recipes

Fire-Baked Dutch Oven Cobbler_1200x628
Food & Recipes

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
bone in steak with diced herbs, roasted halved tomato and potato hash on a wooden cutting board center text
Food & Recipes

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.

Read more

5 Min
large pink prawns, and shaved jalapenos with an egg on a bed of grits in a bowl, central white text reading
Food & Recipes

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.

Read more

3 Min
hands holding a large bone over a sheet pan with wood fired stove in background
Food & Recipes

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.

Read more

5 Min
baked mac and cheese in cast iron skillet
Food & Recipes

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.

Read more

4 Min