Fireside Feasts and Tales: An Evening with Captain Ron and Tina Cannon

Fireside Feasts and Tales: An Evening with Captain Ron and Tina Cannon

On a warm summer evening, beneath a starlit sky in Newnan, Ga., the air was filled with the comforting scent of burning wood and FOGO charcoal as two culinary maestros, Captain Ron and Tina Cannon, gathered around a campfire to share food, stories, and their vast knowledge of cooking. As the flames danced, the duo prepared a delicious spread of foil packet dinners, campfire hot dogs on a stick, and s’mores with a delightful twist of peanut butter.

The Art of Campfire Cooking

Tina and Ron, known for their expertise in outdoor cooking, were right at home in this rustic setting, especially since it was at Tina’s home….. With the crackling of the fire as their soundtrack, they began crafting foil packet dinners. The simplicity of this method involves wrapping ingredients like vegetables, meats, and seasonings in aluminum foil and placing them in the coals to cook. It’s a technique that captures the essence of camping—delicious, easy, and infused with smoky flavor.

As they worked, they chatted about the importance of choosing the right ingredients. Ron emphasized how the flavors meld together in the foil, allowing for a perfect melding of tastes. Tina, always the culinary innovator, added a touch of her expertise by suggesting a pat of butter and a sprinkle of her signature BBQ rub to enhance the flavors even further.

Next up were the classic campfire hot dogs, skewered on sticks. The Captain showed off his technique for achieving the perfect char, patiently rotating the hot dogs over the fire. Ron, with his wealth of camping experience, shared tips on finding the best roasting sticks and the joy of experimenting with toppings like onions, mustard, and relish.

S'mores with a Twist

No campfire gathering is complete without s’mores, and Ron had a special surprise. He introduced peanut butter as a secret ingredient, spreading a generous layer on the graham crackers before adding the chocolate and roasted marshmallows. The combination was a hit, adding a creamy, nutty twist to the traditional treat.

As they enjoyed their creations, Tina and Ron began to share stories from their pasts, weaving tales as rich as the food they prepared.

Stories by the Fire

Tina, with a twinkle in her eye, recounted a humorous story about a friend who once cooked food on a hot snowmobile engine. Her tale painted a vivid picture of resourcefulness and creativity, showcasing the lengths to which people will go to enjoy a hot meal in the great outdoors.

Ron then took a nostalgic turn, reminiscing about his childhood spent camping on a lake in Waterbury, Vermont. Every year, his family would set up camp by the lake, where he learned to waterski, eventually becoming a tournament slalom and barefoot water skier. His stories of early morning ski runs and the thrill of gliding across the water added a sense of adventure to the evening’s ambiance.

Tina’s story took listeners across the Atlantic to Paris, France, where she honed her culinary skills. She spoke about her time at a prestigious culinary school, where she mastered the art of French cooking. Yet, her heart always belonged to the smoky, bold flavors of BBQ. With over 350 awards to her name, Tina’s career in competition BBQ is nothing short of legendary. She passionately spoke about how BBQ and grilling have a unique way of bringing people together, transcending cultural boundaries and creating a sense of community around a shared love of food.

The Science of Smoke

As the night wore on, Ron and Tina delved into a discussion about the intricacies of charcoal and smoking woods. They explained how different charcoals impart distinct flavors to food, with Ron noting the subtle nuances of applewood and hickory, and Tina highlighting the robust, earthy tones of mesquite and oak.

“The choice of charcoal can make or break your BBQ,” Tina explained. “It’s like choosing the right seasoning for your dish.”

Ron agreed, adding, “Understanding how each wood affects the taste helps you create a more personalized and flavorful experience.”

A Culinary Bond

Sitting around the campfire, Ron and Tina’s camaraderie was evident. Their shared passion for cooking, storytelling, and the great outdoors made for an unforgettable evening. As they wrapped up their campfire feast, they left everyone with a sense of warmth, inspiration, and a reminder that food is not just about sustenance—it’s about the stories we tell and the memories we create.

In the end, this fireside gathering was more than just a meal; it was a celebration of friendship, tradition, and the simple pleasures of life. As the embers glowed softly, one thing was clear: Captain Ron and Tina Cannon had truly mastered the art of turning a humble campfire into a culinary adventure.

Whether you're a seasoned camper or a novice, the stories and tips shared by Captain Ron and Tina serve as a testament to the power of cooking to bring people together. So next time you find yourself by a campfire, remember their tales and try out some foil packet dinners, hot dogs on a stick, and those unforgettable peanut butter s’mores. Happy camping and even happier cooking!  Wherever you are, remember to get out and grill and we look forward to seeing you the next time on The FOGO Life.  Captain Ron and Tina….OUT!!!

Directions:

1. Fill your fire pit with FOGO Super Premium Charcoal. Use FOGO All Natural Fire Starters to light your fire and get the coals burning hot.

1. Tear off a sheet of foil and set it on your work surface. Place a handful (yes, that is an exact measurement) of ground beef in the center.  Next layer the potatoes, onion, peppers on the beef.  Sprinkle everything with the seasoning and fold the foil so that it forms a sealed packet.
2. Place the foil packet directly onto the coals. Allow to cook for 10 minutes or so.  Flip and cook for another 5 minutes.
3. Remove the packet from the coals, carefully open it and allow it to cool for a bit.
4. Dig in and enjoy!

Campfire Hot Dogs

1. Place a hot dog on the end of a sharpened stick or long skewer.
2. Hold the hot dog over the fire and allow it to cook, turning occasionally.
3. Once the hot dog is browned (or charred in Tina’s case), place it in a bun and eat it or simply eat it right off of the stick.

Elevated Smores

1. Snap a graham cracker in half. Lay down a “square” of the chocolate bar.  On the other half of the graham cracker, smear it with peanut butter.
2. Using a sharp stick or skewer, toast your marshmallow over the fire. You can do it slowly like Captain Ron and brown and toast your marshmallow or simply jam it in the fire and burn it to a crisp like Tina.
3. Place the marshmallow on the stick on the half of the cracker with the chocolate. Now place the peanut butter cracker on top (PB side down) and ease the stick out so the marshmallow remains.
4. Enjoy your campfire dessert.