We love to cook both at home and on our adventures, so we've spent time trying to figure out which camping recipes are best. These meals are easy to prepare outside and delicious enough to satisfy our taste buds when we're on vacation.

We don't list many specific measurements in these recipes because they're meant to be used as general guidelines for cooking. We prefer to leave these ideas up for interpretation so you can take them and make them your own!

Adjust the amounts to suit your tastes and group size. With some experience, you’re likely to find that cooking intuitively in camp is more enjoyable than measuring ingredients out by the spoonful. Add salt and spices gradually, tasting often, and add them until you can eyeball the amounts without fear.

Steak & Potatoes

A steak and potato dinner makes for a hearty and luxurious camping feast. We like to grill our steaks over a bed of coke in a cast-iron skillet for best results. As far as convenience goes, a frying pan on an open flame camping stove is more convenient than a campfire.

List of things to buy:

• Steak (1 per 1-2 people)

• Potatoes (a small 1.5 lb. bag is plenty for 2 people)

• Butter

• Herbs (rosemary, thyme)

• Garlic

• Salt and pepper

• Oil

• Aluminum foil

• Horseradish/steak sauce

If you're cooking steak and potatoes in camp, rib eye or t-bone steaks are best. One large cut of beef will feed 1-2 persons and fits well into a frying pan. Get the steak out of your refrigerator 20 minutes to an hour before cooking it. Season it generously on both sides, then let it come to room temp to tenderize.

Meanwhile, wrap the washed baby red potatoes in 2 sheets of aluminum foil with butter, salt, rosemary, garlic, and/or thyme. Put the foil package of potatoes next to the edge of the fire so they can roast. Turn them occasionally with a hot mitten. You could boil the whole potatoes or cut them into cubes and fry them in a frying pan.

To cook steak perfectly, melt the oil in a skillet over medium-high heat, then sear the steak (about 4 minutes per each side for a 1- inch thick steak) until browned on the outside and delicately caramelized.

We prefer our steak cooked medium-rare. Use a thermometer to test the doneness by touch. To add extra gourmet flavor, sauté sliced garlic and herbs on the side of the skillet before spooning them over the steak.

After removing the pan from the heat, let the meat rest for five to ten minutes. It will keep cooking and firm up, so take it out when it looks done. Don't be tempted to cut into it to see if it's cooked through. Let the juices absorb for a few minutes before cutting.

Cut the steak into slices and add more butter or seasoning to taste. Serve with rustic potato and sauce if desired – horseradish, steak sauces

Tacos

Tacos are a surefire crowd-pleaser. They’re easy to make in the field and inexpensive no matter how large your group size. They’re also easy to adapt to suit everyone’s tastes and diets. You can make tacos for breakfast, lunch, and dinner using a little bit of variation.

List of things to buy:

• Tortillas 

• Meat (ground beef/turkey, pork roast, chicken breast, or fish)

• Seasonings (salt, pepper, cumin, garlic, oregano, chili powder)

• Beans (canned refried or whole black/pinto)

• Toppings (cheese, sour cream, avocado, and red onion)

• Sauce (taco sauce, hot sauce, salsa, Sriracha mayo, or lime juice)

To make tacos in the wilderness: brown or warm-up meat, cook veggies (onions, bell peppers, etc.), and warm beans on your fire. Warm tortillas on the skillet for a few seconds on each side, then plate two to three tacos per person.

Add as many toppings as you’d like. We love tacos because they're delicious, but we especially love them when we add salsa, cabbage, avocado, and lime juice or cheese. You can make things even easier by cutting up the toppings ahead of time and cooking the meat in an Instant Pot.

French Toast

French Toast is great for satisfying the sugar craving in your group but also packs a healthy dose of protein to fuel your adventure. It’s easy to make at camp, and even if you aren’t a huge fan of sweets, you could also make it savory by using pesto, ham, or cream cheese.

List of things to buy:

• Eggs (about 1 per 2 slices of bread)

• Milk/milk alternative (about 1/4 cup per egg)

• Vanilla extract

• Cinnamon

• Sliced bread

• Butter

• Maple syrup, berries for topping

To make French toast, crack eggs into a shallow dish, deep plate, or jar (preferably one that can be packed in a cooler). Add milk, vanilla, and cinnamon, and mix with a fork to combine them. Dip both sides of the bread into the egg mixture before frying it in butter.

