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| SPECIALY COOKING |
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| EGG-ON-A-STICK egg finger thick shaved green stick with a 2-inch fine point Prick each end of the egg with a clean pin or tack. Carefully insert thin stick and pass through egg, pushing pointed end of the stick through opposite pricked end. Hold stick over embers and cook slowly. |
| EGGS-IN-AN-ORANGE 12 eggs 12 oranges 12 slices of bacon salt and peper to taste Cut off the tops of the oranges and remove the pulp. LOine the shell with the bacon. Crack egg into the orange. Replace top and bake in hot coals. |
| EGG-IN-A-BAG 1egg bacon peppers cheese tomatoes or other toppings you'd like ziplock baggie Crack egg into baggie add your favorite toppings. Shut the bag and shack the bag to scramble the egg. Place into a pot of boiling water. Cook until the egg is hard and cooked. |
| SPITTING Turkey/chicken Choose 2 sticks with "y" branches for spits braces. A pointed stich should fit across, overlapping on the ends. A "grabber", or stick with 3 prongs should be lashed to spit so that turkey or chicken rotates when spit is turned. Multiple "grabber" may be lashed to spit in desired directions. Build fire as wide and as long as spit requires. Usually a trench or keyhole fire is preferred. Set spit braces so that spit will turn 12-15 inches above coals. Cook until meat is done. |
| PLANKING Prepare a piece of untreated hardwook with nails and wire. Wood should be 2-3 inches thick 2 feet long. "Pockets" can be created for meats by placing 5 nails in a U-shape and warpping wire from nail to nail but leave the top open. Season board by propping it in front of fire until a drop of water sizzles on it. Boards used previously should be dropped directly into the fire until charred. PORK<BEEF<CHICKEN Insert seasoned meat in pockets. Rub fireside of meat with seasonings and butter and place near a hot fire, propping with logs, grills, or sticks. Cook for 5 minutes and carefully remove plank from fire. Remove from pocket and turn. Rub again with seasonings and butter. Return to fire and cook 5minutes or until done. Watch for a tendency to over cook. |
| PLANKING FISH Cleaned fish should be loosely tacked on an oiled board using bacon strips in a criss-cross fashion. Once bacon is cooked through, remove fish. Fish is done when white and flaky. Filets will easily cook without turning. A large, whole fish may need to be turned over and re-tacked with fresh bacon. |
| CHICKEN-IN-A-BUCKET 1-3 lbs. chicken 2ft. dowel or broomstick metal bucket 18 well lit coals butter seasonings Wash dowel and bucket. Soak dowel in water for 2 hours then hammer into the ground. rub chicken inside and out with the butter and seasonings. Place chicken on dowel through cavity. Place coals at bottom of dowel. Place bucket on top of dowel. Sides of bucket should not touch chicken or lay on ground. Air space is needed. Check after 45 minutes. |
| COOKING IN A BOX This concept is the same as a hay or "bean hole" but a box and newspaper are used. Any jambalaya or stew can be doen this way. Bring ingredients to a boil, put in box packed with crumbled newspaper, cover with several layers on top. Let set until supper. Usually prepared at breakfast for a supper meal. |