Recipes

1. An hour before you cook, take steaks out of your cooler to let them warm up a bit – cold steaks do not cook evenly. I usually start cooking my steaks when they feel like room temperature to the touch. Keep your steaks covered to keep away bugs, pets, wild animals and debris. However, use common sense. Don’t leave your steaks out long if it’s a scorching 115 degrees outside.

2. When you’re ready to cook, start with the mashed potatoes. Bring 2 cups of water to a boil (as stated on the packaging). Meanwhile, line the first zip-top bag with the other one, and empty the mashed potatoes packet into the bags. This step may require an extra set of hands – carefully pour boiled water into the double bag. Squeeze out most of the air and close the bags. Keep warm and set aside.

3. To cook the steaks, heat oil over medium-high heat. Dab steaks dry with paper towels and season liberally with coarse salt and pepper. When oil begins to slightly smoke, cook each steak for 2-3 minutes on each side for medium-rare. Use a meat thermometer to be sure – shoot for 130 degrees. Place a pat of butter on top of each steak, tent with foil and allow them to rest for 5 minutes before serving.

4. Carefully massage the mashed potato bag using kitchen towels to cover your hands – bag will be hot! Spoon mashed potatoes onto disposable dinner plates along with the rested steaks and salad.

1. Prepare grill or campfire to medium-high heat, about 375-400 degrees.

2. Cut out 12 large sheets of heavy duty aluminum foil.

3. Scatter carrots, green beans and sliced potatoes onto 6 of the foil sheets, and season with salt/pepper or your favorite vegetable seasoning.

4. Pat chicken thighs dry with paper towels, rub with olive oil and Montreal Chicken Seasoning and place in the middle of vegetables. Lay a slice or two of lemon on top of the chicken and scatter shallot on top.

5. Fold foil into packets. Lay each packet seam-side down onto the second sheet of foil and fold again. This will help prevent leakage.

6. Cook chicken packets on preheated grill grates for 20-30 minutes, flipping packets halfway through. The internal temperature of the chicken should be 165 degrees when fully cooked. Be careful when opening the packets – hot steam will escape.

1. Prepare chicken at home prior to camping: Pull meat from rotisserie chicken and shred. Put shredded chicken in a zip-top bag. Pour in taco sauce. Massage bag to coat chicken in sauce. Squeeze excess air from bag, seal, and then store in cooler until ready to make nachos.

2. To make chicken nachos, start by preparing your campfire (or grill).

3. Lightly oil bottom of cast-iron skillet. This will prevent the tortilla chips from sticking to the bottom.

4. To the skillet, add an even layer of tortilla chips, chicken, beans, olives, pico de gallo, green chiles (if using) and cheese. Repeat to add a second layer.

5. Cover skillet with lid or aluminum foil.

6. Place skillet over campfire and cook until cheese is melted, about 5-10 minutes.

7. Remove from heat and enjoy straight from skillet, or serve on individual plates. Top with sour cream if desired.

1. Scrub and wash potatoes; then slice. The thicker the slices, the longer the potatoes will need to cook. Medium-sized slices are perfect for this dish.

2. Slice bacon into 1-inch pieces and then fry in the bottom of the Dutch oven. When the bacon is done, remove it and place on a separate plate. Leave the grease in the bottom of the pot.

3. In the Dutch oven, layer potatoes, onions, cheese, bacon and a couple pats of butter on each layer. You may also want to salt and pepper to taste. Three to four layers should fill the Dutch oven.

4. Mix mushroom soup with about half a can of water and pour the diluted soup over the layers.

5. Place lid on Dutch oven and place in a preheated 350-degree oven or layer top and bottom with hot coals. It should take around 45 minutes to 1 1/2 hours, depending on the fullness of the Dutch oven.