Newspaper article Evansville Courier & Press (2007-Current)

Folding Campfire Grill the Ticket for Outdoor Cooks

Newspaper article Evansville Courier & Press (2007-Current)

Folding Campfire Grill the Ticket for Outdoor Cooks

Article excerpt

As the sun goes down and the evening air cools, a wood fire is one of the great joys of summer. Whether it's in a fire pit in the backyard, a shelter house fireplace or at a wilderness campsite, there's something about that smoky smell and glowing embers that draws people near. For the cooks among us, a bank of glowing coals ignites an almost irresistible urge to grill something - all that heat and authentic woodsy flavor shouldn't go to waste.

You can always toast things on sticks or make a campfire grill out of an old grill grate and bricks, but a folding campfire grill is inexpensive, goes anywhere and does a far better job.

It's nice not having to carry all those bricks around and put them away the next morning, for one thing. Also, if you get a folding grill three to four feet long, there is plenty of room to move food around from a hot spot to a cooler spot as necessary, and you can heap embers under the whole length and use one end to support a pot, skillet, or Dutch oven without worrying about a tripod or hook. It's like having a whole stove at your disposal. Some folding grills even have adjustable legs to move the entire surface closer to or farther away from the fire.

A tip - those embers generate a lot of heat, especially if they're from a large enclosed fireplace, and you want to cook the food, not your skin. Make sure to have extra-long tongs on hand, a long poker, pot-lid lifter and a long-handled small shovel for arranging embers. A lightweight folding table to hold platters and seasonings is helpful as well, so they don't wind up on the ground and full of ants.

There are many brands and designs of folding grills, some of cast iron, some of expanded steel, some even of stainless steel. Depending on size and weight, most run $60 or less.


Source: Gourmet, July 2002

Serves 8


2 pounds sweet potatoes (8; preferably long)

2 tablespoons fresh lime juice

3/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/4 cup olive oil

2 tablespoons chopped fresh cilantro


1 Cover potatoes with cold salted water in a large pot, then bring to a boil. …

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