Roasting a Whole Chicken

Okay, it’s almost flippin’ December.  Way too late to be camping in most places and nobody really wants to eat a whole bird after Thanksgiving.  As usual, my timing is fantastically terrible, as this post is about cooking a whole chicken on a campfire. 

But you campers gotta see this.  Of all the things I made in this fun campfire cooking series, none tops the whole chicken.  It came out so perfect.  Brown skin, juicy on the inside, and an aroma that had me watching my back for bears. 

Coat it with oil, season it with plenty of salt and hopefully some cayenne to give it a spice (or pound it with the infamous MONEY SPICE).  Wrap up really well in aluminum foil, start that thing over some really hot flames to brown it and get the cooking process started, and then finish it slowly on some hot coals until you feel that thing is done – should take at least an hour.  The slower the better. 

Anyway, here’s the video.  Hope at least some of you enjoyed this series and put it to good use when the timing is right. 

Published in: on November 30, 2010 at 9:06 am  Comments (8)  
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Potatoes and Shallots

Taters and shallots are like Starsky and Hutch or peanut butter and jelly.  They go together really well.  Inseparable.  Anyway, this has long been a favorite campfire meal side dish that I began doing ritualistically almost 10 years ago.  Campfire or not, throw some potatoes and shallots together with a little fat and it will come out great. 

Cut the shallots into big chunks after peeling them as shown in the photo.  Cut potatoes into large chunks as well.  Toss with a little salt and spice and a squirt of olive oil to get them all lightly coated and you’re ready to seal them up into an aluminum foil pouch.  Holy Schnikies!   

Stuffed Bell Peppers

Campfire cooking continues.  This was a fun one.  While the filling inside the pepper would have been a little better with the full bread crumb and egg treatment like that used for meatballs or meatloaf to create a more tender and fluffy texture, it was still yummy.  Definitely hit the spot on a sub-freezing Colorado morning. 

To prepare a stuffed pepper, which is something that you can easily do in your home oven instead of a campfire, make a nice blend of ground meat and seasonings (in this case it was thyme, shallots, and money spice – but you could use any variety you like, such as eggs, bread crumbs, jalapenos, cumin seeds, and salt and pepper for example), and then jam it into a bell pepper as shown in the video. 

Once you got that all figured out, you spread a little oil across the outside of the pepper, wrap that badboy up in foil or place in a covered dish of some kind if making several, and bake on high heat until cooked on the inside.  Anyway, here’s the video.  Yum…

Campfire Cooking – Grilled Cheese in Hobo Pie Maker

Hey, no magic here, but we gotta start this campfire cooking segment off slowly, building up to a whole chicken crescendo.  Actually, those little “pie irons” or “hobo pie makers” are pretty awesome.  Don’t mean to slight ’em.  Wish I had the ol’ double trouble as shown left. 

Published in: on October 26, 2010 at 2:29 pm  Comments (10)  
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Campfire Cooking

Today starts a good, lengthy series on cooking in a campfire.  Although this is something not everyone will have a chance to do, it is pretty cool, and a campfire has certain culinary advantages that other forms of cooking do not.  Most notably, campfire cooking is done primarily in aluminum foil, which forms a tight pouch for foods to slowly steam and retain their juices once the initial cooking process begins. 

But we’ll get into all that as we go.  First, we start our fire.  Pyromania!  Enjoy this series.  I promise we will go way beyond the s’more – going all the way to roasting a whole chicken over the open fire.   

Published in: on October 22, 2010 at 11:14 am  Comments (2)  
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