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July 2016
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Try Open-Fire Cooking With These Quick Recipes
Cooking ideas for your next wilderness excursion

There are few experiences quite like preparing your meal over an open fire in the wilderness.

If you intend to take a camping trip this summer, do not settle for anything less than a full day’s worth of delicious food. To help ensure that you get there, here are four recipes that you can cook over an open flame and will not soon forget.

Bacon French toast

This delicious recipe comes from MaineToday.com and combines two of the most delicious breakfast foods into one delectable dish. Bacon French Toast calls for 1 pound of bacon, 1 bag of white bread, 1 stick of butter, 8 eggs, 1/2 cup of milk, and maple syrup. If you have a grill top that you can place over the fire, it will make matters even easier.

Simply heat a cast iron pan over the fire until hot, add bacon, and replace over the fire. Once the bacon is cooked, remove and set aside before pouring excess grease carefully into the fire. In a separate container, mix eggs and milk; pour mixture onto bread until totally coated and place into greased pan. Cook toast on both sides for 3-4 minutes until golden brown. Eat with bacon and syrup.

Camping corn hash

EarthEasy.com recommends a simple yet incredibly filling corn hash to tide you and your party over until dinner. This meal calls for 1 can of undrained corn; 5 strips of bacon cut into squares; 1/2 medium onion, diced; 1/2 can diced tomatoes; salt and pepper to taste; and an optional 1/2 teaspoon of red pepper flakes. You will also need a cast iron skillet and, if possible, a grill top.

In the skillet, fry the bacon until crispy. Add onions and fry for two minutes. Add salt, and then add diced tomatoes and corn with liquid. Cook the mixture until the liquid has boiled out, add pepper and pepper flakes, and serve hot.


If you are looking to vanquish your hunger after a long day in the wild, then accept no substitute short of fire-roasted ribs. Cooking ribs over an open flame is a relatively easy process, and it can be done using a grate, tripod or spit among other methods. Mat Follas, in an article for TheGuardian.com, recommends spatchcock cooking—skewering the meat on branches crossed in an X shape and propped over the fire.

While you may hear that cooking over a fire alone is enough to give the ribs ideal flavor, preparing a dry rub or marinade for the meat is preferred. This is not just because of its ability to enhance the flavor, but because it helps eliminate harmful carcinogens formed by cooking meat at high temperatures. What’s more, it is particularly delicious if you opt to wrap the ribs in foil, sealing in any flavor that may normally run off. According to “Grilling for Dummies,” the meat should take between 1 1/2 – 2 hours to cook.

To compliment your ribs, consider a side such as pan-roasted mushrooms, campfire beans, roasted potatoes, skewered vegetables or a homemade soup cooked over the flames.


If ribs are a foregone conclusion for your dinner outdoors, then s’mores for dessert is practically a no brainer. GoodHousekeeping.com suggests a grown-up take on the tried-and-true favorites that adds salted caramel for an additional flavor boost.

For the salted caramel, heat 1/2 cup of sugar in a 3-quart saucepan until melted. Swirl for 6 minutes until dark, and stir in 4 tablespoons of butter, 1/4 cup sour cream and 2 tablespoons bourbon. Cook for two minutes while stirring, remove from heat and stir in 2 teaspoons vanilla and 1/2 teaspoon salt.

By trying these four recipes, you can enjoy both the wonder of the wild and the luxury of delicious meals. Once you try cooking over an open flame, you may wonder if you will ever need an oven again.

This article is presented by Perkins Motors in Colorado Springs, Colorado.

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