Having your camp kitchen gear organized makes things easier in the field. The keys to eating good food in camp is preparation, and having the tools you need to make great food in the field. If you put in a little time ahead of your camping trip thinking about food, you'll be rewarded with less hard work when you're there.
In this how-to guide, the theme is on the basics of camp cooking and the equipment and supplies you will need to make great meals over the campfire as a family.
The number of American camping trips fueled by venison or beef jerky is lost to history.
Prep Time: 10 minutes
Cook Time: 50 to 60 minutes
Servings: 12-14
1 box chocolate cake mix
1/3 cup melted butter
2/3 cup boiling water
2 tbsp. instant coffee
1 14-ounce can sweetened condensed milk
1 cup dark chocolate chips or chunks
1 cup chopped walnuts or pecans (optional)
10 wrapped caramels, unwrapped and cut in fourths
Prep Time: 30 minutes
Cook Time: 2 hours 25 minutes
Servings: 8-10
2 tbs butter
2 tbs flour
4 pounds (8 cups) venison stew meat, cut into 2-inch chunks
3 tbs vegetable oil
2 onions, roughly chopped
4 garlic cloves, minced
4 cups beef, venison, or game stock
1 bottle Guinness Extra Stout (or other dark stout)
1 tbs light brown sugar
Ketchup and mustard? Come on… you can do better than that. Have you had enough plain old hotdogs at the campsite? Step it up with one of these crazy delicious hot dog recipes!
Prep Time: 1 hour 30 minutes (if you make your own bread dough); 30 minutes (using pre-made roll dough)
Cook Time: 25 to 30 minutes per batch
Servings: Makes 30 to 36 breakfast pockets, approximately 15 to 18 servings
Bread dough
1½ cups warm water
1 package yeast
1 T. sugar
2 tsp. salt
2 T. butter
3 to 4 cups flour
Filling mixture
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2 (5-6 four-inch flapjacks)
Step 1 Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Step 2 Ingredients:
- 3 tbsp. melted butter, plus more to grease pan
- 1/2 cup milk
- 1/2 cup sour cream
- 2 eggs
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Servings: 4
1 medium onion, chopped
5 cloves of garlic, minced
2 tbsp. olive oil
2 28-ounce cans of diced tomatoes
2 tbsp. tomato paste
1 cup water
1/2 cup chopped Kalamata olives
4-5 anchovies
2 tbsp. capers, rinsed and drained
1 tsp. dried Italian seasoning
When it comes to frying fish at camp, whether camp is as tame as a state park campground or as wild as an Alaskan river, I've always thought less is more.
By that I mean using the least amount of stuff and as little oil as possible, to keep cleanup and storage simple and straightforward. With this approach, deep-frying is out, and pan-frying is in.
It's easy, nearly foolproof, and results in far less mess and cleaning fuss when the bones are picked clean. Oh yeah, and pan-frying either whole fish or fillets results in some of the best camp grub on the planet. Here's how.
