Campfire Cookin’ the Texas Way
One of the reasons some people don’t like camping is because it interrupts their food routine. Seriously. The thought of not being able to sit down and get waited on or rolling through a drive-through window scares some folks. Of course, here at RoverPass we think cooking is half the fun!
Slow down and take the time to savor these tasty recipes amongst friends and family by the campfire. We have a roundup of real crowd pleasers for you to use on next camping adventure (no need to thank us).
The key to a successful camping trip is coming fully prepared with a plethora of snacks and meals with nutritional balance– we’re talking plenty of protein, veggies and good carbs to fuel you up for your outdoor excursion. These recipes can be scaled up or down depending on the number of people in your party.
Black Bean and Corn Dip (serves 4-6)
Perfect as a dip with tortilla chips or as a side dish, meant to be served cold and can be easily prepared before heading out.
- Fresh corn for roasting (about 6 ears) or 3 (15 ounce) cans of yellow corn, drained
- 2 (15-ounce cans of black beans), drained
- 1 container of sweet grape tomatoes or similar (15 ounces)
- 1 small red onion, finely diced
- 2 red, orange, or green bell peppers, finely chopped
- 1 tablespoon of garlic
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of balsamic vinegar
- ¼ cup of lime juice
- 2 tablespoons of olive oil
- 1 bunch of cilantro (optional)
- Season to taste with chili powder, cumin, paprika and salt
- Mix all ingredients and wait about 24 hours to eat for optimal flavor!
Southwestern Hash (serves 4-6)
Hello, brunch! This recipe is perfect for those who have a Dutch oven, but if you don’t, you can still make this over the fire in a pot.
- 1 lb sausage (pork works best, but you can use chicken sausage or even chorizo as an alternate)
- 1 large yellow onion, diced
- 2 lbs package of (thawed) southwestern flavored hash browns (or regular)
- 1 (12 ounces) package of cheddar cheese or pepper jack cheese
- 1 package (12 ounces) of button mushrooms, diced
- 2 large poblano peppers, diced and seeds removed
- 12 eggs, beaten
- Lowry’s seasoning salt
- 1 jar (12 ounces) of salsa
- Build a fire until coals are ready and light grey/white.
- Cook and stir sausage until ¼ of the way cooked, then add the veggies, dash of Lowry’s salt and garlic.
- Close the lid of your Dutch oven/pot and cook for about 15 minutes, until the veggies are tender. Stir occasionally.
- Pour the beaten eggs evenly over the top of your mixture and stir. Cover and cook for another 30 minutes until the eggs are firm and your ingredients are ready (test with a knife and fork if need be).
- Uncover, sprinkle cheese on top and add a dollop of salsa. Enjoy!
Easy, Breezy Grilled Coca-Cola Chicken
You don’t have to be a fan of this soda to love this recipe (you won’t even taste it). The Coke helps caramelize the chicken so the skin gets crispy, but the chicken remains super tender on the inside.
- 3 cups of Coke (not diet, you need the real sugar!)
- 2 lbs of boneless chicken thighs/and or drumsticks (with skin)
- Ziploc baggies or tupperware for marinating
- Rinse the chicken with water, then place into your marinating container. Pour 2.5 cups of coke in with the chicken and make sure it’s submerged in the liquid. Allow this to mix overnight at the least; 48 hours for best results.
- Heat up the grill and oil the grate. Cook chicken for about 10 minutes then flip and cook about another 10 minutes (depends on how hot the grill is). You’ll know it’s done when the skin is crispy (not burned!). Let those bad boys sit and rest for 5 minutes before digging in!
- Last but not least, everyday should be capped off with something sweet.
Grilled Banana Boat S’mores (serves 4-6) – Sure, everyone loves a good s’more, but give this classic treat a twist and you’ll be the hit of the campsite!
- 6 firm, ripe large bananas
- 6 tablespoons of chocolate chips (milk or dark)
- 6 tablespoons of mini marsh mellows
- 6 sheets of honey Graham crackers, crumbled
- Aluminum foil
- Cut 6 12-inch sheets of aluminum foil.
- Make a lengthwise cut across the longest part of the banana in the center.
- Fill each banana opening with 2 tablespoons of chocolate chips, 2 tablespoons of marsh mellows and top off with cracker crumbles.
- Place each banana in a foil packet.
- Cook directly on a low-flame fire or over the grill for 8-10 minutes until you see the marsh mellow and chocolate melt throughout.
By the way, don’t be alarmed when the banana peel turns black. You won’t be eating the banana peel and it’s a natural effect.
Enjoy these recipes at your own risk… as they’ll leave you wanting more and more! You may have noticed this nosh has a southwestern flair– that’s how we do it here in Texas. For all of our fine friends who are vegetarian, stay tuned for our vegetarian edition of campfire cookin’.