We asked our friend Teddy over at Cast & Iron to take Abeego beeswax wrap on another outdoor adventure and whip up one more of his fantastic camping recipes. Perhaps some eggs & bacon, a simple pasta, or hash brown mix.
As a full-time outdoor enthusiast with an authentic to-the-earth connection to food, we couldn’t help but ask Teddy what Keep Food Alive means to him. Here’s what he had to say:
“To me, Keep Food Alive is about connection: connecting with people, connecting with nature, and connecting with food. Bringing the people I care about together in the solace of the outdoors over a meal I’ve prepared, is about as good as it gets. Also, a cold beer doesn’t hurt either ;)”
Teddy used the Abeego Firestarters to elevate his campfire from spark to blaze. Made entirely from the trimmings of Abeego beeswax food wraps, our Firestarters are lightweight, water-resistant, that burn slow & chemical-free. It’s our zero-waste way of helping you kindle your meal’s memories.
If you’re feeling inspired to embrace your outdoor cooking spirit and feed your loved ones over a safe open flame, save this recipe for your next camping trip.
*The video below was filmed before our local fire bans were in place. If cooking outdoors, always be fire safe and respect your local rules and regulations. Pro tip: This recipe can also be made right at home.*
WHOLE FISH RECIPE
- Source of heat (fire, stove)
- Sharp knife & a surface for cutting
- Abeego Variety Wrap Set - to store any leftover ingredients like lemon, herbs, and bread
- Firestarters - The Wolf & Grizzly Fire Set and Abeego Firestarters are the perfect duo
- 4 Tbsp olive oil
- Chili flakes to taste
- Salt pepper to taste
- Fresno chili (optional)
- 1 Baguette
Lake, River or Butcher:
- 1 Whole Trout
Step 1: Get a fire started in a safe & contained fire pit (We love Wolf & Grizzly’s Fire Safe) and burn the logs down into a bed of hot coals.
Step 2: Finely chop the parsley, mix with olive oil, chilis, juice of one lemon, salt and pepper, and mix in a large bowl.
Step 3: Score the skin of the fish deep enough to penetrate the flesh, but not so deep that you sever the spine. Rub half the chimichurri mixture into the scored fish. Gently place the fish onto the grill.
Step 4: Slice the zucchini and yellow squash into ¼” rounds and mix in the bowl with the chimichurri. Add olive oil and toss until coated. Place on the grill. Leave ¼ of the chimichurri to use as a topping.
Step 5: Slice baguette on the bias, coat with oil, and place on the grill until toasted.
Step 6: Flip fish once it has a solid char on the skin. Serve on the crispy baguette with the remaining chimichurri.
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It is with deep respect and gratitude that we create, build and operate our business in the communities of Southern Vancouver Island, which as a business we acknowledge is located within the ancestral and unceded territories of the lək̓ʷəŋən (Lekwungen) (Esquimalt and Songhees), Malahat, Pacheedaht, Scia'new, T’Sou-ke and W̱SÁNEĆ (Pauquachin, Tsartlip, Tsawout, Tseycum) peoples.