Ep 27 campfire dinner
I purposely kept this recipe basic. Following the basic recipe you will come up with a delicious meal.
I would recommend a number of modifications to this recipe depending on how comfortable you are in the kitchen. I normally will marinate the meat being used at least overnight. Also marinades can vary depending on your mood and taste.
Campfire dinners can also use any variety of meats from beef, chicken, pork, brats, fish, shellfish, and any other meat you can think of.
Just be aware that cooking times may vary depending on the meat. In other words you wouldn’t want to cook steak strips for 20 minutes if you want it to come out medium rare. I would also cut up the potatoes and carrots into smaller pieces if the cook time is cut down to 10 to 15 minutes. I would also marinate beef overnight with a tenderizer marinade.
Vegetarians can also use their imagination to create their own culinary meatless delights.
Another special note… I have stopped cooking with salt ages ago for no other reason than I’m trying to cut down on the sodium content in my diet (though I know that Old Bay does have salt in it). I do prefer spices and a variety of peppers for enhancing the flavor. What I’m trying to say is have fun with the spice rack if you want to kick it up a notch.
OLD BAY – if you don’t have Old Bay you can use a variety of pepper seasonings and celery salt to get the same taste.
VEGETABLES – I built this meal with my favorite camping veggies. Realize you can experiment with all of your favorites.
And now for…
OUR ROAD TO CAMELOT CAMPFIRE DINNER:
Ingredients and supplies:
1 – lb of boneless skinless chicken breast
1/2 – Large Sweet Onion
8 – red, yellow, blue mini potatoes
10 – baby carrots
1 – red bell pepper
2 – ears of corn on the cob
10(ish) – mushrooms
Old Bay seasoning for poultry and fish
Minced Garlic
Olive Oil (or any other flavored oil of your choosing)
Balsamic Vinegar
Aluminum foil for grilling. (if you use standard foil you will want to double up two sheets for each meal for added strength)
STEPS:
1. Chicken should be cut up in thin tenderloin strips
2. Cut up onion and bell pepper into large 2” square pieces
3. Rinse and half the small potatoes
4. Husk and break the corn into 3” sections
5. Lay out a large sheet foil and roll up the sides so the oil will not run out.
6. Liberally cover the foil with the oil of your choice.
7. Lay half of the chicken strips on the oil
8. Liberally cover the chicken and oil with old bay seasoning.
9. Next layer on the minced garlic.
10. Add ½ of the onion you prepared.
11. Add half of each of the rest of the veggies. (Corn, potatoes, mushrooms, bell pepper, and carrots)
12. Add a generous layer of balsamic vinegar
13. Carefully roll up the sides of the foil then tightly pack the foil over the meal. (refer to video for technique)
14. REPEAT: This recipe should give you two large foil meals.
15. Place on the fire for a total of 20 minutes, turning half way through cooking. (10 minutes on one side and 10 minutes on the other side.)
16. Unwrap the foil after about 5 to 6 minutes after removing them from the fire.
That’s it! Time to chow down…
Hope you enjoy this video