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Live-Fire Cooking is Hot!

Best Recipes for the Great Outdoors

BY: Matthew Goods

Copyright 2022 by Matthew Goods

Copyright Page

All rights remain reserved. This publication or any of its content may not be published, distributed, copied, or printed without the explicit permission or authorization of the author. No part of this book may be reproduced in any form, you may only use brief excerpts of the book in published reviews. This book is protected under the law. The author is not responsible or liable for any damage caused by the reader's use of this book.

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Table of Contents

Introduction

Did you know that live-fire cooking isnt just about cooking food directly over a fire? There is, in fact, more than one method of live-fire cooking. These include direct and indirect smoking, grilling, spit roasting, and cooking in the embers.

In essence, live-fire cooking, wood-fired cooking, and campfire cooking are pretty much the same. The idea is you are using wood flames and embers for cooking wholesome food to enjoy al fresco.

Better yet, its easy to learn how to cook over a fire with these 40 best recipes for the great outdoors.

Live-fire cooking is the way to go, whether hiking, camping, or simply eating in the great outdoors.

Summer is the perfect time to experiment with outdoor cooking. It is a great way to impress your guests with flavorsome foods.

From meat, poultry, seafood, vegetarian recipes, and more, whether you are cooking for yourself, your family, or entertaining friends, come on to light that fire!

Meat, Poultry, and Seafood

1. Bacon-Stuffed Lobster Tails

While a backyard fire pit is a focal point of your outdoor space, it is also perfect for laid-back cooking when you dont want to be stuck in the kitchen.

Servings: 4

Total Time: 35mins

Ingredients:

• 4-6 lobster tails
• Olive oil (as needed)
• 1 tbsp seafood seasoning
• Wedges of fresh lemon (to garnish)
• Fresh parsley (to garnish)

Stuffing:

• 1 cup cooked bacon bits
• cup mayonnaise
• 2-3 tbsp panko breadcrumbs
• 2 tbsp butter (melted)
• 2 tbsp garlic (peeled and minced)
• 2 tbsp Parmesan (freshly grated)
• 1 tbsp scallions (chopped)
• 1 tbsp hot sauce
• 1 egg yolk
• Fresh juice of 2 lemons

Directions:

With kitchen shears, cut in the center of the top of the lobster shell to the tail, and avoid cutting into the meat. When cut, go under the top of the shell with a spoon to separate the lobster meat from the shell. Lift the meat carefully up and out of the shell while attached to the tail base). Lay the meat on top of the shell. Using a sharp knife, create shallow lengthwise slits down the meat. Repeat this process until all lobster tails are prepared.

Add some oil to a big bowl, the seafood seasoning, and mix to make a wet sand-like consistency.

Lather the lobster meat with the seafood seasoning mixture and place the lobster tails in a cast-iron skillet or sheet pan.

In a second bowl, combine the stuffing ingredients (bacon bits, mayonnaise, breadcrumbs, melted butter, garlic, Parmesan, scallions, hot sauce, egg yolk, and fresh lemon juice). Mix until a crab cake consistency. You can add a little more mayonnaise to the mixture if needed to thin out or breadcrumbs to make it thicker. Set aside until needed.

Preheat your fire pit to 400 degrees F for indirect cooking. You can do this by using a cover to keep the heat in, avoiding cooking directly over the flames, using excessive heat, and not allowing the seafood to cook over too much smoke.

Add the lobster tails and cook for 3-4 minutes. When more than half of the lobster shells have changed color, remove them from the heat. Start by adding a small handful of the stuffing to the top of each tail, making sure it remains on the meat.

When all the lobster tails are stuffed, return to the fire pit. Cook for 2-3 minutes until the stuffing crusts are on the surface. When done, remove from the heat and allow to cool for a few minutes.

Garnish with wedges of lemon for squeezing and chopped parsley.

Serve and enjoy.

2. Campfire Scallop Wraps with Lemon Butter Dipping Sauce

Forget ready-made deli-style wraps, and instead, opt for this sensational seafood scallop recipe.

Servings: 4

Total Time: 8mins

Ingredients:

• 8 large scallops
• Old Bay seasoning (as needed)
• 4 gourmet smoked wraps
• Butter (melted, as needed)
• 1 large fresh lemon

Directions:

Prepare your campfire for cooking to around 450 degrees F.

Pour any juices from the scallops. Season each scallop with a small amount of Old Bay seasoning.

Spritz both sides of the wraps liberally with water.

Place 2 scallops side by side on each wrap in the middle and the direction of the wood grain.

Roll the wraps around the scallops and tie them around the center with a saturated piece of twine. You will need to occasionally spritz the wraps to keep them damp as you progress.

Add a little water to a Dutch oven, add the wraps, and cook for around 3 minutes. Take care not to overcook. Remove from the Dutch oven.

Add the butter to the pan, and melt. Squeeze in a splash of lemon juice.

Dip the wraps in the lemon butter and enjoy.

3. Campfire Smoked Snapper

Fresh fish is super tasty smoked over a campfire.

Servings: 2

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