Campfire cooking is traditionally the realm of meat and sweet in our family, but we’re learning to change that. We still haul hot dogs, sausages, marshmallows, and s’more supplies up into the mountains, but now we grab a little green to go with it.
If you prep the seasonings at home and pack a knife and cutting board, you can prepare these recipes easily out in the middle of nowhere. They only require a tiny bit of cooler space.
At home: Place 1 Tb of butter, 1/4 tsp salt, dash of pepper, 1 clove of garlic (minced), and 1/2 small onion (sliced) into a plastic bag. Pack 1 large (or 2 small to medium) potato, a knife, a cutting board, and aluminum foil.
At camp: Slice 1 large (or 2 small to medium) potatoes into 1/4 inch thick slices.
Lay out a large piece of aluminum foil. Spread the potato slices in the middle and cover with the butter mixture. Lift opposite edges of the foil and bring them together; roll them together a bit. You should be looking at an aluminum tube with potatoes in the middle. Flatten the tube into a rectangle and roll the open edges a bit so that they close. You now have a rectangular silver potato packet ready for the fire…or a bunched up wad of aluminum with food somewhere inside, we hope.
Either way, lay it on the grill above the flames or on hot (but not flaming) coals. Flip it occasionally (if you trust your edge folding) and poke it with a fork to see if it’s done (if the fork goes through the foil and potatoes easily, it’s done). The potatoes cook through in 10-20 minutes, depending on your fire. Be careful of the steam when opening.
At home: Pack a bucket and the corn.
Next week we’ll make some sweet potatoes and zucchini!
“So heap on the wood and kindle the fire. Cook the meat well, mixing in the spices; and let the bones be charred.” Ezekiel 24:10 NIV (See? Even the Bible says ‘don’t forget the sausage!’ Paraphrase mine.)