8 Recipes That Taste Better Cooked Over Campfire

 

SANTA ROSA, CALIF - AUG 16, 2013: Guy Fieri Camping Sandwiches. PHOTO BY JOHN LEE COPYRIGHT 2013 JOHN LEE PICTURES

Photo by: John Lee ©COPYRIGHT 2013 JOHN LEE PICTURES

John Lee, COPYRIGHT 2013 JOHN LEE PICTURES

We may not have scientific proof of it, but around here we consider it a fact that certain foods simply taste better in the great outdoors. And nothing is better than a flame-kissed meal enjoyed around the campfire it was cooked on after a long hike or a lake swim … or merely after the exertion of figuring out how to put up a tent. All these recipes would be delicious cooked in an oven or stovetop, but they’re no doubt improved by the hint of smoke and crackle of flames that a campfire imparts, paired with an epic view.

Guy Fieri’s pro camping tip: Make toasted, melty sandwiches by stuffing Pullman bread with camping leftovers and cooking over hot coals in a sandwich press (pictured above). Go savory with combos like chili and cheese, pepperoni and marinara, and mac ‘n’ cheese with bacon, or whip up a dessert ‘wich with cream cheese and berry preserves, or peaches and ricotta.

FNK HEALTHY GRILLED FRENCH TOAST FOIL PACKS, Food Network Kitchen, Unsalted Butter, Nonfat Evaporated Milk, Eggs, Maple Syrup, Vanilla Extract, Cinnamon, Multigrain Bread, Mixed Berries

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

This lightened-up version of French toast calls for a can of nonfat evaporated milk, which makes it perfect for campground cooking, since that’s one less ingredient to keep cold than with standard recipes.

Ree Drummond turns whole bananas into edible vessels to top with caramel bits, chocolate chips, mini marshmallows and graham cracker crumbs. Place the foil-wrapped packets by the campfire flames, allow the ingredients to melt, and devour the warm ooey-gooey goodness with a spoon.

Host Patricia Heaton's dish, Foil Packet Corn on the Cob, as seen on Food Network’s Patricia Heaton Parties, Season 2.

Photo by: Jessica Brooks ©2016, Television Food Network, G.P. All Rights Reserved.

Jessica Brooks, 2016, Television Food Network, G.P. All Rights Reserved.

Fire-roasted corn is one of summer’s greatest pleasures, but this recipe gilds the lily with the addition butter, garlic salt, Old Bay seasoning and a sprinkling of Parmesan.

WU0206H_campfire-beans

WU0206H_campfire-beans

Throw some dried pinto beans and a ham hock into a pot set over the flames, and add some easy-to-pack veggies like garlic, bell peppers and an onion, plus some chili powder. After some time over the fire, you’ve got a smoke-kissed side that’s hearty enough to be a main with the addition of cornbread.

Bass with Corn and Tomatoes with Green Chutney_20.tif

Bass with Corn and Tomatoes with Green Chutney_20.tif

food stylist: Jamie Kimm Prop stylist: Marina Malchin

This delicious one-dish-wonder is proof that camping food doesn’t have to come with a side of compromise. Pack some striped bass on ice in your cooler (just in case you come back from that fishing expedition without the catch of the day). Then add it to a foil packet along with corn, tomatoes, ginger and fresh green herbs for a light-but-filling, mess-free meal.

Just watch this juicy fresh-fruit cobbler bubble away on a grill or campfire. The recipe calls for gluten-free flour, nondairy milk and fresh cherries, but you can easily swap in the standard versions of those ingredients or use whatever fruit looks best at the market.

File this in the “Why didn’t I think of that?” box: Ree makes s’mores the traditional way with chocolate bars, but also raids the candy aisle for peppermint patties and peanut butter cups, for more delicious options.

Craving more campfire recipes? Check out our list of 50 Things to Grill in Foil for more flame-ready appetizers, entrees, sides and desserts.

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