Beyond S'mores
Four top chefs share the secrets of great campfire cuisine.
By Mike Thelin
BBQ Lamb Shanks and Beans
Gabriel Rucker, Le Pigeon
Another 2010 James Beard Award finalist and a 2007 Food & Wine–lauded rising star, Gabriel Rucker feels at home in the woods. All he needs are his staple ingredients, a Dutch oven, and a 12-pack of beer. Although you might want to pace yourself when it comes to the cold ones—this simple dish takes four hours to prepare.
At the Campground
Open a beer. Combine the first 7 ingredients in a Dutch oven and season to taste with salt and pepper. Cover and place in the hot coals of a campfire. Cook covered for 3 hours, adding water as necessary. add dry beans and chard, then cook uncovered until beans are tender. Stir in barbecue sauce of your choice and salt and pepper to taste. Spoon a lamb shank and some beans over each slice of corn bread. Drink more beer.
Other Camp Essentials
A set of long-handled tongs and bourbon (any brand).
Published: June 2010
OK, so I wanted to try this lamb shank recipe this weekend. But I feel like there must be a mistake in this recipe. Chard takes 3 minutes to cook. Dried beans? More like an hour. Why would you add them in at the same time as the chard? Could this be an error, or we really supposed to cook the chard for an hour?
I’ve made the paella recipe three times now. Twice while camping (pre-chopping is highly recommended) and once tonight at home. While camping we used a cast iron skillet, but tonight we are using a dutch oven on the stove and it’s so much easier! The paella is awesome, my only beef is with the recipe itself. There is no mention of when to add the piquillo peppers, and no mention of when to add the chorizo back in. You kind of have to wing it – I’ve been putting the peppers in with the tomatoes and the chorizo in right before I cover it. It’s a super good cold evening dish – whether camping out or staying in!