Let’s talk about dinner, the crown jewel of the meals while camping. We’ve already discussed breakfast, and though bacon is amazing it takes time and effort you may not have in the morning. Dinner, however, is usually the occasion where you can take more time.

First night.
Let’s take a typical four-day camping trip where you leave after work on, say, a Friday. By the time you arrive at the camp ground it’s seven or eight-o-clock. You need to pitch your tent before anyone can climb into bed. That first night is probably not the best time to cook a big dinner. I recommend either keeping it simple by eating some type of cold meal, or something you picked up along the way, or do what Connie and I do—eat out, or pick up food on the way and eat when you arrived at the campsite. When you first start camping, do things as simple as possible to make everyone happy. Your goal is to enjoy this time spent together.
Building a fire on the first night is a possibility, though it depends on your skill set. Don’t feel obligated to build a fire. You could just eat and go to bed, depending on how tired you are or what you did during the day. It may be dependent on your arrival time.

Stove options.
There’s the backpacking stove, which commonly use butane gas. They are small, usually one burner, and provide a limited amount of heat.
Another option is a Coleman stove, those big, green things last forever. I fixed one of them with a pocket knife and a Q-tip once. So, they’re bulletproof, they’re wonderful. They run off white gas, which you can purchase at Walmart and is inexpensive. Though it is very flammable so handle carefully. Always make sure to keep any open containers of white gas away from source of ignition such as open flames, running cars or even electronics like your phone.
You can also find one or two burner stoves that either run off propane or a butane mix. I recommend two burners even though it takes up more space transporting because you can do two things at once. For example, cook you meat at the same time as the vegetables, or perhaps warm up water while you cook your meal.
The downside to a Coleman stove is you don’t get the smoky taste from the fire or charcoal. On the other hand, even though there is no smoky flavor, everything tastes better in the woods!

Cooking over a campfire.
I love cooking over the fire. Though I’ll admit, I’ve manned dinner over an open flame a lot and made my share of mistakes. Three years ago, my wife put a week of effort into making gourmet baked beans with hotdogs marinated in. At the campsite I heated them over the fire for about two hours, stirring them to make sure they didn’t stick. They smelled delicious, and each time I tasted them my stomach rumbled for more. As I pulled the pot off, I’ll be doggoned if I didn’t drop it! The pot fell to the side and we lost half the meal. Though it did make for a funny story the next year.

Or a charcoal grill.
When cooking over a fire you need a grate to sit your pot or pan on, or perhaps you’ve built something out of rocks. In my situation I had a grate so I had no excuse. Some campsites will have grates over the fireplace. Generally, that’s not the case. You can purchase a grate and bring it with you so you have a flat surface for pots and pans—you can even cook food directly on top of a clean grate.
Many paid campsites will have a charcoal grill. Charcoal is easy and consistent. Once lit, it’s pretty much trouble-free. The food tastes good. The key with charcoal is to leave ample time to light the coals and get it hot before cooking. Don’t forget to put on a pot of water as soon as you take the food off so you can wash and rinse your dishes and utensils. I usually take the water and split it into a container for washing and one for rinsing.
The down side with charcoal is that you don’t have a fire to sit by afterwards. However, at some campsites it may be inconvenient or not possible to have a roaring fire. If you do want a campfire, you need to make sure you have wood. As some campsites and national or state forests don’t allow campfires, make sure you can have one where you’re going.
Plan when to start dinner.
There needs to be thought put into when to start a fire or charcoal burning so you’ll be ready to cook dinner, so keep that in the back of your mind as you enjoy your day. Perhaps 4 or 4:30 p.m. you may return to the site and begin building a fire or ignite the stove or start the charcoal burning.
If you’re using charcoal, you need to start thirty minutes ahead of time to get the coals to the point of cooking heat. I start with the lighter fluid and soak the briquettes for ten to fifteen minutes, then light them. Also, I have a rapid fire chimney starter that helps light the charcoal quicker. They work great and are inexpensive at places like Walmart or Home Depot. Don’t forget that with charcoal, there’s going to be a peak time where they stay hot, and then you’ll need to add more coals if you want to heat water or cook something else. Charcoal definitely needs management.
A campfire will take about thirty minutes to an hour, depending on temperature, humidity, dryness of wood, and how aggressive you are about adding additional logs. The fire needs to burn long and hot enough so you are getting red-hot coals beneath. Once you have a roaring bed of coals, you’re ready to cook. As you go through this process, keep in mind that you’re going to have to use branches about your forearm size or maybe smaller, perhaps moving up to biceps size once the coals start rapidly dropping. The way to get frustrated is to throw a foot-wide log or green wood onto it. We’ll talk more about building a successful campfire in a later chapter. For a quick fire that gets hot fast, use dense wood like poplar. Leave yourself ample time and have plenty of dry wood on hand.
Campfires aren’t always successful, so have a backup plan. If you don’t have the skill to master a roaring fire, or if the wood is green, or it rained during the day and the dry wood you brought is now wet, or you planned on finding kindling to start the fire but it’s either now dark or there was a rain earlier in the day or something else you didn’t expect, a backup plan is essential.

