Favorite Campfire Cooking?

Derek

Banned
Anyone have some favorite recipes for camping out?

I will be going camping the weekend after next and am putting together some campfire/ outdoor recipes. I have a couple but would love more if you guys have some....??

The only thing I dont have is a DO.


TIA!!:thumb::D
Hey Dee, Here's a link for some campfire recipes, http://www.campingforums.com/forum/forumdisplay.php?f=7


I hope you like them, I will be camping pretty soon too, I have $30 saved for a tent I have my eye on.
 

Deelady

New member
Thanks Derek, I found that site last night when I was searching around....it had some good recipes :)
 

AllenOK

New member
Well, it's been a long, LONG, time since I cooked at a campout. My first Scoutmaster insisted that we learn to cook over a WOOD fire! No Sterno allowed! No camp stoves allowed!

Bacon and eggs, in a cast iron skillet, over a wood fire, makes the best smell to a hungry kid out in the woods. Now that I'm an adult, add some coffee to that, and I'd be in heaven......

Have you looked around for Foil Pack Dinners? The basic one I grew up making was sliced potatoes, a hamburger patty, salt and pepper, and some cream of mushroom soup, all wrapped in several layers of aluminum foil. Just place it over some coals, or on the cooking grate. I forget for how long.

Another Foil pack dessert is to take a banana, open the peel, but don't remove. Pack the banana with chocolate chips and mini-marshmallows. Seal the peel back, and wrap several times in foil. Bake until the banana is hot and chips are melted.

If you're going to have a grill, well, steaks, burgers, chicken, dogs, brats, etc., are great. So is grilled corn on the cob.

You said you had a saute pan. You might want to consider a large griddle, preferably cast iron. Pancakes, bacon, eggs, sausage, omelletes, grilled cheese, other toasted sammies, etc. A large cast iron skillet will also work.

If you are really going to get in to this, you might want to seriously think about purchasing a Dutch Oven (or 2 or 3.....). I've seen one brand (think it was Lodge) that even has a Dutch Oven cookbook packed with it. Those things are just plain handy. Bean pot, chili pot, deep-fry, bake biscuits, cakes, cornbread, cobblers, etc., in them.

Another thing to think about. It's ALWAYS a good idea to have some camp cooking equipment around, and be proficient in how to use them. I found that out the hard way in Dec., 2007. The ice storm that hit here took out our electricity for 9 days. The house is all-electric. I'm just glad that I had my grill. I grilled all sorts of things. Once my job started back up (I had two days off, third day they were closed, fourth they had me come in to help get re-organized/cleaned, fifth they opened for limited dining), I borrowed a "cassette" burner, a single butane burner for cooking. I now have my own camp stove, with extra propane. I still need to get a couple Dutch Ovens. We have a burn pit out back that I can start a fire in, but it's a LONG ways from the house. In an emergency like that, I wouldn't have a problem creating a burn pit in the front yard, unless I can buy a steel table that will hold up to lit charcoal briquettes.
 

Deelady

New member
Well, it's been a long, LONG, time since I cooked at a campout. My first Scoutmaster insisted that we learn to cook over a WOOD fire! No Sterno allowed! No camp stoves allowed!

Bacon and eggs, in a cast iron skillet, over a wood fire, makes the best smell to a hungry kid out in the woods. Now that I'm an adult, add some coffee to that, and I'd be in heaven......

Have you looked around for Foil Pack Dinners? The basic one I grew up making was sliced potatoes, a hamburger patty, salt and pepper, and some cream of mushroom soup, all wrapped in several layers of aluminum foil. Just place it over some coals, or on the cooking grate. I forget for how long.

Another Foil pack dessert is to take a banana, open the peel, but don't remove. Pack the banana with chocolate chips and mini-marshmallows. Seal the peel back, and wrap several times in foil. Bake until the banana is hot and chips are melted.

If you're going to have a grill, well, steaks, burgers, chicken, dogs, brats, etc., are great. So is grilled corn on the cob.

You said you had a saute pan. You might want to consider a large griddle, preferably cast iron. Pancakes, bacon, eggs, sausage, omelletes, grilled cheese, other toasted sammies, etc. A large cast iron skillet will also work.

