What do you get if you cross a campfire cooking enthusiast with a suburban Canadian stuck at home during a pandemic craving some southern-spiced fare? Maybe …you get an experimental campfire taco recipe. After grilling up the vegetable platter that would become a fire-roasted homemade salsa, I kept the fire stoked for some marinated flank steak that served for some makeshift pseudo-barbacoa filling for my Saturday supper plans. The Marinade 1 little lime juiced1 medium lemon juiced6 glugs of olive oil1 dollop of salt1 nudge of ground chipotle chiles I mixed all that together in a bowl, emulsifying the oils with the citrus, and poured it over the steak to marinate. The meat and marinade rested for a ninety minutes…

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I’ve been looking for an excuse to break away from the purely carnivore approach I’ve thus far taken with my backyard firepit culinary experimentation. I may like my fire-grilled meats, but I’ve also had some great vegetarian fare that partook of the smoke and flame. And here I’m thinking well-beyond the starches like wrapping a potato in some aluminum foil to sit in the hot coals or pan-frying some mushrooms atop the heat. Both are excellent, of course, but I was hoping to branch out and be a little more adventurous. Inspiration struck from a variety of sources, but the mere notion of getting some peppers over a bed of charcoal got ramped up to a full-blown idea when a…

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