Cooking with a Campfire

March 17, 2024

While in Flat Creek Family Campground and RV Park, we had a couple of campfires. The first campfire, we roasted hotdogs and marshmallows over it.

The second campfire, I placed an aluminum foil packet of a sliced onion and red bell pepper with Berber spice mix and a drizzle of olive oil into the campfire coals. I also placed an aluminum foil packet of scrubbed and quartered beets with a drizzle of olive oil into the campfire along the side of the coals. I wanted the beets to slowly roast. I also roasted a red bell pepper on top of the coals.

After the packet of onion and bell pepper had cooked, we roasted hotdogs over the campfire.

I didn’t have any hotdog buns, so I used a homemade sandwich loaf to fake New England style hotdog buns. I cut a 2 1/2 inch slice of bread from the middle of the sandwich bread loaf. I then cut the slice in half between the bottom and the top of the slice. At this point, I had two pieces of 2 1/2 inch thick bread. I took the bottom half and stood it upright and cut it as if I was making smaller slices. I did not cut all the way through the bottom, leaving the two slices connected. I did the same thing with the top half of the slice. This made two buns. I grilled the outside of the bread. I didn’t try to grill or toast the middle.

We put the onion and bell pepper mixture into the “buns” and added the hotdogs and mustard. It made for a fun meal.

For dessert, we roasted more marshmallows over the campfire.

I turned the beets several times and checked on them after 30 minutes. They weren’t done yet, so I placed the beets back along side the coals. It took 50 minutes for the beets to fully cook.

The cooked beets and leftover onion and bell pepper were used to make beet soup the next day.

The red bell pepper roasted directly in the campfire was washed, peeled and saved in the fridge. It was diced and put in the shrimp and sausage jambalaya two days later.

It is fun to cook over the campfire, but I am grateful for my modern kitchen!