Up your cooking game in the great outdoors

A nice campfire meal along with plenty of fresh air and some relaxation is a great way to enjoy what Mother Nature has provided for us.

A nice campfire meal along with plenty of fresh air and some relaxation is a great way to enjoy what Mother Nature has provided for us in the Cariboo Chilcotin.

There are so many places to camp in this part of the world and it is fun having the opportunity to cook outside whether that’s on a campfire or a barbecue.

If you are planning on cooking on a campfire, make sure you have all the ingredients you need because often it’s a long way to the store to pick up some garlic or something else forgotten at home.

If you are going into the outdoors, and you are doing a little fishing, take some tin foil, dill, lemon juice, butter and sea salt. That stuff is easy to carry in a small packet, and if you catch a fish and want lunch, you can just put it all together in the foil, stick it over the fire and in a few minutes you have a very tasty campfire fish sliding across you taste buds.

Here’s another campfire recipe that takes a little more planning but is excellent in the great outdoors.

• 2/3 cup olive oil

• 1/2 cup orange juice

• 2 tsp dried sage

• 2 tsp grated orange zest

• 2 cloves garlic crushed

• Seasoned sea salt and pepper to taste

• Four pork chops about one inch thick

Mix together all ingredients to make a marinade. Put the mixture in a large resealable bag and add the pork chops. Place in fridge for 10 to 20 hours.

Get some nice coals from your campfire and put an oiled grate above the coals.

Place the chops on for five minutes, turn over and cook for another five.

Before you put on the pork chops you can put some cut up vegetables in a coffee tin, add some butter and a little wine and put on the fire with a little tin foil on top of the can.  This can take about twenty minutes.  And voila you have a wonderful meal cooked on a simple campfire.

Enjoy the outdoors and some campfire or barbecue cooking this summer.

Congratulations to all of those volunteers who spent time to make this Williams Lake Stampede another great success.

Bye for now and Goood Cooking.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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