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Campfire Cooking
Here are some of our most popular recipes from 2018

Saddle Bag Ice Cream
(make it while you ride)

Submitted by- Cheri Bullard

 

You will need 2 cans for this - you can use a small and large metal coffee can or you can purchase unused paint cans in quart and gallon size (this is my preference)

2 eggs

1 cup sugar

3 cups half and half or heavy whipping cream1 tablespoon vanilla

***

Beat the eggs until fluffy and frothy.  Beat in the sugar slowly.  Add vanilla and stir in the half and half or whipping cream. 

Pour the mixture into your smaller can, leaving at least 1 1/2" space at the top.  

If using coffee, put on the lid and run a strip of duct tape around the top of the can, sealing the lid, then run a strip of duct tape vertically over the entire can to ensure it doesn't spill.

If using paint cans, pound the lid on securely.

Mountain Pie Dessert
Submitted by Shannon Schraufnagel

Ingredients:

Pie Iron (find at most camping stores)

Sliced Bread

Butter (spray butter works best)

Favorite Pie Filling

Nutella, Cream Cheese or Peanut Butter, depending on pie filling flavor, for added fun

 

  • Butter the inside of the Pie Iron.
  • Place your bread in the Pie Iron.
  • Layer one side with Nutella / Peanut Butter/ Cream Cheese if you like.
  • Fill with three to four tablespoons of pie filling (enough to fill it but not enough it will ooze out when you clamp the pie iron shut).
  • Hold Pie Iron over coals until toasted and warm (time depends on how hot your coals are, so check them often).

 

You can also make smores, ham & cheese sandwiches, etc. in a Pie Iron... Whatever tastes good wrapped in toasted bread! 

Baked Chicken in BBQ Sauce
with a Side of Vegetable Medley

Submitted by Lil Leclerc

Feeds 13-15 people

 

-Use 14-inch dutch oven

-Use 20 pieces chicken such as drums and thighs

Season each piece well and layer chicken as needed. (Use spices such as salt, pepper, paprika, parsley flakes and dry tomato chicken bouillon.)

-Drizzle honey barbecue sauce on each layer.

-Cover and bake for about 2 hours. 

-Use 14 charcoals and bottom and 28 on top.  Replenish charcoals after 60 minutes. 

-Test chicken for doneness

I served this baked chicken BBQ Sauce with a Vegetable Medley of 14 Brussel sprouts, 6-7 small red potatoes, 1 small Butternut Squash, 1 small head cauliflower,  bunch of shallots, 5-6 medium-sized carrots, and 2 small white sweet potatoes.

 

The vegetables were seasoned with only salt and pepper and ½ cup water.  Cooked for 45 minutes in the 14-inch dutch oven with 28 charcoals on top and 14 on the bottom. Serving size would be 15-20 people.

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