Everything tastes better when cooked outdoors. From recipes made especially for grilling to dishes intended to be cooked indoors that can easily be adapted for outdoor cooking, there are many tasty options that are easy to prepare and cook on a grill or over a campfire. Pick your favorites from the 40-plus outdoor recipes listed here and you'll be ready to create a feast in the great outdoors.
Recipes for Cooking Meat Outdoors
Outdoor cooking times vary significantly based on the cooking method, equipment, temperature, and other factors. That's why it's very important to cook meat until it reaches a safe internal temperature before you eat it. Your outdoor cooking supplies should definitely include a meat thermometer. Use this cooking temperature chart to determine what minimum internal temperature is required for various kinds of meat.
Grilled Steak
Want to cook a delicious steak outdoors on the grill? Follow these instructions for cooking a New York strip steak on a grill if you want to learn how to perfectly prepare steak outdoors.
Directions
- Don't skip the step of letting the meat come to room temperature before cooking. This actually makes a huge difference regardless of whether you are going to cook your steak indoors or outside.
- While the steak is losing its chill, you can spend your time getting the grill to the perfect temperature.
- For a 1-inch thick steak, cook 4 minutes per side, flipping once.
- You can adapt this recipe to any kind of steak, adjusting the time based on thickness.
Campfire Kabobs
To make campfire kabobs, you'll need metal or bamboo skewers along with chunks of meat and vegetables. This basic kabob recipe can be used with any kind of meat (beef, chicken, lamb) along with vegetables that can be threaded on skewers. Whole mushrooms and cherry tomatoes are great options, as are chunks of bell pepper, onion, zucchini, and squash. Pineapple also tastes great on kabobs. Use the marinade in the recipe or substitute your favorite store-bought or homemade marinade.
Preparation
- Preheat grill to the desired temperature.
- Over medium heat, grill kabobs for seven minutes or until meat is fully cooked.
- Use tongs to turn the skewers a few times to ensure even cooking.
Grilled Hamburgers
No outdoor adventure is complete without at least one meal featuring grilled hamburgers. You can simply season ground beef or ground chuck with salt and pepper or mix in a packet of dry onion soup mix before forming patties. If you want to get really creative, these homemade hamburger recipes explain how to make lamb burgers and Italian burgers (hint: add Italian sausage and bread crumbs to ground beef). Use this hamburger grilling time chart to estimate cooking length based on the size of your burgers and how you're cooking them. Be sure to bring a digital meat thermometer with you to check doneness.
Preparation
- Preheat grill to the desired temperature.
- Place shaped hamburger patties on grill over medium heat.
- Flip after the first side appears done, typically within two to four minutes.
- Cook until internal temperature reaches 155 degrees Fahrenheit.
- Serve with buns, condiments, and tasty hamburger toppings.
Grilled Meatloaf
When you think about it, meatloaf is really just a very large hamburger with a few other ingredients added in. So, it shouldn't be too surprising to find out you can cook your favorite meatloaf recipe outdoors on the grill rather than in an oven. The thicker your meatloaf, the longer it will take to cook. You'll probably want to make it a bit thinner than you would for indoor cooking.
Preparation
- Start out with a hot grill and sear the meatloaf over high heat for three to four minutes per side.
- Let the fire die down a bit so the meatloaf can cook evenly without burning.
- The grill cooking time will be comparable to the oven cooking time, though you should flip the meatloaf about halfway through.
Beer Can Chicken
Beer can chicken is one of the best ways to grill chicken on a covered grill. You'll need a whole chicken that weighs around 4 pounds. Wash the chicken, then rub it with your favorite cooking oil, coating both the outside of the bird and its cavity. Follow with a fairly thick coating of your favorite spice blend or dry rub recipe.
Preparation
- Open a 12-ounce can of beer and pour out (or drink!) about one-quarter of it
- Place the chicken over the can of beer, then put it in the middle of a hot grill and close the cover.
- Keeping the cover closed will help hold in the heat that is needed to properly cook such a large item.
- Cook for at least an hour (likely longer), and resist removing the cover to check the temperature until at least that much time has passed.
