This Was UNREAL - My Favourite BBQ Ever | Korean BBQ Fire to Fork 2026-09-21 | This Was UNREAL - My Favourite BBQ Ever | Korean BBQ
The Most Misunderstood Subject - Campfires Fire to Fork 2024-04-05 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Bogged and Blown Away at Lucky Bay, Kalbarri Fire to Fork 2024-03-29 | The little boat is called a Porta Bote and I have no idea where to buy one!Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Im sorry. I did what I could. Assassins Spaghetti Fire to Fork 2024-03-22 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipe5min prep, 25min totalServes 2Tomato stock 3 cups boiling water 1 cup tomato passata 1 tbsp tomato paste 1 tsp saltEverything else: 3 tbsp olive oil 2 cloves of garlic, finely chopped 2 tsp crushed chilli flakes, or to taste 200g thin spaghetti Parmesan Parsley to garnishDirections:• Combine the tomato stock ingredients and set aside in a bot or a bowl• Place a large frypan over medium heat and add the oil, garlic and chilli. Saute briefly being careful to not burn the chilli. Pour in about ½ cup of stock to stop the cooking and reduce slightly.• Then add the spaghetti and another ½ cup of stock. Cook slowly for around 15min, gradually adding the stock until it is all absorbed and reduced in to the pasta.• At the end leave the pasta still and increase the heat briefly to burn the base slightly and scrape it off the pan and serve with parsley and parmesan.
EASIEST Thai Satay Skewers at Camp Fire to Fork 2024-03-15 | The Fire Pit I Used (top of the page) - firetofork.net/gearMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipeFeeds 415min prep, 30min total.Ingredients• 600g chicken thigh fillets, cut into roughly 2cm strips• 6 bamboo skewers, soaked in water (or just cut some green sticks)• 1 small cucumberChicken Marinade:• 1.5 tbsp curry powder• 1 tsp salt• 1tsp sugar• 2 tbsp flavourless oilSatay sauce:• ½ cup crunchy pure peanut butter (the stuff with only peanuts)• 2 tbsp flavouless oil• 2 tbsp red Thai curry paste• 1 cup coconut milk (or 1 of the half size tins)• 1 tsp fish sauce• 2 tsp white sugar• ½ cup waterDirections• Place the chicken in a bowl or pot and add the curry powder, salt and oil. Mix until well combined and leave for between 20min and overnight.• While the chicken rests, make the satay sauce by combining all the ingredients in a medium pan and stirring at a simmer until it has slightly reduced and is the consistency of, well of most dipping sauces (but it should have chunks of peanut). It’s too thick, just add water. Then set it aside to be heated up just before serving.• Thread the chicken on to the skewers and place them over a medium/high grill turning them every 5 min or until golden brown and 70deg+ (celcius) internal.• Once the chicken has cooked, quickly heat up the sauce and serve with slices of cucumber or add rice to make it a full meal.
