Kettle Campfire Cooking Tips
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Dutch Oven Style Dutch Oven Cooking Tips

A Dutch oven is a must for delicious camp-out feasts. Just about anything you cook in a regular oven-pies, bread, stew--can be whipped up in a Dutch oven.

The cast-iron pot cooks on hot charcoals in the site's campfire ring. Place three times as many coals on the lid as underneath the oven. (The flat lid will hold the coals in place.) For easy cleanup, line the bottom and the sides of the Dutch oven with aluminum foil.

Use a wooden spoon to stir, and always cook with the lid on. Unless you like ashes in your food, don't tilt the lid when you remove it.

When you do remove the lid or handle any part of the hot oven, use cooking gloves or hot-pot tongs.

 Before use, the Dutch oven will have to be seasoned with oil. Once a Dutch oven is "seasoned" it should never be scrubbed with soap. A Dutch Oven won't rust if it is seasoned correctly and kept dry. Store the oven in a warm, dry place with the lid cracked so air can circulate inside. A Dutch oven seems indestructible, but it will shatter if dropped on hard cement or it will crack if cold water is poured into a very hot Dutch oven. 

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Kettle Grilling and Barbecue Tips
General Barbecue Tips
What's the right fuel:
Fruit trees, such as apple and cherry, are great for grilling. Their smoky perfume will add a delicate flavor to your meal. Hardwoods such as oak, beech and maple are good, too. NEVER USE PINE. The pitch makes it tricky and it has no taste.

How to keep grilled fish moist:
Grill fish on a thick bed of herbs such as dill or parsley. Use lemon butter and wine as a basting sauce and grill slowly. The fish will be as moist as poached fish but will have that wonderful grilled flavor. Note: This can't be done on grills without heat control.

Even the brush matters:
Never use one with plastic bristles. A fine, 1-1/2-inch window-sash brush from the hardware store is perfect.

Grilling Suggestions

Use compound butter:
Toss some herbs, salt and pepper and a stick of butter into a blender and throw the switch. Chill the mixture and serve with your grilled meal.

Oysters, clams and mussels:
Shellfish make great barbecue fare. Clean your catch first by debearding and scrubbing the mussels, scrub the oysters and soak the clams in salted water for an hour, changing the water several times. Toss the shellfish on the grill. They will steam inside their shells and pop open when they're done. Serve with a dipping sauce of your choice.

Firm or hard cheeses, like sharp cheddar and provolone can be coated with olive oil and oregano, then grilled briefly to sear the outside without melting the inside. Good stuff, particularly if you serve it with fresh fruit!

Grillery Toast:
Coat slices of firm bread with meat or poultry drippings from the basting pan. Cook briefly on each side.

Leave the small ones whole. Cut the big ones in half lenthwise and brush with olive oil. Grill for only a few minutes, until the outside is charred and the inside tender.

Halve them and brush with olive oil. Grill over a tame part of the fire until they are tender. Red, yellow or green peppers: Roast them whole over the hottest part of the fire until the outside skin is thoroughly charred. Peel as soon as they are cool enough to handle and sprinkle with olive oil, salt and pepper and finely chopped garlic and herbs.

Eggplant, potatoes, carrots:
Slice them thickly, prick them with a fork and grill slowly, using pan drippings from simultaneously-grilling meats as a basting sauce.

Split them down the middle, remove excess skin and fat. (The skins are kept and grilled separately to mak e chitterlings.) Place tart cherries and a splash or two of Armagnac into the Grillery sauce pan. As the cherries heat together with the Armagnac, they turn into a sauce which is brushed on the ducks as they grill.

Whole fish:
Butterfly them so they lie flat on the grill, skin-side down. Do this by cutting down the entire length of the spine, through the ribs. Be careful to cut down to, but not through, the skin. Lay a thick layer (about an inch) of herbs such as dill or parsley on the grill and place the fish on top. Baste with lemony butter.

Marinade Sauce:
6oz. A1 Steak sauce, 6oz. Heinz 57, 4oz. worcestershire sauce, 4oz. itlian dressing (oil free), 1/2 t. of salt, 1/2 t. of red pepper
Instructions: Mix all ingredients in a large bowl or large pan. Place meat in marinade. Cover and let sit in fridge for several hours. You can grill meat or cook on stove... But it is great no matter how you cook it!!

Grill ripe, unpeeled bananas until their skins turn completely black. Slice them lengthwise and scoop out the caramelized flesh, basted in its own fruit juice.

