Memorial Day weekend means so much to our country. In my case, it was the time when my father's family came together in remembrance and for a huge family picnic.

Inevitably a campfire would be started and something would be grilled or toasted over an open flame. Charcoal and wood fires ruled the day, as propane wasn't in the picture back then.

Feeding the clan and housing everyone at the homestead was another issue, but every car invariably had a trunk full of Army surplus blankets to use as sleeping bags, as my dad and uncles were World War II veterans and knew all about sleeping outdoors.

Our family loved cooking outside and grilling food over flame for nearly 100 people at a time. Chicken responded well to a hardwood fire and became a flavorful and healthy choice after being slow roasted over hardwood.

The secret was in the hot coals of the aged hickory, oak, maple and apple wood, releasing a smoky flavor throughout the meat.

For decades, campers have known about the wonderful meals that can prepared over open flame. There is nothing more delectable than a delicious marinade and a hungry gang of campers smelling it cooking.

Campfire cooking involves all the senses: the sight of a low fire and glowing coals, the aroma wafting past you, the sizzle and pops of the fire, the heat on your face and hands if you get too close, and, eventually, the taste of all that effort.

Aluminum foil and campfires go together like shoes and socks. You can bet someone, somewhere this weekend will have the foil out and some kind of food is being wrapped and cooked in it!

Foil makes a great pouch for meat or veggies. Once tightly closed and placed on the edge of hot coals, the contents will cook nicely. I like to bake potatoes and corn on the cob this way.

There are many variations and I'm sure that you are only limited by your imagination.

One variation that I use is sliced potatoes, onions, peppers and a pat of butter seasoned your way and cooked together.

Mmm, mmm, good!

Beef, pork, lamb and venison kebabs are favorites as well. I save my choicest venison cuts to be marinated and cooked on the grill, and they are excellent.

The standard tools of the camper include the wiener fork, the pie iron and the grate. Many people also search flea markets and yard sales for cast-iron Dutch ovens. The heavy cast holds up well when it is buried in hot coals. It also is a great outdoor oven roaster for making stews, chilis and combination cooking.

The pie iron handles everything from sandwiches to pies, and the variations are endless. In Alberta, a hunting guide made an afternoon lunch with thick slices of bread, cheese and ham grilled in a pie iron. I don't know if it was the cold air, the hot sandwich or the howl of a wolf along a distant ridge that made it so good.

Pie irons make great mountain pies, which consist of sliced bread filled with fruit filling and toasted together. Using pizza sauce and cheese is another variation as well.

I'm not sure about the nutritional value of a mountain pie, but I'm sure it ranks right up there with a s'more, which was the brainchild of someone who loved good snacks and couldn't choose between which one.

Huge marshmallows, chocolate bars and graham crackers are used to pull this off, and kids from ages 3 to 83 love this campfire snack.

It's easy once you get the basics down.

• Get a good campfire that is getting to the glowing coal stage.

• Pick out a marshmallow and roast it to perfection

• While it's still hot, place it on a piece of chocolate and squeeze it between two graham crackers.

• Let it ooze together before you eat it and you'll have the perfect way to start and keep summer memories.