Recipes so Easy Even a Caveman Could Make Them: Campfire Cookout

The LiveCAVEMAN lifestyle almost demands that you occasionally cook exclusively with fire.


1 package Applegate Farms grass-fed beef hot dogs (find them at your local specialty grocer)
1 package venison patties (find them here)
2 sweet potatoes
1 stick Kerrygold herbed butter
1 package Brussels sprouts
Organic ketchup (optional)
Organic mustard
Aluminum foil

Prep Work:
Build up a fire and let it burn while you enjoy an adult beverage or two.  Click here if you need instructions on building a fire.

Coat your Brussels sprouts in mustard and wrap in several layers of aluminum foil.  Rub some butter on the skin of the sweet potatoes and wrap them in foil as well.  Make sure that the edges of your aluminum foil-wrappers are sealed so that ash doesn't get into your food.

Step 1: Rake out your pit.
Once your fire has burned up a few logs, you should have enough embers to get the Brussels sprouts and sweet potatoes started.  Create a bed of hot coals and just toss the veggies on top.  


Step 2: Appetizers
At this point, dinner is still aways off and you're probably pretty hungry.  Consuming additional adult beverages on an empty stomach is probably not a good idea when fire is involved, so grab a sturdy stick, skewer a dog, and start snacking.

You definitely want to wait on the burgers until you know that the sweet potatoes are close to being done.  You can check by simply poking them with a stick to see if they yield.  If not, wait, if so, go to step 3.

Step 3: Burger time

If you are lucky like me, you have a fire-pit that comes with a metal grill.  If you aren't so lucky, you can give the burgers the same treatment as the veggies (wrap in foil and place on hot coals).  If you are going for option one, ensure that there is ample heat coming up from the fire underneath the grill.  Then, it's just a matter of melting a little butter on a doubled up sheet of aluminum foil (prevents sticking and ash-eating).  The burgers shouldn't be pressed and flip only once (after 3-4 minutes) to keep the juices from cooking out.  
Optional: If you want to create the "meatloaf effect", you can spread a little ketchup over the top of the burgers and allow it to caramelize while they cook.   

Step 4: Nom!

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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