Outdoor Cooking

Camping is not only about exploring the great outdoors but also indulging in delicious meals cooked over a campfire. There's something truly special about the flavors and experiences that come with cooking on a campsite. In this article, we will delve into the art of campsite cooking, providing helpful methods for cooking different foods and suggesting useful equipment to make your culinary adventures more interesting.

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.

Looking for Ways to Make Easy, Delicious Beef and Venison Jerky?

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

INGREDIENTS

• 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

INGREDIENTS

• 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: 30 minutes 

Cook Time: 30 minutes 

Servings: 2 (5-6 four-inch flapjacks)

INGREDIENTS

• Step 1 Ingredients:
       - 1 cup all-purpose flour
       - 1/2 tsp. baking powder
       - 1/2 tsp. baking soda
       - 1/2 tsp. salt
   

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.