If you are really going to get in to this, you might want to seriously think about purchasing a Dutch Oven (or 2 or 3.....). I've seen one brand (think it was Lodge) that even has a Dutch Oven cookbook packed with it. Those things are just plain handy. Bean pot, chili pot, deep-fry, bake biscuits, cakes, cornbread, cobblers, etc., in them.

Another thing to think about. It's ALWAYS a good idea to have some camp cooking equipment around, and be proficient in how to use them. I found that out the hard way in Dec., 2007. The ice storm that hit here took out our electricity for 9 days. The house is all-electric. I'm just glad that I had my grill. I grilled all sorts of things. Once my job started back up (I had two days off, third day they were closed, fourth they had me come in to help get re-organized/cleaned, fifth they opened for limited dining), I borrowed a "cassette" burner, a single butane burner for cooking. I now have my own camp stove, with extra propane. I still need to get a couple Dutch Ovens. We have a burn pit out back that I can start a fire in, but it's a LONG ways from the house. In an emergency like that, I wouldn't have a problem creating a burn pit in the front yard, unless I can buy a steel table that will hold up to lit charcoal briquettes.


Thanks Allen for the great tips! I definately want to get a DO in the future because we do plan to do this on a semi-regular basis in the future! We still might get the griddle for this trip, have to see what we can find and if a reasonable price ( DF can be a cheapo at times!!;) he didnt even want to buy sleeping bags, said we can use old blankets, although he did splurg on the nicer raised queen sized inflatable matress! LOL)

I have seen many foil pack recipes...fore some reason I guess I felt intimidated with the possibility of burning everyones meals with those....:unsure::unsure: This is my first time camping after all since I was about 13! :lol:
 

GotGarlic

New member
Some friends of mine made this for a camp dinner - they were camping, and DH and I rented a cabin! That's as rustic as I get! :lol:

They cooked penne pasta in advance and kept it in the cooler in a zip-top bag. They brought along garlic, onion, green and red peppers, and Italian sausage links. Mince the garlic and cut the rest into 1-inch pieces. Saute garlic and onion for a few minutes in olive oil, add the rest, and saute till sausage is cooked through. They also had a jar of McCormick's Italian seasoning grinder to season it with.

Add salad in a bag and dressing in a little plastic container and you have a yummy dinner :smile:
 

GotGarlic

New member
This may be obvious, but I forgot to mention - add the pasta to the other goodies to warm it up, and sprinkle with grated parm. The cheese and oil will make a nice sauce. Salut!
 

Jeff G.

New member
Simple -- Pork loin with potatoes, carrots, onion. I use a sauce of hot pepper jelly but you can use what ever you want.
Place the loin in the middle of a large piece of HEAVY aluminum foil.
Halve the potatoes and put them skin side against the foil,
put a bunch of carrots in and some onion, pour your marinade on the meat(you need something for some moisture to cook the veggies)..

Wrap tightly with 3 or 4 layers of foil, drop on the coals. After 30-40 minutes.. turn it over. 30 minutes later check with a meat thermometer. If it hits 142.. pull it off the coals and allow it to set for 15 to 20 minutes still wrapped.

serve..
Don't worry if the veggies have some black on them.. generally that is very tasty too. It's the sugars in the marinade caramelizing.
 

Elaine l

New member
Simple -- Pork loin with potatoes, carrots, onion. I use a sauce of hot pepper jelly but you can use what ever you want.
Place the loin in the middle of a large piece of HEAVY aluminum foil.
Halve the potatoes and put them skin side against the foil,
put a bunch of carrots in and some onion, pour your marinade on the meat(you need something for some moisture to cook the veggies)..

Wrap tightly with 3 or 4 layers of foil, drop on the coals. After 30-40 minutes.. turn it over. 30 minutes later check with a meat thermometer. If it hits 142.. pull it off the coals and allow it to set for 15 to 20 minutes still wrapped.

serve..
Don't worry if the veggies have some black on them.. generally that is very tasty too. It's the sugars in the marinade caramelizing.


I think I will try this. We are heading to the beach with friends on the 4th. The plan is to cook our meal in the fire using foil. Thanks!
 
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