Wood-cooked and smoked to perfection.
Words and Photos by t.e.l.l. New England
There’s something so unique about cooking over a campfire. To begin, flames are wild and at times, untameable. Their movements are dictated by the wind, even the gentlest of breezes passing through the stale, summer air send them into a frenzied dance. Getting more techincal, have you properly banked your coals? Are you cooking with the correct wood? Remember; “Poplar gives a bitter smoke, Fills your eyes and makes you choke... Apple wood will scent your room... Pear wood smells like flowers in bloom...” And then there’s the smoke and ash... something that helps add that back-to-nature, true barbeque taste... finding the delicate balance between “just right” and “too much” is an art form that is tricky to master.
Cooking over a campfire is not an easy skill to learn. It requires practice, and at least one or two scorched trial-runs. But when you’ve mastered the skill, the art of campfire cooking, you’ll find it hard to want to return to traditional cooking methods. Immerse yourself in nature while you grill, fry, barbeque, sear, boil, and bake your favorite dishes. Get back to nature this season, get back to where you belong.
Campfire Buttermilk Pancakes
Topped with fresh berries and local maple syrup
2 cups organic buttermilk pancake mix
3 tbsp. Kate’s Unsalted Homemade Butter, separated
½ cup low-fat milk
Combine 2 cups of pancake mix, 2 tbsp. butter, eggs and milk in a medium bowl, combine all ingredients and mix until batter is smooth. Pre-heat a cast-iron skillet over hot coals (or small flames) for approximately 3 minutes. Coat skillet with 1 tbsp. melted butter. In ¼ cup sizes, drop pancake mix onto skillet. Cook until edges are heated through and bubbles begin to form on the surface, about 1-2 minutes for each side. Flip when golden brown. Top with farm-stand-fresh strawberries and drizzle with your local maple syrup of choice.