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Camping Parfait

 
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Yield: 1 People

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Work: 10 Minutes

 
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Total: 10 Minutes

 

How to

  • Prep Vessel at home by placing some Yogurt at the bottom and top with some berries/fruit. Leave ½” at the top open, then cover with a lid and pack in a cooler.

  • Pack Granola in a camp friendly container.

  • When ready to eat at your campsite, add Granola, then mix and enjoy

Bonus!

  • Try adding some fresh Mint to the Yogurt to give some added flavor.

  • For more sweetness try adding some Honey or Strawberry Jam.




Ingredients

Tools

  • Spoon

  • Container (like a Stasher bag)

  • Vessel (Mason Jar or camp friendly cup) with Lid.



 
 

Questions about this recipe? Ask Chef Pierson!

Camping Stew

 
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Yield: 8 People

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Work: 30 Minutes

 
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Total: 2.5 Hours

 

How to

  • Decide whether to prep Ingredients at home or at your campsite. If prepping at home, transport Ingredients in separate containers. Gather Tools needed at campsite.

  • At your campsite, heat a Cast Iron Dutch Oven. While it’s heating up, salt the Pork liberally to cover all sides.

  • Add Oil and brown Pork on all Sides, then remove and set aside.

  • Add Carrot, Onion, and Garlic and cook until golden.

  • Add Vinegar and deglaze the bottom, then add all Ingredients back into the Dutch Oven. Bring to a simmer and cover. Make sure to use a Dry Towel or Pot Holder when cooking in a Cast Iron Dutch Oven, as the Handle and Lid will get HOT!!!

  • Place roughly 8 Coals on top of the Dutch Oven and cook for 1 ½ - 2 Hours until Pork is fall apart tender.

Bonus!

  • Add any other Vegetables that are on hand.

  • Top with some Sour Cream when it's done cooking to add some creaminess.

  • If your prefer spicy, try adding some Hot Pepper instead or with the Bell Peppers.

  • Add some Pickled Onions or Pickled Carrots to add some zip

  • Serve with Coleslaw for added texture and brightness




Ingredients

  • 5 lb Pork Butt, boneless, skinless, and cut into 2” Chunks

  • 1 Bell Pepper, seeded and chopped

  • 2 Ears Corn, shucked and cut into ½” rounds

  • 2 Onion, cut into wedges

  • 3 Medium Carrots, cut into 1” rounds

  • 2 Heads Garlic, cut in half across equator

  • 6 Tbsp Camellia Oil

  • ½ Cup Apple Cider Vinegar

  • 6 Cups Water/Stock

  • 6 Sprigs Oregano

  • 6 Tbsp Salt

  • 2 Tbsp Coriander Seed

  • 3 Jalapeño Peppers (optional)

Tools

  • Cutting Board

  • Knife

  • Whisk/Fork

  • Bowl

  • Measuring Spoon

  • Measuring Cup

  • Cast Iron Dutch Oven

  • Tongs

  • Wooden Spoon

  • Towel/Pot Holder

  • Optional: prepped food bags (like Stasher)


 
 

Questions about this recipe? Ask Chef Pierson!

Foil Pack Breakfast

 
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Yield: 3 People

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Work: 30 Minutes

 
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Total: 40 Minutes

 

How to

  • Gather all Ingredients and Tools and pack for camp trip.

  • At campsite, prep Ingredients as indicated.

  • Add Eggs to Bowl and mix, then add all other ingredients into Bowl except Butter and mix again.

  • Prepare Foil Pouches

    • Tear six 10”x10” pieces of heavy duty Foil, lay on a flat surface going lengthwise from left to right and rub Butter on the middle leaving ½” around the edges clean, then fold in half. 

    • With the folded seam on left, make first fold ½” up from the bottom, making sure to crease the fold line. Fold that ½” fold in half, creating a locking fold, and repeat 1 more time. 

    • Repeat this process with the top. Once you have one open side, place ⅓ the Ingredients inside the pouch and repeat folding process to close.

  • Repeat 2 more times for remaining Ingredients and Foil.

  • Place Foil pouch on Grill that has some coals established, making sure that the flames are not directly touching the Foil.

  • Cook for 8-10 minutes in a medium heat zone.

  • Open from the top by making a small slit like a baked potato. Take caution - steam will escape!

Bonus!

  • Prep Vegetables ahead of time if you’d rather avoid knife work at the campsite.

  • Add any Vegetables that are on hand.

  • Try adding Breakfast Sausage.

  • Top with some Sour Cream when pouch is done cooking to add some creaminess.

  • If your prefer spicy flavors, try adding some Hot Pepper into the pouch.