Weve Got The Recipe! Make KFC ANYWHERE Fire to Fork 2024-03-08 | @SarahandKeelanTravels video youtube.com/watch?v=w98aIQ1c6rM&ab_channel=SarahandKeelanTravels-OffroadCaravanningAusMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkFlour mix (I recommend pre-mixing this at home)• 1.5 cups self-raising flour (no issue using gluten-free flour)• 1/2 cup cornflour• 1/2 tbspn thyme• 1/2 tbspn basil • 1/3 tbspn oregano• 1 tbspn celery salt• 1 tbspn black pepper• 1 tbspn dry mustard• 1 tbspn cumin• 4 tbspn paprika• 1 tbspn garlic salt• 3 tbspn white pepper• 1/2 tbspn MSG (or 2/3 tbspn salt)
Aussie Pubs NEED This! Chicken Fried Steak Fire to Fork 2024-03-01 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipe15min prep, total 25minFeeds 1 – 1 trillion caloriesIngredients:• 200g rump steak• 300ml buttermilk• 2 eggs• 1.5l flavourless cooking oilDry Mix• 2 cups SR Flour• 1 tbspn garlic powder• 1 tbspn salt• 1 tbspn pepperGravy:• ¼ cup SR flour• 2 tsp garlic powder• 2 tsp salt• 2 tsp black pepper• 400ml milk• Splash of the frying oilDirections:• Bash the steak out until it is around 4-5mm thick and should have roughly doubled in surface area, then place it in a bowl with buttermilk for at least 2 hours, ideally 12 hours.• Once it has rested, beat the eggs and add them to the buttermilk and steak mix.• Combine the dry mix on a large plate and place the wet steak in it to cake the flour all over the steak. Then put the steak back in the leftover egg and buttermilk, and once again into the dry mix to give an extra thick coating.• Heat the oil in a fry pan to 180deg and shallow from the steak flipping every 3-4min until lightly browned all over, then place it on a paper towel to rest for a few minutes.• Splash in around ¼ cup of the frying oil in to a pan and add in the flour, garlic powder, salt and pepper, and stir on medium heat for around 2 minutes, then slowly start adding the milk 100ml at a time. Keep stirring constantly until you are left with a thick off-white gravy.• Pour the gravy over the steak and serve it with mashed potatoes and greens.
3 COURSE MEAL FOR MY DOG Fire to Fork 2024-02-23 | Thank you so much for all the support and to Fred for being a great mate.Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Super Crispy, Salty, Sweet and Spicy Fried Chicken on FIRE Fire to Fork 2024-02-16 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipe:Chicken700g skin on boneless chicken thighs cut in to 4x4cm bits (roughly)2cm knob ginger, grated5 garlic cloves, grated1.5 tsp salt1 tsp fresh ground black pepperKorean fried chicken sauce1 tbsp peanut oil¼ cup Gochujang¼ cup tomato ketchup3 tbsp hot honey (or just honey)6 cloves garlic, grated2 tbsp white vinegar1/2 tbsp salt2 tbsp soy sauce4 tbsp waterDredge and fryingMarinated chicken from the first step2L flavourless oil1 egg3/4 cup corn flourspring onionssesame seeds for garnish
PERFECT BEER FOOD - Irish Spice Bag Fire to Fork 2024-02-09 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
The BEST Wrap Ive Ever Had - Banh Mi Fire to Fork 2024-02-02 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
The Best Thing Ive EVER Made - Bone Marrow Steak and Eggs Fire to Fork 2024-01-26 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Thailand Makes the BEST Fried Rice Fire to Fork 2024-01-19 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipe:Feeds 2 – 15min totalIngredients:• 2 tbspn flavourless cooking oil• 2 garlic cloves, diced• 1/2 onion, diced• 3 spring onion whites cut coarsely (1.5cm long chunks) – keep the green ends for garnish• 250g of prawn meat (defrosted)• 2 eggs, beaten• 2-3 cups of cold day old rice (or a pack of microwave rice with 3 tbspn of water in it)• 2 tbspn oyster sauce• 2 tbspn fish sauce• 1 tsp sesame oil• Optional – fresh chilli• Optional coriander• Option garnishes like sesame seeds or fried shallotsDirections:• Before starting anything, prepare the garlic, onion, spring onion, eggs and sauce mix. Once the heat starts you won’t have long to get things in the wok (or pan).• Add the oil to the wok on high heat and add in the onions and spring onions, after about 30 seconds add the garlic and toss constantly for around 45 seconds.• Push the veggies to the side of the wok and add the egg to the other side and stir quickly until it has broken up in to small bits (around 30 seconds), then add the prawns and toss everything together for around 45 seconds, then add the sauce and rice and stir until everything is coated in the sauce. Once coated, spread the mixture out over the wok and stop stirring for a couple of minutes so the base can brown up.• After 2-3 minutes of sitting still, serve the mix in a bowl with your choice of chilli, fresh coriander and fried shallots.