Marinated Grilled Chicken
Grilled chicken tastes best when it marinates in a tasty sauce for several hours prior to cooking. Whether you plan to grill bone-in or boneless chicken, prepare a delicious marinade for grilled chicken using lemon juice, olive oil, onion, and cumin. Put the sauce in a sealable container that is large enough to hold the chicken pieces, then add the chicken. Let the chicken marinate overnight, being sure to keep it properly refrigerated. You may want to periodically shake the container to ensure that the chicken is evenly coated.
Preparation
- Cook the marinated chicken pieces on a grill or open fire.
- Place the chicken over the can of beer, then put it in the middle of a hot grill and close the cover.
- Cook the marinated chicken pieces on a grill or open fire. For best results, follow these tips for grilling chicken.
BBQ Chicken
Rather than using a lemony marinade, you might prefer to cook classic barbecue chicken when you're cooking outdoors. This BBQ chicken recipe features a homemade barbecue sauce that you can make with basic ingredients that you probably already have in your pantry. Of course, you can also use your favorite store-bought barbecue sauce or get really creative by whipping up a batch of orange chipotle barbecue sauce.
Preparation
- Whatever sauce you use, the key is to marinate the chicken pieces in the sauce overnight before you cook them.
- Cook the marinated chicken pieces on a grill or open fire.
Grilled Cajun Chicken
If you like spicy food, make this grilled Cajun chicken recipe the next time you cook out or go camping. You can use this recipe with bone-in or boneless chicken. If you use boneless breasts, tenderloins, or thighs, it'll be super-easy for the sandwich-lovers in the group to put together a Cajun chicken sandwich for their meal.
Preparation
- Marinate the chicken pieces per the recipe for at least 30 minutes.
- Cook the marinated chicken pieces on a grill or open fire.
- If you want more of a blackened chicken taste, cook it in an oiled hot cast-iron skillet rather than placing it directly on the grill grate.
Barbecued Pulled Pork
Love barbecue? Use this recipe for pulled pork to make your own delicious version on a grill or smoker.
Preparation
- You'll need to marinate the meat overnight.
- The key is to cook it low and slow; cook it on the grill or smoker for up to 12 hours.
- However, this doesn't mean that you can put the meat on the grill or smoker and forget about it until it's done. You'll need to check in on it every hour or so, to mop it with barbecue sauce.
- When it's ready, you'll be able to use two forks to pull it into shreds for your own barbecue plates or sandwiches.
Grilled Pork Tenderloin
Not all pork has to cook as long as pulled pork. With this grilled pork tenderloin recipe, you'll be able to enjoy flavorful grilled pork that doesn't take a long time to cook (especially if you butterfly the meat). You do need to allow some time to marinate the tenderloin before cooking, but it doesn't have to sit overnight. The marinade in this recipe is sweet and spicy due to a combination of brown sugar and jalapeno juice, but you can really use any marinade that works well with pork (such as this homemade teriyaki sauce).
Preparation
- Marinate the meat, though waiting overnight isn't necessary
- Turn the meat every five to seven minutes.
- It won't take long for the meat to reach a safe temperature and appropriate level of doneness.
Grilled Venison
If your freezer is stocked with venison, take some along on your next camping trip. Follow these instructions for how to grill venison and you'll have success every time. If you want to adapt the flavor profile in a way that's particularly appropriate for venison, use some of the spice and ingredient combinations in these recipes for wild game. Or, use any other dry rub or flavoring agent that you like to use on any other kind of grill meat.
Outdoor Cooking With Crumbled Ground Meat
Each recipe below requires fully cooked crumbled ground beef or turkey, which you can prepare ahead of time or at your campsite. For easy outdoor cooking at a campsite, prepare ahead of time by cook cooking ground meat to freeze. Put baggies of frozen meat in your cooler before you depart so so it will be thawed and ready to use when you need it. Or, simply pack a skillet that you can use to cook ground beef on a grill, campfire grate, or camp stove. Cook meat until it's fully brown (no pink).
Sloppy Joes
Sloppy joes are very easy to cook outdoors. Just crumble ground meat in a skillet or heat some that you cooked ahead of time. This gluten-free sloppy joe sauce recipe is easy to make and uses only a few basic pantry staples that you can easily pack and carry along on a camping trip or tailgating adventure.
