The Starter King Guide to Campground Cooking
We’re diving into the art and satisfaction of campfire cooking. There’s something fun about being "the guy" who can make an amazing meal regardless of where you are. From a perfectly grilled steak or fish by the campfire, a long-roasted braised pork shoulder or beef chuck… and thinking beyond the basics; even a Dutch oven cobbler or fresh baked bread, all surrounded by nature.
This guide is all about equipping you with the right knowledge and tools to make that happen. We’ll cover the must-haves in your camping kitchen, from reliable fire starters that get the flame going every time to versatile cooking gear that makes anything possible, even outdoors. Whether you're a novice looking to impress or an experienced camper aiming to elevate your outdoor meals, you're in the right place. Let's dive into the essentials of campfire cooking, including the gear you need, some killer recipes to try out, and tips to keep your cooking game strong, no matter where your adventures take you.
Let’s TALK CAMPING RECIPES!
Okay, we *will* get to things like equipment and cooking strategy, but the first thing I always like to do is map out a plan. What are we going to cook? Here’s some ideas right off the bat to get us thinking:
Breakfast:
Cast-Iron Skillet Breakfast (one-pan)
Sausage Breakfast Sandwiches
Simple Bacon and Eggs
Sweet Potato Hash w/ Goat Cheese
French Toast Skewers (great for kids)
Lunch:
Blackened Walleye (or Perch, any white fish will do)
Bratwurst with pretzel buns (personal favorite)
Steak Fajitas with Peppers and Onions
Hot Dogs and Burgers over the Grill (classic)
Pulled Pork Sandwiches
Cast-Iron Chicken Drumsticks
Fish Tacos with Fresh Salsa
Dinner (one-pot braises):
Classic Beef Chuck Stew
Pork Shoulder and Peppers
Lamb Shank in Red Wine Reduction (you can absolutely do this)
Dutch Oven Pot Roast
Dessert:
Apple Cobbler
Campfire Brownies
Grilled Banana Boats
Marshmallow and Chocolate Stuffed Cones
Dutch Oven Peach Crisp
All of these dishes are fun, easy, and will be sure to impress kids and adults alike. And what’s great is you don’t need a whole lot of equipment to make it work. Let’s dig in.
ON TO THE toys… the best campfire cooking equipment
Jumping into the heart of campfire cooking means having the right gear. You don't need much, but what you choose should be versatile and durable. Here's a straightforward look at the essentials for cooking great meals outdoors, followed by the practical accessories that make the job easier and safer.
Few things I highly recommend right off the bat: A standing campfire grill (the Graber Grill is a good one), and a Dutch Oven w/ Tripod - you can’t go wrong with Lodge - I’ve had a lot of luck with this one, and it collapses well). But there’s a lot of good options out there so feel free to shop around!
Core Cooking Equipment:
Cast iron dutch oven w/ tripod
Cast iron long pan
Cast iron skillet(s)
Stake-mounted campfire grill (Graber grill)
Prep stand
Cooking thermometer (optional, but great for checking braise temps)
Practical Accessories:
Knives
Spatula
Tongs
Cutting board
Aluminum foil (get the biggest, heaviest-duty foil in the store)
Fire starters
Pot holders or gloves
Cleaning supplies (biodegradable soap, scrubber)
Portable water container for cleaning
Food storage containers or bags
Understanding Heat Sources: Hot Coals vs. Wood Fire
Cooking outdoors isn’t just about the recipes or the equipment. The biggest challenge I hear from new campfire chefs is how to effectively manage your heat source. Getting familiar with hot coals and wood fires can transform your campfire cooking. Let's break down these heat sources and match them with some of the recipes mentioned earlier.
Hot Coals
Hot coals offer a steady, controllable heat source, perfect for dishes that need consistent temperature. They're ideal for:
Cast-Iron Skillet Breakfast: Even heat ensures your ingredients cook evenly without burning.
Dutch Oven Pot Roast: Low and slow cooking benefits from the uniform temperature hot coals provide.
Apple Cobbler: Desserts in a Dutch oven need a predictable heat to bake properly without charring.
Wood Fire: High Heat and Flare
A wood fire gives you high heat and the option for direct flame cooking. It’s great for:
Bratwurst with Pretzel Buns: Direct flame can give these a nice char while keeping the insides juicy.
Steak Fajitas with Peppers and Onions: Quick sear on high heat locks in flavors.
