Recipes for campouts

J

judgroybeanbag

500+ Posts
I have to attend a 10-family campout at Inks every year. Since I normally don't haul a smoker along behind the truck, it is a struggle to feed all the little ones, particularly at night, and at breakfast.

Any innovative suggestions? When I was a kid we made "hobo pie", which was basically a half/pound of ground chuck, in a foil pouch - on top you put one sliced potato, a couple of carrots, an onion (sliced), a few strips of bacon, and dotted it with butter, salt and pepper. Wrap it up, throw it in the fire, and turn it after about 15 minutes. 30 minutes and it's either done or on fire. Tasted like a pot roast, more or less....

anyway, suggestions are required for large amounts of people without access to brisket.
 
These are practical options, not necessarily gourmet.

Night - weenie roast.
Breakfast - cold cereal if you pack milk, instant oatmeal if you don't, or poptarts
 
Yes, actually I've considered those, but I want them to feel like they're camping? Where is the pain in poptarts? Maybe I should just go ahead and make them skin a live goat and have cabrito?
 
Why don't you man up and catch the dinner/breakfast out of the lake?
wink.gif
 
Seriously, with kids, hot dogs are can't miss. They can cook their own weenie, add some chili and fritos, and the kiddos are good to go. Grown-ups like them, too.

Have some Lil' Debbie Star Crunches for dessert.

If you fish like me, save the fishing for when it's not to put food on the table. Women and children get awful cranky when they go hungry.
 
Most mexican food places will put enchiladas in a foil turkey pan and you can freeze them, transport them for a few days and then reheat them on a campsite pit. Rice and beans and tortillas are also easily reheated.
 
I found these ideas on the net. I've never made or eaten them:Camp Biscuit Mix

Your children can mix up a batch of this basic biscuit dough before going on a cookout or camping trip. Store it in a plastic bag, then use it to make biscuits, pizza dough or one of our recipes:
Ingredients


1/4 cup margarine or butter
2 cups all-purpose flour
3 tbsp. buttermilk powder
1 1/2 tsp. cream of tartar
1/2 tsp. baking soda
3/4 cup water

Directions:
In a large bowl, rub the margarine or butter into the dry ingredients until the mixture resembles a coarse meal. Store in a sealable plastic bag labeled "Camp Dough." Have your kids write "Add 3/4 cup water" on the bag.

When you are ready to mix up the dough, pour the water into the bag and stir. (Be sure you do not add too much or overmix.)

The dry mix travels well for about three days unless you are in a very hot climate. Makes 2 1/2 cups.

Snakes on a Stick

A true kid-favorite, this campfire treat is made by twisting a snake-shaped piece of camp dough around a stick and holding it over the fire. It makes a nice breakfast bread to eat with smoky scrambled eggs.
1 clump of camp dough, about the size of a child's fist
Begin with a green stick about 2 feet long and 1/2 inch in diameter. Peel the bark off one end, and briefly heat that end over the fire. Roll the dough into a long, thin snake shape (thin dough cooks easiest).
Carefully twist and wrap it around the peeled end of the stick and pinch the dough ends so the snake doesn't fall off the stick. Turn it over the fire until the dough is brown and cooked through, then slip it off the stick to eat. This is delicious topped with butter and jam.
Serves one.

Pups in a Blanket

Kids love to help wrap their own hot dogs in blankets of camp dough, so don't be surprised if the wrapping process takes longer than the eating. For "cheese pups," first wrap the dog with a slice of American cheese.
Ingredients
1 hot dog
1 clump of camp dough, about the size of a child's fist
Directions
For best results, cook the hot dog slightly before you wrap it with dough. You can heat it either over the grill or in a piece of foil on the coals for two to four minutes. Let cool.
Meanwhile you pat the dough flat into a thin rectangle that is long and wide enough to cover the hot dog. Have your kids wrap up the cooled dogs.
If you are cooking on a grill, brush the wrapped dogs with oil and place them about 2 inches above the coals, rotating them until the dough is browned and cooked through. To cook in the coals, wrap the dogs in a double thickness of aluminum foil that has been buttered on the inside.
Rotate the package until the dough is cooked completely. Note: aluminum foil works best when the shiny side is facing the food. Serves one.
Grilled Logs

These campfire cheese sandwiches are perfect when you have leftover dough, cheese and a group of hungry campers.
Ingredients
1 small clump of camp dough, about the size of a child's fist
1 piece of string cheese
Directions
Flatten the dough into a rectangle that is large enough to cover the cheese and about 1/4-inch thick. Roll the dough around the cheese and seal tightly. Wrap the log in a buttered, double thickness of aluminum foil and place it on the coals or grill.
Using a pair of tongs, turn the package until the dough is cooked on all sides (about twelve to eighteen minutes). The log lends itself well to dipping in mustard or catsup. Serves one.
 
