Here's more recipes and techniques for campfire cooking from J.J. Richert, who runs Torches (1141 Kenmore Ave.) with his brother Kevin.
Cajun grilled corn with tequila spritz
Corn on cob, with husks
Cajun seasoning, like Tony Chachere's
1/4 cup Patron tequila
3 limes, juiced
4 tablespoons agave nectar, or honey
Pull down husks, leaving them attached to cob at end. Remove corn silk.
Rub bare cobs with cold butter, then sprinkle with Cajun seasoning. Smooth husks back over seasoned corn.
Grill until corn is browned in spots, 5 to 10 minutes, turning to cook all sides of cob. Some husk will burn.
Remove from grate. Pull back husk to form handle and give to lucky eater, along with a little plastic dollar-store spritzer loaded with tequila-lime mixture, to apply as they eat.
Grilled cardamom-dusted peaches with rum whipped cream
3 or 4 peaches, nearly ripe
1 teaspoon ground cardamom
1 teaspoon ground guajillo chile or other chile powder
2 tablespoons honey, or to taste
1 cup heavy cream
1/4 cup spiced rum
Halve and pit peaches. Put them on a plate, cut side up. Sprinkle with cardamom and chile powder.
Grill peaches until tender, about 5 to 7 minutes. Start them cut side down, then carefully turn them over to finish. When removing peaches from grate, leave them cut-side up, as the cups will collect peach juice. Drizzle with honey.
Whip cream with rum until thick. (Richert does not sweeten the cream, believing it focuses the eater on the peaches' sweetness.) Apply to peaches, and eat. Wipe chin.