BEST Biltong - No Dehydrator Needed - South African Jerky Fire to Fork 2024-01-12 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkFeeds between 1 and 15 people depending on appetite Prep: 30 minTotal 2-5 daysI N G R E D I E N T S• 3.5kg of lean meat (beef or game rump is best)• 1/2 cup course salt• 1/4 cup ground coriander• 1/4 cup of ground white pepper• Chilli powder to taste (I like around 6 tablespoons)• 1/2 cup balsamic vinegar in a spray bottle• 25ml Worcestershire sauce (in the same spray bottle as the balsamic)• Paper clips• String• Tent D I R E C T I O N S• Cut the beef in to1-2cm wide strips, going with the grain, ensuring you remove the sinew/silver bits• Lay the beef down and spray generously all over with the balsamic and Worcestershire• Mix up all the dry ingredients and sprinkle generously over both sides of the meat.• Bend the paperclips out so they have a hook on each end and hook one end in to the strips• Run the string doubled over across the tent or awning, and wind it so there are curls every 2cm or so.• Hang the meat in the curls of the string and leave for approx 1-3 days with all vents open.• Remove when it is dry to your liking.• Store it in the freezer to stop it drying out too much.I T E M S• String• Paper clips• Knife• Bowl to mix spices• Spray bottleTip: you can also make this in a ventilated box at home.
Does It Still Suit Us? Cub Frontier 2 Year Review Fire to Fork 2024-01-05 | Details of the Car and Camper: firetofork.net/10ytMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
REAL WORLD Prado Review - Ten Year Tourer, 3 Years down Fire to Fork 2023-12-29 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
What To Do With Christmas Leftovers - Advice From a CHEF Fire to Fork 2023-12-22 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
I Tried and FAILED - Lamb Gozleme from The Slow Road Fire to Fork 2023-12-15 | The Slow Road: exploringedenbooks.com/shop/the-slow-road-cookbookMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
TASTIEST Low Mess Camp Meal - ONE PAN Sizzling Pepper Beef Fire to Fork 2023-12-08 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipe (15min, serves 2)• 1 small (100-200g) good quality steak sliced very thin (half frozen steaks are easier to cut thin)• 2 cups of cooked rice (a packet of microwave rice cold with a splash of water will work)• 1 small onion, sliced• 2 spring onions chopped • 1/3 cup corn• 1 tbspn neutral cooking oil, or render some beef fat downSauce• 1.5 tbsp honey• 2 tbsp soy sauce• 1 tbsp oyster sauce• 1 tbsp water• 1/2 tsp ground black pepper• 1/2 tsp fresh ginger, grated• 3 cloves garlic, grated• 1tsp sesame oilDirections• Combine all the sauce ingredients in a bowl and set aside• Slice all the vegetables and steak and have them ready to go.• Heat a pan or wok to very high heat with the oil and add the onion and fry until fragrant and starting to go translucent (about 90 seconds), then add the beef.• After 1 minute all the rest of the vegetables, the rice and the oil and stir until all coated with the sauce, then leave it still in the pan for around 3 minutes so the bottom crisps up a little bit.• Give it a quick stir before serving. It is designed to be served sizzling so you can either eat it straight from the pan or serve up large spoon-fulls to the guests.
