Almost any campout will require cooking. I have found that the best tool for campfire cooking is a good cast iron pot with a lid. You can find a variety of cast iron pots at Academy Sports and Outdoors. Cast iron pots are very durable with heat and can be used on a hanging rack over the fire or placed directly on top of the fire.
You will also discover that prepping your cooking ingredients in adavnce before leaving home for your trip will be a great timesaver and more sanitary. You can wash, peel, and chop your raw vegetables, and then store them in ziplock bags and carry them in an iced cooler. You can also premeasure you spices and seasonings and store them in labeled baggies. Using a permanent marker, note the name of the spice and the measured amount.
Stews, soups and chili are always great crowd-pleasing campfire dishes and are easy to prepare in large quantity. And needless to say, a big cast iron skillet or deep cast iron pot will certainly come in handy for frying up some fresh caught fish. Make sure to have cooking oil on your list of grocery staple items.
Suggested Vegetables for Prepping:
Potatoes (when peeled and diced, be sure to cover with water in the storage bag to prevent the potatoes from turning brown.
Potatoes (wash skins and wrap in heavy duty foil for baking)
Carrots (peel and cut in sticks for eating or chop for recipes, stores well)
Onions (peel and slice for sandwiches or dice for recipes)
Bell Peppers (chop for recipes)
Garlic (peel and leave cloves whole until ready to use)
Meats for Prepping:
Stew meat, precooked
Hamburger meat, precooked
Chicken, precooked and diced for recipes
Eggs, boiled
Staple ingredients:
Macaroni or other pasta, precooked
Rice, precooked
Campfire Recipes:
Campfire Beef Stew
Large 6-10 qt Dutchoven Cast Iron Pot (with lid)
2 lbs stew meat or ground beef
2 cans italian stewed tomatoes
2 cans tomatoe sauce
3 cans beef broth
2 c. potatoes, diced
1 c. carrots, diced
1 c. onion, diced
3-4 cloves garlic, chopped
1 can whole kernal corn
1 can green beans
1 can green peas
1-1 1/2 tsp salt, per taste
1/2-1 tsp black pepper
2-3 bay leaves
Brown meat in a couple of tsp cooking oil or simmer in a little water if the meat is not precooked. Then add remaining ingredients and cook over heat 1- 1 1/2 hours, depending on degree of heat from fire. Stir halfway through cooking. Done when fresh vegetables are tender. Remove bay leaves.
Chili Mac
Large 6-10 qt Dutchoven Cast Iron Pot (with lid)
2 lbs ground beef
1 can diced tomatoes
1 can rotel tomatoes
2 cans tomatoe sauce
1 can beef broth
1 c. chopped onion
1 c. chopped green pepper
2-3 cloves chopped garlic
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
2 c. macaroni, uncooked
Brown ground beef if not precooked; then add all other ingredients except macaroni. Cook at a light rolling boil about 45 min for vegetables to become tender. Add macaroni and cook an additional 20-25 min. As macaroni cooks, check liquid to see if additional beef broth may be needed. If you add pre-cooked macaroni, you will only need to cook about 5 minutes longer, and additional liquid should not be needed.
****ALL COOK TIMES MAY VARY DEPENDING ON THE HEAT FROM THE FIRE. THESE COOK TIMES ARE BASED ON A HOT FIRE.