There’s nothing quite like the aroma and taste of food prepared over an open campfire.
During the weekend of September 18-20, 2009, outdoor cooking enthusiasts gathered at Calhoun Falls State Recreation Area in Calhoun Falls, SC to compete in the 2nd annual South Carolina Campground Cookoff. Great cash prizes of 1st place-$500, 2nd place-$300, 3rd place-$200 and honorable mention were awarded in each category!
Join us for this one-of-a-kind outdoor cooking experience September 17-19, 2010! Applications will be accepted after January 1, 2010.
Open only to amateurs. No commercial or professionals.
MAIN DISHES
1st Place
Fo-Me Chicken and Fixings – Fo-Me, Tiffany and Darryl Parsons, Jackson, SC
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2 tablespoons garlic powder 
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1 tablespoon onion powder
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1 teaspoon paprika
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1 teaspoon black pepper
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1 ½ teaspoons sea salt
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1 teaspoon ground ginger
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1 teaspoon dry orange peel
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½ cup dry parsley flakes
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¼ teaspoon cayenne pepper
Cut back bone out of chicken and wash. Cut breast bone to lay flat. Mix 2 tablespoons extra virgin olive oil and 1 tablespoon apple cider vinegar. Put on chicken. Mix dry seasonings and rub all over the chicken. Cook for one hour or until done.
Fixings: Popcorn Asparagus and One Bite Potato
Cook on grill and cover with foil. Cook to your liking – crunchy or soft
Cook until done.
2nd Place
Carolina Sun Shine Eggs Crackle – Flo & Lester’s Backyard Cooking, Frances and Ray Williams, Calhoun Falls, SC
In cast-iron frying pan, cook bacon slices until crispy. Remove bacon fat, leaving about 1 ½ tablespoons in pan. Pour crackers in frying pan, allow to heat in the oil. Pour 6 beaten eggs into pan. Scramble. Add crumbled bacon. Season to taste. Serves 4 along with fruit, vegetables or other side dish of your choice.
A good camping cook looks for one-pan meals and here is one of ours. This is a family favorite as breakfast, lunch, brunch or dinner. Serve simple or elegant. One of our favorite side recipes is below. EXPERIMENT!
Asparagus Salad with Southern Wilted Bacon Vinaigrette
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1 pound asparagus, cut ends in pea-size pieces
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¼ cup celery, diced small
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¼ cup red onion, diced small
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Pinch or two of parsley (if fresh, chop)
In small bowl assemble vegetables.
Vinaigrette
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3 pieces bacon, fried crisp and crumbled
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2 tablespoons bacon drippings
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2 tablespoons sugar
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8 tablespoons tarragon vinegar
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Salt and pepper
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Small crumbles of feta cheese
In small pan heat bacon drippings, sugar and vinegar. Stir until well-blended. If vinegar evaporates, add small amount more. Cut heat down and let cool some. Add vinaigrette to salad by teaspoon to taste. Sprinkle feta cheese and serve. Can be served with lettuce, tomato, cucumbers, etc.
3rd Place
Pooreboys 2 Hour Ribs – Pooreboys Charcookers, Mark Poore, Honea Path, SC
Rib Glaze:
For rib glaze, add all ingredients together in a sauce pan and bring to a boil. Turn down to a simmer for 20 minutes stirring often.
Remove membrane from backside of ribs. Put ribs in Dutch oven or skillet and cover with water. Bring to a boil. Turn heat down to a simmer and cover with lid for 45 minutes. Remove ribs and pat them with a towel until dry. Sprinkle generously with dry rub and rub into meat. Set grill temperature to medium high heat (350-400 degrees) and set up grill for indirect grilling. Add 2 handfuls of hickory chips that have soaked in water for 30-60 minutes. Arrange ribs on unlit side of grill covered for 1 hour and 15 minutes. Reposition ribs occasionally, placing ribs closest to heat away from heat, and moving others closer. Each time you open grill, spray ribs with apple juice with squeeze-trigger bottle sprayer. During last 20 minutes of grilling, start basting the ribs evenly with rib glaze. Remove from grill and let stand 10 minutes. Cut ribs, slicing between bones.