Yakitori is INSANE - Japanese Street Food Fire to Fork 2023-12-01 | The Slow Road Book exploringedenbooks.com/shop/the-slow-road-cookbookMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
What to Get and What to Avoid this Christmas 2023 Fire to Fork 2023-11-24 | All the links: http://firetofork.net/gearMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
The BEST Rice Bowl You Can Make - Korean Beef Bulgogi Fire to Fork 2023-11-17 | Solidtechnics flaming skillet: https://t.cfjump.com/68623/t/76381?Url=https%3A%2F%2Fwww.solidteknics.com%2Fcookware%2Faus-ion%2F26cmflamingskilletMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipeServes 215 min prep30 min totalIngredients• 400g scotch fillet thinly sliced against the grain• 2 spring onions• Sesame seeds• 1 sliced carrot• 1 cup riceMarinade• ½ a red apple• 1/2 shallot diced• 4 cloves diced garlic• 1 teaspoon grated ginger• 2 stalks of a spring onion (the light green and white bits)• 2.5 tbspn soy sauce • 2 tbspn brown sugar• Decent grind of freshly ground pepper• 1 tbspn sesame oilDirections• Blend up all the marinade ingredients and add the sliced scotch fillet to it and let it marinate for between 2 and 48 hours.• Cook 1 cup of medium grain rice (1.5 cups of water to 1 cup of rice and boil until the water has absorbed)• Heat up a grill to high heat with no flame (charcoal is ideal here) and fry the beef and carrot. Until the outside is lightly browned.• Serve on the bed of rice topped with sesame seeds, the greens from the spring onion and a light drizzle of soy sauce over the top.Tip: Serve with Kimchi and Asian greens to take this up a level.Gear: Grill and a pot
What Works Best? Comparing Campers, Hybrids and Caravans - Cub Frontier, H16 and C16. Fire to Fork 2023-11-10 | Info on the trailers we used: https://cubcampers.com.au/range/caravans/h16/?utm_source=youtube&utm_medium=video&utm_campaign=fire-to-fork-23&utm_content=20231103-Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Are Hybrid Caravans ACTUALLY Good? Cub H16 Fire to Fork 2023-11-03 | Details on the H16:https://cubcampers.com.au/range/caravans/h16/?utm_source=youtube&utm_medium=video&utm_campaign=fire-to-fork-23&utm_content=20231103-If you want to stay at the property we did: abnb.me/NNkpJ224qEbMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkGet Baby Now That I've Found You by Natsumi and over 1M + mainstream tracks here go.lickd.coMusicLicense ID: XBeNZlORej0
Van Life | My Love/Hate relationship with Tasmania Fire to Fork 2023-10-27 | Podcast: youtube.com/watch?v=w9jSJfVw0Nc&list=PLZBKOt0m8VWQCxmSrQliYqg6AX3IDkUNK&index=12&ab_channel=TheNextJourneyMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkGet Baby Now That I've Found You by Natsumi and over 1M + mainstream tracks here go.lickd.co/MusicLicense ID: 8JLMbYoDeD3
Van Life | $150 Lobster Rolls in Dodgy Van - A Lap of Tasmania Fire to Fork 2023-10-20 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Van Life | Crossing Australia in a Cheap 4WD Van Fire to Fork 2023-10-13 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkGet Baby Now That I've Found You by Natsumi and over 1M + mainstream tracks here go.lickd.co/MusicLicense ID: 8JLMbYoDeD3
Van Life | An Old Van on Tasmanias WILD West Coast Fire to Fork 2023-10-06 | Timmy's channel: youtube.com/@timmyhasheartMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Van Life | $1000 Track Hut in a Delica - A Lap of Tasmania Fire to Fork 2023-09-29 | Timmy's channel: youtube.com/@timmyhasheartJerry Can mod• Barb: https://www.bunnings.com.au/toro-20-x-13mm-tail-bsp-male-director-single_p3128211?region_id=112440&gclid=Cj0KCQjw06-oBhC6ARIsAGuzdw3L9DenLLIgeR7aIyNDQH2U58EAtOo6RqodADuO4x04r1aAJLieg-waAiS4EALw_wcB&gclsrc=aw.ds• Hose: https://www.bunnings.com.au/pope-13mm-x-5m-clear-vinyl-tubing_p3130568• Tap: https://www.bunnings.com.au/pope-13mm-in-line-barbed-tap_p3129102Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
INSANE Garlic Chilli Noodles Under 15 min Fire to Fork 2023-09-23 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipeServes 45 min prep15 minutes totalIngredients• 2 tbspn Chilli flakes• 2 tbspn Soy sauce• 1 tbspn mirin or Chinese cooking wine (optional)• 1 tbspn vinegar• 1 tsbpn sugar• 5 cloves of garlic finely diced• 4 spring onions diced• 300g pork mince (fattier the better)• 200g udon noodles• 2 tbspn sesame oil• Sesame seeds• Optional garnish of Chilli CrunchDirections• In a cup, combine the chilli flakes, soy, mirin, vinegar and sugar and stir well to combine in to a spicy sauce.• Add a pot of water to the heat ready for the noodles and start the next step when it’s boiling.• Fry the garlic and the whites of the spring onion in 1 tbspn of cooking oil for around 2-3 minutes on high heat so they become fragrant, then add the pork mince and fry it all for another 7-8 minutes stirring every 1-2 minutes until it starts to brown. Be sure to take it off if you get a burnt sugar smell.• While the mince cooks, cook your udon noodles according to the packet (usually 3 minutes), then drain.• Once the mince is cooked, add in the Udon noodles and mix together with the sesame oil. Garnish with the greens of the spring onion, sesame seeds and the chilli crunch.
EASIEST Camp Oven Sausage Rolls Fire to Fork 2023-09-15 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Proper meat pies ANYWHERE - Jaffle / Pie Iron pies Fire to Fork 2023-09-08 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipe15min prep2.5 hours totalServes 4-5Ingredients• 700g chuck steak or other cheaper stewing steak• 2 tbspn plain flour• 1 medium onion, diced• 1 stick of diced Celery• 1 diced carrot• 1.5 cups beef stock• 1 tbspn Worcestershire sauce• Beer (optional)• 2 tbspn corn flour• Sharp cheddar cheese• Puff pastry• ButterDirections:• Dice your beef in to 2cm cubes and dust with flour, salt and pepper.• Generously oil the base of a camp oven and heat to medium and add the onion and beef, sauté for 3-4 minutes or until the beef is slightly browned all over.• Add the carrots and celery and mix for another 3-4 minutes, then add the beef stock and Worcestershire sauce.• Cook on a simmer with only bottom heat (yes a gas burner is fine) for around 2 hours or until the beef is tender but not falling apart.• Combine the corn flour with ½ cup water, mix and add it to the beef mixture. Then leave the mixture somewhere to cool down until nearly room temperature.• Pre heat a jaffle/pie iron and coat it very well with butter, then mark out the outlines of the iron and cut out puff pastry sheets about 5mm wider than the iron.• Slot in the puff pastry sheets and add the mixture to the middle, adding a generous layer of grated cheddar to the top then the lid of the puff pastry and pinching the sides together.• Cook for about 5-10min each side depending on the heat of the fire, when it’s ready, the pastry should come away from the iron when you open it.Tips: Use a normal size jaffle/pie iron, not a jumbo.
Salt & Vinegar Sub - German inspired Fire to Fork 2023-09-01 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipe – serves 1 greedy bugger or 2 normal peoplePrep: 15minTotal time: 20minIngredients:• 1 large pork chop• 1 cup cornflakes, crushed in your hands (GF Cornflakes work a treat)• 1 egg (beaten)• 2 cups of cooking oil• Apple cider (or apple juice)• White vinegar (apple cider vinegar if you’re feeling fancy)• 1 red apple• Red cabbage• 1 long roll (about 30cm)• Grainy mustard• Mayo• Salt and vinegar chipsDirections:• Combine 1 cup diced red cabbage, ½ a diced red apple, 1 tbspn mustard, ¼ cup apple cider, 2 tbspn vinegar and some salt and pepper in a bowl and toss around. Then leave it off to the side.• Get a frypan and add about 5-8mm of oil and start heating it on a medium high heat (target temperature is 180 deg).• Bash out the pork chop to about half its original thickness, then generously salt and pepper and dunk in the beaten egg, then drop the coated pork in the crushed cornflakes and thoroughly coat it.• Check the oil by poking a stick in it and if it bubbles, it’s hot enough. If it bubbles violently or is smoking, take it off and let it chill out. It should only be juuust bubbling off the stick (or 160-180 deg).• If the oil is correct, drop the pork in and let the pork crisp up until lightly golden brown, flipping every 2 minutes to ensure it’s even.• Generously coat the roll in mustard and mayo then add the pork, the salad mixture (without all the liquid in the bottom of the bowl) and serve with the salt and vinegar chips.
I suck at this, so I found someone who doesnt. Damper tricks Fire to Fork 2023-08-25 | Waz’s Documentary: youtu.be/irRDbjG82twPodcast we made: oneoffthewood.podbean.com/e/76-fire-to-talk-harry-fisherMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
ONE POT Shepherds Pie - Super Easy Camp Meal Fire to Fork 2023-08-18 | One Off the Wood link - oneoffthewood.podbean.com/e/76-fire-to-talk-harry-fisherMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipeServes 415min prep1 hour totalIngredients• 1kg lamb mince• 2 tbspn tomato paste• 1 diced onion• 4 diced cloves of garlic• 1 cup red wine (can substitute with stock)• 1 cup beef or chicken stock• 1 tin of mixed carrots, corn and peas (drained)• 1 bay leaf• 2 tbspn Worcestershire sauce (not essential)• ¼ Cup flour (GF flour is fine)• Parmesan cheese• ¾ bag of potato gemsDirections• Add the onion and a dash of oil to a pre-heated camp oven on medium high heat with the lid off. Fry for about 90 seconds or until fragrant, then add the garlic and fry for another 90 seconds before adding the lamb mince.• Continue to fry up the mince on a medium/high heat until it starts to brown (about 5 minutes), then add all the other ingredients except the gems and cheese. Salt and pepper generously.• Stir well for 2-3 minutes, then add the lid half on with bottom heat only, stirring it every 5 minutes for a total of 25 minutes.• Everything should be reducing and firming up now, so add the potato gems to the top, put the lid on and stack the lid with as much heat and coals as you can for around 10 minutes or until the tips of the gems start to brown a little bit.• Once slightly browned, generously grate some parmesan over the gems and add the lid back for 2-5minutes with lots of heat. This should crisp up the cheese.• Remove it from the heat for at least 10 minutes to firm up before serving.
The Perfect Chips - Poutine Fire to Fork 2023-08-11 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Tater Tot Sushi (sorry Japan) Fire to Fork 2023-08-04 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Big regret with the Prado - Q&A Fire to Fork 2023-07-28 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Brazils most famous steak is INSANE - Picanha Asado Fire to Fork 2023-07-21 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
How to Smoke Meat ANYWHERE - No Smoker Needed Fire to Fork 2023-07-14 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipe:Prep: 25 min, total time 5 hoursIngredients:• 350g pork belly• 70g butter• 125ml teriyaki sauce ( I like Kikkoman)• 1 clove garlic, diced finely• 1 small piece of ginger (1cmx1cm) grated• Pork Rub of your choice• 1 cup rice• 1 spring onionDirections:• Cut the pork belly in to 2-3cm wide strips and rub down the pork with the pork rub.• Put the pork in a grill basket over a very smokey fire with the ambient temperature at about 100deg (or around 6 seconds of holding your hand there) for around 2 hours, flipping every 30min to ensure it cooks evenly.• Once the pork looks and feels cooked, place it over a medium/high heat skin side down to create crackling, then check it every 30-45 seconds to ensure it doesn’t burn. Remove when the skin is a medium brown with crispy bubbles on it.• Wrap the meat in aluminium foil with the butter, 100ml of teriyaki sauce, ginger and garlic. Ensure the sauce doesn’t leak and put back over a medium heat for a further 2 hours or until very tender.• Serve with rice, a bit of extra teriyaki sauce and spring onion garnish
How to Pack for ANYTHING Fire to Fork 2023-07-08 | Seek adventure jerry can hack: youtu.be/qvYeDePC47QMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
The BEST Crispy Squid Nobody Talks About - Karaage Fire to Fork 2023-06-30 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipeServes 220 minutes prep45 minutes total timeIngredients• 500g of squid tentacles• 3 large cloves of garlic, diced• 2cm stick of ginger, grated• 3 tbspn soy sauce (use gluten free to make the dish GF)• ½ cup cornflour• ½ cup plain flour (use gluten free to make the dish GF)• 1.5l flavourless oil• 1 cup of rice• 1.5 cups water• ½ a lemon• Japanese Kewpie MayoDirections:• Scrape the tentacles with your fingers to remove all the small hard bits around the suckers, then cut the tentacles up in to 2-3 tentacles per piece.• Marinate the squid in the garlic, ginger and soy for minimum 30min, max 12 hours.• Rinse the rice and drain, then add in the 3 cups of water and leave on medium heat with a lid over it for around 15-20 min or until the water has been absorbed.• Put the oil in a camp oven or other large pot and put over medium/high heat until it reaches around 180deg C• Combine the 2 flours in a bowl, then drop the squid pieces in it, coating the outside and setting the dusted pieces aside, ready to drop in the oil.• When the oil is at temperature, drop ¼ of the squid pieces in at a time and fry until blonde, then set aside on paper towel.• Serve the chicken on a bed of rice, with a light drizzle of soy and lemon juice over the top and a serve of Kewpie mayo to the side.Gear• Pot with a lid• Camp oven• Thermometer
BUDGET Gourmet Camp Kitchen Fire to Fork 2023-06-24 | Full list : firetofork.net/gear/budgetkitchenMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
Were going to Bonnie Doon Fire to Fork 2023-06-17 | The House https://www.airbnb.com.au/rooms/5389205?source_impression_id=p3_1685518354_GXwxEYfVj%2BC9RF72Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkGet Baby Now That I've Found You by Natsumi and over 1M + mainstream tracks here go.lickd.co/MusicLicense ID: 8JLMbYoDeD3
Why do we eat dessert for breakfast? Fire to Fork 2023-06-10 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkRecipeIngredients• 1 stale croissant, if it’s not mouldy, it’s good to go (or fresh if you’re feeling fancy)• 50g butter• 1 banana• 1.5 tbspn brown sugar (normal sugar is also fine)• Cream or ice creamDirections• Slice up the banana and drop it in a medium heat pan with the butter and brown sugar. Fry it up for about 10 minutes, flipping and mixing it regularly until the butter and brown sugar have formed a runny caramel over the fruit.• When the banana is nearly done, squash out the croissant with a rolling pin or a large heavy bottle and place it in the pan with something heavy on it (I used a 1l stock container, but even a flat rock and some baking paper or foil would work). Fry this in the butter until dark brown on both sides.• Place the banana on the fried croissant and serve with some cream or ice cream
Stop Making Boring Snacks - Fire Roasted Brie Fire to Fork 2023-06-03 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkIngredients:- Wheel of double or triple cream brie cheese-150g prosciutto diced up- 50g of quince paste
The REAL Aussie Arvos. A peek behind the curtain Fire to Fork 2023-05-27 | The 24/7 Video: youtube.com/watch?v=HyVO-GI9t5Y&ab_channel=AussieArvosMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
24 hours with Aussie Arvos in the High Country - Fire to Talk Fire to Fork 2023-05-20 | Check out Aussie Arvos video here: youtube.com/watch?v=xQEHXSY3beE&feature=youtu.beMerch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetoforkChicken Brine Recipe:1.2 litres water100 g salt25 g honey1/2 lemon3 cloves garlic5 sprigs thyme4 peppercorns
Is this trend any good? Taco Burgers with Aussie Arvos Fire to Fork 2023-05-13 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
How to make Nandos ANYWHERE Fire to Fork 2023-05-05 | Merch: firetofork.net/shopThe gear I use – firetofork.net/gearMY BOOK – firetofork.net/product/adventure-cooking-book-pre-orderPatreon - patreon.com/firetoforkSecond channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2wI’m most active on Instagram @firetoforkI’m also on Facebook - facebook.com/firetofork
