Campfire #Goals

Let Marnie Hanel and Jen Stevenson, authors of 'The Campout Cookbook,' show you how to take your outdoor cooking from good to grate.
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Big Sky Rib-Eye with Shallot-Herb Butter

big sky rib-eye with shallot-herb butter in cast iron

Recipe: Try Marnie and Jen's Big Sky Rib-Eye with Shallot-Herb Butter 

Smoked Potato Salad

smoked potato salad with green beans

Recipe: Try Marnie and Jen's Smoked Potato Salad

Foil Packet Asparagus with Fresh Mint

foil packet asparagus with fresh mint

Recipe: Try Marnie and Jen's Foil Packet Asparagus with Fresh Mint

Campari Raspberry Radler

campari raspberry radler served in a red mug

Recipe: Try Marnie and Jen's Campari Raspberry Radler

Oregon Trail Mix

oregon trail mix in blue dish

Recipe: Try Marnie and Jen's Oregon Trail Mix

Buckwheat Buttermilk Flapjacks with Maple Bourbon Butter

buckwheat buttermilk flapjacks served with strawberries

Recipe: Try Marnie and Jen's Buckwheat Buttermilk Flapjacks with Maple Bourbon Butter

Starry Sky Masala Chai

starry sky masal chai in a mug

Recipe: Try Marnie and Jen's Starry Sky Masala Chai

Elote Dogs 

elote dogs topped with corn and radishes

Recipe: Try Marnie and Jen's Elote Dogs 

Badlands Boulevardier

badlands boulevardier served in mason jars

Recipe: Try Marnie and Jen's Badlands Boulevardier

S'moopwafel

s'moofwafels with black berry jam

Recipe: Try Marnie and Jen's S'moopwafel

Peach, Prosciutto, Pesto & Goat Cheese Skillet Pizza

peach prosciutto pesto and goat cheese skillet pizza

Recipe: Try Marnie and Jen's Peach, Prosciutto, Pesto & Goat Cheese Skillet Pizza

Summer Squash, Snap Pea & Asparagus Salad

summer squash snap pea and asparagus salad served in a green dish

Recipe: Try Marnie and Jen's Summer Squash, Snap Pea & Asparagus Salad

Campfire Eggs with Leeks & Herbs

campfire eggs with leeks and herbs served in mugs

Recipe: Try our Campfire Eggs with Leeks & Herbs

The Portable Pantry

tackle box pantry on picnic table

A tackle box is the perfect place to stash all your essentials. The little compartments hold everything you need, from pancake mix to spices and hot sauce. (Buy a few of those tiny Tabasco bottles, or snag a few the next time you order room service.)

Now You're Cooking With Fire

A crackling fire is great for ghost stories, but for cooking, forgo the flames for a bed of hot coals. Here’s how to do it right.

1. It starts with the charcoal. We prefer the hardwood-lump type because it’s not soaked in chemicals. You can find it at grocery stores, hardware stores, or specialty markets (like Trader Joe’s). Buy 1 small bag for each meal. 

2. Fill a chimney starter with charcoal and stuff newspaper into the base. Set the chimney in the fire pit and light the paper. In about 15 minutes, you’ll have hot coals; when they turn grayish white, dump them into the fire pit. Set a grill grate over your fire pit if the recipe calls for it. If you’re making something that takes a while, like pizzas, start a new batch of coals right away. 

3. Using a fire poker or long-handled tongs, pile the coals so they’re deeper and very hot in half the cooking area, and sparse and cooler in the other. This gives you 2 cooking zones: one for quick cooking, like searing steaks, and another for slower cooking, like baking eggs. 

4. Replenish the charcoal every 30 to 45 minutes. And let the flapjacks fly!

Cook the Book

For more recipes, tips, and tricks, pick up a copy of The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars, by Marnie Hanel and Jen Stevenson.