Posted: 5/25/2017 2:11:58 AM EDT
| Got a week in the woods planned soon. What are your go-to recipes? Relatively easy, minimal cleanup, but everyone talks about afterwards? Looking for new ideas. Thanks! |
| This is strictly for car camping, but we bought one of those square grates at Wal-Mart and cooked New York Strip steaks over the fire with them. Just laid them on the grill and they cooked so juicy your mouth would melt. I'm not sure what spices we put on there, but I think it was just salt and pepper. |
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If car camping, there are all kinds of good dutch oven recipes out there. I've done some decent beef stew in them, including biscuits. Looked pretty good. |
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This is strictly for car camping, but we bought one of those square grates at Wal-Mart and cooked New York Strip steaks over the fire with them. Just laid them on the grill and they cooked so juicy your mouth would melt. I'm not sure what spices we put on there, but I think it was just salt and pepper. Another favorite of mine, is to marinate a pork tenderloin and some portabella mushrooms in Stubb's pork marinade. throw them on a grill with some bell pepper and onion quarters. |
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If you're car camping, there isn't any reason you can't eat as well or better than you do at home or in a restaurant. Honestly, only backcountry cooking limits what you can do and requires "good recipes" Quoted:
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Just car camping, sorry that wasn't clear. Honestly, only backcountry cooking limits what you can do and requires "good recipes" |
This is an easy to make side dish that's been a hit when camping:
Goes great as a side dish with burgers, hot dogs, or sausages, and also goes well if you're having some kind of sausage on a bun. |
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We like doing a skillet cook when camping with the camper. Too heavy for backpacking but ideal for car camping.
-Grill some chicken breasts on a grill with your choice of seasoning. -Slice potatoes and onions and cook with plenty of butter, some seasoned salt, pepper, and garlic. We always cook in cast iron skillets. We take two camping....a 8 or 9 inch skillet and a 10 or 12 inch...can't remember the exact sizes. -Once potatoes are almost done to your liking, add sliced green peppers and sliced squash...you can add any other fresh veggies you like as well or instead of -As the veggies and potatoes are cooking down, slice up some sausage and brown in another skillet. As it's browning, slice up the chicken into bite size pieces and then add the chicken to the sausage and cook them together till the sausage is cooked to your liking. The sausage will add some nice flavor to the chicken too. -Add the chicken/sausage mix to the veggies. Dump in one can of sweet corn with the liquid drained off. Eat up.....it's delicious. 
It might sound complicated but it's super easy to make. Look forward to seeing other peoples recipes. |
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Special Grits -
Prepare everything but the grits ahead if you want to - brown 1lb pan sausage saute' 1 large chopped onion and 1 large chopped bell pepper cook several cups of grits per the package add sausage, onions and peppers to the grits add grated cheddar to the pot or to each bowl as you serve |
| Among my camp cooking skills is to avoid camp cooking, and prepare easy-to-reheat one-dish meals in advance, in the convenience of my home kitchen ... Here's what I do --- my "system" relies on using "boilable" plastic bags (able to tolerate boiling temps, not "boil-in-bag" bags...). I make batches of one-dish meals, e.g., chile-con-carne, beef stew, variations on casseroles --- red beans & rice, ham & beans, "stuffed" peppers, etc. Then, I package single-serving portions (could be larger portions) of these dishes in the boilable bags, freeze them, and commence (refrigerated) thawing 24 hours before use. Seal bags with wire twist-ties, trim off excess plastic, rinse off food from exterior. Heat enough water to submerge bag, heat to boiling, reduce heat to simmer 30 minutes +/-, enjoy complex to make, but easy to reheat meals,with no more muss or fuss than boiling water. My source for "boilable" bags: Packit Gourmet. bon appetit... |