Food

Recipes to elevate your campfire and home cooked meals.

Fire-Baked Dutch Oven Cobbler_1200x628
Food

Filson Food: Fire-Baked Dutch Oven Cobbler

Backcountry fire-cooked desserts often take a back seat to more common campfire dishes, like breakfast hashes and one-pan meals. This is a mistake. It is true that most dessert recipes benefit from the controlled environment of your home kitchen and calibrated ovens, but this doesn’t apply to all desserts. For reasons that are beyond me, some recipes seem to thrive in a rustic wood-fired kitchen. Cobbler is one such recipe. For starters, cobbler just looks right at home in a cast-iron Dutch oven. Given the rustic nature of cobbler, it seems to get even better when cooked by fire. The irregular look and the slight char that comes with sometimes uneven heat only makes cobbler better.

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5 Min
Smores social
Food

Filson Food: Drunken Bacon S’mores

You know what a s’more is. They’ve been a camping staple around the fire for as long as any of us can remember. But what we have here today is a clever and boozy upgrade on a camping staple. Read the Recipe on the Filson Journal for Drunken Bacon S’mores These s’mores are irresistible thanks to their sweet and salty combo. Bourbon, bacon, and chocolate are the stars of the show and make for a campfire treat that upstages the classic version.

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5 Min
Dungeness Crab Cakes
Food

Filson Food: Dungeness Crab Cakes

If you have only ever eaten crab cakes at a restaurant, then you have not had amazing crab cakes. It’s a bold statement, so allow me to explain. Crabmeat is very expensive and making an order of crab cakes big enough to impress a customer makes for very expensive crab cakes that are a tough sell. To get around this, most restaurants will use less desirable crab meat or add filler. More often than not, restaurants will add breadcrumbs to the crab mix to make it easier to handle in service. No doubt some restaurants make great crab cakes … but if you want amazing crab cakes, filled with only the best crab and so juicy they almost fall apart when you cook them, you need to make your own. If you can find live crab and don’t mind the extra effort of picking all the meat, it is a great way to go. If you don’t have access to fresh crab, you can find frozen picked meat at a seafood store.

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3 Min
How to Kill, Cook, & Eat Whole Dungeness Crab_1200x628
Food

How to Kill, Cook, & Eat Dungeness Crab

One of the best seafood the West Coast has to offer is without a doubt Dungeness crab, and when it comes to seafood, fresh is always best. This recipe isn’t for the faint of heart and requires some legwork on the part of your dinner guests, but in this case, the juice is definitely worth the squeeze. There is nothing better than fresh Dungeness crab meat dripping with seasoned butter, and the experience of getting hands-on with your food with friends is a memorable one. This dish is best served with crusty grilled bread, ice-cold white wine, and good friends who aren’t shy about getting their hands dirty for their food.

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5 Min
Fire-Baked Dutch Oven Cobbler_1200x628
Food

Filson Food: Fire-Baked Dutch Oven Cobbler

Backcountry fire-cooked desserts often take a back seat to more common campfire dishes, like breakfast hashes and one-pan meals. This is a mistake. It is true that most dessert recipes benefit from the controlled environment of your home kitchen and calibrated ovens, but this doesn’t apply to all desserts. For reasons that are beyond me, some recipes seem to thrive in a rustic wood-fired kitchen. Cobbler is one such recipe. For starters, cobbler just looks right at home in a cast-iron Dutch oven. Given the rustic nature of cobbler, it seems to get even better when cooked by fire. The irregular look and the slight char that comes with sometimes uneven heat only makes cobbler better.

Read more

5 Min
Steak & Hash Browns_V2
Food

Filson Food: Campfire Steak & Hash

One of the challenges in the backcountry is pulling off cooking a meal without all the equipment we are used to in our home kitchens. This challenge also makes it a lot of fun and forces you to get creative. The magic of cooking outdoors over a fire is hard to replicate at home. The food won’t usually look as nice, but somehow it seems to taste that much better. Maybe it’s something primal about cooking food over a campfire as our ancestors did, or maybe it’s the fresh air and big vistas. Whatever it is, it makes cooking in the outdoors very much worthwhile. One easy way to cook over a fire is by using a flat rock like a hot plate. Choose a dry, flat rock and clean it well before using it. Avoid rocks that are sitting in water as they have a tendency to explode when heated. Heat the rock thoroughly before cooking to make sure it can take the heat.

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5 Min
Shrimp & Grits_V3
Food

Filson Food: Shrimp & Grits

This ranks as one of the most versatile dishes I have cooked in recent memory. It is just as delicious served for breakfast as it is served for a late-night snack or anytime in between. Shrimp and grits are a deeply rooted dish down south, and, although this version deviates slightly from the traditional, it is very approachable and you could find the ingredients almost anywhere. Fresh spot prawns from the Pacific Northwest were used for this recipe, but any good quality shrimp will work. If you can’t find fresh shrimp, then opt for head removed, shell on deveined shrimp. Crystal is a hot sauce from Louisiana and fits perfectly with this dish, but any hot sauce you can find will work.

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3 Min
Rancho de la Luna Mezcal_1
Profiles

Rancho de la Luna Mezcal: An intoxicating new jam from rock icons

Rancho de la Luna sits on a hill surrounded by the otherworldly desert landscape. The unassuming adobe home has hosted sessions with many of the true legends of rock and roll since 1993 and is the full-time residence of studio cofounder and music icon David Catching. Three decades’ worth of liquor (and stories) are soaked into the sand here, but for a bottle to bear the Rancho de la Luna name, it would need to be truly special…

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3 Min
Buck & Black Bear Game Stock_Featured Image
Food

Filson Food: Buck & Black Bear Game Stock

As a hunter, I pride myself on using as much as possible from the animals I kill. One great way to really maximize the yield from a game animal is to make a stock from the bones. The more bones the better, as far as stocks are concerned, so I will stockpile bones from multiple animals in the freezer until I am ready to make a batch of wild game stock. For this recipe, I am using a combination of bones from coastal black bear and Haida Gwaii Blacktail bucks.

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5 Min
baked mac and cheese in cast iron skillet
Food

Filson Food: Fire Baked Mac & Cheese with Boar Bacon Burnt Ends

Here is a grown-up version of a dish we all loved as kids—and some of us never really grew out of. With the addition of a few spices, aged Gruyere cheese, and boar bacon, this take on mac and cheese will speak to your now-refined adult palate but still please the kid in you. The best part is you don’t have to hide your love for mac and cheese anymore, because this grown-up version is more than acceptable to serve to your friends.

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4 Min