Super Easy Camp Food

The following meals are great ideas for over a fire, on a camp stove, on the road or on the trail. Give these a whirl and send back some feedback and pictures of how it turned out!

Over an Open Fire

Smoked Sausage and Baked Eggs

  • This will require a good fire.  Start a half hour before cooking time so that your fire burns down to some good coals.  It doesn’t have to be a big fire, but you can’t bake on flaming twigs.
  • Wrap two eggs together in heavy duty aluminum foil.  Place on coals to bake for several minutes.  (This is just like boiling, only you’re not heating water.)
  • Cut off a hunk of smoked sausage and impale on a green stick.  Cook over the fire, hot dog style.
  • Unwrap eggs.  Use foil as a plate for your sausage.  Peel eggs.  Dispose of shells in foil; pack foil out in trash.
  • For a complete breakfast, add a granola bar or fruit.

Hickory Smoked Pot Roast

Over a good cooking fire, sprinkle some hickory twigs you have soaked well beforehand.

  • Grill a 3 lb. pot roast briefly to brown both sides and soak up the smoke.
  • Remove from grill, wrap in foil with potatoes, onions, and carrots, season with salt and pepper, and return large foil pack to coals to cook for 20-30 minutes per side.  It’s sort of a patrol-sized hobo dinner.

Hawaiian Hobo Dinner

  • Make a foil pack of ham chunks, sweet potato slices, and pineapple chunks.
  • Season the sweet potatoes.
  • Bake in the coals, turning once.

On a Camp Stove

Beef Manhattans

  • In one pot, boil potatoes in salted water.
  • Drain, add water or milk, mash.
  • Meanwhile, open one or more cans of roast beef in gravy.
  • Heat in second pot.  For each serving, put down a slice of bread.
  • Top with mashed potatoes, then beef & gravy.

Egg in the Hole

  • Carefully cut or tear a circle out of the middle of a slice of bread.
  • Melt a pat of butter in your skillet, place bread slice in skillet, crack an egg into the middle.
  • Fry on both sides.
  • Serve with bacon or sausage links.

Skillet Hash

  • This can be done in a heavy skillet with lid or a Dutch oven, on a stove or over the fire.
  • Chop a large onion, dice a can of Spam, and shred a carrot.
  • Mix with frozen hash browns and spread in the bottom of a lightly greased skillet.
  • Take a big spoon and make several shallow depressions in the surface of the mixture.
  • Crack an egg into each depression.
  • Cover with lid and bake in the skillet until mixture is heated through and eggs are firm.


On the Road

Rest Area Lunch Number 1:  Chips and Salsa

  • If you’re on the road to somewhere and you want to stop for lunch, pick a rest stop.
  • Open up a bag of corn chips and a jar of salsa.
  • Sprinkle shredded cheddar cheese on the salsa.
  • If the salsa is medium to hot, it’ll be just as satisfying as if somebody cooked something.

Rest Area Lunch Number 2:  Ham Sliders

  • Get some deli ham shaved very thin and some Hawaiian sweet rolls.
  • Slice open rolls.  Put 1 oz. shaved ham and half a slice of American cheese on each roll.
  • Put tops back on and put bag in package.
  • Bring along some brown mustard and/or mayo for those who want something on their sandwiches.
  • Add some chips and/or fruit for a more complete meal.
  • Stop by side of the road and enjoy.

Rest Area Lunch Number 3:  Ploughboy’s Lunch

  • While touring Great Britain, our Venturers would stop in the morning and buy some fresh local bread (ciabatta rolls were our particular favorite), some nice apples, and a quantity of Cheddar cheese.  When we needed to stop for lunch, we would pull over and enjoy fresh bread and cheese and apples, which is just a step and a half shy of heaven.

Trail Goodies

  • Wrap a slice of pre-cooked bacon around a Milky Way candy bar.  Astounding.
  • When going backpacking, take along a big bag of caramels for your toughest day.  As Scouts toil up the big ascent, hand out caramels as they go by.
  • Cheese preserved in wax will keep indefinitely, even in warm temps.  A small wheel of Gouda and a can of tuna or ham with your favorite crackers makes a great trail lunch.

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Art Collins has been in Scouting, man and boy, for over fifty years. He has led many different units and many different programs. As an ordained minister in The United Methodist Church, he has fostered Scouting as ministry in local congregations, as well as at the Conference and General Church level. His current Scouting position is as the International Representative for Hoosier Trails Council and as a member of the Council Executive Board. His current ministry position is Retired.

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