Food on a stick

Cooking food on a stick over a fire is likely one of the first culinary innovations and it remains a favourite cooking technique even in modern times.

Hunting and gathering was full-time work for our nomadic ancestors. Although food was a top priority, culinary innovation was not. So in the midst of discovering fire, collecting wood for shelter and hunting furry mammals, it is easy to see how it all got started.

With a stick you can control the exposure to heat and therefore control the cooking — something that is very difficult to do without any modern day tools such as thermometers and heat-distributing cookware.

Look around a modern kitchen and you will find sticks in the form of metal skewers and electric spits for rotisserie cooking. But these innovations are a long cry from the knobby branches our ancestors used to cook choice hunks of meat.

To really appreciate these ancient chefs we go to the campfire . . . where we offer a few tips for the novice stick handler.

Fire burns things. Not a difficult concept to understand, but a lot of new stick-chefs are drawn to the flame thinking it is the quickest way to start eating. The best heat lies in the glowing embers under the fire, so find a spot with little or no flames and lots of red-hot coals for even heat.

Keep moving. Even heat distribution means even cooking, so keep turning and moving. Keep the stick at a consistent distance from the coals.

Fire doesn’t have a control gauge. The heat can fluctuate, so it is up to the stick-chef to keep an eye on what he or she is cooking.

When you are stick hunting, try to find a fresh branch with a little flexibility, but not so much that it bends under the weight of your food. A stick at least four feet long will keep you clear of the fire and ensure your eyebrows make it home. A thicker branch will stand up to heat and the weight of the food, but the end may have to be whittled to a point.

Failing that, there are retailers who carry pre-fabricated wienie roasting sticks. Try a two-pronged metallic marvel with a handy wooden handle, which is available at most hardware or outdoor shops.

Beyond the obvious standbys such as marshmallows and wieners, try cooking other foods on stick.

Chunks of apple dipped in lemon juice, brown sugar and cinnamon will stay on your stick for a while and become beautifully sweet and sticky.

Likewise, a segment of grapefruit carefully threaded lengthwise onto a stick will change flavours nicely, the natural sour flavours becoming accentuated with sweetness as the natural sugars caramelize. Go slowly over low heat as this fruit will burn easily. Great for breakfast.

Try the same veggies that you would expect to find on a skewer; chunks of onion, bell pepper and zucchini will cook at approximately the same time, so load a few onto the end of a stick. Once they’re nicely browned and softened, stuff them in a pita pocket and drizzle with some garlicky tzatziki or hummus for an easy hot meal.

Our ancestors had no fear when it came to eating raw meat. But, we know now that bacteria can multiply on poorly handled meat. Between home and the campsite, ensure that your raw meat has limited exposure to airborne bacteria and temperature fluctuations. So, pack it in drip-proof, airtight containers and keep it on ice in a cooler.

Before you head to the campground, cut up some chicken and put it in a sealable bag with an quick marinade of vegetable oil, lemon juice, crushed garlic, salt and pepper. Throw in a pinch of dried thyme or oregano to add more flavour. Keep the marinating chicken well chilled until your embers are glowing and you’re ready to eat. Then, thread the chicken on a slim but sturdy stick and grill over the coals until the meat is golden brown and springs back when pressed. Nice served with the skewered veggies described earlier.

Equally delicious is freshly caught fish on a stick. Chefs in Japan use bamboo poles to cook whole fish over hot coals. Try it Japanese-style: After gutting your fish, stuff the cavity with fresh herbs, then weave the fish onto a long, sturdy stick with a sharpened point. Jam the other end of the stick into the ground at an angle over the hot coals (no flames) with one side of the fish exposed to the heat. Rotate the fish to cook the other side. When it gets hot, squeeze some fresh lemon juice onto the crackling skin.

Because the heat can vary, it is up to you to decide if the fish is cooked; look for crispy, crackly skin, firmness of the meat and protruding eyeballs. (The squeamish may want to have the head removed before the cooking begins.)

Take these tried and true techniques with you on your next adventure in the wilderness and you’ll find the discovery of food on a stick is the greatest thing since before sliced bread.