Top with maple syrup, and fresh berries for a delicious breakfast treat. We like to make extras of our French toast and berry sauce so we can use it the next day for Monte Cristo sandwiches.

To make Monte Cristos with leftover ingredients:

• Bread & Eggs (or leftover French toast)

• Meat (sliced ham, turkey, or both)

• Cheese (Swiss or Provolone)

• Mayonnaise

• Jam (or leftover berry syrup)

• Additional veggies or condiments (tomatoes, avocado, mustard)

• Ziploc bags 

Beans & Eggs

Beans and eggs are extremely easy to make, hearty and an excellent vehicle for tasty toppings. If you want to be energetic throughout the day, eat like a cowboy.

List of things to buy:

• Canned beans (pinto, black, kidney, etc.)

• Veggies (onions, garlic, peppers, tomatoes)

• Spices (chili powder, cumin, salt, pepper)

• Oil 

• Eggs (1-2 per person)

• Chips

• Salsa/hot sauce

• Tortilla chips 

To make beans and egg in camp: Simmer dried beans on the stove with a generous spoonful of oil or fat of your choosing. We use tallow for its flavor and long-lasting nourishment.

Mash the beans (leave them whole) and add any extras you want for flavor or texture. We usually add onions, garlic, hot peppers (like jalapeños), garlic, and cumin, but feel free to experiment!

If you want to keep things simple, a plain can of refried black beans also works well. Divide the beans into individual bowls and cook one or two eggs to top each bowl. We like to steam-bast our eggs so we don't have to flip them. You can also make these quesadillas into chilaquiles by stirring in tortilla strips and adding salsa.

Low-Country Boil

A low boil makes a truly memorable camping experience! It’s fun and festive to cook for a large crowd, and once you have all the ingredients prepared, all you need to do is put them in a pot of boiling water one by one. 

List of things to buy:

(makes enough for about 8-10 people)

• Old Bay seasoning (about 1/2 cup - or 1 entire container)

• Small-medium size potatoes (about 4 lbs. - red or gold are best)

• Sweet onions (2 or 3)

• Andouille sausage (about 2 lbs.)

• Shrimp (about 4 lbs. - raw, peeled, tail-on is easiest for camping)

• Butter

• Lemons

• French bread

• Butcher paper

To make Low-Boil in Camp: Bring a stockpot of water to a boil, then add Old Bay Seasoning. After boiling again, add whole red potato pieces and boil for five minutes. Add chopped onions and 1- inch sections of smoked sausage and let them cook for 15 minutes. Add shrimp and cook for 3 minutes.

Once you can easily puncture a potato with a fork without breaking it, pour everything carefully through the strainer. Save the liquid in a one-gallon bag in the cooler for making amazing soup later.

We like to serve our food on a table covered in several sheets of butcher paper so everyone has an easy time gathering around and digging into the food, but you could also serve it on plates from the pot.

Sprinkle everything with extra seasoning and serve with slices of French bread, melted butter (or margarine), cocktail sauce, and lemon juice. If there are any leftover vegetables, put them in a bowl and refrigerate them overnight. Then, the next day, add some eggs and Cilantro Lime Crema Sauce and cook them up!

To make omelets with leftovers:

• Eggs

• cheese (we like Swiss)

• Red peppers

• Avocado

• Sour cream (last 6 ingredients for sauce)

• Mayo

• Cilantro

• Lime

• Garlic

• Salt 

Bruschetta

If you'll be spending much time at camp, a fresh and nutritious snack like bruschetta is a great appetizer for your group to eat while they're hanging out. It will spice things up during the downtime between meals and help keep energy high between activities Bruschetta tastes great, but it’s quick and easy to prepare.

List of things to buy:

• Roma tomatoes

• Fresh basil

• Minced garlic

• Extra virgin olive oil

• Balsamic vinegar

• Salt 

• Pepper

• Parmesan cheese (fresh grated is best)

• French bread, baguette, or pita chips

Dice fresh Romas and put them into a large pot or bowl Chop fresh basil, if you want to get fancy, stack, roll, and cut the leaves into ribbons! Add the basil to your tomato sauce along with minced garlic, olive oil, salt, pepper, Parmesan cheese, and grated Parmigiano, Reggiano.

Mix the ingredients and let them sit for a few minutes. Meanwhile, cut a baguette or piece of French bread into thin slices and toast them lightly on both sides in a frying pan. 