Start water warming for cleanup.
Plan for cleanup before you even begin cooking. Once the fire is going, get your big pot and start warming the water. The pot should be about twelve inches in diameter and about a foot tall. So, the whole time you’re cooking you’re also warming your water. That way, after you’re done eating, then you can immediately wash dishes. You don’t have to wait thirty minutes for hot water and during that time everybody loses interest in cleaning up. Another win-win.
Dutch oven cooking.
A Dutch oven is a giant cast-iron pot with a lid. It’s a great way to cook a lot of things at the same time, either over charcoal or a camp fire, and there are tons of recipes you can find on-line. I’ll say a Dutch oven takes a little bit of practice, not a huge amount, but, you might want to steer clear for your first few camping trips. It’s a little different to manage than just throwing bacon or ham in a pan, or hamburgers on a grill. The flip side is the foods you can make in a Dutch oven are savory and worth the effort!

Our favorite dinner foods while camping.
I recommend anything easy to transport and fairly simple to make.
My wife, Connie, is known for her beanie weenies. Everyone raves about them and they are spectacular! She starts days ahead and lets them marinate in their own juices—hot dogs, onions, beans, brown sugar, and Worcestershire sauce. Over your campfire, start it before everything else because it cooks slowly, about forty-five minutes or until you achieve the consistency you want. Cook the beanie weenies too long and you’ll have paste, not beans. Either way, the taste is awesome.
We also have had success with Hobo Meals, where you place cut up steak or a formed hamburger, along with carrots, potatoes, onions, then wrap all the food in a tin foil pouch, use heavy duty foil and consider double wrapping as you’ll be flipping the pouch over and over as it cooks. You can add butter or oil and some seasoning depending on your taste. Now, based on how long you want to cook these and how you want your meat to come out, you may need to blanch the potatoes ahead of time, or perhaps cut them into smaller pieces. I have a friend who had Hobo Meals as a child and her mother used canned potatoes, that way everything would cook evenly. Do whatever works for you. When we make them, we store them in Ziploc bags, because anything you put in the cooler may end up underwater, so you want to keep everything as water-resistant as possible. Also, you’re not spreading the juices from uncooked meat into everything else in the cooler. So, the hobo meals are easy. You throw them on the fire in a fairly warm spot, and then you wait. Forty-five minutes later, you have dinner. Open those up and you’ve got this nice mixture.
Anything that needs to be sliced or diced, can be done ahead of time at home. Even cutting a carrot at a campsite is a pain. It’s also quicker because you don’t have that prep time. The goal at the campsite is to get the fire going where you’re getting ready to cook, and at the same time everybody can watch the flames and enjoy the variety of smells.
We also make Biscuit-on-a-Stick. You’ll need precooked sausage, a marshmallow stick, and a croissant or biscuit (think those Pillsbury triangle croissants that haven’t been cooked yet). Warm the meat over the fire, then wrap the sausage up with the croissant, put it on the end of the stick, and then cook over the flame. Out in the wild freshly baked bread is quite a treat.

Burgers are good over the fire, don’t forget the cheese if you like that. Hot dogs and Italian sausages can be cooked with a stick. Chicken can be good, I recommend preparing and marinating ahead of time. Same thing with beef. Just about any meat you can put on a grill usually works really well over a campfire.
Keep in mind that if you have a grate sitting over the fire, you can toast bread as well as hamburger and hotdog rolls.
Side note about cook sets.
Connie and I bought a whole cook set from Nesco American Harvest which included pots, pans, a sauce pot, plates, and cups. All the pieces stack into this one pot with a lid, and the lid’s actually frying pan so it’s a great way to transport stuff.
Stay sanitary.
Another important thing is to set up your camp kitchen area in such a way that’s easy for you to wash your hands. Because if someone in your group gets food poisoning, y’all will never go camping again! Being sick out in the woods is rough, I know from personal experience. Before you do anything cooking-wise, wash your hands with soap and water. Using the alcohol-based hand sanitizer is not washing your hands, all it does is clean off the outside layer. Say you have dirt on your hands, the sanitizer is not going to remove that. Soap and water is the way to go.
Every time you handle raw meat, you want to make sure you wash your hands really well. Especially because you may be using colder water, which is less effective. So, wash your hands, wash your hands, and keep washing them. It will protect you and everybody else.
Use paper plates.
Instead of plastic plates that need to be washed, consider paper. You can burn them in the camp fire. I’d avoid foam or disposable plastic because when those burn they put off nasty gases. Whereas paper plates, they burn easily. You can carry the unused ones home without difficulty. But do note that even though paper’s biodegradable, don’t leave a mess. Whatever you bring in, bring out with you. Leave your campsite in better shape than when you arrived.
You may want to save the earth. I will make the argument that this is a camping trip and may be a good time to make an exception from saving the earth in that you’re really not talking about a huge amount of volume of plastic, if you use the plastic forks and knives.
S’mores.
What’s a campfire without S’mores? They are the ultimate camping dessert. A S’more, just in case you don’t know, consists of a chocolate bar and a toasted marshmallow between two halves of a graham cracker. Toast the marshmallow over the fire, hot to the point they’re about to fall off the stick, and then you put it on top of the chocolate, and between the graham crackers like a sandwich. Squish them together; the marshmallow melts the chocolate, squishes out the side and you have something really good.
You can either find long sticks for roasting or there are metal marshmallow sticks you can purchase.
Cleanup.
So, when it comes to cleanup, clean up quickly.
Enjoy your time after dinner around the campfire.
Bring comfortable chairs for everyone to sit in. These days, awesome camping chairs are available for purchase just about anywhere. A lot of them aren’t that expensive. Of course, you can sit on a rock if you want to; that’s just fine. Or if you want to be a little more cozy, buy a nice big chair that you can lay back in, prop your feet up, and get comfortable. Sometimes the best conversations occur over the flickering of a campfire. Maybe because everyone is so relaxed and out of their natural element, but just sitting by a roaring fire is amazingly relaxing.
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