Cold Weather Cooking

by Brad Fenson

Getting to the meat and potatoes of cooking outdoors during the cold months means open fire and grills. Fire has been the means of cooking since the beginning of time. Wood, coal, or gas-burning grills are still great options in modern times, but is there a method to simplify the activity and still cook with flavour and culinary expertise?

Several years ago, a buddy and I did a fly-in moose hunt, and keeping our packing weight to a minimum was the biggest challenge. Stoves and fuel were out of the question, so creativity and ingenuity took over. Lightweight chains, aluminum pots, and a grill were packed for ten days in the wilderness. When the float plane dropped us off on shore, we immediately went to work setting up camp, collecting firewood, and rigging a tripod made of aspen poles over our fire ring.

The aspen poles were set with a steep pitch, with the point where two poles join each other about two metres off the ground and a metre from the fire ring. A third pole, twice as long as the first two, anchors the tripod at a shallow angle and extends high above a fire pit. The space allows for fire to burn without damaging the poles. The three poles were bound with a rope, with chain lengths hanging low and close to the fire from the elevated end. My buddy affectionately referred to the contraption as a “dingle bomb.” Our pots and kettle had metal handles, and “S” hooks were used to attach them to the chains. If we wanted to boil water, the pot was attached low on the chain to get closer to the heat source and expedite heating.

At mealtime, several pots and the kettle hung over the fire. We could simmer pasta or potatoes in one, brown meat in another, and have hot water ready to wash dishes after the feast. The chains were ideal for cooking with exact heat to keep things warm or to cook actively. A grate was used over coals to occasionally grill meat or support a frying pan to make hot cakes and eggs.

Aluminum pots were best when weight was a consideration but cast-iron works superbly over fire and coals. Make a dingle bomb and decide if it isn’t the best way to cook outdoors any time of the year.

Check out these Harvest Your Own recipes to cook with a dingle bomb or grate over the fire. Recommendations are:

Winter Camping and Conservation Education
Helping with a Conservation Education course, a group of youngsters were learning about winter camping. Supplies were foraged, shelters were constructed, and a fire ring was made from rocks. Cooking on or around the fire and roasting smoked sausages on sharpened sticks was a favourite. We went as far as to take bananas, split through the peel on one side, with miniature marshmallows and pieces of chocolate inserted between the fruit and the peel. They were wrapped in foil and placed on the rocks around the fire. An outstanding dessert was provided to warm everyone from the inside during the frigid adventure.

Rocks and Grill
An old stove rack or barbecue grate is ideal for cooking over a fire or coals. The grate can be supported and leveled with rocks or pieces of wood. Meat cooked over the fire has an incredible flavour with a hint of smoke. Try cooking your next steak or shish kabobs over the fire on your next winter adventure. For best results, build a fire and start grilling when there is a good coal base.

Bannock Wraps
Bannock dough wrapped on a stick, cooked, and browned over the fire is as good as it gets. The bread-like finished product is warm and delicious and can be eaten alone or with butter and honey. It can also be used to wrap on a hot dog or smokie for a meat treat wrapped in warm, fluffy breading.

Bannock Recipe

Ingredients

3 cups all-purpose our (or whole wheat flour)
2 tbsp baking powder
1 tbsp sugar
1 tsp salt
½ cup margarine, butter or shortening
¾ to 1 cup milk (or water)

Directions

1. Blend the flour, baking powder, sugar, and salt.

2. Work in the margarine by hand or with a pastry knife until the dough crumbles.

3. Slowly mix in enough milk to make the bannock soft but not sticky.

Cooking

Option 1. Knead, shape into a ball and place on a greased baking sheet. Flatten the ball into a circle about 1 inch thick. Bake at 425°F (220°C) for 30 minutes or until lightly browned. The baking can be done in a cast-iron Dutch oven over the coals.

Option 2. Fry bannock in small flattened balls to make fry bread. Pat and roll the bannock into baseball-size pieces about 1/4 inch thick. Poke a hole in the middle of each piece to prevent it from bubbling while cooking. Place the flattened dough in hot oil about ½ inch deep in a frying pan. Cook until golden brown, turning once. The fry bread takes about three minutes, depending on the oil temperature and thickness of the dough.

Option 3. Knead the dough into a thin, flat piece about six inches square. Wrap it loosely 4 to 6 inches around a green stick to cook over the fire. Turn slowly to cook evenly until golden brown.