Camp Cooking

Camp Cooking

Kayser, Mitch
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The long days of summer are here for us to enjoy... but what to do? Well, load up the car with your camping gear and get out there is what I say. Enjoy Montana for what it is, an outdoor person's paradise. Whether you're a seasoned veteran of camping or just a newbie to the entire process, spending a few nights under the stars will help you fall in love with this land all over again.

A great way to do this is with a tasty campfire meal. Many times I've gone camping at campgrounds where the fire pit is just that- a pit. The best way to set up a pit for cooking is to build up the rocks around it and place a grate over the top the rocks, giving you an elevated grilling surface. (I usually just borrow the grill grate from my grill at home; if you do this, be sure to bring an extra garbage bag to take it home in.) This will allow you to utilize the fire for cooking something other than marshmallows and hotdogs. Sure, they are easy to do, but why not take advantage of something fresh?

To me, nothing epitomizes summer like fresh corn on the cob. The following recipe is for roasted corn on the cob with chili-glazed barbequed salmon.

Roasted Corn on the Cob
4 ears corn with husks
2 tablespoons butter
1 clove garlic (minced)
1 lime (juice only)
1 pinch chili powder
1 teaspoon salt
1/2-teaspoon pepper

Combine the butter, garlic, juice and spices in a small container (this can be done at home if easier). Pull back the husks and remove the silk and wash the ears of corn. Now rub the corn down with the butter mixture. Fold the husks back to their normal position and wrap in foil. Place on grate over light flames and coals, turning over every few minutes until done (about 10-15 minutes).

Chili-Glazed Salmon
2-pound fillet Alaskan Salmon
2 teaspoons salt
1 teaspoon pepper
3 tablespoons sweet Thai chili glaze (many brands are available at your local grocery store)

Dust the fillet with salt and pepper, and then evenly coat the fillet with the chili glaze. Wrap in foil and place onto the grate. Turn over the fillet ever 5 minutes until done (about 10-15 minutes).
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