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SAFFRON HODGSON

Outdoor Cooking Evangelist
BushCooking.com
Seattle, WA

ONCE REFERRED TO AS A ‘BBQ NOMAD’ IT IS A DESCRIPTION THAT HAS STUCK. SAFFRON, A NATIVE TO AUSTRALIA, HAS TRAVELED THE WORLD AND MORE RECENTLY CALLED AMERICA HER HOME, ALTHOUGH RARELY SEEMS TO BE IN ONE PLACE FOR LONG. THE ONLY THING THAT IS CONSISTENT IS HER LOVE FOR LEARNING MORE ABOUT OUTDOOR COOKING, FROM TECHNIQUES TO LOCAL CUISINES AND CULINARY HISTORY.

On any weekend Saffron can be found relaxing in a campsite or stressed out at an outdoor cooking competition such as barbecue, steak, chili, Dutch oven, chuck wagon, or anything else that comes along. More recently she has been competing in live black box throw-downs. This is in addition to a wide range of outdoor cooking classes she runs.

Just as much as she likes to cook, she also loves to eat, having a wide range of judging experinces including being one of the head judges at the World Food Championships in 2017. Also supporting more unique and historically significant outdoor cooking she has also judged the World Squirrel Competition, and the historic Plough to Plate (1855) competition at Fort Nisqualli living history museum.

GET TO KNOW SAFFRON HODGSON

Saffron is the least fussy person when it comes to cooking, in one barbecue season she has been know to compete on up to 12 smokers, this is not including other equipment used in steak competition, Dutch oven competitions and chuck wagon competitions.

Her personal outdoor cooking collection count is over a 20, including a wide range of camping equipment and items to cook in the back yard. Her most recent favorites includes a KUDU grill which is based on the South African braii live fire cooking set-up which is effectively a raised live fire. The collection also includes pellet cookers such as her original Grilla Grill and Green Mountain grill, and PitBarrel smoker, and wide range of cast iron items.

Saffron loves the simple recipes, a basic rib, simple biscuit, or peasant stew. It isn’t about complicated techniques or unique ingredients, it comes back to simple meals well executed and the process of cooking them on line fire, in the outdoors.

Lead by healthy eating, Saffron loves a high protein diet, often achieved through meats, yet balanced with fresh fruits and vegetables, and a close eye on the balance of sugar, fat and salt which are the gateway to over indulging.

SEE SAFFRON’S PULLED PORK RECIPE

GREATEST BBQ ACHIEVEMENT

Winning has never been the main goal for Saffron, it is more about the experiences, relationships, and general challenges of cooking on live fire outside what is expected. In 2017 when travelling to Australia she decided to enter their first whole hog competition. At the time this style of cooking was in its infancy so their were no pits to borrow, this wasn’t a barrier with her deciding to simply build her own.

After a rather large stop-off at the local hardware store she had all the ingredients to build a brick smoker. Over the weekend she build, seasoned, competed and then demolished the pit. At the end she manged to walk away with third place as one great looking and tasting whole hog.

The barbecue sector is made up of multiple small and medium businesses. This website when it comes to recipes at least aims to showcase and promote all these skills and products to the wider community through a clean and user friendly interface.

Saffron Hodgson Camp Cooking
Saffron Hodgson's Bush Cooking

ABOUT BUSH COOKING

Bush Cooking is Saffron’s website that focuses on creating a website platform where she and others can share outdoor cooking recipes and techniques in a clear, well indexed format that creates a hub of all outdoor cooking experts and brands to share to the outdoor cooking enthusiast.

The barbecue sector is made up of multiple small and medium businesses. This website when it comes to recipes at least aims to showcase and promote all these skills and products to the wider community through a clean and user friendly interface.

CHOCOLATE ORANGE CAKE

Chocolate Orange Cake in the Coals

An old camping favorite because it creates no dirty dishes, similar to a dump cake, the Chocolate cake mix is added to an Orange then cooked in the coals.

Char Siu (Chinese BBQ Pork)

This recipe is a replica of the wonderful barbecue pork that can be seen hanging in Chinese restaurant windows known as Char Siu.

Campfire-Baked Stuffed Apples

Campfire Baked Apples

Warm your hands and toes by the campfire while you prepare Campfire Baked Stuffed Apples. Tart apples are stuffed with a sweet oat and raisin mixture.

Steak with Marinade

Using a Marinade on Steak is a good way to get fresh flavors and help tenderize a firmer piece of meat. The longer you can marinade the better the result.

MORE RECIPES