"Canopied by trees, the smell of smoke in the air, I yawp into the forest as
my ancient fathers must have, and feel a much deeper
connection to the
energy of my meal, its origins, and where it will take me."
It’s like watching a movie at the drive in, or seeing a
concert in the park. Cooking outdoors takes something conventional and
makes it adventurous. By removing ourselves from the familiar
cookie-cutter kitchen vibe when we wander out into the woods for the
weekend, we’re forced to step into more creative cooking ideas that
require work-arounds, and simpler processes – how else are you going to
feed the whole family without a four-burner? While visiting the great
outdoors does offer less convenience, chillin’ in Mother Nature’s
kitchen doesn’t have to result in weak, less-than-tasty meals. I’ll share a
simple, easy outdoor cooking idea that should hopefully inspire you to
bring out the big guns next time you find yourself in the woods without
your favorite kitchen appliances.
Cooking around an open fire carries with it an incredible
sense of nostalgia. Maybe it’s that we recall memories of summer
camp, or perhaps we’re channeling something much older, and deeper,
from a time when the woods were our only kitchens, when cooking
outdoors was a normal human activity. Isn’t that why we love camping,
anyway? Camping offers us the chance to escape the noise of our
every day lives and return to something more primitive, more grounded, and
ultimately healthier. We enjoy the temporary sensation of surviving on
our own, without the assistance of modern convenience. We want to
thrive in nature, as did our ancient ancestors.
So, it’s no wonder outdoor cooking satisfies that desire and
yields fully enriching results. Wandering out into the woods, I often
surprise myself with the quality of the meals I create, which are many times
more fulfilling than those I would make in a regular,
white-walled kitchen. Perhaps there’s a greater amount of authenticity involved.
Ever heard of pouches? They might be one of the easiest,
awesomest set-and-forget camping meals invented, and everyone in your
crew can customize their pouch to his or her liking. There’s no need
for pots, or pans, blenders or thingamabobs -- just a hot fire courtesy
of Mother Nature. Check it out. Here’s what you’ll need:
- Roll of aluminum foil
- Eggs (enough for each person to have at least one)
- Meat or protein substitute of your preference (I like beef chunks)
- Your favorite vegetables (I bring a small assortment of potatoes,
- broccoli, asparagus, bell peppers, and zucchini).
- Your favorite spices (I like the standard salt and pepper, or Mrs. Dash).
- Your favorite cheeses (I stick with a mix of jack cheeses).
- Olive oil or butter.
So, if you somehow didn’t get the gist, the main idea here
is to bring your favorite foods. This recipe is all about you, so bring
what you love and I’ll help you put it all together for a nice outdoor
treat. Here’s how:
Tear off several sheets of aluminum foil about a foot and a
half in length. Lay two perpendicular to each other and overlap them like a
cross. Next, fold the edges of the foil in so that you start to
create a bowl shape. Continuously add to the outside of the bowl, making the
sides taller so that you can eventually fold them in on themselves and
create a complete sphere. Once your bowl is the size of two fists or
bigger, you can start adding the Yum.
I start by making a base layer of potatoes, as they take the
longest to cook and need the most heat. Next, add your meat, or, for
those with stronger ethics, your protein substitute. After that,
it’s veggie- time! Add all your favorite greens and plenty of them
(they’re good for you). Once you’ve got it all packed in there, crack open an
egg or two as the “cherry” on top, throw in some cheese, spices and a
bit of oil or butter. Now comes the hard part.
You’ll want your fire to be going strong – not a rager, but
it should have some hot coals, or at least the potential to stay lit for a
while (easier said than done). Fold your pouch in on itself so that none
of your food is exposed. You may need to add an extra layer of foil
on top for good measure. Next, and I’m being literal here, toss that
plump pouch into the fire. Not so fast, though, you’ll want to be able
to get it out of the fire, too, so use some common sense and pick a spot
that’s easily accessible. As I said, this is the hard part. Now, you wait.
I usually spend the next thirty-five minutes staring
directly at my pouch in anticipation, flames dancing around the foil, sizzles
popping from the inside. Find some tongs, or a few large sticks, and rotate
your pouch every ten minutes or so, making sure that all sides get some
heat. After not too long, scents from inside the pouch will find your
nose, and you’ll get the first taste of what’s about to come. Hold on tight,
though, those thirty-five minutes are essential.
It’s time to eat! At this point, I’m usually overwhelmed
with excitement. Opening a fresh pouch is like tearing open a birthday
present, except it’s the most incredible gift you’ve ever received – EVERY TIME!
Be careful removing your pouch from the fire, and gently open it (steam
will pour out, so watch your face), checking to make sure that all
your meats and ‘tatoes are cooked. Throw it back in for more if you
need to, and if not, well, guess what!
You’ve done it! Start stuffing your face with the pride and
power of a meal cooked over a real fire, with no help from modern
shortcuts. Reflect on the food you’re eating, where it came from, and
all the energy it took to arrive at your mouth. Spend several bites
considering how it feels to nourish yourself in this environment, and give
thanks to the nature around you for providing the experience. Breathe in
the fresh air and be grateful for the life the Earth has given you.
-"The Weather Man"
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