ABCs of Camp Cooking
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Place presses on the grill so they heat up. Assemble each sandwich with respective fillings leaving a half-inch border around the edges.
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Remove presses from hot grill, open and spray with non-stick cooking spray. Place sandwich in grill it will sizzle, this pre-heating helps it form a nice crispy crust and close tightly.
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Place on the grill and cook for about minutes per side. You can check the sandwich as it cooks by opening and checking color — they should be golden brown and crispy on both sides when done.
Depending on how hot your coals are, you can also place the press directly on coals to make it cook faster — just keep an eye on it! Be sure to use room temperature versus cold - ingredients in the filling, otherwise lower the flame, and toast the sandwich for a longer amount of time to sufficiently warm the filling. Check out the post about testing home made fire starters. There are listings for main courses, how to use a small RV kitchen, and even desserts that go beyond the basic s'more recipe.
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Check out their section of foods that can be cooked over an open campfire. Now that we've whet your appetite, why not book your next adventure right now?
Taking the right attitude on the road is the essential ingredient. Andrew Hulls has been doing outback trips for years and think he's come up with the right formula.
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There are two schools of thought about going to the trouble of cooking Bardi Grubs. On one hand, five Bardi grubs makes a delicious appetiser before a meal in the bush.
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On the other hand it doesn't take a genius to realise that five Bardi grubs can be converted into two hundred pounds of cod and feed you for a month. Bardi Grubs Olive oil preferably or any other cooking oil A nice chilled Australian white wine.