works of wanderlust

Tag: cooking with fire

  • Backyard Canadian Tacos

    What do you get if you cross a campfire cooking enthusiast with a suburban Canadian stuck at home during a pandemic craving some southern-spiced fare?

    Maybe …you get an experimental campfire taco recipe.

    After grilling up the vegetable platter that would become a fire-roasted homemade salsa, I kept the fire stoked for some marinated flank steak that served for some makeshift pseudo-barbacoa filling for my Saturday supper plans.

    The Marinade

    1 little lime juiced
    1 medium lemon juiced
    6 glugs of olive oil
    1 dollop of salt
    1 nudge of ground chipotle chiles

    I mixed all that together in a bowl, emulsifying the oils with the citrus, and poured it over the steak to marinate.

    The meat and marinade rested for a ninety minutes before I got down to the business of cooking it low and slow over a bed of campfire coals.

    The result was delicious.

    The meat was seasoned enough as to not overpower the flavours of the salsa or roasted peppers I’d added, but held its own sliced thin and wrapped into toasted shells.

    Next time I may go with a thinner cut of meat as bringing up the internal temperature over the hot campfire coals left a bit of a drier, chewier crust to form on the outside.

    And folks who like spicy food will definitely want to amp up the pepper or chili quantity in their own version.

    All ’round, not a bad Mexican-style substitute for a Canadian backyard lockdown, and a taco recipe I will be building on and from as the summer rolls on.

  • Campfire Salsa

    I’ve been looking for an excuse to break away from the purely carnivore approach I’ve thus far taken with my backyard firepit culinary experimentation.

    I may like my fire-grilled meats, but I’ve also had some great vegetarian fare that partook of the smoke and flame. And here I’m thinking well-beyond the starches like wrapping a potato in some aluminum foil to sit in the hot coals or pan-frying some mushrooms atop the heat. Both are excellent, of course, but I was hoping to branch out and be a little more adventurous.

    Inspiration struck from a variety of sources, but the mere notion of getting some peppers over a bed of charcoal got ramped up to a full-blown idea when a Youtuber I watch spun up a wicked salsa recipe over the fire in his backyard.

    A trip to the local grocer found me with the following fresh ingredients:

    4 vine-ripened tomatoes
    1 head of garlic
    1 medium white onion
    1 large spicy pepper
    1 sweet yellow bell pepper
    2 limes
    1 bag of locally made tortilla chips

    The Roast-ening

    The ultimate plan was to cook up some seasoned flank steak that could be chopped up as a kind of psuedo-barbacoa taco filling and to make a full meal centred around that same theme. The salsa would be the side dish and filler, and a necessary one for tacos some might say.

    I got a fire ready and let the wood burn down for a good hour before I dared put any actual food on it. I’ve learned some tough lessons over the last month when it comes to being too anxious to get your grub on the flames.

    I will admit I got a little cautious with my yellow pepper and pierced the skin with a knife as it sat among the other sizzling veggies. The bell pepper seemed to have a life of its own, rocking to and fro on the cast iron grills. I’d just watched a video last night about food bursting explosively from overheating so I was feeling nervous as my blackening pepper seemed to hiss and crackle over the coals.

    Fire roasting vegetables, by the way, smells amazing. I didn’t think I’d notice much, but the heat brought out the scents of the garlic and the onions and the tomatoes as I hovered nearby tending and turning them. Yum!

    When it was all done I brought them inside to cool and finish the preparation.

    (Garlic stays really hot, I will tell you. Even after ten minutes when I accidentally touched the core of the garlic stem I burned the tip of my finger!)

    Char scraped, seeds scrapped, and stems sidelined, all the good roasted bits went into the food processor with some salt. I squeezed the roasted limes in too, and even put in a bunch of the pulp which flowed eagerly out of the rind. Pulse blend magical.

    Result… a mild and delicious salsa.

    Were I not cooking for a spice-hesitant family, and were I not (surprise!) allergic to jalapenos I may have spiced it up a few notches. I like my spice but the fam does not. The flavour, though, makes up for the lack of spicyness … and you could, of course, add as much spice as you wanted to bring up the temperature.