Honorable Mention
Matt’s Favorite Ribs with Red Potatoes – PFC-Smarr, John and Angie Smarr, York, SC
Ribs:
Rub ribs with garlic, salt and pepper. Place on grate and brown on each side. Wrap ribs in aluminum foil and continue to cook until tender. Open and drizzle with honey. Wrap in foil and let set until ready to serve. Cut into individual ribs.
Potatoes:
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Red potatoes
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Onions
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Mushrooms
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Salt and pepper
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Butter
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Non-stick spray
Spray large pieces of aluminum foil with non-stick spray. Wash and cut potatoes into quarters (skin on) and place on foil. Cut onions into quarters and scatter over potatoes. Scatter sliced mushrooms over potatoes and onions. Salt and pepper to taste – add more black pepper for a spicier taste! Place several pats of butter over all. Close foil and cook over hot coals until potatoes are tender!
DESSERTS
1st Place
Campfire Chocolate Éclairs – Rhodes Family, Tim and Lois Rhodes, Calhoun Falls, SC
- 1 tube crescent rolls
- 1 box instant pudding (made according to package directions)
- Chocolate frosting
Wrap crescent roll around a maple stick. Cook over fire until golden brown. Fill with vanilla pudding and spread chocolate frosting on top.
2nd Place
Strawberry Dazzle Crunch Cake – Tilley Family, Leslie Tilley, Jackson, SC
Pecan Layer and Topping:
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1/2 cup chopped walnuts or pecans
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1/2 cup light brown sugar, packed
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2 tablespoons granulated sugar
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1 teaspoon ground cinnamon
Sauce:
Drain thawed strawberries, reserving syrup; set aside. In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. Add almond flavoring. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well. Spread half of the batter in a greased and floured baking pan. Spoon drained strawberries over the batter. Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture. Bake at 350° until golden brown by using Iron Dutch Oven with 9 coals under and 18 coals on top for approximately 45 minutes.
In a small saucepan, combine reserved strawberry syrup with cornstarch. Heat and stir until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake or injected into the cake. Serve with any type of whipped topping, if desired.
3rd Place
Cherry Berry Nut Cobbler – Hannahhill, Ronnie and Sue Hannah, Abbeville, SC
Fruit Filling:
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1 cup raspberries or strawberries (fresh or frozen) 
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1 cup blueberries (fresh or frozen)
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1 cup sweet cherries, pitted (fresh or frozen)
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½ cup granulated sugar (or sugar to taste)
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1 1/2 tablespoons cornstarch
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2 teaspoons fresh lemon juice
Topping:
Preheat grill to 350-400 degrees for indirect cooking or bake in a 12-inch Lodge Dutch oven with charcoal underneath and on top. Place the berries and cherries in a bowl. In a separate bowl, combine the sugar and cornstarch and sprinkle over the berry mixture. Add the lemon juice and toss gently. Transfer to the prepared pan.
Sift together the flour, sugars, salt, baking powder, cinnamon and nutmeg. Add the nuts. Pour the butter and mix with a fork to form crumbs. Sprinkle the topping over the berry and cherry fruit filling.
Bake the cobbler for approximately 35-45 minutes or until the crumbs begin to brown and the filling juices are bubbling. Serve slightly warm or at room temperature topped with whipped cream or ice cream.
Honorable Mention
Apple Blueberry Oat Crisp – The Turnovers, Faye and Marvin Williams, Aiken, SC
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4 apples, thinly sliced 
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1 pint blueberries
Mix in a bowl and sprinkle with juice of one lemon.
In a saucepan, mix butter and sugar until blended. Stir into fruit.
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1 1/3 cups old-fashioned oats
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1/3 cup flour
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2/3 cup light brown sugar (packed)
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1 1/3 teaspoons ground cinnamon
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2/3 teaspoon salt
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5 tablespoons butter
In another bowl, combine the above ingredients. Layer fruit and oat mixture in a cast iron pan with a lid. Cook until apples are done and oat mixture is crisp and lightly brown. May be topped with toasted chopped nuts and coconut.
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