Just in time for the long weekend
A fun and easy one to eat on your own or share with a group. Open the lid to release the pressure, but keep it pressed down on top to preserve heat and flavour. Place the can in coals and let it cook for around 15 minutes. Remember to use oven mitts as you pass around the fire. I suggest using maple beans as they make for a sweet and savoury late night treat.
Nothing prepares you better for the outdoors like a nice warm bowl of chili. I suggest preparing the chili a head of time and allowing it to slow cook in a heavy duty pot over the fire. This makes for a great evening feast once you get into the Autumn months.
Baked potatoes, stuffed potatoes, cubed potatoes. These are so good cooked at the fire, prepare them how you want wrap in tin foil and just stuff them in the coals at the edge of the fire. Have your tongs ready and just keep flipping them.
Works with all sorts of meats and vegetables. My suggestion is grabbing some slices of onion and red or green peppers and adding a few pieces of meat. Skewer on a longer stick so you can sit back and cook.
Hollow out a jalapeno pepper and fill with a bit of cream cheese (feel free to add some seasoning to give it a bit of extra zip) wrap the pepper with a strip of bacon and cook over the fire on a stick. Cheese on the inside will be quite hot, so bite with caution. Cook long enough to allow pepper and bacon strip to get a bit crispy.
Spider Hot Dogs
Spiders are one of my all time favourites. The hot dogs are cut with
4 slits on each end and then grilled on a stick over the fire. Make sure to turn the hot dog slowly to allow all sides to cook through. The slits on the end will begin to curl the meat back creating 8 tasty spider legs. Get the dips out, these are delicious.
An all time classic, need I say more? The real art in this treat is learning how to roast them to the perfect temperature. With this tasty bonfire treat, patience is a virtue.
Grilling a sandwich in the fire requires a little bit of creativity. If you’re not careful you could end up with an overpowering smoky taste. This requires the ingenious pie iron. The pie iron allows you to enclose bread or buns and cheese into the middle of the iron and then insert directly into the coals to get a quick grilling. Remember to butter the outside of the bread before sticking your grilled cheese into the pie iron. After a few minutes on each side in the coals, this becomes a real teat.
Very similar process to the grilled cheese in the pie iron. Remember to butter both sides of the bread and then insert the fixings into the middle. My favourite pudgy pies are made with a cherry or raspberry pie filling. Once grilled it makes for an excellent dessert. Adding chocolate chips to the pie filling only sweetens the deal.
The ultimate bonfire treat. Roasted marshmallows and a few squares of milk chocolate sandwiched in between two pieces of graham cracker. if you have not had one of these over a campfire you are truly missing out.