When you’re in the mood for great campfire cooking here is a great menu for a night of classic cooking! Break out the dutch oven and all your great cast iron cookware and partake in a cooking tradition that is generations old. Cast iron cooking is an age old tradition and the way that all cooking was done when settlers traveled hundreds of miles through rough terrain to settle out west.
Cast iron cookware came about around 513 B.C. when furnaces that could heat iron to its melting point were discovered in China. After this the idea of cooking with cast iron pots and pans began to grow. The great thing about cooking with cast iron was that even though it took a bit to heat up, once heated it cooked its contents evenly, even or uneven heat. Cooking with cast iron can often give the body a healthy and much needed dose of you guessed it, iron. So cook up a great meal with a method that has been passed down for centuries.
Here are some great campfire recipes to share with your family, and a great reason to start a tradition of cast iron cooking as well.
Marinated Beef Tenderloin
- 1 whole beef tenderloin
- ½ cup red wine
- ½ cup soy sauce
- 1 Tbsp seasoning salt
Combine marinade ingredients in small bowl. Pierce tenderloin several times with fork, place in plastic sealable bag and add marinade. Leave in refrigerator or cooler overnight. Grill over 400 F coals for about 15 minutes per side. Remove carefully and serve.
- 1 whole trout
- 1/2 small onion, sliced
- 1 tsp extra-virgin olive oil
- 1 tsp lemon juice
- Salt, to taste
- Pepper, to taste
Field dress trout, leaving whole with head removed. Place trout on aluminum foil and put onion in body cavity of trout. Add olive oil, lemon juice and salt and pepper to cavity. Fold foil and seal tightly. Place packet directly on coals and cook for 4 minutes. Turn packet over and cook for an additional 5 minutes or until fish flakes with a fork.
Grilled Corn on the Cob
Remove the husk and silk from the corn. Wash the ears in cold water. Spread butter on each ear and wrap in aluminum foil. Grill over 350 F coals for about 15 minutes per side.
- 1 bag frozen cut vegetables
- (California mix, stir fry mix, or any other variety)
- (A selection of fresh vegetables can also be used)
- 2 Tbsp extra-virgin olive oil
- Creole seasoning, to taste
If fresh vegetables are used, cut into bite-sized pieces. Place cut vegetables on aluminum foil. Drizzle with olive oil and sprinkle with seasoning. Seal packet and place on grate over the coals. After 10 minutes, turn packet over and cook for an additional 5-10 minutes.
Apple Dump Cake
- 1-2 Cans of Apple Pie Filling (or fruit of your choice-peach, cherry, etc)
- 1-2 Cans 7-up or lemon lime soda
- 1-Box Cake Mix (White)
Begin by putting the fruit in the bottom of the Dutch oven and sprinkle the dry cake mix over the top of the fruit. Pour enough 7up (or other lemon lime soda) over the top to moisten the mix a little [about 1/2 can] and poke it around some to begin. Six coals on the bottom and twelve on top should be about right to cook this in 45 minutes or so. As it begins to cook, you will see the moisture begin to come up through the cake mix. If you end up with some dry spots add a little more 7up. You will end up with more of a cobbler than a cake, but very few leftovers. Any time you cook sugar it will probably stick to your Dutch oven. Foil lining the oven will somewhat prevent this, but the foil is more trouble than good, so to clean your oven after cooking anything sticky, just boil it out.