Steel-Cut Oats with Peaches

Oatmeal isn’t just for breakfast anymore. Try this recipe for an easy and delicious dessert. This healthy and delicious breakfast will leave your body nourished and craving for more.

Steel-cut oats are similar to rice and are different from other forms of oatmeal in their processing. It gives them a great chewed, non-mushroomy texture. We look forward to cooking steel-cut oats with fresh peaches in cool weather. It’s inexpensive, it warms the stomach, and it’ll be easy to prepare for a group.

List of things to buy:

• Steel-cut oats (1 cup makes 2 hearty servings)

• Water or milk (3 cups per 1 cup of oats)

• Salt (roughly 1/2 tsp. per 1 cup oats - kosher is best)

• Frozen peaches (medium-large bag for a group)

• Cinnamon

• Brown sugar

• Heavy whipping cream or milk alternative

To cook steel-cut oats with peach slices: Put oats, liquid (water/milk), and salt into a pan. Bring to a boil and then reduce the heat to a low simmer for 20 minutes, stirring occasionally.

Add 5-10 minutes more cooking time if you want your oatmeal to be softer. After 30 minutes, they’ll be firm, thick, and creamy. As long as there’s some liquid left when you remove the pan from the oven, the oatmeal will keep thickening as it cools.

Simultaneously, cook frozen peaches in a pan with cinnamon, brown sugar, and a very small amount of water. Add a few sprigs (or leaves) of fresh thyme to your pot when the mixture is melting and simmering.

To serve, divide oatmeal into bowls and top with fresh fruit and a generous dash of milk.

More Camping Food Ideas

We love food and there are so many more ideas where these came from. Here are some more simple camping meals we often make:

• Yogurt with granola and fresh berries

• Blueberry pancakes and bacon

• Savory oats with eggs (use broth instead of water to cook oats & add veggies)

• Charcuterie plate with salami, cheese, nuts, fruit, pickled things, jam, crackers, etc.

• Stir-fry with meat, veggies, and soy sauce

• Homemade chili with chips and fresh toppings (cilantro, sour cream, etc.)

• Beans and rice with green peppers, smoked sausage, and hot sauce

• Pasta (add veggies, cheese, meats, and sauces)

Dried vs. Canned vs. Fresh Foods

Camp cooking can be just as simple or elaborate as you want it to. Think about your trip goals, how you feel about cooking, and the length and location of your trip to find the approach that works for you.

Dried foods - You can take a similarly simple approach to backpacking and dehydrated meals while camping. Instant ready-to-eat foods and packaged freeze-dry meals are lightweight/small, easy to purchase and prepare (no cooking required), and require minimal equipment.

They're also great for long trips where it would be difficult to store food in a cooler. That being said, dehydrated meals are expensive unless you make them, and most people prefer eating fresher foods when they're camping.

Canned/dried foods – if you’ll be staying near a car and won’t need to carry your food – weight and bulk aren’t as big of an issue as they are for backpacking. Pre-made and canned foods are quicker and easier than cooking from scratch. They also have a slightly different taste than dehydrated meals.

Fresh food – We generally prefer to use combinations of fresh foods (meat and vegetables), dried/canned goods, and freeze-dried foods (bread, chips, and pasta) on our camping trips Fresh foods are delicious; they offer the best nutrition, and we enjoy spending time relaxing at the camp kitchen.

You’ll want to get a cooler and plenty of bags of ice to keep fresh meats, eggs, veggies, and dairy products cold. We usually store dry goods in a clear container with a lid to keep them organized and protected from wildlife.

Creating Your Camp Kitchen:

A great recipe and ingredients are at the core of any outdoor meal, but you'll also need to be prepared with some great cookware for success. Here are some of the best camp kitchen gear we've found:

• Camping stove

• Knife set/pocket knife

• Cooking utensil(s)

• Ultralight cup(s)

• Coffee maker

• Spice kit

• Quick-dry towel

• Scrubber

• Lighter

• Camping table

• Cooler

• Eating utensils

• Can opener, corkscrew/bottle opener

• Cutting board

• Washbasin

• Eco-friendly soap

• Storage bin(s) 

• Water container

We hope this inspires everyone to get out there and cook some amazing meals with their families and friends. We're looking forward to adding more recipes to our site soon.

If you have any ideas for improvements, we’d love to hear them. Leave a comment below telling us about your favorite camping foods. Get outside and enjoy yourself! Bon appetit!