Autumn is my favorite time for camping. Good food makes it even better. When you’re out in nature, there’s no reason to skimp on flavor.
In fact, I find it easier to create gourmet meals while camping. Cleanup is a breeze—no heavy pots or pans to wash. You can just toss out disposable plates and bowls.
Wayne Crutchfield from Prattsville knows how to do camping food right. His legendary feasts are a highlight of the annual family squirrel hunts in the Ozarks. Breakfasts are a spread of sausage, bacon, scrambled eggs, and biscuits, with a range of jellies and jams available.
Dinner usually features a rotation of pork roasts, chops, and chicken breasts, all paired with sides like potatoes au gratin. His peach cobbler could easily lull anyone to sleep!
Then there are Ed Kubler and Bill Eldridge, who treat us to incredible meals during our gravel bar camping trips. The first night, we dig into giant ribeye steaks grilled over charcoal, with baked potatoes and corn on the cob. For the second night, it’s all about cheeseburgers.
For dessert, Bill’s Dutch oven cinnamon rolls, buried in hot coals, have a unique flavor that beats conventional baking any day. Eldridge even brings a rich chocolate cake on our January trout fishing trips, especially since it coincides with his birthday. Brad Conley has an impressive sweet tooth and has added even more desserts and main dishes to our menu, making it akin to a cruise ship dining experience!
I often camp solo during my deer hunting trips at Madison County Wildlife Management Area. The campgrounds there are simple, just clearings for tents or campers. Regardless of location, I stick to my routine and never sacrifice taste.
I set up two gas stoves under a canopy. Beef ribeye is my go-to meat, but I also bring along wild turkey and sometimes venison. I start marinating the meat a couple of days ahead, playing around with different combinations heavy on garlic and spices.
Once I’m ready to cook, I slice the steak thin and sauté it in butter or oil with peppers, onions, leeks, and mushrooms. I sometimes add shrimp or scallops for a seafood twist. Since I burn many calories while hunting, I usually serve this dish over pasta, with angel hair being my favorite.
These days, I prefer a cold glass of milk with my meals instead of wine. After dinner, a cup of herbal tea sweetened with honey is perfect while I unwind by the fire.
The prep work takes the longest time, but I enjoy it. I could slice everything at home, but doing it in the great outdoors makes the meal feel special. When camping alone, I don’t indulge in many treats, but I keep a candy bar or some chocolate-covered nuts for quick energy on the hunt. Sometimes, I caramelize pecans with maple syrup as a special snack.
Ultimately, camping is what you make of it. Good food can elevate the entire experience and lift your spirits. In fact, surveys show that 80% of campers believe a great meal enhances their outdoor adventures. So, don’t settle for less—embrace the flavors of camp cooking!
