1. Lime Beef Kebabs Serves (4-6)
Ingredients:
Marinade:
- 1 cup grapeseed oil, (or oil of your choice).
- 3/4 cup soy sauce.
- 1/2 cup lime juice.
- 1/4 cup Worcestershire sauce.
- 1/4 cup prepared mustard.
- 1 1/2 tsp coarse black pepper.
- 2 cloves garlic, minced.
Kabobs:
- 1 lb. of beef, chuck or rib-eye or your choice, cut into cubes.
- 2 bell peppers, cut into 1 inch square pieces.
- 1 red onion, cut into 1 inch square pieces.
- 6 skewers.
Directions:
At home:
Combine all ingredients in a ziplock bag and seal tight. Use your hands to massage bag and mix well.
Add meat to the marinade bag. Massage the meat, and then seal and marinate it in the refrigerator for 24 hours before your camping trip. Or, freeze the meat until your trip, then stick it in the cooler.
In another ziplock bag, mix the bell peppers and onion with a small amount of oil and a sprinkle of salt and pepper.
At campsite:
If you’re using bamboo skewers, soak them in water to avoid burning in campfire.
Skewer the meat and veggies, alternating chunks of meat with bell pepper and onion. Grill on grate over campfire for 8 minutes. Turn the skewers every two minutes.
2. Caramelized Onion Burgers (Serves 6)
Caramelized onions can be made before your camping trip.
Ingredients:
- 1 1/2 pounds of ground beef; make six burgers (grass-fed).
- 1 tsp salt.
- Pepper (1 tsp).
- 1 tsp garlic powder.
- 2 tsp coconut oil.
- 2 small onions, thinly sliced.
- Balsamic vinegar (2 tbsp).
- 1 large tomato, sliced into 6 thick slices.
Directions:
Onions:
Heat a pan on grate over campfire.
Add 1 tablespoon of coconut oil, or oil of your choice. Then add sliced onions and sauté until lightly caramelized. Stir occasionally, cooking it for about 10-15 minutes.
Add balsamic vinegar to the onion mixture, and sauté for another 5 minutes. Stir occasionally, then set aside.
Burgers:
Form 6 burgers that are about 1/4 lb.
Season to your liking on both sides with salt, pepper, and garlic powder.
Place the burgers on the grate over hot coals, and cook each side for 3-5 minutes, or to your desired doneness.
Remove from grate and assemble burgers.
Place 1 slice of tomato on a plate, then the burger. Add a spoonful of caramelized onions, and a slice of avocado. May serve with mustard.
3. Grilled Ginger Flank Steak (Serves 4-6)
Prepare the marinade before your trip.
Ingredients:
- 2-3 lbs flank steak.
- 1 cup coconut oil.
- 2/3 cup coconut aminos.
- 1/2 cup apple cider vinegar.
- Juice from 1 lemon.
- 2 tbsp mustard.
- 6 garlic cloves, crushed.
- 1 tbsp grated ginger.
- 1 tbsp paprika.
- Dried chopped onion (1 tbsp).
- 1 tbsp salt.
- 2 tsp dried thyme.
- 1 tsp chili powder.
Directions:
Make the marinade with all the ingredients (except the steak).
Place the steak into a ziplock bag. If too big, cut it into smaller pieces to fit into bag.
Pour marinade over the meat. Seal the bag(s) and marinate overnight, or freeze until your trip.
Cook flank steak on the grate over hot coals. Use a meat thermometer to cook to your liking.
4. Simple Cider Brats
You can double recipe for larger families or leftovers.
Ingredients:
- 5 bratwurst.
- 1 12 oz bottle of hard apple cider (or apple juice).
- 1 cup pork stock.
- An onion, sliced.
Tear large foil piece that is doubled up, OR use aluminum pan.
Directions:
Place bratwursts in foil packets, turning sides up to form pan shape.
Pour the cider and stock over the brats and onion, checking that the sides aren’t leaking. Fold the edges over 2-3 times making sure it is sealed well and has some space on top for steam.
Place on coals and allow to cook for 20 minutes, or until the brats are cooked through. When ready the liquid will reduce, allowing the outer skin to caramelize and brown.
5. Grilled Meat and Veggie Foil Packets (Serves 4-6)
Ingredients:
- 1/2 cup olive oil.
- 1/4 cup red wine vinegar.
- 4 cloves garlic, minced.
- 1 1/4 teaspoon dried Italian seasoning.
- 1/2 teaspoon salt, plus extra for sprinkling.
- 1 1/2 pounds meat (chicken, beef, or combination), cut into 1 1/2 to 2 inch pieces.
- 1 bell pepper (any color), cut into 1 inch pieces.
- Red onion (1), cut into 1 inch pieces.
- 2 small zucchini, cut into 1 inch pieces.
- 1 medium white potato, cut into 1/4 to 1/2 inch pieces.
- 8 oz mushrooms, left whole.
- Pepper, to taste.
- Aluminum foil.
Directions:
Whisk the oil, vinegar, garlic, and spices together in a medium bowl. Set aside.
Make 8 large pieces (about 14-16 inches long each) of foil, and lay them out double stacked, in a plus sign shape, to start 4 grill packets.
Evenly divide the diced meat and veggies onto each stack of foil in a single layer for even cooking.
Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled on top of meat and veggies.
Carefully bring up two of the long sides of the foil so that the edges meet at the center. Fold the two edges over together at least three times. Fold up the edges on the open sides at least two to three times, and crimp those together with your fingers as well.
Let the food marinate in a cooler, if possible, for about 1 to 2 hours.
Place on hot coals to cook evenly, or on a grate over the hot coals. Flip the packets once, until the meat is cooked to desired doneness, for about 20 to 25 minutes total.
