Cooking on Wood - Simplicity Itself
The idea of a Fire Club is that it’s relaxed and stress-free. So the last thing you want to do is complicate the catering. Working with International BBQ expert, Ben Bartlett, we’ve got some great BBQ hacks for creating simple, delicious food.
It’s all in the planning so make a list of items you can comfortably muddle through. A rule of thumb is three items on the BBQ such as a burger, sausage and a corn on the cob per person. Then add some pre-prepared, or shop bought, salads and breads.
Use one of our Flamer fire lighters to get your fire going and, once it is under control i.e. the flames have died down and the wood is glowing, now’s the time to put your meats and vegetables on the grill.
If you spritz unsweetened apple juice using a hand sprayer onto the meat every few minutes whilst it cooks, it will keep moist and give it a lovely caramelisation. During the final few minutes of cooking, brush some warmed BBQ sauce onto everything.
Jacket potatoes oozing with melted butter are a camp fire staple - choose a potato high in starch, such as a Russet, as the texture is very soft and fluffy once cooked. Wash the potato and wrap in foil. To check whether it’s done, you should feel some “give” when you squeeze it in a t-towel.
To change things up, you can also slice a potato into three, place a slice of onion and butter between each slice, a sprinkle of sea salt and pepper and then wrap in foil and cook as before.
Corn on the cob is fantastic on the BBQ and something you can half-cook in advance. Cut the whole cob into three and boil in a saucepan for 20 minutes. Drain the water, cool and store in the fridge if preparing the day before. Sprinkle some paprika over the corn and place on the grill, turning frequently and glaze with warmed BBQ sauce.
Don’t forget desserts. Bananas, peaches and pineapple are fabulous on the barbecue. Wrap a banana in foil and place on the grill. When it’s soft to the touch, slice it open and pour in a generous measure of Irish cream. Simple, but delicious.
Pizza on a grill
Pizza is always a favourite. It cooks really well on a BBQ or a grill suspended over a campfire. Easier still, have it delivered and just warm it up.
Two types of tongs
Use one set for raw food and one for cooked. Not only is this a more hygienic approach to handling food, it’s also cleaner
Throw a handful of aromatic herbs onto the coals just before cooking to infuse food with additional taste and to fill the air with a wonderful aroma.
Grill a few lemons over the fire, then add to lemonade or alcohol to quench your thirst. Delicious.
Kebabs with a difference
Use a stripped rosemary twig for savoury kebabs or a cinnamon stick for fruit to add real favour during the cooking process.
Burger on ice
Place an ice cube on a burger as it cooks and it will be doubly as moist.
Bread dough in a can
Using two, different sized cans, grease the inside of the smaller of the two, fill with ready-made dough, pop into the other, larger can and place in the embers for instant bread.
Orange fire cakes
Fill scooped-our orange skin halves with ready-made cake mix, wrap in foil and place directly onto the fire for ta tangy cake dessert.
Baked Cinnamon Apples
Baked Cinnamon Apples are the perfect treat – here’s a great recipe.
Ingredients – per person
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon butter
- Chopped pecans (optional)
- Raisins (optional)
- Aluminium foil
- Core an apple and place it on a square of aluminium foil.
- Mix together the brown sugar and cinnamon. Cut butter into small pieces and toss into the brown sugar mixture.
- Fill cored apple with brown sugar mixture, pecans, raisins.
- Wrap foil around it and bake for 15 – 20 minutes on hot coals.