Camping meals you can cook around the campfire

citrus trout

3-4 pounds lake trout

1 orange

1 lemon

1 file

salt pepper

butter oil

How to prepare:

Gut the fish and remove the head. Cut the lemon, orange and lime into thin slices. Lightly rub the cavity of the fish with salt. Place fruit slices in the cavity with a couple of dabs of butter. Lightly oil the outside of the fish and wrap it in aluminum foil making sure it is well sealed. Cook on each side for about 10 minutes. The fish will come off the bones.

camping pot

2 boxes of egg replacer (approx. 10 oz. each).

1 can of evaporated milk (low fat or fat free).

Low-fat sausage (like Jimmy Dean’s 50% Less Fat). You can also use a bit of bacon or both.

6-7 slices of bread (any type).

1 – 1 1/2 cups shredded low-fat cheddar cheese.

1-2 teaspoons dry mustard.

Any vegetables such as onion or mushrooms (sautéed

with sausage).

salt and pepper to taste.

pinch or two of cayenne pepper.

How to prepare:

Spray a 9×13 pan with Pam or brush with melted butter (for camping I use Glad Oven Ware pans which are disposable). Break the bread into small pieces and place it in the bottom of the pan. Cook the sausage, breaking it up as you cook it and place it on top of the bun in the bottom of the pan. In a bowl, mix the eggs with the milk and spices and cheese. For on bread and sausages. Cover and leave in the refrigerator or ice chest for 24 hours.

This can be cooked in a caravan oven, on a camping stove or on a barbecue (Be careful if you use plastic ovenware, it can melt). If cooking in an oven, cook at 350 degrees for 40-50 minutes. If cooking on a barbecue or camp stove, keep checking and cook until the eggs are fully cooked, especially in the middle of the pan.

This recipe tastes great and can be made at home before you go camping.

BBQ Pork Ribs

1 package boneless barbecue pork loin

it usually comes chopped, if not cut the loin into pieces that resemble ribs.

1 bottle of terriaki sauce or your favorite marinade or barbecue sauce.

1 minced garlic clove + 1 teaspoon minced ginger (if desired)

1 heavy-duty ziplock bag or container for marinating.

How to prepare:

Marinate the meat for as long as you can in the fridge or cooler (if it’s in the cooler, make sure you seal the container tightly. If it leaks, it’s very messy). I think 24 hours is perfect. Cook on medium/low barbecue; turning meat as it cooks to desired doneness. This can also be prepared in the oven. Just cover a baking sheet with foil, bake at 425 for about 20-25 minutes or until meat is 160F with a meat thermometer.

Fish stew

1 lg pot of raw potatoes, cut in 1/4

1 handful of peppercorns

sprinkle salt

Fish, cut into pieces

1 lg can of carnation milk

How to prepare:

Boil the potatoes for 10 minutes with the peppercorns and salt. Arrange the fish pieces on top of the potatoes, cover and simmer for 15 min. until it’s done. Add skin tone, warm gently. DO NOT BOIL! Serve with rye bread.

campfire chicken

split chicken breast

Red potatoes (cut in half)

Carrots (cut in half)

Onion (cut in half)

Plum tomato (cut in half)

Put the above ingredients on sheets of aluminum foil, make in the pocket. You can add some seasonings. Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great – it’s a complete meal, but there are no pots or dishes to wash. Great for camping.

Grilled salmon

1 1/2 pounds salmon

1/2 soy sauce

1/2 cup olive oil

4 cloves of minced garlic

Combine the oil, soy sauce, and garlic and marinate the salmon for 1 hour. Cook the salmon over the fire and you are in for a treat for the taste buds. Use the same ingredients and marinate some of your favorite vegetables and cook them over the fire for a wonderful side to go with the salmon.

teapot dogs

Best when cooked in a kettle suspended on a tripod over a campfire…

8-10 hot dogs

1 12-ounce can hot beans

1 packet chili seasoning

1 16+ ounce jar mild or hot hot sauce (as thick as you can find is best)

Water

Add everything (including the juice from the can of chili beans) except the water. Add water to the desired thickness you like. Let it cook slowly until you can’t stand how good it smells anymore. I’ll usually let it simmer over a low fire for 1 1/2 – 2 hours.