    My only mistake was not doubling the recipe and jarring some of the extra.

  • Backyard: Fire

    It’s been about a month since I settled on my backyard firepit solution but I haven’t said much about the pit itself save for posting a few photos of the results of my outdoor cooking efforts.

    My upgrade from a simple steel fire bowl was an effort to find a backyard firepit that answered a number of questions:

    How much was I willing to spend?

    My initial research had led me to a company out East who build custom iron fire pits. I corresponded with their sales guys for about a week back and forth, negotiating a price, but at the end of the day I wasn’t going to be able to get what I wanted AND have it shipped across the country without spending well over a thousand dollars. I’m all for good quality, but knowing that I also needed to spend some money on firewood and other supplies, that was pushing the budget into the neighbourhood of $1500 which was substantially more than I wanted to spend. I landed on something on the slightly-fancy end of the box-store firepit selection.

    How much of my yard was I willing to convert to a permanent fire pit?

    A couple months ago I was still debating the question of whether or not to install a permanent firepit in the yard. Given fire regulations and safety considerations, there were a couple candidate spots in the middle of my lawn that were possible locations for this… but only a couple. I was really deciding on what was more important out my backdoor: a fire pit or an open lawn. The compromise was a firepit that could be relocated, moved, or even stored. I have the sense that it will stay in roughly the same space for the rest of this summer, but going with the portable solution avoided major landscaping efforts and converting a part of my yard into “the firepit” forever.

    Could I cook on it?

    I dug around the internet looking for solutions to my cooking dilemma. I found tripods upon which I could hang a camp oven. I read the reviews of wire racks and iron grates. I contemplated the effort to build a stand-alone spit that I could pound into the soil and from which I could suspend my culinary creations. Ultimately, the firepit I discovered was a single unit that was a cylindrical fire bowl with a notched holder for two included demi-circle cast iron grill attachments. One of those grills is a grated grill, while the other one is a solid half circle of smooth cast iron joy. These both provide direct cooking surfaces but also as somewhere to rest a pan or Dutch oven above or near the fire.

    A month after bringing home and setting up my new fire pit I’ve stoked at least five backyard cookouts, seasoned my grills, and begun to seriously dabble in open fire cooking… right in my own backyard.

    And oh man, are the neighbours ever getting jealous.

    Reminder: Blogs are not a replacement for professional advice. Please read my note on safety and safe participation.

  • a’la plancha

    It’s Friday afternoon and it turns out that you really can learn something new every day. For example, while I was reading a new e-book that I had downloaded I also learned a new cast iron word.

    In fact, last night I was sitting in the truck waiting for my daughter to finish her dancing class for the night and was skimming through a PDF of The Backyard Fire Cookbook by Linda Ly (which you can pick up for a few bucks in this month’s Humble Bundle by the way… tho only if you’re reading this in May 2021. No affiliation.)

    The author’s introduction noted that (in her opinion) cooking over a campfire required three foundational pieces of cast iron: a dutch oven, a big pan, and a plancha.

    Pause.

    I’ll admit. That was a new word for me: plancha.

    So, of course, I temporarily closed the PDF, swiped open a browser window, and Google’d it.

    … to which a confusing selection of advertisements for griddles appeared on my screen.

    Um.

    As it turns out the English translation for what turns out to be the Spanish word plancha is iron.

    More specifically, and digging through more sites helped me discover this, the word plancha in reference to a cooking tool is a flat, iron griddle with shallow sides.

    Or, a big flat hunk of cast iron… and what I would have up until last night called a griddle.

    Even Google knew better.

    Not that griddle is a great word. I have a round griddle. I also have reversible griddle with grooves on one side and a flat smooth pancake-friendly surface on the other. I’ve a got a small griddle I put in my barbecue. And I even have an electric griddle (which I will mention as little as possible going forward.) Lots of griddles that have multiple different meanings even in my own kitchen.

    Plancha may be a new word for me, but it suits the specificity of the kind of griddle-like pan I tend to prefer: an oblong, squarish piece of flat iron that has a bit of a lip to keep the food from slipping off but is otherwise a big broad cooking surface.

    So. Friday afternoon and I have a new word to help me talk about one of my favourite topics. How’s your week going?

