Cooking part-baked bread on a BBQ

[AnneEyhtMeyer]

Haven't been camping for years but am taking the plunge again this summer but I seem to have forgotten loads of tips. I seem to remember I used to cook the part-baked baguettes and rolls on the BBQ but I can't remember how I did it and no one else remembers me doing this so am I imagining things or is this possible?

[Captainladder]

Don’t see why you couldn’t- wrap it in tin foil first?

[AnneEyhtMeyer]

Yes that's probably going to work isn't it? I did wonder about slicing and toasting them if that didn't work.

[Imchlibob]

I'm not sure about the tinfoil - doesn't air need to circulate around the bread or you'd get soggy crust?
I think I would do it towards the end of the cooking, and I'd rake the coals into two banks either side (like Charlton Heston parting the red sea) and put the bread down in the channel between - possibly on a bit of foil so the base doesn't get ashy.

[AnneEyhtMeyer]

Ah that actually rings a bell Imchlibob. I will be Charlton and part the red sea!

[ScrubTheDecks]

I would put them in a saucepan with a lid on, on the BBQ, very low heat, and put some lumps of charcoal on the lid too. To make a sort of Dutch Oven. An all metal pan, and invert the lid to hold the coals on top.

[CrabappleBiscuit]

My sister cooks flat garlic bread by just putting it on the bbq. It’s locely.

Also Camembert in a box.

[NoSquirrels]

Pita bread instead?

[AnneEyhtMeyer]

Great ideas - I'll give them a go next week. Can't believe I forgot about baking camembert! I'll add that to the shopping list!