Saffron is the ultimate outdoor cooking enthusiast. She got the outdoor cooking bug as a youngster through the girl scouts and camping with her family. Living in an outback of Australia, there were a lot of camping opportunities and not many people.
When she moved to America, she discovered competitive outdoor cooking, initially representing Australia at the World Dutch Oven Championships, then moving on to barbecue where she represented Australia at multiple world championships. Now she actively also competes in steak, chili, and one-off events whenever she can find the time.
In 2017 she turned outdoor cooking into her full-time passion starting BushCooking.com, a website that specializes in outdoor cooking techniques and skills. It focuses on mostly her own recipes, with additional recipes from her team of skilled pit masters and outdoor cooks.
Easily bored and always looking for a challenge, Saffron loves to learn new skills, techniques and history surrounding food, and its more primitive cooking methods. This lead her to plank cooking, a technique that is common in her new home area of the Pacific Northwest. Today Saffron can be found spending time outdoors with her family and attending and learning outdoors cooking skills form equally passionate outdoor cooking enthusiasts.
What’s your best tip for a regular home cook who loves to grill?
You already know how to cook, so learn how to manage the heat on your outdoor grill, especially charcoal ones. Then anything that you cook indoors, you will be able to cook outdoors.
What’s the best meal you’ve ever grilled?
There is nothing better than a simple steak on the grill, accompanied with some grilled vegetables. Every time I do this it feels like the best meal yet!
What’s your favorite condiment?
Sweet Chili Sauce.
What do you like to plank grill?
Definitely love the traditional planked salmon – I regularly do a version which is basted in garlic and dill butter.
What’s the longest time you’ve smoked something?
I’ve smoked a whole hog before, it weighed more than me. It was in the smoke for about 24 hours, and it worked out amazing. Can’t wait until I get the chance to do it again.