Our Favorite Campfire Recipes


Our Favorite Campfire Recipes

What's the best thing about camping? The food, obviously! Okay, maybe also the sunrises, wide open spaces, and lack of cell phone reception.

We've put together a list of some of our friends' favorite camping recipes and trail snacks. Mostly for the humans, but we all know that the dogs get lucky out there too.

@sadiemtnpup's Roasted Red Potatoes With Rosemary and Onion + Cast Iron Ribeye Steak

  • Red potatoes, quartered
  • Sweet onion, chopped
  • Olive oil
  • Butter
  • Garlic powder
  • Fresh rosemary leaves and thyme sprigs
  • Salt
  • Boneless ribeye steak
Pre-camp, prep at home:
  1. Marinate Steak - Let the ribeye steak sit out at room temperature for about 30 minutes. Pat it dry with a paper towel and then season it generously on the top, bottom, and sides with salt.
  2. Chop potatoes into quarters.
  3. Package up to take in the cooler.
Over the fire:
  1. Heat a cast iron pan over the fire at least 30 mins. (Use rocks or a campfire cooking grate to set the cast iron on). Allow the pan to get hot enough to smoke.
  2. Add the potatoes, butter, garlic powder, and rosemary.
  3. When potatoes are cooked thoroughly, transfer in to a different pan/dish.
  4. Add the steak to the pan, being careful to lay it away from you to avoid hot oil splatter in your direction. Add butter, thyme, and rosemary.
  5. When the butter has melted, use a spoon to baste the ribeye steak with the herb and garlic butter.
  6. Once the steak has cooked for a few minutes and has a nice brown crust on it, flip it and continue basting.
  7. Cook the steak until it has reached the level of done-ness that you prefer. Use a meat thermometer to help you find the internal temperature.

@mirandashea24's Walking Tacos

  • Individual bags of Doritos (or Fritos)
  • Ground beef
  • Shredded lettuce
  • Shredded cheese
  • Taco sauce
  • Sour Cream
  • Olives
Pre-camp, prep at home:
  1. Cook beef over medium heat until no longer pink, around 6-8 minutes, and then drain.
  2. Reduce heat to a simmer, and then cook uncovered 20-25 minutes, stirring occasionally.
  3. Once cooked, store in a sealed bag or tupperware in your fridge until you pack up a cooler for camp. Make sure to store with ample ice packs!
Over the fire:
  1. Heat up the meat. Or, if you want to make it vegetarian, use beans and rice.
  2. Grab an individual bag of Doritos or Fritos, open them up and load them with all your taco favorites - the cooked meat, shredded lettuce, cheese, taco sauce, sour cream, olives, whatever you’d eat on a taco.
  3. Crunch up the bags to break down the chips, stick a fork in and eat! They’re our favorite! So easy and don’t make a big mess.

@ivy.and.sierra's Vegetarian Foil Wraps

  • Peppers
  • Onions
  • Corn
  • Zucchini
  • Cubed potatoes
  • Black beans
  • Taco seasoning
Pre-camp, prep at home:
  1. Chop the veggies and potatoes
  2. Cook the potatoes almostttt all the way
  3. Wrap everything up in a foil packet!
Over the fire:
  1. Toss the foil packet on the outer edges of the campfire for 20 minutes or so.
  2. Add some salsa on top and eat as a bowl or you can bring tortillas for tacos!

To make the foil wraps as a breakfast dish instead, just crack an egg over the foil packet contents before tossing in the campfire! Vegan breakfast sausage is also a great addition for a sunrise meal.

@sundaythebearddog's Norwegian Roast Pork Belly

This is one of our favorite meals to cook. A simplified version of a classic Norwegian dish. It is ridiculously delicious. Imagine a slice of bacon that is 4 inches thick. Things you thought you liked before will go down a notch as this one resets your taste bud scale. One of the greatest things about it is how versatile it is. Slice it up and eat it with a salad, cover it in barbecue sauce and make sliders, or pack it up in the ice chest and fry it at your camp spot for the best camp meal you have ever had.

  • Salt
  • Pepper
  • 2-3 Pound Pork Belly (No skin and make sure it is not pre-sliced)
Pre-camp, prep at home:
  1. Take a paper towel and dry off the pork belly.
  2. Cut shallow slices every half inch diagonally in the fat of the pork belly. Try to only cut the fat and avoid cutting into the meat.
  3. Place it fat side up on a wire cooling rack, then place that cooling rack on top of a cooking sheet.
  4. Cover the pork generously with salt and pepper on all sides as a brine. Place the pork in the refrigerator for 12-24 hours
  5. When ready to cook, heat oven to 450F.
  6. Pour water into the cooking tray under the cooling rack, letting the meat hover over the water, without sitting in it.
  7. Cover the tray and meat completely with foil. This creates a nice and hot steam room for the meat to soften up and become super juicy.
  8. Place meat in the oven for 35 minutes.
  9. Remove meat and tray from the oven. Remove foil. You will notice it has grown a bit. That is all the water it has absorbed. Place back in the oven. Be sure to check the water level periodically, as it evaporates, refill as needed to keep it full.
  10. Turn the oven down to 390F.
  11. Place meat back in the oven.
  12. Cook until the internal temperature is 160F. Roughly 1 to 1.5 hours, depending on size of pork belly.
  13. Pull meat out and let it cool for 10+ minutes. To serve, cut in half inch slices like it is a piece of bread. A delicious juicy piece of meat bread.

For camping, let the whole loaf cool and place in the refrigerator. Before your trip, pack it in your ice chest.

Over the fire:

Slice the meat into smaller pieces and fry on a camp stove for the most delicious camp food you have ever had. No oil or butter needed, the pork fat will do the trick.

@sadiemtnpup's Fresh Caught Fish and Dehydrated Rice and Beans

This one's an easy one, and great for backpacking!

  1. Catch fish
  2. Put some hot water on the stove
  3. Clean fish
  4. Rehydrate dried beans and rice
  5. Eat!

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