An Easy Meal You Can Cook Over A Portable Grill While Camping

By Jenn Pacheco, Contributing Blogger

I’ve loved camping in a good ole’ fashion tent ever since I was a young girl. For some reason, the nature noises in the air and the uneven ground beneath me brought me comfort. I was never bored, using the outdoors as my playground day-in and day-out. The only time I felt the experience to be lackluster was when dinner time rolled around.

Why, you might be asking, as you read this blog? Why was supper so meh? 

Because it only ever consisted of hot dogs and hamburgers. The easy way out; load a cooler with some patties and dogs (and ice to keep it fresh), grill ‘em up when everyone starts getting hungry.

As I grew older, I realized that this meal was sufficient, but it wasn’t always what I was looking for. Especially if I was out in the wilderness for days at a time. 

I longed for something a bit more tasty. If I could get my hands on it from neighboring stores, and if I could keep it well preserved. If you have both of those perks lined up for you - the neighboring stores and the well preserved goodness - the rest of this blurb will all make sense. 

To give you a bit of a heads up: This is one easy meal, comprising three of my favorite recipes. We have an appetizer, a main course, and a dessert. I hope you enjoy them as much as I do!

Spiced Nuts

Serves: 4 people, just double the ingredients to increase the servings

One handful of these nuts, and you’ll be begging for more. A great fully flavorful snack to kickstart the meal, offering rich amounts of protein. Plus, ingredients are easy to transport to the camping grounds!

Ingredients:

• 2 cups unsalted roasted mixed nuts
• 2 tbsp olive oil
• 1 rosemary sprig
• 2 wide strips lemon zest
• 2 crushed garlic cloves
• 1 tsp kosher salt
• Pinch red pepper flakes

Instructions:

1. Tear off an 18” long piece of heavy-duty foil.
2. Toss ingredients together, onto the foil.
3. Bring the two short ends of the foil together and fold the seal, then fold in the sides.
4. Grill foil packet over medium heat, flipping occasionally.
5. Roast until hot and toasted, this’ll take about 8-10 minutes.
6. Carefully open the foil and sprinkle flaky salt atop. 

Lemon-Pepper Grilled Ribeyes

Serves: 8 people

I never needed a full meal when I went camping; it’s too much work to lug the ingredients in a cooler and make sure everything is properly maintained. That’s why I primarily prioritized the “bulk” of the main course. To me, that’s a type of red meat, poultry, fish, etc. What’s my favorite? This ribeye steak. The seasoning is easy enough to pre-mix and carry in a Ziploc bag. The rest is just steak and butter. 

Ingredients for the Lemon-Pepper Seasoning:

• 3 tbsp freshly cracked black pepper
• 2 tbsp kosher salt
• 2 tbsp grated lemon zest 
• 2 tsp garlic powder
• 2 tsp mustard powder
• 2 tsp onion powder
• 1 tsp sugar

Ingredients for Steaks:

• 8 boneless ribeye steaks, cut about 1” thick
• Kosher salt, to taste
• 1 stick salted butter, melted

Instructions:

1. Season the steaks lightly with salt and the lemon-pepper seasoning rub, on both sides. 
2. Brush the steaks liberally with the melted butter.
3. Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees and cook for 2 minutes. 
4. Flip the steak over to the other side, grill for 1 minute 45 seconds, then rotate the steaks 90 degrees and cook for 2 minutes. 
5. Make sure the steaks reach at least 115-120° before removing them from the grill. This temperature will guarantee a medium rare interior. Remember: The steaks will continue to cook a little bit once you pull them from the grill racks. 

Tip: If the steak is too rare for you once cooked, you can always throw it back on the grill to better suit your taste buds. 

Cinnamon Twists

Serves: 6-8 people

Can’t forget about dessert! For me, it’s the most important part of the meal. But again, I prioritize easy-peasy lemon–squeezy. With just a few ingredients you can put inside Ziploc bags, some butter, and the crescent dough, you can create magnificent-tasting, mouthwatering makeshift cinnamon twists. Bring skewers - which I’m sure you already packed for S’mores or kabobs - and you’ll be good to go. 

Note: You can’t just have one. 

Ingredients:

• Canola oil
• 2 tbsp granulated sugar
• ¼ tsp ground cinnamon
• 1 8-oz package refrigerated crescent dough sheet
• 1 tbsp unsalted butter, melted
• ½ cup confectioners’ sugar
• 1 tbsp milk 

Instructions:

1. Soak (8) 10-inch wooden skewers in water for approximately 30 minutes, then drain.
2. Heat the grill to medium.
3. Once hot, clean and oil the grill grates using canola oil.
4. Stir the granulated sugar and cinnamon together in a side bowl.
5. Unroll crescent dough and cut it into 4 rectangles. 
6. Brush 2 rectangles with melted butter and sprinkle with cinnamon sugar.
7. Put the remaining rectangles directly atop.
8. From the long end, cut each rectangle into 4 strips and twist them around the skewers, pinching them to seal the dough together.
9. Grill the twists over direct heat, turning halfway through. This will take about 4-6 minutes.
10. Move the twists over to indirect heat and grill another 3-5 minutes until cooked through.
11. Whisk the confectioners’ sugar and milk in a separate bowl and drizzle over the warm twists.