Grilling imparts a particular flavor that can’t be created – or tasted – any other way. These easy, delicious recipes are perfect for campsite cooking, with some prep being handled prior to going camping. Enjoy!

 

Grilled Flat Iron Camping Steak – Camping for Foodies

Low prep, high flavor. You can make the marinade and place it in a Ziploc bag with the meat and let it marinate for a day or two, making this a perfect meal for the second night at the campsite.

Ingredients

  • 1 tablespoon brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 pinch salt
  • 1 1/2 pounds flat iron steak
  • Cooking spray

Instructions

  1. In a small bowl, whisk together the brown sugar, vinegar, olive oil, Worcestershire sauce, rosemary, garlic powder, cayenne pepper and salt.
  2. Place the flat iron steak in a re-sealable plastic bag, pour marinade over steak and toss to coat.
  3. Squeeze out excess air from the bag, seal it, and marinate the steak in the refrigerator or a cooler for at least 6 hours.
  4. Preheat a camping grill or campfire coals to cook the steak over a medium-high heat.
  5. Lightly oil the cooking grate with cooking spray or an oil-covered wadded-up paper towel.
  6. Remove the steak from the marinade, shake off the excess, and discard the remaining marinade.
  7. Cook uncovered on a preheated grill or campfire to desired degree of doneness, about 4 minutes per side for medium-rare.
    Camp Cooking Tip: Don’t try to prematurely flip the steak, wait until it “releases” from the grill grate before turning it to cook the second side.
  8. Remove from grill, cover and let rest about 5 minutes before slicing.
    Camp Cooking Tip: When the steak is done, remove it from the grill and cover it with aluminum foil or some sort of camp kitchen gear to keep it warm while it rests before slicing so it is nice and juicy.

 

Cowboy Hot Dogs – The Dyrt

Hot dogs are a staple at the campsite, but kick it up a notch with a boost of flavor. These cowboy hot dogs are a twist on a favorite, but they may be so good that these become the favorite. 

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, cut into half-moons
  • 4 hot dogs
  • 4 hot dog buns
  • 6 tablespoons mayonnaise
  • 2 tablespoons spicy brown mustard, such as Gulden’s
  • 4 tablespoons barbecue sauce
  • ½ cup white cheddar cheese, shredded
  • 6 slices cooked bacon, crumbled

Instructions

  1. Heat oil in a large frying pan over medium heat on a camp stove, or over a charcoal or wood-fired grill heated to medium (350°; you can hold your hand 5 inches above cooking grate for only 7 seconds).
  2. Add onion and cook until deep golden and very tender, stirring frequently, about 20 minutes.
  3. Meanwhile, if you don’t already have it going, heat a charcoal or wood-fired grill to medium (see step 1).
  4. Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally.
  5. Add buns and grill, turning frequently, until warmed and lightly charred, about 3 minutes.
  6. Spread buns with mayonnaise and drizzle with mustard and barbecue sauce.
  7. Set hot dogs in buns. Sprinkle cheese on top, followed by caramelized onions and bacon.

 

Pineapple Upside Down Cake – Echoes of Laughter

Looking for a dessert that screams “summer” and is a snap to whip together? This pineapple upside down cake will smell unbelievable when you open the packet. Best of all, you can eat it straight from the grill.

Ingredients

  • pineapple chunks, fresh or canned
  • pound cake, cubed {you can also use plain cake donuts, or donut holes}
  • butter
  • brown sugar
  • whipped cream or ice cream, if desired
  • cinnamon or nutmeg, if desired
  • tin foil
  • cooking spray

 

Instructions

  1. Spray a double layer of tin foil with cooking spray.
  2. Add a handful of pineapple chunks.
  3. Add pound cake cubes on top of the pineapple.
  4. To the top of the pineapple and cake, add a good dollop of butter and brown sugar.
  5. Fold up the packet and place on a hot BBQ for about 15 minutes…until the butter has melted with the brown sugar and formed a sauce over the pineapple in the bottom of the packet.
  6. Open up the packet for the last few minutes to brown up the cake a little.
  7. Serve! If you like, you could add a little whipped cream or ice cream and a sprinkle of cinnamon or nutmeg to finish it off.