Campfire Beer Damper on a Stick

Campfire Beer Damper on a Stick


Being big fans of campfire cooking, we were determined to once and for all work out the ultimate campfire damper recipe. After a multitude of campfires and meals cooked on sticks, we feel that we’ve finally earned the right to be a little discerning about how we like our damper.

As there are so many variables in the cooking of damper over a fire, don’t get too caught up in getting the exact quantities or method - just enjoy the process.

 You'll need the following:

  • 3 cups of flour
  • A teaspoon or sachet of yeast
  • 1/2 a cup of milk
  • 1/2 a cup of whatever beer you’re drinking
  • A teaspoon of sugar
  • A pinch to half a teaspoon of salt 
  • A decent chunk of butter, about 50g
  • Any herbs that you like or can find

We’ve found that it works best to combine the yeast, most of the flour, sugar, salt and milk before you set off for camp. That way the dough can proof while you drive or hike, though make sure it can get a bit of air and space so it can rise.

When you get to camp, add the beer, butter and a little more flour to make the dough manageable (though, not too sticky). If you've come extra prepared, you can also add in any herbs at this stage.

Leave it for a few more minutes while you get the fire started and find yourself a workable cooking stick. We could go into a lot of detail about cooking sticks, but we’ll leave that for another time - just find something green, straight and with a sharp end.

Take about a third of the dough, gently stretch it and roll it out into a long snake, about broom handle thickness. You can then wrap it fairly tightly around the end of your stick. We’ve found the best way to do this is to tuck one end of the damper under itself as you wrap and the other end can be pierced by the stick.

Cook it away from direct flames, ideally over some smoky coals and turn it often. It should take about 15-20 minutes and become brown and a little charred. When you break off a chunk it should be fluffy on the inside and crunchy on the outside.

We believe it is best served with absolutely anything else you can cook on your fire; corn, sausages, bacon, sweet potato. 


Previous post Next post