Campfire Bacon with Maple-Citrus Glaze
Maple syrup, sherry vinegar and citrus combine to make a terrific glaze for thick slices of slab bacon in this simple, six-ingredient recipe.
An updated version of the classic and delicious camping treat made with a creamy hazelnut spread and sweet bananas.
In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne seca. Beef jerky is a clever approximation.
Crosshatch Hot Dogs on Grilled Croissants
These sweet-savory glazed hot dogs were inspired by a dish Marcia Kiesel discovered at a Manhattan Chinatown restaurant. They're cut in a crosshatch pattern, which makes the franks cook even faster, and served in a grilled mustard-brushed croissant.
Campfire Biscuit S’mores
This hearty twist on s'mores is made with chocolate-studded biscuits, tangy raspberry jam and smoky marshmallows.
Skillet Graham Cake with Peaches and Blueberries
Chicago chef Stephanie Izard's skillet cake, baked on the grill, gets amazing flavor from graham crackers mixed into the batter and in the crumbly streusel topping.
Sausage Mixed Grill
Prick fresh sausages all over before grilling to release the excess fat.
Shrimp Boil Hobo Packs
A classic Southern shrimp boil involves cooking a kettle of shrimp, corn and sausage with pickling spices, notably bay leaf, cloves and mustard seed. Here, all the ingredients are tucked inside foil packets, seasoned with Old Bay and cooked right on the grill.
Skillet Buttermilk Biscuits
Bake these tender, buttery little biscuits in a cast-iron skillet, then bring them to the table still in the pan.
Grilled Corn with Mango-Habanero Butter
Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.
Skillet-Charred Cherry Tomatoes with Basil
Chris Cosentino remembers charring tomatoes when he was a line cook under chef Mark Miller at Red Sage in Washington, DC. "Mark always said, 'It needs fleck,'" Cosentino says, referring to the blackened bits on the skins. "The fire brings out the sweetness in the tomatoes."
Mixed Grill with Rib Eyes, Sausages and Bacon Chops
At his cowboy picnic at Prather Ranch, Chris Cosentino served copious amounts of meat, including Italian sausages, Prather's rib eyes, and "caveman" bacon chops, large cuts of pork that include the chop and a piece of the belly. Ask your butcher to cut the pork chops from near the shoulder, leaving the belly meat attached.
Crunchy Baked Potatoes With Maldon Salt
These baked potatoes with Maldon sea salt crystals would be terrific to take along on a camping trip.
Grilled Miso Shrimp
When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.
Mom's Nutty Granola
This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman, "I love it because I'm not a sweet breakfast person myself." The granola can be made in advance for breakfast or for a snack during a camping trip.
Grilled Whole Fish
Dave Pasternack lets fish come to room temperature and dries it well before grilling. "An ice-cold fish gives off steam, making the skin stick to the grill," he explains.
Fruit-and-Nut Trail Mix
Take this roasted nut mix along with you on your trip to keep you fueled.
Nectarine-Gingersnap Hobo Packs
Crushed gingersnaps are like a streusel topping for grilled nectarines.