Main Dishes for camping using a campfire or campstove

Meal in a foil

For each meal you will need 1 piece of heavy-duty tin foil large enough to wrap tightly or 2 pieces of regular tin foil. Set you ingredients in the center of your foil.

Veges of your choice;

Use what you like! (I use one medium potatoe cut into quarters, 1 carrot cut into chunks, couple of slices onion.)

Meat of your choice;

Again use what you like or have on hand. If possible stick with boneless meats, cut into small chunks or strips to cut down on cooking time.

Season to taste

This includes adding butter.

add some liquid to keep meat from drying out. You can use broth or water. I use a handfull of ice cubes.

Wrap

Fold top and bottom edges first down onto each other so that the 2 edges become one. Next fold in one side, rolling it toward the top. Now you have one side still open, put either a bit of water, or broth into your "package". Fold your remaining side as you did the other side.

Cook

Cook directly on the grill or on top of the coals of your fire. Make sure you have heavy potholders and tongs to turn your package every 10-15 minutes or so. Meal should be cooked and ready to eat in around 30 minutes or so depending on how hot your fire/coals are. Check veges with a fork for doneness.

Southern Fried Rattle Snake

This recipe is from the Sweetwater, TX chamber of Commerce. You can eat this recipe, but I put it in here for fun, more than anything. You won't catch me eating this! LOL. I also have recipes for Fried Rabbit, Brains, Roast Quail, Dove, Chittlens, Roast Squirrel, possum and sweet potatoes, and coon.Texas Rattlesnake

1. Find and capture a Western Diamondback Rattlesnake.

2. Kill, skin, and remove entrails.

3. Cut into edible protions.

4. Make a batter of flour, cracker meal, salt, pepper, and garlic.

5. Roll your snake portions in the batter.

6. Fry in deep fat, heated to a temperature that will ignite a floating wooden match.

7. Fry until meat is a golden brown.

8. Eat it!!

Tip

make up the meal in foils at home and freeze ahead of time. This will save time on prepreation at camp and also keep your meal colder until it's ready to be cooked!

Use ice cubes instead of water to keep meat or foil dishes from drying out!

Roast Beef or Baron of Beef

Take a 14-inch Dutch oven (for a sirloin tip roast) or a 16-inch Dutch oven (for a baron of beef)and sprinkle pepper and garlic salt over the bottom. (if you want add veges to make a complete meal in one pot!)

Heat the oven directly over the campfire until the oven is very hot, then begin to sear the meat . Add more pepper and garlic salt as needed.

When the meat is seared, add some water, cover the oven and bake meat using carcoal until it is done to your liking (rare to well done). It will take from 1 1/2 to 3 hours, depending on the size of your roast.

Chicken and Rice

This is another foil meal

For each serving, I used 1 boneless skinless breast of chicken.

Wrap meals either individually or family style.

For a family of six or four hungery people two packets. Each pack will contain 3 breast of chicken and 1 cup of instant rice. Season chicken with whatever you like. To middle of foil add rice and then chicken on top. Add large handfull of ice cubes or one cup of water. Seal foil. If cooking directly on coals, you might consider wraping with an additonal layer of foil. Cook over red hot coals for aproxmately 20 minutes on each side.

Goes good with bisquits. See recipe below.  

Bisquits in foil

1 package of refridgerated bisquit dough

foil

Spray foil with cooking spray

open bisquits and place on foil with sides touching

wrapping foil leaving some room for bisquits to expand

cook on wire grate near coals or fire but not directly on. Cook about 10 minutes on each side.

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