Cast-Iron Chicken Drumsticks: Crispy skin without overcooking the meat inside.
Hybrid method
The hybrid method combines coals for searing and wood for sustained heat, offering the best of both worlds for dishes like:
Classic Beef Chuck Stew: Sear the meat and veggies in your cast iron on hot coals before braising it on a lower heat with the wood campfire (which you can tweak / check heat settings for hours).
Pork Shoulder and Peppers: Start with coals for a nice crust, then switch to wood fire for slow cooking.
Lamb Shank in Red Wine Reduction: The initial sear locks in juices before the slow braise.
Heat Management in Campfire Cooking
Navigating the heat of a campfire for cooking is an art that requires both practice and knowledge. By breaking down the strategy into managing coals, optimal pan placement, and recognizing the right cooking cues, you can elevate your outdoor culinary experience. Let’s delve into the nuances of these techniques.
Managing Coals: Starting with coals, the foundation of campfire cooking, it’s crucial to understand their lifecycle. After lighting them in a charcoal chimney, wait for the coals to glow orange and ash over—this indicates they’re ready to use. The amount of coals needed varies; for high-heat searing, create a dense bed of coals. For slower, lower-temperature cooking, spread them thinner. The goal is to achieve a heat source that’s both reliable and adjustable. By strategically adding or removing coals, you maintain control over the cooking temperature.
Pan Placement and Heat Indicators: When using cast iron pans or skillets directly on coals, placement is key. For intense searing, such as with steaks or bratwurst, place the pan directly over a dense bed of hot coals. The oil in the pan should shimmer but not smoke excessively before you lay down the meat—this shimmer indicates the pan is hot enough for a good sear without burning. In contrast, for dishes like sweet potato hash or a skillet breakfast, seek a medium heat that gently cooks without charring, using fewer coals beneath the pan.
Utilizing Wood and the Graber Grill: Transitioning to wood fires introduces a different dynamic. The Graber Grill shines here, especially for items like brats, as it allows for easy adjustment of the distance from the flames. This adjustability is critical for managing the varying intensities of a wood fire. A campfire’s heat is more variable than a home grill or electric skillet, necessitating vigilant management and a watchful eye to ensure even cooking. For longer braises, the goal isn’t constant monitoring but rather a periodic check. Adding a log here and there maintains the gentle simmer needed for dishes like beef short ribs or lamb shank over the hours required for them to reach perfect tenderness.
Success in campfire cooking comes down to using the right gear, knowing how to manage your heat, and being patient as your dish comes together. But that’s the fun part, really - getting a “feel” for the heat takes a bit of practice, but with few dishes any home chef and become a fantastic campfire chef in no time.
Preparing for Your FIRST Campfire Cooking Adventure
Okay let’s talk some logistics. You can do a lot of prep ahead of time if you like (assuming you’d rather be fishing or hiking than cutting up vegetables for your braise).
There’s a saying in French called "mise en place," everything in its place!
Menu Planning and Ingredient Prep: Now that you’ve chosen your recipes, the next step is prepping as much as you can at home. Chop vegetables, marinate meats, and measure out spices. This not only saves time but also reduces the amount of gear you need to bring. Pre-packed meals can go directly from cooler to campfire, making the cooking process smoother and quicker.
Packing Your Cooking Gear: Efficiency is key when packing. Nest smaller items inside larger cookware and wrap fragile items in towels or clothing for extra protection. Ensure your knives are safely stored in a knife roll or protective sheath. Remember, space is at a premium, whether you’re backpacking or car camping.
Food Storage and Safety: Invest in quality coolers and ice packs to keep perishables cold. Plan your meals so that items requiring the most refrigeration are used first. Always store food away from your tent to discourage wildlife visits, and be aware of the campsite's food storage regulations, especially in bear country.
Setting Up Your Camp Kitchen: Upon arrival, scout for a flat, stable surface to set up your prep stand and cooking area. Keep your cooking gear organized and within easy reach but safe from children and pets. Remember, a well-organized camp kitchen is not only more efficient but also safer.
GET READY…
This year we’ll be diving headfirst into some great recipes and best practices - so consider this the “kickoff” block for a new great series into cooking outdoors.
And don’t forget your Starter King. There’s some great blogs / videos here already on how to get your charcoal glowing hot and campfire started without any fuss.
