Camp Recipes To Satisfy Outdoor Hunger
You’ve loaded the cast iron cookware, pot holders and necessary utensils into the trunk or bed of the pickup. The ingredients are chilling in the cooler.
All that’s missing is a meal plan.
Below are some ideas for a cast iron camp cookout from the folks at Lodge cast iron.
These dishes don’t pay any mind to fad diets. They are simple, hearty recipes that showcase cast iron’s versatility and longevity.
Mountain Man breakfast
- 2 pounds sausage
- 2 pounds frozen hash brown potatoes
- 8 eggs, beaten with 1/4 cup water
- 2 cups cheese, grated
Over a full bed of hot coals, fry and crumble sausage. Remove cooked sausage and drain on paper towels. Using the sausage drippings in the pan, brown potatoes and spread them evenly in bottom of Dutch oven. Place cooked sausage over potatoes. Pour eggs over sausage layer. Sprinkle top with cheese. Cook with 8 coals underneath Dutch oven and 16 on top for 20 to 25 minutes, until eggs are cooked.
Dutch oven potatoes
- 1 large potato per person
- 1/2 yellow onion per person
- 1 to 1 1/2 pounds of bacon, cut into squares
- 1 pound shredded medium cheddar cheese
- salt or seasoning salt, pepper
Line the bottom of your 12-inch Dutch oven with bacon squares and cook half way. Slice potatoes evenly into bite-sized pieces, about 1/4 inch thick. Slice onions into 1/4 pieces, that will break up as you cook. Add onions and potatoes to the pot.
The potatoes will cook down, so heap them to the brim for maximum potatoes per pot. Add salt or pepper, or use a seasoning like Lawry’s. If you like, add a couple of tablespoons of vegetable oil. Cover and place oven over a full bed of gray coals. When the ingredients have heated, pull 1/3 of the coals from the bottom and place on top, around the edge of lid.
Turn the ingredients every 20 minutes and maintain 1/4 inch of liquid, to prevent burning. Too much liquid makes mushy potatoes; use a turkey baster to remove any excess. After turning ingredients, rotate the pot one half turn clockwise and the lid one half turn counterclockwise. Cook until the potatoes are fork tender, usually about 45 minutes. If you wish, after removing pot from coals, cover cooked ingredients with shreddedcheese and replace lid until cheese is melted.
Pineapple upside-down cake
- 1/2 cup butter
- 1 cup brown sugar
- 1 (20 oz.) can pineapple slices
- juice from pineapple slices plus enough water to make 11/4 cups
- 8 maraschino cherries
- 1 yellow cake mix
- 3 eggs
In a 12-inch Lodge Dutch Oven, melt butter. Sprinkle with brown sugar. Place pineapple slices over brown sugar. There should be room for 7 to 8 slices. Place a cherry in the center of each slice. In a medium bowl, combine cake mix, eggs, and reserved juice and water. Stir for 2 minutes. Spoon over pineapple slices. Place over 6 coals with 18 on lid. Cook at 350 F for 25 to 30 minutes.
When done, place serving plate over Dutch oven and carefully invert. Remove oven and replace any pineapple that may have stuck. Serve warm with ice cream or whipped cream.