Caveman Cooking

Alabama / Feb. 25, 2012 / by Steven
Caveman Cooking

There is something about cooking over an open campfire that makes a meal taste better. Maybe it's the idea of cooking without the use of new appliances, or the feeling of accomplishment. Either way, the campfire brings out creativity in everyone who decides to cook over the flame.


Oak Mountain State Park

Pelham, Alabama


Traveling around in a 40ft-long school bus has allowed all of us to become close to being professional RV Park residents. We have seen it all. From the most crowded of tourist hives in Key West to the vacant gems of Virginia and Georgia.

When we do get the chance to stay in a proper campground, we take full advantage. Walking along trails, making campfires, and just enjoying the open wilderness help us take a break from the monotony of the bus walls. 

Upon arriving at Oak Mountain State Park, we decided it was time to cook over the fire.


The Menu


Chicken Breasts

Old Bay Corn on the Cob

Banana Wrapped in Tin Foil with Chocolate Shoved Inside (Amy’s Epic Long Title)


Just like the simplicity of a campfire, the process for cooking our lavish menu items is quite simple.  

First and foremost, a solid campfire needs to be built. Grab your resident fire starter and let them go to town. Crack open a few drinks and let the flames die down some.

fire 2 

Next step is preparing a cooking surface. Most campfires have iron grills that flip down onto the campfire pit. However, if your campsite lacks that efficiency, anything that can hold the meat over the fire will do just fine.

Cooking the meat takes a little bit of concentration, making sure that it doesn’t burn sitting directly over the flames. Rotate the pieces around every once in a while and season them with anything you might have handy. Or you can let the wood and smoke do all the flavoring for you.


Once the chicken is over the flames you can get the corn started as well. Place the corn on a sheet of tin foil and sprinkle Old Bay seasoning over the cob. Wrap it up and then place over the fire. Once the tin foil begins to turn a dark black, check on the corn and see if the inside has a grilled look to it. If it does, you are in business.

corn on fire

corn unwrapped 

The dessert that finishes up this meal comes from the sweet-toothed mind of Amy Wallace. A simple and fun twist on a banana split. Cut bananas (still in their peel) down the middle but not completely in half. Take small chunks of chocolate and stuff the banana full. Wrap up the banana in tin foil and then place over fire. Check on it every few minutes until the chocolate is melted.

 banana chocolate

banana done


Can't wait to try and find ways to cook some oven-bound only meals over the flame!