2016 Campfire Cook-Off Video Challenge Winners Announced
Like a metaphorical marshmallow over the flames, Vermont State Parks’ first ever campfire cook-off video challenge has gone out in a blaze of glory. It’s time to announce our culinary campfire winners!
Recap: The Campfire Cook-off challenged entrants to film themselves or their team preparing their favorite campfire recipe. Time limit was under two minutes, and the winners were determined via online voting.
Our first-place winner is “Campfire Apple Tarts” by Sally Cook. Here is Sally’s video:
Second place was “Breakfast Moon Pies” by Garry Sager:
Third place went to “Campfire Pizza” by Nancy Rouse. Here is a link to her Flipgram video.
Recipes are copied at the bottom for those who are curious, or want to try them out.
First, second and third prizes included free camping, bragging rights and a prize package generously donated by Vermont Smoke and Cure (apologies to the vegetarians among us.)
One of our own, park manager Chris Saylor from Camp Plymouth State Park, also submitted an entry. We disqualified Chris from “official” competition, but his video for BBQ pork is a riot (and looks delicious!) so give it a watch, too. And of course, congratulations to our winners and everyone who participated!
And here are the winning recipes:
“Vermont Campfire Apple Tarts by Sally Cook”
4 Vermont Macintosh apples
1/4 Cup Vermont maple syrup
2 tablespoons butter
1/2 teaspoon cinnamon
1 package crescent roll dough (from refrigerator section in store)
8-oz package sharp VT cheddar cheese
First, cook the apples:
1. Slice apples (thin slices will cook faster).
2. Add 1/2 to 1 tablespoon maple syrup per apple.
3. Add a dash of cinnamon and stir apples to combine all ingredients.
4. Place apple slices on squares of foil, using 1 apple’s worth of slices per 1 square of foil.
5. Seal foil packets tightly.
6. Place apple foil packets on grill over wood or charcoal coals and cook for 5 minutes until steaming.
Next, make the tarts:
1. Grease the campfire cooker on both sides.
2. Place one section of crescent dough in one side of campfire cooker.
3. Add a heaping tablespoon of apple filling.
4. Place a small pat of butter on the apples.
5. Place a second section of crescent dough over the apples and press to seal the edges of the tart.
6. Close the campfire cooker and place close to the coals.
7. Bake for 4 minutes on each side, or until golden brown (you can open the campfire cooker to check the tart).
8. Cool slightly and enjoy with a slice of Vermont cheddar!
“Breakfast Moon-pies Over the Campfire"
All Natural Sausage
Organic Extra Virgin Olive Oil
Pillsbury Crescent Rolls
Cast Iron Pan
Camp Sandwich Cookers
Utensils for cooking
Grease pan with the olive oil. Cook the bacon and sausage over fire. Fry or scramble eggs in olive oil or meat grease over fire (scrambled eggs should have milk added to them before cooking). Grease both sides of the sandwich cooker with olive oil. Lay the two cooker halves side by side. Open rolls and place over both side of cookers. Place eggs, meat, and cheese on only one side of the cookers on top of the dough. Take other side of roll dough from on top of the other cooker, and lay over the eggs meat and cheese. Seal edges of dough together at the seams. Interlock the two halves of the cookers, and close. Places cooker in ideal spot on top of the fire. Open cookers and check the moon-pie frequently to avoid burning, and evenly cook. Once one side is done, turn it over to cook the other side. Once the moon-pie is done, take off heat and serve. It will be very hot so wait a minute before eating to let cool.
Moon-pies are great for meals, snacks, and desserts of all kinds. Homemade dough can be used in place of prepackaged ones, and any combination of filling can be used in a moon-pie. Peanut butter, marshmallows, chocolate, fruit, cinnamon, candy, luncheon meat, cheese, condiments, etc. Bananas, peanut butter, and chocolate are a good example of a dessert moon-pie. Hot dogs, cheese, and ketchup makes a good lunch moon-pie. The possibilities are endless. I made a breakfast moon-pie because it's one of my favorites to make and eat. That and apple cinnamon moon-pies. Get creative in making them, and try combining ingredients to find your favorite. I've been Zack, and this has been Camping with Zack “Breakfast Moon-pies over the Campfire.” Thank you very much, and goodbye!
“Campfire Pizza by Nancy Rouse”
Use a cast iron griddle; lightly oil surface. Prepare desired pizza crust and fit to pan. Add freshly pressed garlic (from Duttons of Manchester). Top with any type of pizza sauce. I used an 8 oz jar. Cover entirely with shredded pizza cheese and mozzarella cheese.
Add desired toppings such as mushrooms, ham, sausage, pepperoni, black olives. Sprinkle with parm cheese.
Cover loosely with aluminum foil and place over campfire. Keep high over moderate heat, turning often until crust has browned and cheese has melted, about 20 minutes.