Kettle Ham and Potatoes

Best when cooked over an open fire in a kettle hung on a tripod.

1 pound picnic ham (chunky) – (turkey ham is ok, but not that good)

6 potatoes (4 in chunks – 2 in mash)

1 chopped onion)

2 celery stalks (in pieces)

Milk

Water

Salt

Pepper

Garlic powder

You have 4 options to start……

1) Substitute fresh canned whole potatoes

2) Pre-boil potatoes at home before going camping

3) Use a regular camp stove to boil the potatoes

4) Have a fire hot enough to boil the potatoes in the kettle (this is the one I usually do, but I really like to cook outdoors…)

Once you know which one you’re going to make, add mashed potatoes, ham, and enough milk to make it like a paste. Add 1 more cup of milk. Add the rest of the potatoes, onion, and celery. Cook slowly until all the vegetables are soft. Season to taste during this time. You may need to add water while it is slowly cooking to maintain the texture you want (milk works too). This should serve between 4-6 adults. If you need to serve more than this, just figure that for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other vegetables are to your liking.

* Chunky means the vegetables do not have to be cut into equal pieces. The idea is to make this food look and taste homemade.

hunter’s stew

(Also called soldier stew, camp stew)

7 pounds extra-lean ground beef (or any of the following can be tried)

Diced Boneless Pork Chops

Ground Pork Breakfast Sausage

Diced cooked ham

diced lamb

Boneless diced cooked chicken breasts

Diced cooked turkey breast

4 large potatoes cut into cubes

4 cans of tomato puree

5 cans of tomato sauce

1 can whole kernel corn, drained

1 can of green beans, drained

1 can of peas, drained

1 can chopped carrots, drained

1 can of broad beans, drained

3 large onions, chopped

3 garlic cloves, finely chopped

3 tablespoons vegetable oil

3 tablespoons Worcestershire sauce

3 tablespoons chili powder

Brown the ground meat. Drain fat from ground beef. Put the ground beef in a good size pot. Add the remaining ingredients and mix well. Turn on a fire or camp stove and bring to a light boil. Cook over low heat for 10-15 minutes. Ready to serve.

Fried Fresh Trout

2 pounds fresh trout (head, tail, and fins removed)

2 cups of milk

1/4 teaspoon flour

1/2 cup butter

2 tablespoons lemon juice

2 tablespoons chopped parsley

Lemon slices

Salt

Black pepper

Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 minutes. Remove trout from mixture and coat well with flour. Place the pan on hot coals and melt the butter in it. Place the trout in the pan and brown each side. Raise the pan just above the coals with 2 equal size sticks. Drizzle trout on both sides with lemon juice and finish cooking (trout should flake easily when done, about 8 minutes depending on how hot your coals are). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side.

*This recipe works great with any variety of trout. I feel like when you use freshly caught trout it tastes even better!

Campfire Tuna Surprise

1 can of tuna (drained)

1 can of cream of mushroom soup

1 can Chow Mein noodles (5 oz size)

1 can of Cashew Nuts (small can)

1/2 cup green onions (chopped)

1/2 cup celery (chopped)

2/3 cup of milk

Put everything in a heavy saucepan and place it over hot coals. Stirring frequently, cook until onions are soft. Serve with some kind of bread on the side. Could a skillet be any easier? Try to do this at home too

taco time

1 pound ground beef

1/4 cup white onion (chopped)

1/4 cup green bell pepper (chopped)

3 cans of sliced ​​potatoes (drained)

2 glasses of tomato juice

3/4 cup of water

1 bag of taco seasoning mix

1 cup sour cream

1 tablespoon fresh parsley (chopped)

1/2 teaspoon salt

Place a large heavy skillet over the coals and cook the meat, onion and green pepper until cooked through. Drain off excess fat. Mix water, taco bag and salt. Raise the pan slightly to allow the meat mixture to simmer for 3 minutes. Add the potatoes and tomato juice and mix well. Cover the pan and simmer for another 15 minutes. Keep away from heat. Combine sour cream and parsley. Spread the sour cream mixture over the top. Cover and let rest for 5 minutes. Serves approx. 6 adults.