Tis the season for cool nights round a fire!

We do not plan to make a campfire. Can you use the fire from the stove (is it toxic fumes?) what are some other options? Thank you

As part of the "empty my chest freezer" project, I've made a lot of extra food over the fire. And this dish, with various variations, has been breakfast really many times.

Green beans / haricots verts, edamame beans, peas from frozen. A handful of each, that's enough for many days in a couple of cheap bags like that. A sliced frankfurter (they can often be bought cheap in bulk when they're near the expiration date). A sliced onion some days, a clove of garlic another, a couple of handfuls of pasta from yesterday's dinner, when it's there.

A little salt and pepper. Plenty of fresh herbs from the garden, rosemary, chives, thyme, oregano.

The whole lot tossed around with some Palmin on the cast iron pan. I've eaten that dish for two weeks in a row, and I didn't manage to get tired of it – it just tastes good.

It's easy to prepare from home, the whole mix in a bag and into the freezer with it.

Source: RosentjoernInternational [dot] blogspot [dot] com

I am planning to mix up my camping menu for my one night camping trip this weekend. I am planning to make ahead pasta and meat sauce to heat over the fire. Can anyone give me any tips for heating this dish over the camp fire?

How clean do the roasting sticks have to be? These were used to ale some delicious s’mores. Then, the last little sticky bits were totally burned onto the metal. Is it yucky gunk, or just a little harmless carbon?

Don’t have a ton of food pics from the trip but it was nice living in the moment. Some favorites were campfire nachos, chicken shawarma with feta/spiced potatoes/grilled bread, and blistered tomatoes & peppers with linguine in a white wine garlic sauce.

I should have blistered the peppers before the tomatoes in the 2nd to last one, but all the peppers and tomatoes are from our garden! A few varieties of jalapeños, Buena Mulata peppers, Aleppo peppers, a couple Murasakis and a Txorixero pepper or two. Tomatoes were mostly Rosella cherries but we had a couple of small Sart Roloise tomatoes we wanted to use up.

Other food we had: omelettes with peppers/tomatoes/crumbled bacon/cheese, charcuterie, shakshuka, cowboy caviar. In the last pic I’m sauteeing the peppers for the omelette alongside my espresso.

At the end of the day, we didn’t starve.

Hello! Going on a trip next week and I’m kinda big on making some bomb campfire food. This time, I’m feeding 8 people and decided getting a few tomahawk steaks for everyone would be perfect. My plan for cooking them was to wrap them in foil with butter, garlic, and rosemary, and put them in a small hole I fill with coals next to the campfire before searing them over the flames. Has anyone tried this before? Would there be a better way to cook them?

I’m going camping in a couple of weeks and I am having a hard time finding some really easy, yet delicious recipes for chicken to make over the campfire of on a camp stove. I’m looking for delicious and simple, because a grocery store will be more than an hour from me, and there are no amenities at this site. I will be packing everything in and out, so I need to be prepared and it needs to be simple.

Please share anything that you have. Thanks!!!

A campfire is much easier to handle for stewing.