  • Backyard Ribs: Part Two, The Cook Up

    This past Saturday morning I woke up at 6am and (after letting the dog out and setting the coffee to brew) I went to work making dinner. That is to say, I peeled open a family pack of pork ribs and mixed up a dry rub.

    I wrote about it in part one of this article, an article that concluded unsatisfyingly with said ribs being wrapped in plastic and left in the fridge to rest.

    The results, and admittedly my first attempt to cook something as delicate and finicky as ribs on an open campfire, were decidedly mixed.

    The Cook

    Here’s how things went down between the application of the rub and the parade of meat to the kitchen table.

    The ribs rested for about seven hours in the fridge with the rub. Dinner plans, the clock, and impatience go the best of me, and I extracted the experiment around 330pm.

    Foil-wrapped and suspended on a wire rack over a baking sheet, the whole batch went into the oven on 250F for two hours. I had debated on the full outdoor cook approach versus the oven/fire mix and decided for my first attempt I’d focus on fire-smoked finish over battling with raw pork outdoors. Plus the weather had started to look a bit sketchy.

    At about 430 I set up the outdoor fire in the pit. This gave me lots of time to not only get some nice hot coals built up in the floor of the bowl, but I was able to run another full round of seasoning on the two cast iron grill plates that came with the fire pit. I’ll write about that later.

    Around 530, I pulled the ribs from the oven, brought them outside and started the finish cook over the fire.

    What Went Wrong?

    First, let me just say again that I was working off a lot of foundational cooking approaches here. I didn’t do a lot of research, made a few assumptions that I assumed would translate between gas grill and open flame, and got a little stubborn about sauce. Much of the advice out there is geared for people with expensive smokers or equipment I just don’t have… yet.

    So what went wrong?

    For one, the ribs had a lot more fat than I was expecting. I’m not sure if it was meat quality or if I should have knifed in a little better at 6am to trim some of the visible white stuff. I was hoping more of it would render off during the oven cook, but not everything did. As a result, the drippings would almost continuously fall into the lovely glowing coals below and flare into a small grease flame. At one point I actually moved the fire over so it was not directly below the ribs and tried to work off radiant heat but even the heat from the fire pit floor was causing flare ups. Suggestions for improvement came in the form of a comment on one of the photos I posted to a family chat where my father suggested using yellow mustard as a pre-coat to the dry rub. “It’s what the pros do to avoid flare ups.” He offered.

    The texture also wasn’t great. I was hoping for something closer to the tender meat one associates with ribs, but again, either something was off in my cook or the quality of the meat just wasn’t as high as I’d hoped. The results were a little bit chewier than I planned. This may require a little more prep of the meat for next time, an examination of my slow cooking approach, or just springing for some better quality meat.

    Another flaw was moisture. The rub provided a nice flavour, but a bit of char and my reluctance to cover up the rub flavour with a cheap barbecue sauce meant that the final results were on the crunchy and dry side. Next time I’m going to plan for a sauce or a glaze (but not one that comes from a bottle.)

    What Went Right?

    All that said, the meat was actually not terrible. It wasn’t the knock-your-socks-off-amazing was hoping for, but a solid 7 out of 10, family restaurant quality rib meal.

    Apart from the dryness, the rub brought a very nice flavour to the table. I’m catering to a spectrum of tastes, from my own personal like-it-spicy preference, to a teenage daughter who turns her nose at any spices that stray from basic salt-and-pepper or plain garlic toast levels. Compliments on that front all-round.

    Also the meat was cooked evenly. I have a probe thermometer that is one of those how-did-I-live-without-this tools and I made sure that the meat was actually cooked through to the appropriate temperature before serving. The mix of oven cook and fire finish helped no one get food poisoning. High praise for any meal, huh?

    It’s still barely May and the outdoor cooking season is barely begun.

    I’m loving my outdoor firepit and the bit of suburban firecraft I’m able to take on out my back door. Not every cook out is going to be amazing, but as I told my wife while we nibbled our fire-cooked ribs on Saturday evening, practice makes perfect and by the end of this summer I’m going to make sure I’ve had a lot of practice. Stay tuned!