Crock pot? Take a corned beef, crock pot it for several hours and have meals for days.
Also you can do pulled pork in the crock pot. Seasoning packets in the grocery store. While not exactly like good southern BBQ it is pretty tasty and again meals for days. Take a smoker with you? Smoke a small turkey, feed the whole camp ground with a few choice sides.
All of these suggestions can be started in the morning and left all day to slow cook.
You can also precook these items at home a week or so in advance and pack them in meal freezer sized bags and freeze them until the day you want to have it.
We have also done deep fried chicken over an open fire. But that takes a lot of skill and practice to do it right. Any and all of these we have done for 12 to 14 people.
Donn,Lorri,Max (The Rescued Lab)
Resident Know It All
Well there is always hotdogs and hamburgers, tacos, grilled chicken with grilled corn on the cob, fresh veggies in a foil packet on the grill.We haved cooked a turkey breast on the grill and one in the crock pot, the grilled one is better. You can do green beans in the crockpot. In the dutch oven you can do lasagna. We have cooked beef stew in the dutch oven with carrots and potatoes and onions, made cornbread in cast iron skillet over the fire.
ALLINTHEFAMILY wrote: Planning on camping for 14 days. Would love some cooking suggestions for grill and dutch oven.
2 weeks?
That's what I'm doing the end of this month.
I love grilling yet find the demands of family camping (1 grand and a niece; both under the ages of 11 y/o) for 3 meals a day plus snacks, onerous. Sooooo I cheat.
Almost all breakfasts are pre-made and frozen to fit in a camping iron and served hot or cold. I despise cooking in the morning so this works well for me.
I make banana pancakes at home and freeze them. They can be topped w/ berry compotes, XXX sugar and/or glazed with maple syrup.
Same for breakfast burritos, French toast, steel cut oatmeal and waffles.
In between the hot breakfasts, they can have yoghurt and fruit and cold cereal with milk.
For lunches, I've prepared the following in advance:
"regular" burritos (heat up in camp irons or grill whilst still covered in aluminum foil.)
Lasagne or baked ziti or mac + cheese, re heated via indirect heat on the Weber. I incorporate veggies in the casseroles so the meal is complete, nutritionally.
Various soups, mostly vegetable based. I make vegetable soup puree bases (carrots; broccoli; asparagus) and freeze using FoodSaver boiling bags,minus extra liquid( dairy or stock) since as a tent camper I need to be able to stick foods in coolers, exclusively.
Bean soups and chili can be made ahead and frozen as well.
Dinner is the only meal I almost always cook completely on site.
One night a week is named "Pizza Night". Tends to happen towards the end of the week when leftovers are abundant.I use various veggies,cheeses, leftover cold cuts to top store-bought or homemade pizza dough and cook it on the grill. The camping grrlies help me with cutting and placement which helps their "knowledge base". A side of salad and we call it a complete meal.
To simplify dinner meals, I flash freeze commonly used start up vegetables like chopped onions and green peppers. Stored in a Ziploc bag, I can pull out what I need, when I need it. This year, I ordered freeze dried shallots and green onions, which works wonderfully with braised, grilled (add a lil liquid of your choice) and stir frys.
According to my camping meal planner, (cuts down on duplicates and missing ingredients)the following is on this year's dinner menu:
Night 1: a mufaletta sandwich
Night 2: shrimp and chicken gumbo in hobo packets (the rice, chicken thighs and gumbo base are cooked at home and I simply add the shrimp atop the packet on site). I grill 'em on the Weber.
Night 3: Chinese stir-fry meal
Night 4: Pizza Night
Night 5: Grilled steaks and chicken with home frozen ratatouille and baked potatoes.
Night 6: Leftover grilled chicken salad Nicoise.
Night 7: Grilled prime rib on a bed of mesclun with taters.
Night 8: Spaghetti and meatballs (chicken+turkey meatballs prepped at home) with sauteed broccoli rabe.
Night 9: Eating off site at restaurant.
Night 10: Eating at other campers' site
Night 11: Pizza Night
Night 12: Chili, cheesy cornbread (dry ingredients mixed at home)and salad.
Night 13: Tuscan porterhouse steaks. No idea of sides yet.
Night 14: Leftover Use up.
* This post was
edited 06/11/12 05:00pm by NYCgrrl *
I use my crockpot LOTS, but also use the Dutch oven for a few meals when we are somewhere for several days. I will fix "camper stew", which is polish sausage cut into pieces and 1 lb chicken breast cut into 1" cubes and fried in the DO until almost done. Add potatoes, onions, celery, zucchini, squash, broccoli or whatever veggie you have available, which have also been cubed. Add 1-2 cups of chicken stock and cook for 30 minutes in DO. Add 1 can cream of mushroom and 1 can of cream of chicken, mix well and continue to cook for another 15 minutes. When removed from heat, add 1 cup cheddar cheese, stir and let sit for 5-10 minutes to melt.
I use 12 briquettes underneath and 9 on top or completely fix it over the wood fire, but stir every 10 minutes.
Someone already mentioned the crock pot...my wife makes a crockpot lasagna that's pretty good. We will make one and put it into the freezer in advance....when you travel just leave it out in a box and it will keep for days, then cook it when you'd like and can use the crockpot for other dishes after. The dutch oven is great as well....good recipes at "Byron's dutch oven recipes" on line....have fun.
Here is the easiest crockpot recipe that we use all the time.
Pulled BBQ Chicken Sandwiches
- Place chicken breasts (frozen or fresh) into the crockpot.
- Cover chicken with one bottle of BBQ sauce.
- Cook until the chicken is done (when I use frozen breasts, I usually cook it around 6 hours)
- Use a fork to pull the chicken apart.
- Scoop chicken onto the buns.
- Enjoy!
I love that there are only 3 ingredients (chicken, sauce, and buns). If we buy the frozen bagged chicken, I can usually make this recipe 2 times per bag.
Brandy
Follow our journey as we take our first month-long RV trip with our two young children in June 2013!
Pretty much anything you can cook at home can be cooked in a campsite(except maybe Angel Food Cake). My favorite kitchen tool is my crockpot. I like to but a roast, potatoes, carrots & onions in there before we go out for the day. When we come back, we have a delicious meal all ready for us. I also make a mean Red Beans & Rice or just regular pinto beans in the crockpot--we'll eat on that for 2-3 days.
Summer time calls for sturdy salads: tuna, chicken, and potato salads. We also make a Greek country salad frequently: sliced onions, sliced cucumbers, chopped tomatoes, and olive oil/vinegar dressing. Chill. Soo,so yummy!
We take a lot of fresh fruit with us when we camp, too. Rarely do I eat lunch meat, but sometimes I'll take some pimiento cheese or tuna with me to make the occasional sammich
"Those who dwell...among the beauties and mysteries of the earth are never alone or weary of life."--Rachel Carson, environmentalist, 1956
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2006 Dutchmen 25F
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). My favorite kitchen tool is my crockpot. I like to but a roast, potatoes, carrots & onions in there before we go out for the day. When we come back, we have a delicious meal all ready for us. I also make a mean Red Beans & Rice or just regular pinto beans in the crockpot--we'll eat on that for 2-3 days.
