When you’re out camping, it’s easy to just pull out a package of hot dogs to roast over the fire. But why not get creative and have this delicious gourmet dinner instead! Randy Feltis showed us how to make this amazing dish with some tin foil, a campfire, and some beer.
Bacon wrapped chorizo meatloaf with beer-can couscous
Ingredients:
Meatloaf:
- 12 slices of bacon
- 2lb chorizo sausage meat with casing removed
- 1/2 lb smoked mozzarella cubed
Couscous:
- 4 beer cans with the tops removed and 1/4 of beer remaining
- 1 cup couscous
- 1/2 cup diced peppers
- 1/2 cup diced asparagus
- Salt pepper and olive oil
Method:
Meatloaf:
Before leaving to go camping, cut 4 slices of bacon in half. On parchment paper, make a bacon weave (see video below), roll up paper, and pack into a cooler. Remove sausage meat from casing and put into large sealed freezer bags. Pack into cooler.
When on site, roll out bacon weave on a large sheet of aluminum foil. Flatten out chorizo in freezer bag, gently remove from bag and place over bacon weave. Lay cubed cheese down the middle and roll into a beautiful 3-inch log. Double wrap with foil and twist until firm.
Lay log on or over hot coals. Turn every 6 minutes. Remove and let rest for 21 minutes. Carve into 1-inch steaks.
Cous cous:
Place beer cans with a 1/4 of beer remaining on hot coals. Once the beer is slowly simmering remove from heat and add just enough couscous to almost cover the beer. Add veggies, salt and pepper and a splash of olive oil. Stir once and let sit for 5 minutes. Don’t stir again.
Assembly:
Gently turn beer can over onto plate to make your very own perfect ring mold. Top with two meatloaf steaks and garnish with ketchup.
Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf