Each summer, my immediate family is privileged to enjoy the wonderful experience of gathering with extended relatives at their family’s charming cabin near Gunnison, Colorado. As generations gather here, the cabin has long served as a backdrop for storytelling, sharing, laughter, and reconnection with nature. The Castles are a stunning mountain formation located near Gunnison, Colorado that stand as a testament to Colorado’s rich geological history and untamed mountain spirit, providing an idyllic backdrop for our culinary adventure.

There’s something magical about cooking over an open flame. It’s an essential skill for outdoor enthusiasts and adds an authentic touch to any adventure. Campfire cooking not only connects you with nature but also enhances the flavors of your food. The smoky essence and hands-on approach make every meal a memorable experience. Whether you’re a seasoned camper or a novice, learning to cook over a campfire can truly transform and fuel you for your outdoor adventures.

Surrounded by towering mountains and vibrant greenery, the scene was set for a delightful evening of campfire cooking and an unforgettable adventure. Experience the Elk Tomahawk Steak, a flavorful and beautifully presented bone-in ribeye that promises a memorable dining experience. Excitement fills the air as we prepare to ignite the campfire just before golden hour. Join myself and a few of my foodie-loving family members, Josh & Jaclyn Kemp, to learn how to master the art of cooking this savory elk steak and elevate your campfire cooking!

Choosing the Perfect Steak

When it comes to wild game, elk meat stands out as a prime choice for its rich and distinctive flavor, making it a favorite among outdoor enthusiasts and culinary aficionados alike. Among the various cuts available, the tomahawk steak is particularly noteworthy; with its long, impressive rib bone and elevated fat content, it not only offers a visually striking presentation but also delivers a deliciously tender bite.

When sourcing elk tomahawk steaks, it’s essential to seek out high-quality suppliers who specialize in wild game to ensure you’re getting the best product available. Specialty butchers and reputable online stores can be excellent places to discover these unique and sought-after cuts.

Keep in mind that the quality of your meat will significantly impact your cooking success, enhancing the flavor and overall enjoyment of your meal. Therefore, take your time to choose wisely; the effort you put into selecting the right steaks will be reflected in the taste and satisfaction of your final outcome. Embrace the adventure of cooking with elk meat and enjoy the unique flavors it brings to your table.

Preparing the Campfire

Choosing the right wood for campfire cooking is essential for optimal flavor and performance. Hardwoods like oak, hickory, maple, and mesquite are preferred as they burn longer and impart rich flavors, while softwoods such as pine and cedar should be avoided due to excessive smoke and resin. Ensure the wood is well-seasoned and free of mold or rot for a safe cooking experience. For example, hickory adds a robust, smoky flavor that enhances dishes like elk tomahawk steaks, making the overall cooking experience more enjoyable.

The foundation of great campfire cooking lies in building the perfect fire. Start by selecting a safe and suitable location with ample ventilation. Gather dry wood, kindling, and tinder to create a robust and steady flame. Arrange your firewood in a teepee or log cabin structure for optimal airflow. Once your fire is established, allow it to burn down to hot coals, providing consistent heat for cooking. Always prioritize safety by keeping a water source and a shovel nearby to manage the fire and extinguish it when necessary.

Essential Tools and Seasonings

To cook elk tomahawk steaks over a campfire, you’ll need some essential tools. A cast-iron skillet, griddle, or grill grate is ideal for even heat distribution and achieving the perfect sear. Long-handled tongs and heat-resistant gloves will protect you from the flames while handling the meat. Don’t forget sturdy utensils and a sharp knife for preparing and serving your meal. Finally, a meat thermometer is crucial for checking the doneness of your steaks without cutting into them.

Elk Tomahawk Steak Recipe

By Josh Kemp

Colorado is home to the largest elk population in the world, with over a quarter million elk roaming its landscapes. Sustainable hunting practices ensure that this incredible meat will grace our tables for generations to come. Cooking elk tomahawk steaks over a campfire requires patience and attention to detail. Follow these steps to ensure a mouthwatering result:

Elk Tomahawk Steak

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Ingredients

4 Tomahawk Elk Steaks
2 Tbsp Lawry's Seasoning Salt
2 Tbsp Holy Voodoo Spice Blend
1 Tsp Black Pepper

Instructions

Thaw elk steaks

Be sure to thaw steaks one hour prior to cooking if they are frozen. This allows the meat to reach an optimal temperature for cooking, ensuring a more even cook and better flavor. For best results, place the steaks in the refrigerator or a cooler to thaw gradually, rather than using warm water or leaving them at room temperature.

Generously season steaks

Season with Lawry's seasoning salt, Holy Voodoo spice blend, and freshly cracked black pepper to enhance the flavors. If possible, allow the steaks to rest for about an hour, which helps the seasonings penetrate the meat for a more flavorful outcome.

Cook on indirect heat

Cook beside the fire for a few minutes on each side to allow the rich, smoky flavor from the wood to infuse the steaks. This method not only helps to enhance the taste but also ensures that the steaks cook evenly without direct exposure to high heat, resulting in a perfectly tender and juicy finish.

Check the temperature

Using a thermometer, remember to keep a close eye on them to avoid overcooking while still achieving that delicious smoky essence. At roughly 90°s internal, move steaks to direct heat to create crust on both sides, flipping only once. For perfect elk tomahawk steaks, achieving the right internal temperature is crucial to ensure optimal tenderness and flavor.

Rest

After cooking the steaks to your desired doneness, cover them with aluminum foil and let them rest for about 5 minutes while adding a pat of butter on top of each steak. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is flavorful and tender. Serve the steaks hot, garnished with fresh herbs for an added touch, if desired.

Pairing with the Outdoors

To complement your elk tomahawk steaks, consider pairing them with hearty side dishes. Dutch oven potatoes, seasoned with a blend of aromatic herbs such as rosemary and thyme, are cooked to golden perfection, providing a comforting and savory complement to the rich flavors of the steak. Their crispy exterior and soft interior create a delightful contrast that is sure to please the palate. Additionally, grilled zucchini, charred and bursting with flavor, brings a fresh and healthy element to your meal. When grilled, the zucchini develops a smoky sweetness that enhances its natural taste, making it a perfect side for balancing the richness of the elk.

Recipe for Dutch Oven Potatoes

By Jessy Mattix

Cooking Dutch oven potatoes over a campfire is a delightful way to create a rich and satisfying side dish that pairs beautifully with elk tomahawk steaks. This recipe incorporates a creamy roux combined with a medley of cheeses and fresh herbs for a decadent texture and flavor.

Dutch Oven Potatoes

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Ingredients

4 Russet Potatoes Medium
2 Tbsp Flour
1 Tsp Butter
1 Tsp Fresh Thyme Chopped
1 Tsp Fresh Parsley Chopped
1 Cup Heavy Cream
1 Cup Smoked Gouda Cheese Shredded
½ Cup Gruyere Cheese Shredded
Salt To taste
Pepper To taste

Instructions

Prepare the Potatoes

Place the very thinly sliced russet potatoes in a large bowl, cover with cold water, and season with salt. This helps to remove excess starch and prevents them from turning brown while you prepare the roux.

Make the Roux

In your Dutch oven, melt the butter over the campfire. Once melted, add the flour and stir continuously to form a smooth paste. Cook for about 2 minutes until it turns a light golden color, which will help deepen the flavor.

Add Cream and Cheese

Gradually pour in the heavy cream while whisking continuously to avoid lumps. Once combined, stir in the fresh thyme, parsley, smoked gouda, parmesan, and gruyere cheeses until melted and smooth. Season with salt and pepper to taste.

Combine Potatoes and Sauce

Drain the sliced potatoes and pat dry. Add them to the cheese mixture in the Dutch oven. Arrange the potatoes in a circular pattern, ensuring that each one is evenly coated with the creamy sauce.

Cook Over Campfire

Cover the Dutch oven with its lid and place it over the campfire. Cook for about 30-40 minutes, stirring occasionally, or until the potatoes are tender and cooked through.

Brown the Top (Optional)

If available, use a kitchen torch or fire-starter to brown the top of the potatoes for an added layer of flavor and texture. Be careful not to burn them—keep the flame moving to achieve an even golden finish.

Serve

Once finished, remove the Dutch oven from the heat and let it rest for a few minutes before serving. These Dutch oven potatoes, with their creamy texture and cheesy goodness, will beautifully complement your elk steaks and make for a memorable outdoor dining experience. Enjoy!

