[Sca-cooks] Camp cooking challenge

Susan Lin susanrlin at gmail.com
Mon Jun 22 10:46:24 PDT 2009

At Pennsic we cook on the fire come rain or shine.  We have a bunch of
skillful pyro's who like nothing more than the challenge of starting a fire
in a firepit full of water.

that being said - we have people who spend all of Pennsic cooking in foil
pouches.  Almost anything can be cooked in a foil pouch and if you don't
have a grill to put it on you can throw it in or close to the fire and it'll
cook nicely.

If you have a double burner griddle pan (we have a cast iron one) it'll fit
over a 2 burner coleman stove without a problem.  then you can can make
anything from pancakes to steak/fish, anything really.  Even if you only
have a single one you can cook in batches.

We have people in our camp who make fresh bread in their dutch ovens, stews
in the pojke, I've made pizza using the fire and a firepit grill

This is much fancier than what we have - but the cross-hatch is what we have
and it works great.  We've made stromboli and such in the same fashion.

I'll admit that we're not always going for period cooking at Pennsic (and if
anyone has ever been to "Fry Night" you'll agree) but we've got some pretty
talented cooks.

The trick to pizza is to cook one side - turn it over, add the toppings and
put it back on the fire - we also use a ceramic "lid" (large bottom to a
clay flowerpot) to help melt the cheese and cook the toppings.

I hope this helps.


On Mon, Jun 22, 2009 at 11:31 AM, <Bronwynmgn at aol.com> wrote:

> In a message dated 6/22/2009 11:20:18 AM Eastern Daylight Time,
> kiridono at gmail.com writes:
> <<Indoors, I'd just use a broiler and grill it that way.  Or possibly use
> either a stovetop grilling pan or one of the many available electric
> grillers.  I'm not sure what your indoor capabilities are, but that'd be my
> thought >>
> I'm talking about cooking in camp at Pennsic, not at home.  "Indoors", in
> this case, meaning on a propane camp stove in a kitchen tent.  So no
> broiler
> or electric grill.  We own a small stove-top grill pan, but not big enough
> to cope with fish for 8 adults, and it's not part of our array of camp
> cooking utensils.
> <<Another possibility is to take salmon and smoke it ahead of time,
> then serve it cold, day of.  That also has worked very well for me.  You
> could smoke it as soon as you purchase it, then keep it refrigerated until
> you need it.  A nice dill sauce (I haven't looked them up but feel certain
> that there are period recipes for this) would be wonderful with it.>>
> Cold smoked salmon would be tasty at Pennsic, but we'd have to buy it
> smoked and use it that day.
> <<So far as the fish going bad, you've got a point.  I understand (from one
> of
> Alton Brown's programs) that freezing a fish doesn't really hurt it...it's
> just the refreezing, which isn't good to do anyway  So find somewhere you
> can get the fish fresh, then, if needed, freeze it, thawing it out just in
> time to use it>>
> Again, we're in camp.  No way to freeze it.  Buy it frozen, maybe, and hope
> it doesn't thaw until the next day's dinner time, but I'd rather buy it
> fresh, throw it in a cooler until I get back to camp, and cook it
> immediately
> if I'm going to use it.
> Brangwayna Morgan
> Shire of Silver Rylle, East Kingdom
> Lancaster, PA
> **************Make your summer sizzle with fast and easy recipes for the
> grill. (http://food.aol.com/grilling?ncid=emlcntusfood00000004)
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list