine every couple of nights.
Save on the cooling bill in this Texas summer!
Homemade beef stew is good in them too.
Yep. A few days ago, I had a pork roast on the bottom and the rolls on top. Just stack them up, and use less charcoal.
The climate czars already disapprove of this one!
“The climate czars already disapprove of this one!”
Of course they do. I invite all of them to the TN backwoods to tell the locals they can’t do it anymore. 😆😜
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.