COOK’S NOTE
GRILLING WITH CHARCOAL

Outdoor grilling with charcoal requires time for the coals to be ready. Stack the charcoal in a pyramid. Use charcoal lighter fluid (never gasoline!), a starter chimney or an electric starter. Light the charcoal 30 to 45 minutes before beginning to cook. When coals are covered with light gray ash, they have reached the proper grilling temperature. Arrange hot coals in the grill in a single layer so that they just touch and position the racks about 4 to 6 inches above the coals.

To judge the temperature of a charcoal fire, cautiously hold your hand, palm side down, over the coals at cooking height. Now, count the number of seconds you can hold that position and you will have an indication of how hot the fire temperature is;
5 seconds = low
4 seconds = medium
3 seconds = medium high
2 seconds = high.

COOK’S NOTE
KEEPING COOLERS COLD

Several options exist for keeping coolers cold.

· ICE - Commercial ice is available in cubes or blocks. A block of ice will last longer than an equal weight of cubes. Ice can be made at home. Fill clean half-gallon milk cartons, juice cartons or jugs 2/3 full of water, freeze. Put the lids on. If drinking quality water is used in clean sealable plastic jugs, the melted ice can be used to make coffee or iced tea.
· Sealed refrigerant (blue ice) - These purchased blocks are typically several degrees colder than ice and can be used in place of ice. They can be refrozen and reused.
· Frozen food - Freezing meat and fruit juices before packing them in a cooler will also help keep other foods cold. The frozen food will thaw gradually and be ready for cooking. Wrap and seal chicken and meat thoroughly so that their juices won’t drip on other foods.

COOK’S NOTE
CAMPFIRE COOKING

Whether camping or picnicking, a wood fire is not only fun, but practical. Hot dogs and marshmallows are two campfire favorites, but other foods can also be cooked. Ideal foods for campfire cooking are soups, stews, chilies, pancakes, grilled sandwiches and burgers. (See our recipe for Campfire Stew )

A few simple tools and precautions:

· Build a fire only when allowed and only in designated areas.
· If a grate is available, allow the fire to burn down so the flames do not reach the height of the grate.
· If the campfire is in an open pit with no grate, allow the fire to burn down to coals.
· Cook food in heavy (preferably cast iron) skillets and Dutch ovens. These distribute heat evenly and help prevent scorching.
· Use long-handled tools for stirring and turning food and for lifting pots.
· Dutch ovens designed for camping traditionally have three short legs to keep them slightly above the coals. However, three flat stones can be placed on the coals, using the long-handled tongs, to keep a flat-bottomed skillet or Dutch oven slightly off the coals.
· When you’re finished with the campfire and cooking, pour water on the fire to extinguish it. Stir the ashes and pour on more water to be sure no warmth or sparks remain.

COOK’S NOTE
BARBECUING WITH INDIRECT HEAT

In this method, food is cooked by the hot air circulating around the food. Use indirect heat cooking for larger cuts of meat, such as roasts or whole turkey, that need slower cooking. The following specific directions are needed for each grill type:

· Charcoal - Place an equal amount of briquettes on each side of the fire gate. Ignite the briquettes. When you’re ready to barbecue, center a drip pan between the coals; add water to a level of 1/2 inch. Arrange the food on the rack directly over the pan; cover the grill. Add 5 to 6 briquettes to each side of the fire grate as needed to maintain even heat.
· Dual Burner Gas - Set a drip pan on the rock on one side of the grill; add water to a level of 1/2 inch. Preheat the other burner on high for 5 to 10 minutes. Turn the temperature down, usually to low or medium. Place the food over the drip pan; cover the grill.
· Single Burner Gas - Preheat the grill on high for 5 to 10 minutes. Turn the temperature down to low. Place a large foil baking pan (one that will cover half of the cooking surface) on the grill rack, or line the rack with a double thickness of heavy-duty foil. Place the food in the pan or the foil. Cover the grill.

COOK'S NOTE
MAKE YOUR OWN MINI-COOLERS

When you don't have the space to transport a large cooler, make mini-coolers. Resealable plastic bags can be fashioned into coolers which will keep individual servings or small quantities of food cold for two to three hours.

Place individual sandwiches, single servings of potato salad, deviled eggs, etc., in small resealable plastic bags; seal them securely. Place each bag in a slightly larger bag along with several ice cubes; seal the bag securely.

These small coolers tuck into small spaces for biking, canoeing, or hiking.

COOK'S NOTE
WRAPPING FOIL PACKETS

To barbecue food in foil packets, we recommend using double-fold seals on the packets. Follow these simple steps.

Cut a rectangular piece of heavy-duty aluminum foil large enough to allow for folding at the top and sides; place the food in the center.
Bring the long edges of foil together over the center. Fold them down in a series of locked folds, allowing room for heat expansion.
Fold in the outside edges, crimping to seal.

Click here to view campfire recipes

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