  • Add some Pickled Onions or Pickled Carrots to add some zip



Ingredients

  • 6 Eggs

  • ½ Cup Milk

  • 1 Bell Pepper, seeded and chopped

  • 10 Cherry Tomatoes, sliced in half

  • ½ Onion, chopped

  • 6 Slices Cooked Bacon, chopped

  • 2 Tbsp Butter

  • 4 Cloves Garlic, cut into ⅓ 

  • 3 Sprigs Thyme, stemmed, rough chopped

  • 2 tsp Tbsp Salt

  • Cheese (optional)

Tools

  • Cutting Board

  • Knife

  • Whisk/Fork

  • Bowl

  • Measuring Spoon

  • Measuring Cup

  • Heavy Duty Foil

  • Towel/Hot Pad

  • Tongs


 
 

Questions about this recipe? Ask Chef Pierson!

Foil Pack Steamed Veg

 
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Yield: 3 People

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Work: 25 Minutes

 
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Total: 45 Minutes

 

How to

  • Gather all Ingredients and Tools and pack for camp trip.

  • At campsite, prep Ingredients as indicated.

  • Add all Ingredients into Bowl except Butter and water, then mix.

  • Prep Foil Packets:

    • Tear 2 a 14”x14” pieces of heavy duty Foil, lay on a flat surface going lengthwise from left to right, fold in half. 

    • With the folded seam on left, make first fold a ½” up from the bottom, making sure to crease the fold line.

    • Fold that ½” fold in half creating a locking fold and repeat 1 more time. 

    • Repeat this process with the top.

    • Once you have one open side, place all ingredients inside and place Foil pouch onGgrill that has some coals established. Make sure that the flames are not directly touching the Foil.

  • Cook for 15-20 minutes in a medium heat zone.

  • Open from the top making a small slit like a baked potato. Take caution - steam will escape!

Bonus!

  • Prep Vegetables ahead of time if you’d rather avoid knife work at the campsite.

  • Add any Fresh Herbs that are on hand.

  • Try adding some Cheese over the top.

  • If your prefer spicy, try adding some Hot Pepper into the pouch.

  • Add some Vinegar or Wine for more flavor.




Ingredients

  • 1 Large Broccoli, cut into flowerettes

  • 1 Medium Zucchini, cut lengthwise into ¼, then slices into ½” thick pieces

  • 2 Medium Ears of Corn, shucked and cut into ½” rounds

  • 3 Cloves Garlic, cut int 1/2

  • 2 Tbsp Camelina Oil

  • 2 Tbsp Butter

  • ½ Cup Water

  • 2 tsp Salt

Tools

  • Cutting Board

  • Knife

  • Bowl

  • Measuring Spoon

  • Measuring Cup

  • Heavy Duty Foil

  • Towel/Hot Pad

  • Tongs


 
 

Questions about this recipe? Ask Chef Pierson!

Foil Pack Dinner

 
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Yield: 2 People

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Work: 10 Minutes

 
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Total: 35 Minutes

 

How to

  • Gather all Ingredients and Tools and pack for camp trip.

  • At campsite, prep Ingredients as indicated.

  • Add all ingredients into bowl except butter and mix thoroughly.

  • Prepare Foil Packets:

    • Tear 4 14”x14” pieces of heavy duty Foil, lay on a flat surface going lengthwise from left to right and fold in half. 

    • With the folded seam on left, make first fold on bottom at ½”, making sure to crease the fold line.

    • Fold that ½” fold in half creating a locking fold and repeat 1 more time. 

    • Repeat this process with the top.

    • Once you have one open side, place half the ingredients and half the butter inside the pouch and repeat folding process to close.

  • Repeat one more time for remaining Ingredients and piece of Foil.

  • Place Foil pouch on Grill that has some coals established. Make sure that the flames are not directly touching the foil.

  • Cook for 15-20 minutes in a medium heat zone.

  • Open from the top by making a small slit like a baked potato. Take caution - steam will escape!

Bonus!

  • Prep Vegetables ahead of time to lessen work at the campsite.

  • Add any Vegetables that are on hand.

  • Try a different style of Sausage like Italian or Hot Italian.

  • Top with some Sour Cream when it's done cooking to add some creaminess.

  • If your prefer spicy, try adding some Hot Pepper into the pouch.

  • Add some Pickled Onions or Pickled Carrots to add some zip



Ingredients

  • 1 Bell Pepper, seeded, sliced ring into half

  • 10 Cherry Tomatoes, Sliced in half

  • ½ Onion, chopped

  • 4 Small Potatoes, cut into bite size pieces

  • 2 Polish Sausages, ¼” rings

  • 3 Tbsp Butter

  • 1 Tbsp Camelina Oil

  • 4 Cloves Garlic, cut into ⅓ 

  • 3 Sprigs Oregano, stemmed, rough chopped

  • 3 Sprigs Thyme, stemmed, rough chopped

  • 1 Tbsp Salt

Tools

  • Cutting Board

  • Knife

  • Bowl

  • Measuring Spoon

  • Heavy Duty Foil

  • Towel/Hot Pad

  • Tongs


 
 

Questions about this recipe? Ask Chef Pierson!