Camp food

along with the usual bbq chicken,steak, burgers and dogs, we will dice 1 1/2 lbs of chicken breast into bitesize and cook in frypan with drizzle of q/oliveoil on medium heat with lid on to steamfry. when chicken is nearly cooked thru drain and add a jar of bertollis alfred sauce into pan and cover and simmer for another 10 minutes add in some steamed brocolli if you want. serve over bed of steamed rice. prep to table in 30 minutes

Lots of great ideas here, when we camp dh ussually does the cooking, we have alot of burgers and steak on the grill, hot dogs on the fire, and dh makes an awesome roast wrapped in foil and cooked in the fire. That and potatoes almost every day which makes me happy because I LOVE potatoes and I especially love how my dh makes them and left overs make wonderful hashbrowns.

Breakfast is a mix up of eggs/bacon/hashbrowns or pancakes sometimes with berries if there are Saskatoon berries (this time we found blueberries so got to have both), cold cereal, hot cereal sometimes toast when I pull out my mom's old camp fire wire with the tin base leaning toaster thingy but my kids ussually just want cereal.

Dh doesn't eat lunch ever so we tend to sleep late brunch it and just snack and then have supper.

Thanks for all the great ideas! especcially corn, everyone loves corn.

A good, easy potato recipe for fire or BBQ:

Put down big sheet of foil on table - have sliced onions, garlic powder, salt, pepper and olive oil ready on hand.
Slice entire russet into 1/4 inch slices, inbetween each slice slip a slice of onion, salt, pepper and garlic to taste. Drizzle with olive oil and wrap up tight. Wrap with another layer of foil. put next to coals in fire or on grill for about 30 to 40 minutes.

Unwrap and serve.... leftovers are good for morning reheated with scrambled eggs and bacon. You can use butter also - even yummier but not as good for your arteries!

We call them Cascade Potatoes - invented in the northern Sierra

We almost always camp where there is electric and water, so I can take my crockpot if I want to. I cook on my Coleman stove the most. Pretty much anything I can cook at home, I can cook in camp. If I'm going to cook chili, I usually brown the ground beef at home, freeze it and transport it in the cooler. I bring the other ingredients with. I love my vegetable beef soup in the fall(some people have said it will bring the dead to life, it's that good :B) I cook it at home, put it in a mason jar and transport in the cooler. Then I just reheat on the stove or in the crockpot. We like pinto beans made in the crockpot too. I can soak them overnight in a pot(in the car), then put them in the crockpot during the day. Let it cook 8 hours or so. Serve with cornbread muffins I cooked at home.

Obviously, I am careful about *where* do my crockpot cooking. Bear country is off limits. :E I've never had an animal come into camp except some little yap dog who peed under my camper grr...

After 3 years on the road with the BBQ and the same o same o food, I broke down and bought a coleman stove. Sorry I waited so long! :B

Takes up less space, still uses the propane and you end up making better tasting, healthier food.

Once every couple of weeks when I stay at a CG more than a couple of days I take on day and make homemade soup and stew and container it and freeze the single servings. Makes for a nice warm meal on the road for those overnight stays where you don't want to schlep everything out to cook.:C

Thanks everyone for the Corn on the Cob tips. I'll try it when we go camping Labor Day Weekend.

My corn recipie is this: soak for 20-30 min in water,twist off silk sticking out the top and grill for 30 min turning a few times. The silk will rub off with a finger or two. Butter,salt and fresh ground pepper.YUMMY.

We don't remove the silk.It comes right off very easy when done.

We also wrap in foil.

We like to cook any veggy in foil on the grill.Sprinkle a little Cavenders and a dab of butter

I used to carefully pull down husks, take of the silk, wrap 'em back up, soak and then grill for 45 minutes. Then I read somewhere it actually tastes better to grill without husks and cooks much faster.

Pull off husks all the way, so you put the corn cobs right on the grill and clean up silk just like if you were going to boil them. Rub them down with a bit of olive oil, and then grill on medium, turning pretty frequently. Grill until the kernals get a bit more transparent looking - almost like a deeper color yellow and then take them off - usually about 20 minutes. I like to add salt, cayenne pepper and a squeeze of lime to my ear, but my DH and kids just add butter and salt. It's easy and delicious this way.

sandeeAR wrote:
We love corn on the cob. However, I've never fixed it on the grill, simply because I don't know how. Somebody, please tell me how to do it?

We just THROW THEM ON THE GRILL - AWESOME