Carefully open each foil packet to let the steam release before eating. You can serve in packets, or on plates.
6. Honey Lime Chicken and Veggies (Serves 6)
Ingredients:
- 1/4 cup oil (olive, grapeseed or your choice).
- 1/4 cup lime juice and zest from 2 limes.
- 2 tbsp honey.
- 1/2 cayenne pepper.
- 1 tsp Kosher salt.
- 1 tsp fresh black pepper.
- 2 lbs chicken boneless.
- 1 small onion, wedges.
- 1 pepper, any color, cut into strips.
Directions:
Mix all ingredients except chicken and veggies in a large ziplock bag. Close and gently massage the ingredients in the bag until completely mixed.
Add chicken to the bag and massage the marinate into the chicken. Put veggies in a separate bag and keep in the fridge. Place chicken in the fridge overnight, or freeze it for the camping trip. Thaw the chicken mixture in a cooler, leaving enough time before the meal.
To grill at the campsite, make a foil packet for the veggies. Make the sheet of foil 12 inches long, add a little oil, and then put veggies in the center of the foil sheet. Fold up long sides up and fold over the edges a couple times, then bring up the shorter sides, and fold over the top edges a couple times, leaving space for steam at the top. Cook for about 15 minutes.
While veggies are cooking, cook chicken either on the grate over coals for 6-7 minutes on each side or place in a foil packet and cook for 20 minutes in the foil. Make sure the chicken is cooked entirely.
7. Campsite Jerk Chicken (Serves 4-6)
Ingredients:
- 1 lb. of chicken wings.
- 1 tbsp grapeseed oil.
- 3 tbsp jerk seasoning.
Directions:
Mix the seasoning together and add chicken wings. Massage chicken with seasoning. Keep it in the fridge until the camping trip, and then keep it in the cooler.
Pour mixture into a large foil packet with the sides already bent upward. Prepare the foil sheet, (double if foil isn’t heavy duty), long enough to wrap around the chicken.
Place the chicken on a foil sheet. Bring up the long sides, then short sides folding over the ends a couple times. Leave room at the top of the foil packet for steam.
Grill on high heat for 25 minutes or on hot coals. Check temperature of the chicken with a thermometer.
8. Ginger and Cilantro Meatballs (Serves 4-6)
Ingredients:
- 1 lb. ground beef.
- 2 tbsp fresh cilantro, finely chopped.
- 2 green onions.
- Root ginger (2 tsp).
- 2 garlic cloves, minced.
- 2 tbsp coconut or grapeseed oil.
Directions:
You can make meatballs before your camping trip.
Mix all ingredients together and shape into 1-inch balls.
Chill them to set.
If made before trip:
Put a little oil on the foil sheet and place the meatballs in the center. You may want to use two foil packets.
Fold up long sides and fold over edges a couple times. Then fold short sides up and folder over the top a couple times. When folding, leave space for steam.
Place foil packets in a ziplock bag and freeze them until the trip, then place in the cooler.
If prepared at campsite and cooking:
Make the meatballs, place them in oiled foil packets. Fold the sides leaving space for steam.
Place foil packets on coals for 20-25 minutes. Be careful opening packets with hot steam, and check that meatballs are completely cooked.
Enjoy with a salad or cooked veggies.
9. Pineapple, Ham & Sweet Potato Foil Packet (Serves 6)
Ingredients:
- 8 oz. ham, cut in 1″ cubes.
- 4 slices of pineapple, canned, juice reserved, (or slices from a fresh pineapple and use 1/4 cup pineapple juice).
- 1 large sweet potato, diced into 1″ cubes.
- 1 red bell pepper, sliced.
- 2 tbsp brown sugar (optional).
- 4 tbsp reserved pineapple juice.
- 2 tbsp butter.
- Red pepper flakes, to taste.
Directions:
Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking.
Place the potato chunks on the foil.
Layer the ham, red bell peppers and pineapple on top of the sweet potatoes.
Slice the butter into a few chunks and put the butter on top of the ingredients. Sprinkle brown sugar over the ingredients and top with pineapple juice. Sprinkle red pepper flakes to your liking.
Fold up the two long sides of foil and fold over the edges a couple times. Then fold up the remaining two sides and fold edges over. Leave some room at the top of the foil packet for air to flow through as it cooks.
Cook on hot coals for 20 minutes, and flip about halfway through. Cook until the sweet potatoes are softened.
Be careful opening the packet, as there will be hot steam.
10. Sweet Potato Tacos in Foil (Serves 6)
Ingredients:
- 1/2 lb ground beef or turkey.
- 2-3 tbsp taco seasoning.
- 1/2 cup tomato sauce (4 ounces).
- 1 can black, kidney, or pinto beans, drained.
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups total).
- 2 tbsp butter.
- Salt.
- 1 1/2 cups chopped fresh spinach.
- 1 1/2 cups shredded cheddar cheese (optional).
- Salsa for garnish.
- 6 12-inch long pieces of aluminum foil, (individual meals).
Directions:
Prepare taco meat ahead of your trip; you can also freeze. Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning and tomato sauce. Put in sealed container in fridge until trip, or put in freezer bag.
At campsite, add beans to meat mixture before assembling packets.
To assemble packets, spray the foil with non-stick spray.
Place 1 cup of sweet potato cubes in the center of each foil sheet. Place a small piece of butter (about 1 tsp) and a pinch of salt on top.
Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese (optional). Fold the long sides up and fold over end a couple times, and do the same with the shorter sides, leaving space for the steam in the packet.
Repeat making the 5 other packets. Place the foil packets on hot coals. Bake for 25-30 minutes until the sweet potatoes are tender. Be careful opening packets because of steam.
Serve with salsa.