The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild by Dave Canterbury

Author:Dave Canterbury
Language: eng
Format: epub, azw3, mobi
Publisher: F+W Media
Published: 2016-09-30T16:00:00+00:00

Broiling

For broiling meat we want to sear it first to lock in the juices. This means placing the meat momentarily in open flame to quickly dry the outside and create an insulating skin over the inner meat.

Spit Broiling

Broiling should be done just on the edge of a bed of hot coals on a stick, spit, or cooking fork. Cut the meat approximately 1" thick. You want to be able to catch any dripping to baste the meat while cooking so some type of catchment will be needed. It should only take about 5 minutes to broil a steak this size. Serve with drippings and melted butter. Don’t season till you’re finished cooking.

A fowl can be split in two pieces or just split open for broiling. Fish can be cut open and broiled on a green wood frame.

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