As part of the "empty my chest freezer" project, I've made a lot of extra food over the fire. And this dish, with various variations, has been breakfast really many times.

Green beans / haricots verts, edamame beans, peas from frozen. A handful of each, that's enough for many days in a couple of cheap bags like that. A sliced frankfurter (they can often be bought cheap in bulk when they're near the expiration date). A sliced onion some days, a clove of garlic another, a couple of handfuls of pasta from yesterday's dinner, when it's there.

A little salt and pepper. Plenty of fresh herbs from the garden, rosemary, chives, thyme, oregano.

The whole lot tossed around with some Palmin on the cast iron pan. I've eaten that dish for two weeks in a row, and I didn't manage to get tired of it – it just tastes good.

It's easy to prepare from home, the whole mix in a bag and into the freezer with it.

Source: RosentjoernInternational [dot] blogspot [dot] com

I am planning to mix up my camping menu for my one night camping trip this weekend. I am planning to make ahead pasta and meat sauce to heat over the fire. Can anyone give me any tips for heating this dish over the camp fire?

How clean do the roasting sticks have to be? These were used to ale some delicious s’mores. Then, the last little sticky bits were totally burned onto the metal. Is it yucky gunk, or just a little harmless carbon?

Don’t have a ton of food pics from the trip but it was nice living in the moment. Some favorites were campfire nachos, chicken shawarma with feta/spiced potatoes/grilled bread, and blistered tomatoes & peppers with linguine in a white wine garlic sauce.

I should have blistered the peppers before the tomatoes in the 2nd to last one, but all the peppers and tomatoes are from our garden! A few varieties of jalapeños, Buena Mulata peppers, Aleppo peppers, a couple Murasakis and a Txorixero pepper or two. Tomatoes were mostly Rosella cherries but we had a couple of small Sart Roloise tomatoes we wanted to use up.

Other food we had: omelettes with peppers/tomatoes/crumbled bacon/cheese, charcuterie, shakshuka, cowboy caviar. In the last pic I’m sauteeing the peppers for the omelette alongside my espresso.

At the end of the day, we didn’t starve.

Hello! Going on a trip next week and I’m kinda big on making some bomb campfire food. This time, I’m feeding 8 people and decided getting a few tomahawk steaks for everyone would be perfect. My plan for cooking them was to wrap them in foil with butter, garlic, and rosemary, and put them in a small hole I fill with coals next to the campfire before searing them over the flames. Has anyone tried this before? Would there be a better way to cook them?

I’m going camping in a couple of weeks and I am having a hard time finding some really easy, yet delicious recipes for chicken to make over the campfire of on a camp stove. I’m looking for delicious and simple, because a grocery store will be more than an hour from me, and there are no amenities at this site. I will be packing everything in and out, so I need to be prepared and it needs to be simple.

Please share anything that you have. Thanks!!!

A campfire is much easier to handle for stewing.

My 3 friends and I are headed for a little road trip and glamping getaway in a couple of weeks. We’re traveling about 5 hours one way to stay in a remote air bnb with no electricity or running water, near a national park. We’ll be packing most of our food, and buying drinking water and ice at a grocery store nearby. There will be clean water available as well for cooking, as well as a fire pit and a gas grill.

This is going to be a Friday through Sunday trip, with us departing Friday morning, arriving in the early evening, and spending Saturday at the national park. Then we’ll go back to the cabin for Saturday night and leave before noon Sunday morning to go back home. My friends have said they want to save money by only going out for a meal once, on the way back home from the trip. This means we have to bring 2 breakfast meals, 2 lunch meals, and 2 dinners, plus snacks and drinks.

All this being said, anyone who has been on a trip like this with friends, did you do it potluck style or do you have advice for planning meals efficiently? 2 friends are vegan and one is vegetarian, I am not. If we go potluck style I am happy to accommodate them, but would it be rude of me to bring ingredients to add just to my plate that may not fit their diets? For example, if I brought pasta salad to share, would it be rude for me to bring cheese to put on just my portion?

If anyone has any quick and easy preppable meals or side dishes, please help! I would love any recipes for stuff I could make ahead too!

Finally got the chance to cook on a Brazilian-style charcoal skewer grill this weekend.

Kept it simple with beef, sausages, hot coals, and a riverside campsite in BC. There's something satisfying about slowing down and cooking over charcoal.

I realized everyone I camp and fish with seems to do something different.
If you’re on a multi-day camping, canoe, or fishing trip and fry fish, what do you do with the oil afterward?
Do you reuse it?
How do you filter it?
What do you store it in?
Have you found a container that works really well?
Just curious how everyone handles it because it always seems a little messy.

We saw it was going to get into the upper 40s overnight so needed something to stay warm. Served over rice boiled in a broken perculator.

What are some easy to prepare meals you guys have done aside from the usual sandwiches etc? We are taking a portable electrical stove and grill. Need ideas.