WildSnow Weekend–Campfire Dinner

Post by WildSnow.com blogger | September 21, 2014      
Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. Stanley Horowitz.  Click to enlarge.

Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. Stanley Horowitz. Click to enlarge.

The color of fall leaves gleaming in the sun brings us another bonfire, not of green but of flaming hues of gold. The brilliance of the seasons in the wilderness of the Rockies never ceases to astound me. How fortunate we are to live in this lovely place.

Lou is wrapping up projects at WildSnow HQ. Our preparations for winter are almost done. During much of the summer we’ve been clearing the standing dead in our overgrown forest and burning the slash. We’re delighted to see wildflowers and young evergreens flourish with new access to sunshine.

The glowing cinders of the slash burns invite us to cook dinner in hot embers. An Eagle Scout we know suggested roasting potatoes. We wrapped up spuds with veggies, oil and seasonings. The result — delicious! We’re eager to explore campfire cooking more. Suggestions anyone?

Easy prep

Easy, simple prep.

Outdoor oven.

Wrap, toss and bury.


Voilá, a feast for kings.

Recap of WildSnow posts from the week of 9/15-9/19:

Day 2 @ Lago de las Tres, Chile — Punta Velluda

Avatech Electronic Snow Profile Sensor & Data Network

SkiTheBig3 — Retrospective

Minimalist Tech Crampon 250–Ski Touring Innovations Continue

Outdoor Research Women’s Helium HD Shell


Please Enjoy A Few Suggested WildSnow Posts


10 Responses to “WildSnow Weekend–Campfire Dinner”

  1. Gordon September 21st, 2014 12:12 pm

    The Eagle Scout held out on you. You’re ready for Dutch Oven cooking:


  2. Lisa Dawson September 21st, 2014 1:20 pm

    Excellent link, thank you! Lou zoomed right in on the Mountain Man’s Breakfast. We’ll have to try that soon.

  3. Billy September 21st, 2014 2:14 pm

    While you’re cookin at the campfire be sure Lou serenades you with this famous scouting song:

    An Austrian went yodeling on a mountain so high.
    When along came an avalanche interrupting his cry.
    Yodel-lay-hee-hoo, Yodel-lay-hee-swoosh (3X)
    Yodel lay-hee-hoo, yoooooooo.

    An Austrian went yodeling on a mountain so high.
    When along came a grizzly bear interrupting his cry.
    Yodel-lay-hee-hoo, Yodel-lay-hee-swoosh, GRRRRR (3X)
    Yodel lay-hee-hoo, yoooooooo.
    Yoooo-de-yo (Slap thighs very fast)
    Yodel-lay-hee-hoo (Slap thighs, Clap hands, and put hands in the air)
    Swoosh (Throw arm down).
    yoooooooo. (Put hands in air)
    Add the following in succession:
    St. Bernard……….Dog panting sounds
    Fair maiden………Kiss, Kiss
    Boy Scout………..I don’t wanna
    Scoutmaster………Do it anyway!

  4. Marcin September 22nd, 2014 1:08 am

    I don’t know whether you have edible wild mushrooms in CO, but if you do, try this:
    Wrap mushrooms with minced or pressed garlic, salt and pepper in tinfoil and cook it over hot embers, some 6 or so inches away from them. Done in about 5-10. At a pinch, a pinch of powdered garlic will do. An alternative to garlic are onions.

    Soup or stew base trick:
    Take a packet(s) of rice or barley, cook it until ready in lightly salted water (slightly al dente is better than gooey). Take the packets out of the water but save the water, throw your soup/stew meat and veggies into it and cook until soft, spice to taste. Add rice or barley back into the soup just before serving. If you’re going to keep it for longer (i.e. leftovers for brekky) only add the rice or cracked barley (whole’s OK) to the serving plates as it will thicken. It’s amazing what a difference pre-boiling the rice or barley in the water makes.

  5. Aaron Schorsch September 22nd, 2014 11:45 am

    Lisa next time you have nice white coals like that you can try a couple new campfire foods:
    This sounds crazy but it really works. Take a steak of your choice, season with salt and set it directly on the WHITE coals, no grill, no foil. If your coals are right they will stick to the meat for a few minutes but then the will release as the create a seared crust on the steak. When the coals release, flip the steak with a stick and cook on the other side until desired doneness (medium rare for me!). Let rest a few minutes so juices stablize and then enjoy!

    Corn on the cob in the husk:
    Soak in water if you want and toss on the coals. Flip it a few times until the outside is nicely charred and the inside is cooked. I like a little caramelization on the kernels as well. Salt, butter, and pepper, or rub it with lime and sprinkle with a mixture of salt and chili pepper.

    Again place the whole eggplant on the white coals and cook it until is shrivels, moving it around as necessary. Remove from fire, open, scoop out insides and season with salt , garlic, and anything else you might have (herbs, vinegar, etc).

    Ok let me know how these radical cooking experiments turn out for you. Most of my day is occupied with thinking about food….oh well.

  6. Gtrantow September 23rd, 2014 8:43 pm

    Pie Iron with blueberry filling is kind of hard to top for dessert.

  7. Mark Worley September 23rd, 2014 9:20 pm

    Drive up Poudre River to Cameron Pass yesterday yielded some of the best fall colors I have ever seen–West Coast, East Coast, Rockies, or anywhere else. Timing is everything.

  8. Lisa Dawson September 24th, 2014 5:31 pm

    Everyone, thanks for the campfire suggestions. I’ll try them all this fall since we have a large slash pile to burn after we get our first snow.

    Marcin, yes, we have loads of wild mushrooms in our mountains but it’s tricky to distinguish the good ones from the poisonous ones unless you get good at it, something I regret not having time to do over the past years. I’ll buy some from our local farmers and try your recipe. Maybe we’ll add some wild onions.

    Aaron, will try cooking elk steaks on the white coals, never heard of that before. Eggplant, yum!

    And blueberry pie for desert!

  9. Marcin September 25th, 2014 3:06 am


    Good idea about buying the mushrooms. The mushroom picker errs only once, much like the bomb disposal expert. While most mushrooms are not toxic, the ones that are are most often deadly, or at least hereabouts. Store-bought porcini mushrooms are usually a good flavour approximation of the wild varieties. Choose ones with big caps.

  10. Lisa Dawson September 26th, 2014 7:28 am

    Marcin, thanks for suggesting porcini mushrooms. I look forward to trying your recipe with them soon.

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