Come join me to see how we cooked a whole meal on the campfire using only local Alberta products. The porterhouse steak grilled directly on the coals was a surprise and a highlight, being just lightly smoky and done to juicy, tender perfection, as well as the fruity, slightly floral kombucha cocktail, ‘Sweet Rhuby’, made with locally distilled craft gin, rhubarb-honey syrup, and a light and lovely Edmonton brewed kombucha. (Skip to recipes.)

rhubarb kombucha cocktail set on a log in front of the campfire

Earlier this summer I started an exciting project, and I hadn’t yet got myself organized to tell you about it. It’s my delicious new outdoor culinary adventure, ‘Campfire Cooking’. I asked my friend Sabina, fellow food enthusiast, amazing home chef, and talented artist, if she would be my partner-in-crime with this project because of course, such adventures are always more fun with a friend. And if that friend is as crazy about being creative and adventurous with food as I am, then the fun is exponentially multiplied

Sabina and I in our matching aprons toasting with our kombucha cocktail

me and Sabina (on the right), toasting our Alberta menu with a ‘Sweet Rhuby’ cocktail

With all the pandemic restrictions coming and going during the last year and a half, Raymond and I have been doing our entertaining as outdoor meals prepared over the firepit, and hence this project was born.

skillet with zucchini fritters over the campfire

the zucchini fritters with melting slices of gouda cheese, and the oatmeal crumble to top them

Sabina and I have come up with a plan for cooking at least one meal a month completely over the campfire. We get together and plan our theme and the menu, do the shopping, then spend the afternoon of our designated day doing any advance prep work. We then take turns at our firepits each month, grilling (and enjoying) the meals while we sit out by the crackling fire with a drink in hand (husbands get to join in and be our taste testers and drink pourers ;). It has become the highlight of each month for me, and we’ve been excited coming up with different themes and ideas for many campfire meals to come yet. We’re hoping to continue late into the fall, maybe even do a winter campfire cookout, too! August was our third Campfire Cooking adventure, which I’ll share with you today. (Previously we did an Eastern European menu and a seafood menu, which I’ll post about later.)

two porterhouse steaks cooking directly on the coals in the campfire

the highlight of this meal was two porterhouse steaks grilled directly on the coals of the campfire

For this month’s theme we chose ‘Local Alberta’, and we set ourselves the task of cooking the entire meal with only products grown or made in Alberta. It was an exciting challenge and opened our eyes to the many fantastic local products Alberta has to offer. From our homegrown garden vegetables to handcrafted canola oil, southern Alberta sugar, locally distilled spirits and wines, to the world-famous Alberta Angus beef, this meal was a knockout! The only ingredient we couldn’t source from Alberta was salt, so we allowed ourselves to bend the rule slightly and used lovely small batch local sea salt from Vancouver Island in the neighbouring province of British Columbia.

fire pit with potatoes baking and a pan of sizzling bacon

Pippa is doing an admirable job of resisting the lure of a pan of sizzling bacon next to the baking potatoes

Scouting out all the local products to use for this dinner was enlightening and rewarding. I had a great time talking to the butchers in our Stony Plain Freson Brothers as they explained the special qualities of Alberta beef and what makes it so sought after worldwide. They cut two beautiful porterhouse steaks for our dinner. Then off to Edmonton where I enjoyed talking to the fellows at Strathcona Spirits in helping me pick out the Seaberry Gin to use for our signature cocktail. They directed me to Boocha, Edmonton’s first kombucha brewery, tucked into its funky little backstreet location near Whyte Avenue where I was invited to taste test some of the delightful kombucha flavours. Brian helped me narrow down the delicious selection to their bright lavender kombucha to add a floral note to our new cocktail. Poking through a variety of other local shops provided us with everything we needed for our tasty campfire cooking menu showcasing many of Alberta’s fantastic products.

Look at this amazing menu:

Our Local Alberta Campfire Cooking Menu

Aperitif Cocktail

‘Sweet Rhuby’ Rhubarb Honey Kombucha Cocktail

Appetizer

 Zucchini & Alberta Gouda Fritter with Oat & Dill Seed Crumble and Quick Pickled Carrot Ribbons

Palate Cleanser

Sour Cherry Honey Granita

Entrée

 Ember-grilled Alberta Black Angus Porterhouse Steaks with Chimichurri Sauce and Sour Cherry Sauce, Baked Potatoes with Herbed Sour Cream and Bacon, Grilled Tomatoes and Patty Pan Squash with Basil Oil and Crispy Breadcrumbs, Grilled Green Beans

Dessert

Individual Grilled Corn Puddings with Clotted Cream, Whipped Cream, and Local Wild Chokecherry Syrup

a loaded plate of our dinner sitting next to the campfire

by the time we started eating it got too dark for taking good photos

We started out the meal by sipping on the light and fruity rhubarb, honey, gin kombucha cocktail. The addition of a few drops of Alberta wild herb bitters rounded it out with a rich complexity. A great way to whet our appetite for the delights to come. Our first course was a herby, creamy zucchini fritter, fried crisp in a skillet over the campfire, then topped with a slice of Alberta-made gouda cheese and a crumble of butter-fried prairie oats punctuated with dill seeds from the garden. As a fresh and tangy counterpart, we quick-pickled thin ribbons of fresh carrots – what a divine combination.

An icy granita made of sour cherries and honey provided a bright palate cleanser before the main course.