Grilled Zucchini with Honey Balsamic & Jamaican Green Sauce

By Jaclyn Barber

Grilled zucchini gets a flavor-packed upgrade with a drizzle of honey balsamic glaze and a side of vibrant Jamaican green sauce. This dish is the perfect blend of smoky, sweet, and tangy flavors that elevate a simple vegetable into a memorable side or light main. It’s easy to make, full of fresh, bold flavors, and a perfect addition to any grill session!

Grilled-Zucchini-Honey-Balsamic-Jamaican-Green-Sauce

Grilled Zucchini with Honey Balsamic & Jamaican Green Sauce

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Ingredients

For the Grilled Zucchini:

8 Zucchini Large, sliced in half longways
3 Tbsp Olive Oil
Salt To taste
Pepper To taste

For the Sauce:

¼ Cup Olive Oil
¼ Cup Coconut Aminos
¼ Cup Honey Balsamic Vinegar
2 Tbsp Jamaican Walkerswood Green Seasoning
¼ Tsp Garlic Salt
Fresh Ground Pepper To taste

For the Garnish (optional):

Crispy Shallot

Instructions

Prepare Sauce

Begin by combining all the sauce ingredients—such as fresh herbs, garlic, balsamic vinegar, and honey.
Whisk the mixture until it reaches a smooth and creamy consistency, then set it aside to allow the flavors to meld together.
Hint: You can pre-make this in a food processor and seal in an airtight container before you hit the great outdoors.

Prepare Zucchini

Take each zucchini and carefully cut it in half lengthwise, ensuring you create even halves for even cooking.
Sprinkle salt on the cut sides of the zucchini to draw out some of the moisture.
Hint: If you have the time, this extra step helps enhance the flavor and texture. Let the zucchini sit for about 15 minutes before rinsing and patting them dry. If you're short on time, you can skip the salting step and proceed to make crosshatch cuts down the inside halves of each zucchini.These cuts will help the flavors penetrate better while cooking.
After that, rub each half generously with olive oil, and season with salt and freshly cracked pepper to taste.

Time to Grill

Preheat your grill to medium-high heat and place the zucchini on the grill with the flat side down.
Grill your zucchini until they reach your desired level of tenderness or char (typically about 4-5 minutes), then carefully flip them over to cook the other side for an additional 2-3 minutes.

Finishing Touches

Once the zucchini is perfectly grilled, remove them from the grill and immediately brush the flat sides with the honey balsamic and Jamaican green sauce. This adds a delightful sweetness and tang that complements the smoky flavor of the zucchini.
Garnish the grilled zucchini with crispy shallots for added crunch and flavor. Serve immediately while they're warm and enjoy the delicious blend of tastes and textures.

Conclusion

Cooking elk tomahawk steaks over a campfire offers a unique blend of adventure and gourmet delight. Campfire cooking is more than just a meal; it’s a shared experience that brings people and recipes together. The joy of cooking, eating, and bonding around a fire creates lasting memories.

We invite you to join fellow food enthusiasts share your own campfire cooking adventures and recipes with our foodie community. Your stories and photos can inspire others to explore new culinary heights in the wild. Happy grilling!

Table of Contents:

Choosing the Perfect Steak

Preparing the Campfire

Essential Tools and Seasonings

Elk Tomahawk Steak Recipe

By Josh Kemp

Elk Tomahawk Steak

Ingredients

Instructions

Thaw elk steaks

Generously season steaks

Cook on indirect heat

Check the temperature

Rest

Pairing with the Outdoors

Recipe for Dutch Oven Potatoes

By Jessy Mattix

Dutch Oven Potatoes

Ingredients

Instructions

Prepare the Potatoes

Make the Roux

Add Cream and Cheese

Combine Potatoes and Sauce

Cook Over Campfire

Brown the Top (Optional)

Serve

Grilled Zucchini with Honey Balsamic & Jamaican Green Sauce

By Jaclyn Barber

Grilled Zucchini with Honey Balsamic & Jamaican Green Sauce

Ingredients

For the Grilled Zucchini:

For the Sauce:

For the Garnish (optional):

Instructions

Prepare Sauce

Prepare Zucchini

Time to Grill

Finishing Touches

Conclusion