BIG D Real Estate, LLC™

CAMPFIRE COOKING FROM DALLAS (BIG D)

Texans love to eat and have a history of fine fixin’s! Our Cowboys have a legacy of eating around the campfire, and have some timeless campfire cooking recipes. Here are a couple of favorites to share that have been enjoyed by Texans for years.

Johnny Cakes

1 cup white cornmeal

1/2 cup flour (if available)

1/2 tsp. salt

Water

Combine dry ingredients and mix well. The flour is optional, but it will improve the texture of the cakes. Add just enough cold water until batter is stiff. Drop large spoonfuls of batter into lightly greased skillet. Cook slowly.

Cowboy Coffee

Ingredients:

• 4 quarts water

• 1 1/2 cups fresh coffee grounds

• 1 eggshell

• 1/2 cup cold water

Boil 4 quarts water in a large pot. Add coffee grounds and eggshell to the water. Allow to boil for one minute, then remove from heat. Let sit for two minutes. Next, add the cold water to the mixture so the grounds sink to the bottom. Serve with a ladle, or strain out all of the grounds. Serve and enjoy.

Cowboy Beans

2 pounds pinto beans

2 pounds ham hock

2 chopped onions

4 Tablespoons sugar

1-2 green chiles

1 can tomato paste

Wash beans and soak overnight. In the morning, drain beans and place in Dutch oven. Cover with water. Add remaining ingredients and simmer until beans are soft and tender.

There are several methods of campfire cooking, and some basic equipment is helpful. Dutch ovens are a popular choice, as they can sit on a grate or hang from a tripod, but a cast iron skillet or even a coffee can will do the trick. All cast iron cookware must be “primed” or oiled before use to take away any metallic taste from the iron. There are several methods, but Old timer’s know how to “sweeten the pot” with water and hay. It goes something like this: Fill the pot with water, throw in a handful of fresh hay (alfalfa or grass), and boil for 30 minutes. When dry, rub with cooking oil, warm on heat slightly, and then wipe off any excess. Always check iron pots for a “sweet smell” before using. Never pour cold water onto hot iron or it may crack. We like to make our hot coals using Kingsford, as it is always reliable and consistent. When using Dutch Ovens to cook on a campfire, use twice the amount of coals on top as on the bottom, as most of the cooking will take place in the top of the oven. Monitor cooking closely, especially as you are developing your instincts, because food can burn quickly. You can cook just about anything on the campfire, from chili & stew, to biscuits & cakes, to personal pizzas for the kids using split English Muffins, sauce, and cheese. Some things can be cooked directly in the fire, like foil wrapped potatoes, and "ash biscuits". You can also wrap meat in lettuce or cabbage leaves and cook directly on the coals. Coffee cans are great for layering foods. Cover the can with foil and place in the coals to cook too. There will likely be some "trial and error" for awhile using these methods.

We’d love to “swap recipes” as we build our database about campfire cooking, so feel free to write!

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