Food Blog Camping

 Camping Food!

Have you been camping before? I'm sure regardless you can appreciate a wood fire versus a gas grill. Smoky flavors and chars make for a flurry of flavor. 

FIRE!!

Making the fire is pretty quick. Just throw some logs, charcoal, and lighter fluid. Then let it burn until the heat dies down. The reason for this is because the fire burns too hot at first, and it is really easy to char your food. Fire needs a few things to work, a source of ignition, kindling, fuel and oxygen. Our source of ignition is a lighter, then used paper as kindling, and logs and charcoal as a source of fuel. On the plus side, it was windy and very good for the fire to grow. Kindling is important to start the fire, something that burns easier and quicker. 

History:

As recreational camping and scouting boomed, fireside staples were born. The famous s'more was first formally recorded in the 1927 Girl Scout publication "Tramping and Trailing With the Girl Scouts" And of course, this is a tradition carried out till modern day.

Cooking!

Once the fire calms down, let the rising heat slow cook the tri-tip and corn! Notice how the tri-tip is not directly over the fire, that is so the sugars and marinade doesn't burn off but actually slowly cooks into the meat. The corn crisps up and cooks well over the straight flame because of the amount of water in the vegetable!

The Flare:

What makes this cooking the most interesting, the wood type makes the camp fire flavor! Choosing the right wood, not just any wood, creates a tasteful twist for the food. Oak is the wood type we chose, and a barbecue favorite across the planet.

The Result!

Warm delicious food with flavor and tenderness! I hope you enjoyed!