Preparation
- Add a can of store-bought sloppy joe sauce, or make your own.
- Serve on a hamburger or hot dog bun for a traditional outdoor meal.
- For an interesting variation, spoon some onto one side of a piece of pita, then fold it in half to eat. Sprinkle shredded cheese on top of the meat if desired.
Campfire Tacos
Tacos make an easy meal each person in your camp can assemble to their liking. Bring taco seasoning and water for the amount of meat you plan to use (check the packet or recipe). Serve with sides of your favorite store-bought or homemade salsa, pickled jalapenos, sour cream, and/or guacamole.
Preparation
- Cook or heat pre-cooked ground beef or turkey in a skillet that's safe for whatever outdoor cooking method you are using.
- Add an appropriate amount of taco seasoning and water.
- Continue heating until the mixture is no longer soupy.
- Remove from fire top with shredded cheese, then sprinkle diced tomatoes and onions on top of the cheese.
- Use a large spoon to scoop a generous portion into small flour or corn tortillas that have been heated on the grill or taco shells.
Campfire Burritos
Follow the instructions for taco meat in the recipe above, but don't add anything to the seasoned meat when you remove it from the fire. Lay large flour tortillas on paper plates, then spoon taco meat into the middle.
Preparation
- Sprinkle cheese and any diced vegetables you want to add on top of the meat, along with some canned pinto or kidney beans.
- Fold the top and bottom of the tortilla inward, then fold it side by side so the meat and toppings are fully wrapped.
- Lightly brush the wrapped burritos with oil and return to the hot grill for a minute or so per side to sear.
Grilled Mexican Pizza
Adapt this simple Mexican pizza recipe for easy outdoor cooking by starting with a flour tortilla as the base. Prepare ground beef the same way you would for campfire burritos, or use leftover cut-up grilled steak. Lay tortillas flat on a tray or plate, then add the beans, meat, and toppings, such as peppers and onions. Let everyone choose their toppings so there will be no reason for anyone to pick off things they don't like.
Preparation
- Use a spatula to place the tortillas on a hot grill.
- You may want to put them on a sheet of aluminum foil or griddle tray to make them easier to handle.
- Leave on the grill until the cheese starts to melt.
Campfire Nacho Dip
The benefit of this recipe is that you can prepare your protein ahead of time, and just heat it up when you're ready to prepare your dip. For every pound of meat, use a 2-pound block of Velveeta and 2 small cans of Rotel or tomatoes.
Preparation
- Cook or heat pre-cooked ground beef or turkey in a skillet.
- Add cut-up chunks of Velveeta (or similar pasteurized cheese) to the meat.
- When the cheese is mostly melted, stir in Rotel tomatoes or plain diced tomatoes.
- For an even more creamy texture, melt a block of cream cheese in the mixture.
- Simmer over low heat until the cheese is completely melted, then remove from heat.
- To eat, place tortilla chips on a plate or tray, then spoon dip over the top.
- Top with your choice of diced tomatoes, onions, pico de gallo, sour cream, or guacamole.
Zucchini Boats
If you have leftover grilled meatloaf or extra ground meat from any of the recipes above, adapt this recipe for zucchini meatloaf boats to cook as a heat-and-eat recipe for the grill. You could even crumble up leftover hamburgers for the meat portion, or use leftover grilled chicken or pulled pork instead.
The only other thing you'll need is some whole zucchini, a few kinds of canned vegetables or leftover grilled vegetables, and shredded cheese. You can leave the rice out or quickly prepare some by boiling water on your camp stove to add to instant rice. Cook the zucchini boats directly on the grill or sizzle them in a cast iron pan.
Outdoor Seafood Cooking Recipes
Seafood is a great option for outdoor cooking, especially if there are anglers in your group who may bring in some freshly caught fish. Of course, the internal temperature of seafood is an important safety consideration. In order to be safe to eat, all fish and shellfish should be cooked to an internal temperature of at least 145 degrees Fahrenheit.
Grilled Tuna Steaks
This recipe for grilled tuna steaks includes instructions for cooking fish that has been soaked in a flavorful marinade. The recipe includes instructions for making a Thai marinade that includes coconut milk and lime juice and a Japanese marinade that has both soy sauce and rice wine vinegar. You can use one of them or any other marinade that you prefer. Other than the marinade of your choice, olive oil is the only other thing you'll need to prepare delicious tuna steaks outdoors on the grill. There are instructions for cooking thin and thick tuna steaks.