If there's room in your cooler to pack in the ingredients, and you have a grill you can set a big skillet on, simple breakfast tacos are the ****. Take a thing or two (or three) of Owen's or Jimmy Dean hot sausage, brown it, then add eggs, then add cheese. That's pretty much all you need. Bring a little salsa or some pickled jalapenos. Throw it all in a tortilla and you're golden. If you want to be fancy, wrap the tortillas in foil two or three at a time and throw them on the coals for a minute or two to get them hot and slightly crispy.

A good desert idea is camp cobbler. Bring a thing of Pillsbury biscuits (or use the mix idea above), and a big can of sliced peaches. Pour the peaches into a dutch oven, then tear the biscuits up and throw them on top and put it on the fire. Cook it for about 45 minutes. Or, if you like more cake-like cobbler, sprinkle yellow cake mix over the top, cinnamon on top of that, and a few slices of butter on top of that and cook.

Really, the dutch oven is your friend. If you don't have one (the kind with the recessed lid so you can put coals on top) go out to Callahan's or somewhere like that and get one stat. Google "dutch oven recipes" and you'll get all sorts of ideas.
 
What not do a shrimp or crawfish boil. One pot, one burner, shrimp, potatoes, corn, onions. Dump it on newspaper on the table, no plates forks..ect to clean up.

We always have migas (AKA breakfast tacos) and a must have at dinner is dutch over cobbler.

Samichies for lunch.

Gator
 
Don't know how many young 'uns you are feeding, so it is hard to give measures. Bowls and spoons for each kid.

For breakfast, a giant pot of oatmeal, with salt in the water. Lots of toppings-brown sugar, margarine, milk, peanut butter, M&M's, cocanut shreds, dried fruit, honey, molasses....well, you get the idea.

Also good for rafting, skiing and such things. As much as I like my ham and eggs, a big bowl of oatmeal will keep you going longer.

For supper, a 14" Dutch oven filled with a good beef stew should help them finish off a big day. Brown some onions in bacon grease, then add small beef chunks that have been salt and peppered and dusted with flour. Brown the beef and add beef stock and some Worcestershire sauce, simmer for an hour then add some small chunks of potato and carrot. When everything is tender, add a package or two (depending on the size of your stew) of frozen green peas. Continue to simmer until the peas are hot, then check the seasoning and serve with some bread.
 
No Little Debbies... You might run into a wild Fran Bear roaming through the woods...

I usually just buy some sausage, cook them and stick them in a tortilla...
 
sorry kind of long... but I love to cook/grill/smoke when camping (as well as tailgating and at home and at friends homes, well just about anywhere I guess)
to add to the discussion ... some good recipes on this site

another take on the dough on a stick, to keep it simple, get some of the pilsbury (or whatever brand you like) biscuits, knead, then place onto a green stick (I like to wrap it with Al foil 1st, toothpicks help, too) toast them over the fire, when browned, slather with butter and then let the kids dump as much Cinnamon/sugar.... very good easy and kids like to be part of preparing the food

with 10 families, bring several boxes of bisquick

make pancakes one/several morning(s), mix the ingredients in a large zip lock baggie, cut/tear hole in corner, then you can pour mix onto your griddle

peach or apple cobbler (in dutch oven)

follow the recipe on the back of bisquck box for cake mix, I add one-half can of DP or Coke (helps keep dough moist), add a bunch of cinnamon, a little vanilla extract.
for cobbler (makes for easy cleanup and storage in ice chest) I line the dutch oven with AL foil ,
pour two large can/jars (i like the costco peaches) into bottom, sprinkle more cinnamon, juice from one of the jars, and the other half of the DP or Coke, pour batter ontop of peaches or apples

