Five ways to elevate your campfire cuisine, plus a tasty, easy recipe

Summertime is synonymous with venturing into the great outdoors—hiking, climbing, kayaking and camping. But just because you’re communing with Mother Nature, you don’t have to eat stale granola bars and burned Ball Park Franks. James Forbes, co-owner of North Country Charcuterie and an avid camper, shares how to master the smoke and sizzle of cooking over a live fire. 

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Recipe: Hoguera Chicken

“The beauty of this recipe is all the prep work and assembly of the packets can be done at home,” Forbes says. “After a long day on the trail, you can just come back to the campsite and toss these on the fire and relax with your friends and family. Once everyone has had their fill, just crumple up the foil and toss in the closest trash can.”

Ingredients:

7-ounce link of North Country Charcuterie’s Hoguera Spreadable Chorizo 16 chicken tenders, approximately 2 pounds 2 packages frozen mixed vegetables (corn, carrots, pinto beans, broccoli) 4 ounces sour cream  4-cup bag of shredded cheddar cheese 16-ounce jar of salsa verde Salt and pepper Vegetable oil or cooking spray

Tools:

Heavy-duty aluminum foil Long-handled tongs Potholder Firewood

Preparation:

Tear four pieces of aluminum foil 18 inches long. Spray the foil pieces with cooking spray or grease with vegetable oil. Put equal amounts of the vegetables on the four pieces of foil. Season the chicken tenders with salt and pepper. Lay four chicken tenders per package on top of the vegetables. Crumble 2 ounces of Hoguera over each portion of chicken tenders and vegetables.

Bring together opposite sides of the foil and roll together towards the chicken. Crimp both ends of the packet to retain the juices.  

Place the foil packets on top of the hot coals and open a beer. Leave the packets on the fire for 10-15 minutes. You will likely hear the packets hissing with steam when they are done.

Remove the packets from the coals and allow them to cool for five to eight minutes, then open and top with the shredded cheese, salsa verde and sour cream.

Serves four.

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