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Kettle Kid's Camp Cooking

Camping is the perfect place for children to learn skills such as cooking. Learning children how to cook outdoors don't require major clean-up, and healthy outdoor appetites improve the taste of everything. So, while the recipes that follow make preparation easy for children, adults will also enjoy them.


submitted by: Molly McKenna
West Haven, CT USA
Ingredients: Bag of Marshmallows
Hersheys Chocolate Bars
Graham Crackers
18" wood sticks
Instructions: Put marshmallow on stick (number of marshmallows is optional) Place over open flame, preferebaly campfire not cigarette lighter Brown marshmallow, place on graham cracker with a piece of chocolate over hot marshmallow Place Graham cracker on top Best served after 8PM

Banana Boats

submitted by: Tasha Winsor
Las vegas , Nev USA
Ingredients: Banana's
chocolate chips
Mini marshmellows Instructions: Cut your banana down the middle. Like a boat leave the peal on and the banana in side. Stuff with chocolate chips and mini marshmellows. Wrap in aluminum foil set in coals. Eat warm.

Cressent Rolls on a Stick

submitted by: Dennis Schmitt
Houston, TX USA
Ingredients: 1 tube of refrigerated Crescent rolls
Butter or margarine
Jam, jelly or honey
1 green stick.... not dried
Instructions: Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the roll of the stick and spread with butter, jam, jelly, or honey. plan for 1-3 rolls per scout.

Peach Cobbler

submitted by: BOB GRAHAM


Small fry seem to enjoy making pancakes from scratch and this recipe fills even bottomless teenagers until lunch.

2 eggs
3/4 cup brown sugar
2 cups flour
1 1/2 cups milk
1 teaspoon vanilla (optional)
2 teaspoons butter
3 teaspoons baking powder
1 tablespoon Crisco or butter

Blend eggs and brown sugar. Beat until creamy. Add flour and milk alternately and mix well. Add vanilla and melted butter. Then fold in baking powder.

Heat griddle to medium and grease with margarine or butter. Makes 20 small or 10 large pancakes.

Variation: Use pancake mix following package directions and add 3/4 cup fresh blueberries, raspberries or blackberries to the mixture if available.


Kids and messy foods go together like summer and watermelon eating contests. Sloppy Joes drip a bit around the bun, but that's fun in camp on a hot summer day where a swim in the lake sluices off spilled food and sticky fingers.

1 pound hamburger
1/2 cup chopped onions
2 tablespoons oil
2 tablespoons flour
5 tablespoons catsup
1 tablespoon mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream

In a skillet, heat oil and cook onions until soft. Add hamburger and brown. Reduce heat and mix in other ingredients, cover and simmer 15 minutes. Serve on hamburger buns.

Serves four adults, three children, two 12 year olds or one teenager.


This easy to fix delight finds favor with adults and kids alike. We prefer hard rolls to soft hot dog buns and, thick hot dogs or even garlic sausages from the deli to thin hot dogs.

8 to 10 hot dogs
1/4 pound cheese
8 to 10 sourdough rolls
4 tablespoons butter

Split hot dogs and brown split side down. Remove from heat, spread cheese on split and brown skin side down. Brown sourdough rolls, butter and serve with hot dogs. Add lettuce, tomato and other garnishes if you like. Variation: any soft cheese can be used.


Kids also enjoy cooking food on sticks over the fire. The keys to success with this simple system are: first, letting the fire burn down to coals; second, using a pointed green willow or hardwood stick and, third, having extra fish on hand in case one or two go into the fire. We like this with trout, but black bass, bluegills and panfish work too. If green sticks aren't available, and many campgrounds don't allow wood cutting, use hot dog forks or, for small fry, hamburger holders. Keeping fish the right distance from coals so they cook without the skin burning takes a try or two to master. We serve this one with foil-wrapped potatoes also cooked in the coals. Any extra butter goes nicely on the potatoes.

6 to 8 small Trout
Pointed green sticks or hot dog forks
Light hardwood fire or charcoal at least 30 minutes before you plan to cook and make sauce. Trim sticks and get out the burn cream just in case. Then thread stick through trout and start to cook it back down so the thickest part of the trout gets the most heat. Then cook on both sides. If the trout flakes with a fork at the thickest point it's done.


Small hands that can't handle a spatula or trout on a stick do nicely with this recipe. Cooking in foil eliminates most cleanup too. Just make certain that the coals aren't too hot and that food is well-enclosed in two layers of tightly crimped foil.

1 ham slice 1/2-inch thick per person
1/2 teaspoon mustard
1/2 teaspoon brown sugar
2 tablespoons pineapple chunks

Cut two pieces of foil twice the size of the ham slice. Put ham slice on one side of one piece of foil after you spread both side of the ham slice with mustard. Sprinkle brown sugar on the top side and add pineapple chunks with one teaspoon pineapple juice. Fold foil into an envelope, crimping all edges securely. Repeat with second foil layer. Cook 6 minutes a side on top of charcoal gray coals.


This recipe satisfies campers with a sweet tooth. Ingredients keep well and with no cooking required, the recipe suits hot, muggy days. We measure and bag dry ingredients at home.

