On an Open Fire: Roasting, Barbecuing, Cooking

by Carsten Bothe (Editor)

Overview

Why make a mess in your indoor kitchen when you can build your own fire pit and eat like a cowboy in the open air? There is something about roasting suckling pig on a spit, duck on a rope, or just chestnuts over a handmade fire pit that makes eating with friends and family even more special. Here are a dozen different cooking methods and nearly a hundred recipes. Learn how to cook beef, pork, and lamb, as well as vegetables, seafood, and eggs, in traditional European and American Southwestern styles, above and sometimes directly in the embers. When you take your family camping, brew your own coffee in the morning and make Brandy Punch at night. The book includes a list of equipment, including different types of firewood, and detailed instructions. Whether you're a veteran outdoor cook or a novice hungry for adventure, you'll fall in love with these rewarding methods.

Product Details

ISBN-13:	9780764344831
Publisher:	Schiffer Publishing, Ltd.
Publication date:	10/28/2014
Pages:	168
Product dimensions:	9.90(w) x 6.90(h) x 0.60(d)

About the Author

Author Carsten Bothe is regarded as an expert on cooking at a campfire and teaches many courses on that subject.

Table of Contents

Foreword 9

Setting Up a Campfire Kitchen 11

Peculiarities of a Campfire Kitchen 12

The Most Important Items: Wood and Charcoal 12

Fixed Fire Pit 13

Rods 15

Poker 17

Trivet 17

Field Grill 17

Rocks 18

Coffee Pot 18

Pan 18

Gloves 19

Roasting Thermometer 20

Skewers 20

Grill Grate 20

Pot 20

Tripod with Kettle 22

Schlesinger 23

Scooper (Ladle) 23

Fork 23

Tongs 23

Dutch Oven 23

Lid Lifter 24

Conditioning Cast Iron 25

General Remarks Regarding Cooking by the Campfire 27

The Fire 27

Roasting in the Embers 31

General Remarks 32

Bell Peppers in the Embers 33

Baking Potatoes 34

Onions in the Embers 35

Fennel in the Embers 35

Tomatoes 36

Eggplant in the Embers 36

Scallops in the Embers 37

Eggs in the Ashes 37

Trout in the Embers 38

Steak in the Embers 39

Mushrooms in the Embers 40

Roasting Chestnuts 41

Bruschetta 42

Cooking under the Embers Glut 43

General Remarks 44

Potatoes and Onions Under the Embers 44

Pork Tenderloin under the Embers 46

Rump Roost or Round Steak in the Ashes 48

Roasting Hazelnuts 50

Roasting over the Embers 53

General Remarks 54

Roasting on the Spit 54

Meat Skewers 56

Grilling Steaks 57

Roasting next to the Campfire 61

Duck on a Rope 62

Salmon on a Board 64

Cooking by the Campfire 65

Beverages 66

Campfire Coffee 66

Wine Punch 67

Quick Breakfast for the Hiker with Little Luggage 68

Sourdough Pancakes 71

Beans in a Bottle 72

Fried Potatoes 73

Pork Tenderloin in Pepper Sauce 75

Hunter's Stew 76

Mushroom Pan 78

Quick Meal 79

Egg Sunny-side Up 80

For Children 81

Popcorn 82

Marshmallows 83

Frying Bacon 83

Bread on a Stik 84

Cooking in a Dutch Oven 85

Bird with Vegetables 86

Chili con Came 87

Potatoes as a Side Dish 88

Stew 90

Cowboy Beans 91

Goulash 92

Spicy Bean Soup 93

Pound Stew 94

Baked Camembert 95

Spare Ribs 96

Chicken Breast in Cream Sauce 97

Rotiserrie Roast 98

Boiled Beef Brisket 100

Quick Roast 101

Baeckeoffe 102

Chicken Curry in the Potjie 104

Melie-Pap (Corn Porridge 105

Kale Hike 106

Kale with Bregen Sausage and Meat 107

Sweet Fried Potatoes 108

Baking at the Fire 109

Rolls and Cinnamon Buns 110

Pineapple Upside Down Cake 111

Sourdough Rye Rolls 112

Bannock 113

Peach Cobbler 114

Bread that Turns Out 115

Wood Baking Oven 118

Cake Flambé 118

Pizza 119

Miscellany and Curiosities 121

Turkey in a Can 122

Original Peka from Hungary 123

Lamb Shoulder with Various Beans 125

Goose in the Earth Oven 126

Pork in the Earth Oven 128

Chicken in a "Clay Coat" 130

Reflector Oven 132

Spaghetti with Cheese 132

Caramel by the Campfire 133

Baked Apple in a Clay Pot 134

Field Kitchen Recipes 135

Specialties of the Field Kitchen 137

Pea Stew 138

Goulash Soup 140

Szegedine Goulash 142

Asado 143

Asado-Barbecuing like the Gauchos 144

Building an Asado Cross 147

Side Dishes for Asado 147

Chimichurri 148

Beef Ribs 149

Suckling Pig 150

Lamb 153

Deer 155

Wild Boar 156

Entrecote 157

Duck 158

Real Barbecue 159

General Remarks 160

The Smoker at a Large Celebration 161

Spare Ribs-but Properly! 161

Where Does Meat Come From? 161

Pork Neck from the Smoker 163

Trout 164

Fixings 165

Entrecôte: The Tasty Tidbit at the End 167