That coal-grilled steak was a revelation! The ash from the coals didn’t stick to the meat as the steaks cooked right on top of the glowing coals. Thick, prime quality porterhouse steaks only needed a liberal sprinkle of salt and pepper, and were then laid onto the well-burned embers to sear and gently sizzle to perfect doneness. We let them rest, then served them with our homemade chimichurri sauce loaded with garden herbs and a drizzle of a tangy sour cherry sauce made from Sabina’s cherries. We baked potatoes in foil on top of the grill rack and cooked up a pack of wonderful dry-salted bacon. We dolloped the baked potatoes with sour cream laced with a variety of chopped fresh garden  herbs and then crumbled the crispy bacon on top. We grilled up some fresh garden tomatoes and zucchini and drizzled them with basil oil and a sprinkling of crispy fried bread crumbs. We couldn’t resist grilling up a handful of fresh green and yellow beans, too. A glass of red Saskwach Blackcurrant and Honey wine was a fitting accompaniment to the steak and grilled vegetables, being rich and complex in flavour.

Dessert was a delightful corn pudding/cake baked in individual little cast iron skillets. Sweet corn cobs were picked fresh from the garden and then grilled to provide smoky bits of kernels that popped amongst the creamy corn pudding base. We topped them with big spoonfuls of prairie clotted cream, whipped cream, and a dark tangy sauce made of wild chokecherries. It was a spectacular end to our campfire meal. We enjoyed it sitting in the dark around the crackling fire, sharing laughs and stories and sipping a glass of sweet Alberta honey wine.

all the ingredients lined up on the counter

So Many Wonderful Local Alberta Products Used

All products used in this campfire meal were produced locally, in Alberta, except for the salt*, which is from Vancouver Island in the neighbouring province of British Columbia. Local Alberta retail outlets shopped at were: Blush Lane Organic Market – Edmonton, Homegrown Foods – Stony Plain, Freson Bros. – Stony Plain, Italian Centre Shop – West Edmonton, Liquor on Macleod – Spruce Grove, Strathcona Spirits – Edmonton, Boocha – Edmonton, The Silk Road Spice Merchant – Edmonton

Fruits and Vegetables

From our Yards and Gardens:  zucchini, carrots, tomatoes, beans, potatoes, corn, squash, chokecherries (syrup), sour cherries (syrup), rhubarb (syrup) fresh herbs (parsley, dill, chervil, tarragon, chives, garlic chives,  basil, lavender), dill seeds, edible flowers (borage, marigold, oregano)

Alberta Garlic – Freson Bros. Grocery (Stony Plain, Alberta)

Meat and Dairy

Pantry Ingredients

Drinks

Campfire Cooking a Roaring Success

Our Alberta Campfire Cookout was a flaming success. We discovered so many amazing Alberta products that added to the delicious combination of flavours in this multi-course meal. Eating outdoors with the breezes rustling the trees and the birds chirping a soundtrack in the background alongside the crackling fire provided an unforgettable setting. The hint of woodsmoke was the best seasoning and our hearty appetites appreciated every flavourful nuance. Can’t wait to do it again!

Sabina turning the steaks on the fire

flipping the steaks was a hot job for Sabina

Coal Grilled Steaks

(from ‘How to Grill Everything‘ by Mark Bittman)

  • 1 large porterhouse or rib eye steak, 1-1½ inches (2.5-4 cm) thick, for every two people served
  • salt
  • pepper
  • glowing hot wood coals

Build a fire and let it burn for at least one hour, or better yet, two. Use nice big logs so you get a good hot base of glowing red coals. Rake the coals together to be as level as possible or adjust the logs to provide a relatively flat surface for the steaks.

Bring the steaks to room temperature, trim off excess fat so it is between ¼ and a ½ inch thick. Generously salt and pepper both sides of the steaks.

Using tongs, place the steaks directly on the flattened bed of glowing coals. Cook them for about 5-7 minutes per side (1-inch thick steaks will need 5 minutes, thicker steaks will need up to 7 minutes), turning them once half way through, until they are to your desired level of doneness. Set the steaks onto a grill set near the fire, but not directly over. Cover with foil or an inverted bowl and leave to rest for 5 to 10 minutes. Slice into strips and serve with Chimichurri Sauce.

four martini glasses with kombucha cocktail sitting out on the picnic table

Alberta ‘Sweet Rhuby’                                                    (Rhubarb Honey Kombucha Cocktail)

  • 1½ oz gin
  • 2 oz lavender kombucha (or other favourite kombucha flavour)
  • ½ oz rhubarb-honey syrup
  • 3 drops Alberta Botanical Bitters (or other favourite bitters)

Combine all the ingredients in a cocktail shaker filled with ice. Shake for 30 seconds, then strain into pretty cocktail glasses or martini glasses. Garnish with a sprig of fresh lavender, if desired.

Makes 1 ‘Sweet Rhuby’ kombucha cocktail.

Rhubarb-Honey Syrup

  • 2 cups (250gms) chopped rhubarb, fresh or frozen
  • 1 cup (240ml) water
  • ½ cup (170gms) liquid honey

Combine the rhubarb and water in a small saucepan. Bring to a boil then reduce the heat to medium-low, cover, and cook for 10 minutes.

Strain through a fine-meshed sieve and stir in the honey. Cool, store in fridge for up to 2 months.

Makes ~1 cup (240ml).

Guten Appetit!

 

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)

If you like my recipes, follow me on InstagramPinterestTwitter, and Facebook. You’d make my day!

PIN IT HERE to save the recipe for later:

Kombucha Cocktail by the Firetwo steaks grilling directly on the coals

You might also like:

Grilled Marinated Flank Steak

Grilled Chicken with Romesco Sauce

Juicy Grilled Mushrooms

Juniper Berry and Raisin Stuffed Pork Chops over the Campfire