Campfire and camping recipes

Do as much prep at home as you can: chop vegetables, mix spice blends, marinate meat in zip-top bags and pre-assemble foil packets, then keep it all cold in the cooler. Plan meals in the order you will eat them so the most perishable food is cooked first, and pack a headlamp, tongs, heavy-duty foil and an instant-read thermometer.

Common questions

How do you make foil packet meals on a campfire?

Use heavy-duty foil or a double layer of regular foil. Add small, evenly cut pieces of protein and vegetables, a little oil or butter and seasoning, then fold the edges tightly to seal in steam. Set packets on hot coals or a grate over them, not in open flames, and cook 10 to 20 minutes, flipping once. Check meat with a thermometer before eating.

How do you cook over a campfire without burning food?

Cook over glowing coals, not tall flames. Let the fire burn down for 30 to 45 minutes, then rake the coals into a hotter area and a cooler area so you can move food as needed. A grate, cast iron skillet or foil packets keep food from direct contact with the fire. Turn food often and keep the pieces small.

How do you keep food cold while camping?

Pre-chill the cooler and food, and use block ice or frozen water bottles, which last longer than cubes. Keep raw meat sealed at the bottom, drinks in a separate cooler so the food cooler stays closed, and the cooler in the shade. Food should stay at 40F or below, so a small fridge thermometer inside the cooler is useful.

What are easy meals to cook while camping?

Look for meals with few ingredients and one pan: breakfast burritos, skillet hash, quesadillas, foil packet sausage and vegetables, grilled sandwiches and pasta with a jarred sauce. Precooked sausages and pre-chopped vegetables cut prep time at the site. Keep at least one no-cook option, like wraps, in case weather makes cooking difficult.