1 cup raisins
1/2 cup dried apricots
1/2 cup dried apples
1/2 cup almonds
1/4 cup vanilla wafers
1/3 cup powdered milk
1/4 cup molasses or honey
1 cup shredded coconut

Mix raisins, apricots, apples and almonds. Chop finely in a food processor. Then finely grind vanilla wafers in a food processor (this can be done ahead of time). Blend fruit mixture with flour, milk and molasses/honey. Shape into walnut-size balls, flatten and coat with coconut. Makes 24 to 36 cookies.

Campfire Sandwich

Servings: 1
4 oz Chipped Beef
1 sl Cheese
1 Bun
1. Place chipped beef and cheese on a bun.
2. Wrap in aluminum foil.
3. Place on coals about 5 minutes per side.
a. You may use any type of meat.

Minute Pizza

Servings: 6
12 English Muffins
1 cn Pizza Sauce
12 oz Pepperoni Sausage (sliced)
1 lb Mozzarella Cheese, grated
1. Place English muffin halves on foil in a Dutch oven.
2. Cover each muffin with sauce, pepperoni, and cheese.
3. Bake 10 to 15 minutes.
(10 to 12 pizzas)

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Campfire Recipes Campfire Cooking - Recipes

Recipe of 1998
Judy Days
Here is an neat to eat treat for campers everywhere! This is a Girl Scout trick: Omlettes-in-Bag You will need: 1-2 eggs per person a little milk for each any add ins you might like: cheese,ham,onions,you get the idea. a large freezer zip-lock bag Pita Bread(optional) What you do: Bring a pan of water to boil Each person puts 1-2 eggs in a bag and adds a little milk.They can then add any other items they like that you have. Squeeze the stuff in the bag to mix it. BE SURE IT IS CLOSED TIGHTLY!!!!!!! Place bags in boiling water and cook until done,about 3-5 minutes. viloa' instant omlettes you can eat right from the bag, or put in a pita bread for a breakfast sandwich. The best part... no pan to clean!

Campfire Recipes
Donna Beveridge
My favorite recipe can be used for dinner or breakfast.

1 package shredded hashbrowns (if using boxed, rehydrate with water and drain)
Sausage (bulk, fried and crumbled) or Chopped ham or Crumbled fried bacon
One small onion chopped (or 1 tbls. dried onion)
One garlic clove (or garlic powder or salt)
1 8 oz package grated cheese (your favorite)
6 Eggs beaten well
PAM spray or vegetable oil
This can be cooked in a skillet, dutch oven or regular oven. Spray bottom of pan, put hashbrowns on bottom, place meat choice on top of hashbrowns, mix onion, garlic with eggs, and pour over hashbrown and meat mix. Top with cheese and bake 30 minutes or brown on stove top, cooking potatoes and meat first, then add egg mixture, turn once and when done add cheese until melted. Great served with homemade salsa or chili.

Pizza Hot Dish

2 pkg Crescent rolls
8 oz Shredded Cheddar Cheese
1 jar Pizza Sauce
8 oz Shredded Mozzarella Cheese
1-1/2 lb Ground Beef

Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and use second pkg of rolls to form a top crust. Bake 30 min. at 350.


Dough: 2 cup warm water
1 Tbsp sugar
1 packet yeast (approx. 1 Tbsp.)
1 tsp salt
6 cups all purpose flour
1/4 cup olive oil
Filling: Your choice

Mix water, yeast and sugar and let bubble. Add salt, 2 cups flour, olive oil and mix. Add approximately 4 more cups of flour 1/2 cup at a time till you have a workable dough. Let it rest. Divide into eighths. flatten into pizza thin rounds on floured board. put 1/4 cup pizza filling of your choice on each round. fold over and seal. Bake in the middle of a very hot dutch oven with coals piled on the lid for approximately 15 minutes. This is also good with chili beans and with curries. Fred Maslan, Scouter

Dutch Oven Lasagna

1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water

Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles.


Mix together:
4 pounds ground beef
2 cups oatmeal
4 eggs
3 tablespoons Worcestershire sauce

1 large sweet onion
1 small green pepper
8 oz. mushrooms
1 garlic clove (crushed)

Barbecue Sauce
Mix together:
2-8 oz cans tomato sauce
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 teaspoon cloves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon allspice
2 tablespoons Worcestershire sauce

Pat meat out on Saran wrap, aluminum foil or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil lined 12 inch Dutch oven, if you had to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the Dutch oven if necessary. Bake for 15-20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom.

Barbecue Ribs

Use a 14 in. regular or deep Dutch Oven.

1/2 Rack of spare ribs
Salt and Pepper ribs according to taste
Braise in a hot Dutch Oven for 30 to 40 minutes at approx. 450 degrees
Cover lid completely with coals, same with bottom