A couple months ago, Gordon sent me a link to the Nevada Northern Railway’s first annual Iron Horse Cook-Off Challenge with a message that just said, “Can we enter? Can we? Can we?” Contestants would be judged on three meals: one cooked over an open fire, one on the stove in the caboose, and one on a shovel in the firebox of the engine.
We had never been in a cooking contest before, but we did make engine block quesadillas during a solar eclipse. You’d think those skills would translate pretty well to cooking on a shovel in an 800-degree steam locomotive. Plus, they offered points for dressing in period-appropriate railway attire, so we were guaranteed to get more than zero even if we burned all our food to inedibility. Continue reading
To be fair, cooking during a power outage really isn’t that difficult. You can use any camp stove, a solar oven, your barbecue, or anything else that starts on fire (like a fire). But if you have a lantern and a pot, you can cook and light the house at the same time.
We used our lantern to cook Myzithra cheese spaghetti because all you need is enough heat to boil water. And it is made entirely out of ingredients that can last for a while outside of refrigeration. And we really like it. Continue reading
If you ever need to feed (and impress) a lot of people in a remote location, consider paella. It sounds like a fancy foreign dish (because it is), but it is also easy to make, delicious, and can feed a crowd.
Our campfire paella happened when Gordon’s cousin gave us a three foot paella pan for Christmas (she thought it was funny, and figured it would be fun at the cabin). As soon as we had a long weekend, we took it up into the wilderness to try it out. Continue reading
We wanted an easy project to test out the DIY blacksmith forge Gordon built at the cabin last weekend, and this dutch oven stand seemed perfect. We had seen similar stands at several mountain man rendezvous and really liked the idea. This stand is easily portable and makes cooking with a dutch oven over an open fire easier. It also gives us more control over the heat under the oven because we can adjust the height. Continue reading
We had heard rumors for awhile that you can cook steak directly on top of the coals in your campfire and the juices would keep the steak from getting ashy. So naturally, we had to give it a shot. We figured best case scenario, it would make even more utensils unnecessary on camping trips. Worst case scenario, you scrape off the ashes and the steak is probably still edible. Continue reading
Tinfoil has been a campfire staple almost since its invention in 1910 (one of its first uses was to wrap Swiss chocolate bars, which makes its importance in history undeniable). You can find recipes all over the internet of different hobo dinners, tinfoil barbecues, and tinfoil-wrapped campfire desserts.
But what if you get to your campsite, pull out all the food, and realize you forgot the tinfoil?
The first time we tried to cook a tri-tip roast on our barbecue, it started on fire and burned for several minutes before either of us noticed. The fact that it was still juicy and delicious after that kind of treatment made us decide tri-tip is a foolproof way to make a grilled roast that your guest are bound to rave about. Continue reading