12 coals underneath bottom of oven and 12 coal on the lid. Spread out kind of evenly. Rotate the oven 1/4 turn every 15 minutes, done in 45 to 50 minutes..

if you have ice-cream, you will be loved by everyone

another take on the burger in foil, again this lets the kids be part of the prep.

with heavy duty AL foil, pour 2/3 cup rice on bottom, place chicken breat (seasoned to your taste, I like garlic & onion power, pinch of salt, lemon pepper, comino, black pepper on both sides) place veggies (zucchini, ylw squash, red/orange bell beppers, carrots, onions, etc.) on top of chciken. Pour itlalian dressing over rice before placing chicken, then pour a healthy portion of itlalian dressing over chicken and veggies. Close the pouch, with a little air space above the concoction. About 20-25 minutes over medium heat and your good to go.
Let the kids help cut veggies, and place veggies on their own serving.
Be careful cause rice may burn if you leave in one place to long, high heat... so best bet is to move them around avery 5 to 7 minutes.


you can make drop biscuits in the dutch oven, using the bisquick recipe, kids like helping with that, too
 
When I was a kid, they used to cook up bacon over the fire and save the grease, and then roll up little balls of uncooked hungry jack biscuits and fry them in the grease. I can't believe we didn't all have coronaries on the spot, but damn it was good.
 
Get yourself one of these:

HoboPieMaker.jpg


Put whatever you want in between the bread and stick it in a fire. Grilled PB&J's are the real deal. Yum.
 
For breakfast, plan ahead and break a couple of eggs into ziplack bags. Add diced ham, onions, or whatever to the bag. Make one for each family member. In the morning, boil some water and throw the bags in the boiling water. You will be able to tell when it is done. Open the bag and viola!, an omelet. Add to tortilla.

Lunch - bring sandwiches. You've got things to do in the woods.

Dinner - Again, plan ahead. Get some ground beef, potatoes and tin foil. Mix the beef with onions, mushrooms, whatever else you like and wrap tightly up in foil. Again, one for each family member made to thier own specs. I like to add steak sauce in mine. Tastes great. Toss foil on grill and cook about 15 minutes. Don't peek or you will let out the steam.

Lots of Boy Scouts in my family.
 
If you are at inks then you are not hiking into the back woods or anything like that. With 10 families I would probably go buy a one of the shalllower propane fish fryers at Academy. In the mornings you could dump probably 3 dozen eggs into it and make breakfast tacos. I would probably heat my tortillas on the thing first and wrap them in a couple towels to keep them hot. A bunch of grated cheese and the kids are done.

I might use the fryer at night. By the lake I would probably use fish I bought at HEB or the Super Wlamart, or perhaps chicken tenders
 
Learn how to cook in a dutch oven, and make a red-hot peach cobbler for them. One of our scouts' favorite recipes.

1 package Yellow Cake Mix
2 large cans sliced peaches in heavy syrup
1/2 stick butter, cut into thin slices
Bag of red hots (you know, the cinnamon candy)

1. Gather a 12 inch Dutch Oven, oven gloves, lid lifter, long tongs, charcoal and charcoal chimney. Also, figure out where you will place the pot of finished peach cobbler when done. It is heavy and big.

2. Start the charcoal in the charcoal chimney.

3. Open the peaches. Dump them into the dutch oven.

4. Sprinkle the cake mix over the peaches. Completely cover them, and DON'T mix them up.

5. Slice the butter into thin slices and drop them on top of the cake mix.

6. Make a ring of coals the same diameter as the oven. Put the oven on top of them. Put the lid on the oven. Put about twice the number of coals on the lid as you put underneath.

7. Cook about 30-40 minutes, rotating the lid and oven in opposite directions about 90 degrees every ten minutes to make sure the heat is even.

8. When it's about done, move the oven off the coals, but leave the coals on the lid. Open the lid and sprinkle the top with red hots to taste. Red hots are nothing but sugar, cinnamon, and food coloring. Replace the lid and give it about ten minutes to melt the red hots.

9. How to tell if it's done: if it smells done, it's done. If it smells burnt, it's burnt. Don't cook it so long.

10. Apply vanilla Blue Bell liberally.
 
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