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.

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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?

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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.