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19

Basically tin foil is your friend! Even though you could also place some of these foods directly on the embers, if you're willing to carry some tin foil and do a little bit of preparation, you can create some awesome meals on a campfire. Potatoes Image by Ryan Dickey Slice them open unpeeled and fill them with cream cheese Season with salt, chives, ...


16

Cooking raw brats over a fire is only dodgy because cooking brats well requires fairly precise (for a campfire) temperature control. Even with hot dogs, it can be a bit challenging to get the whole thing consistently cooked through without burning the outside. With a bratwurst, its larger size makes that especially difficult without some skill or tools. If ...


13

Another one would be Damper, an Australian bush bread traditionally cooked in the hot ashes of a dying fire, with or without tin-foil (just don’t eat the crust). It has a pretty delicious smokey taste and is fun to make with the kids. I won’t suggest a particular recipe because there are so many variations. The core is just flour, baking soda, salt, and ...


6

There isn't a problem carrying fuel for camping stoves (assuming in "sensible" quanities) in the UK. HOWEVER, when wild camping (i.e camping off of organised camp sites) in the UK, the ethos is to leave no trace afterwards. So setting camp fires is a no-no. And on many organised camp sites, open fires are forbidden (although some do allow small fires and ...


5

Pork should be cooked to a minmimum of 63C or 145F. This is regardless of what type of pork it is. Providing you heat all (including the center) the pork to this temperature or above you will be fine and will not get ill. Ideally you should also let the food rest once cooked. This allows time for the heat to destroy all bacteria in the meat (with the added ...


5

A quick search yielded this video, which seems straightforward enough. I have never seen anyone use charcloth like in the video, but it seems to work nicely. To summarize the video: Place the charcloth on top of the flintstone with your fingers. Strike the flint until the charcloth is lit. Put the glowing charcloth into a tinder bundle (old rope that has ...


4

Your bow can be made of any pliable wood like yew, which archers have used for centuries. Your drill shaft should be a hard wood like oak or cherry. Your kindling wood (the wood being drilled into for fire) should be a soft-fibered wood like pine. If you find pine too resinous, seek out older pines that may have stopped producing resin. You can identify ...


4

Additional to the other tips and warnings I would like to mention one special tecnique I found in the book "Outdoor Praxis" by Rainer Höh. Basically it consists of some kind of reflector fire, but the reflector will feed the fire instead. You would stick two or more thick, maybe even green, branches in the soil to support the reflector. Make sure to ...


3

Simple demonstration https://www.youtube.com/watch?v=jVpGFAJmG3g. The trick is to pull the Flint-stick towards you while keeping the scraper stationary. Make sure you are using something dry, tiny, or chard cloth, or fine steel wool works well. I've never had a problem with mine, but I still like to rough it a little more and use the Bow and Drill method.


3

It might be more dangerous simply due to the fact that it is raw - but this danger is real only in the case you travel with the meat for 2-3 days without proper cooling. If you cook it the first evening of your hike then it should be fine - and again, whatsisname's answer applies. For longer trips, I would recommend to take smoked sausages, something ...


3

not particularly, there are however meats which are safer than others. For example: solid chunks of beef only needs to be seared.(still a good idea to cook through but less important) To avoid confusion: this does not mean you can eat rotting beef but if it's not rotten, beef doesn't contain parasites all the way through and normally it's only the ...


3

The best tasting dish I personally ate that was cooked over fire is mandi. Image Credit: Wikipedia. Mandi is usually made from rice (basmati), meat (lamb or chicken), and a mixture of spices. The meat used is usually a young and small sized lamb to enhance the taste further. The main thing which differentiates mandi is that the meat is cooked in ...


3

If you use wood chunk charcoal, skirt steak is awesome cooked right on the coals. Credit: Alton Brown, http://www.youtube.com/watch?v=Q5y2voEWJ6U


3

Picture via Google from http://www.south-africa-tours-and-travel.com/south-african-barbecue.html Ideally you actually bbq by smearing butter on them first then grilling. The outside caramelizes into golden to just short of black. Some black is fine too, it all tastes so much better than boiled or in foil. If you lack a grill then desperate measures ...


2

Ok, first thing to note is who owns the coast. The land between the high water mark and the low water mark is owned by the crown (crown reserves) in UK law. (ref) The land above he high water mark is owned by land owners, this may also be the crown if it's common land etc. Any land owned by private land owners is subject to the land owners themselves. They ...


2

As others pointed out zippos might leak fuel, make a good choice and use a reliable one. I would prefer zippos over disposable things simply because it is greener, not producing garbage, and also it is cooler. But a few important thing: you should have alternatives, even which don't depend on fuel: flint should be ok with iron. Remember, the fuel might ...


2

Something we always did as scouts was to put cut up potatoes, vegetables, and sausage into a tin foil bowl and stick it in the fire. I always remember them cooking very well and they were also very hearty. Also, very little setup/cleanup; which I am always for! Breakfast can also be done in a foil bowl, just put scrambled eggs, sausage, green onions, ...


2

Once I did bread buns stuffed with sweet cottage cheese, some cream and raisins, wrapped up in tin foil and placed in the embers for some 10 minutes. Similar: cut out the middle of an apple, fill it with diced nuts, raisins, sugar, cinnamon. Other one: dice any juicy vegetable (courgette, eggplant, onions, mushrooms, tomatoes, paprikas), apply some ...


1

Tinned beans, or any tinned food that is sealed. Nothing to do with food poisoning, it's because the tins can explode as the pressure builds up.


1

One of my favourites is breadfruit, which I acquired a taste for while living in Jamaica. They apparently grow all over Southeast Asia and the Pacific too. In Jamaica they grow wild practically everywhere (there is a peak season when they end up littering the ground in places), making them a staple bush food. I've seen them occasionally in the supermarket ...


1

One expensive component is the cooking pot; depending on if you already have one, you might want to find a stove that is compatible with your existing pot. Trail Designs have several models that can burn both alcohol and wood. You can order their stoves for specific pot sizes. I have experience with their Sidewinder Ti-Tri which can also burn esbit. I would ...


1

I am neither from Brazil nor experienced in primitive fire starting - nevertheless I will try to help. Find out what to use as tinder As mentioned, I don´t know a lot about Brazilian plants. Things I would try to light with matches to see how they burn before you go on a trip or get in a survival situation: Dry parts of cactus or, if they grow there, ...



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