Cooking over a campfire is not what it used to be! We have collected recipes from all over that include both tried and true methods and some that take campfire cooking to the next level. Many of these recipes have ingredients that can be prepared (chopped, diced, and sliced) at home, making the cooking process much quicker over the campfire!
Campfire Breakfast Potatoes
What You'll Need:
5 lbs (about 6) russet potatoes, cubed
1/4 cup olive oil
2 tablespoons butter or margarine
1 onion, chopped
2 bell peppers, chopped
1 jalapeno, sliced
2 teaspoons garlic powder
1 teaspoon seasoned salt
1 teaspoon smoked paprika
Salt and pepper, to taste
What You'll Do:
Coat the bottom of the pan with a thin layer of olive oil, about 2 tablespoons, and place the pan over the coals of your campfire, on a grate.
Add the onion and cook until just tender, about 2 minutes.
Add the potatoes, peppers, and another 2 tablespoons of olive oil. Stir to coat.
Stir occasionally for about 10 minutes, until potatoes start to brown.
Add a few tablespoons of water, and cover with foil to steam for about 5 minutes.
Add seasonings, continue to stir occasionally until fully browned, crispy, and tender in the middle.
Serve alongside your favorite other breakfast items.
Two (about 1 lb. each) fish, gutted, scaled and butterflied*
12 ounces thin-cut bacon
Sea salt (I used applewood smoked salt)
Fresh ground black pepper
Fresh sage and rosemary sprigs
Thinly sliced onion
Thinly sliced lemon
*Butterflying the fish is optional, but worth the extra time to remove most of the bones. If you have purchased the fish, ask your fishmonger to do it for you. You need to have a very sharp knife if you do it yourself or you’ll damage the fish in the process.
What You'll Do: Prepare:
Rinse and pat the fish dry. Sprinkle the inside of each fish with salt, pepper and garlic powder.
Lay the onion, lemon, and a few sprigs of rosemary and sage inside.
Close the fish. Starting at the tail begin wrapping the bacon all the way around. Tuck the end of the bacon strip under itself before continuing with a new slice. Wrap an extra piece around the head to help keep it secure.
If not cooking immediately, wrap the fish tightly in freezer paper, parchment or plastic wrap and keep chilled for up to 6-8 hours.
Prepare a camp grill over hot coals. Place the fish on the grill directly over the coals.
Let cook for 10-15 minutes, then carefully flip over and cook on the other side for and additional 10-15 minutes or until the bacon is crispy on all sides.
The actual cooking time may vary a little depending on the size of the fish and the temperature of the coals. Check to see if the fish is done by poking with the tip of a knife. It should pierce it easily.
Remove from the heat and serve immediately. Makes 4-6 good-sized servings.
Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into skillet. Make sure the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
Add chili and bring to a simmer.
Remove from heat and top with corn chips and Cheddar cheese. Serve immediately
Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.