Cajun Chipotle Campfire Fish
Whether you have freshly caught fish filets or if you brought frozen ones from home, they'll taste great when seasoned with this flavorful sauce. Cooking time will vary based on thickness and grill temperature.
Preparation
- In a small bowl, combine a cup of olive oil with the juice of three lemons (or 6 to 9 tablespoons of bottled lemon juice).
- Season with a teaspoon of chipotle powder, a tablespoon of garlic powder, and a teaspoon each of salt and pepper.
- Whisk the sauce together.
- Dip each piece of fish in the sauce (any fish filets will do!), flipping a few times so that it is thoroughly coated.
- Place a griddle or strip of thick foil on the grill grade, then place the fish on top.
- Cook on the first side for eight to 12 minutes, then flip and repeat.
Foil Packet Fish
Foil packets are another great option for cooking fish on the grill, especially thin fillets of flaky fish like cod or tilapia. Follow the instructions for assembling this steamed cod recipe (using whatever kind of fish you have), but place the prepared packets on a preheated grill or campfire grate. You can substitute thinly sliced onions for the scallions, placing them on the top of the fish before closing the packet. You can also vary the flavor profile by changing the spices. For example, you could substitute creole or blackening seasoning for the parsley and dill combination if you're in the mood for a spicy fish dinner.
Grilled Salmon Satay
If you already have a set of skewers that you use to make kababs, you can put them to good use with this recipe for grilled salmon fillet satay.
Preparation
- Cut salmon fillets into 1-inch strips.
- Whip up a basic marinade using olive oil, garlic, and basil.
- Place the fish in the marinade and cover, then place in the cooler for at least an hour (longer is fine as long as you maintain proper refrigeration).
- Thread the salmon onto the skewers, then cook on a hot grill.
- Turn every few minutes, cooking until the proper temperature is reached.
Grilled Shrimp Skewers
You can also use your skewers to cook shrimp on a grill or campfire grate. Skewers provide a great way to keep shrimp from slipping through grill grates, so this is a very practical approach to cooking shrimp. Plus, shrimp skewers are a lot of fun to eat. Any recipe for grilled shrimp can be converted to be cooked on skewers.
Preparation
- Season or marinate shrimp that don't still have peels or heads as directed, then thread several on each skewer.
- Grill for a few minutes on each side, until the shrimp reach or exceed the safe cooking temperature.
Shrimp in Garlic Butter Sauce
Grilled shrimp don't have to be cooked on skewers. Make your own version of shrimp scampi by grilling this shrimp in garlic butter recipe in a foil packet.
Preparation
- Simply put the butter and garlic and other seasonings in the center of a strip of aluminum foil that has the edges turned up.
- Put the shrimp on top, then squeeze on a bit of lemon juice.
- If desired, add some fresh vegetables to the foil packet.
- Put another piece of aluminum foil on top and loosely seal the edges.
- Place on a hot grill and cook until the shrimp are pink and fully cooked.
- This usually takes eight to 10 minutes, depending on the size of the shrimp and grill temperature.
Grilled Lobster Tails
Outdoor cooking recipes don't have to feature only basic, simple foods. Elevate your campfire cooking to a gourmet level by cooking grilled lobster. Eat as-is or follow these grilled lobster tail recipes to find out how to use the cooked meat in lobster rolls or a grilled lobster salad.
Preparation
- Cut lobster tails in half so that one side is the shell and one is meat.
- Brush olive oil over the meat.
- Place each lobster tail on a hot grill with the meat side facing down.
- Cook for about six minutes, then flip and grill until the meat is white and opaque.
- This will probably take about four more minutes, but check the temperature to be sure.
Heat and Eat Outdoor Cooking Main Courses
Not all main courses start with uncooked meat or seafood, so reaching a specific temperature is something you always have to worry about. With the heat and meat main courses, you really just need to grill each item until it's warm enough to taste great. If you have any leftovers, though, they will need to be stored in a cold ice chest or refrigerator.
Baked Beans
You can make delicious baked beans outdoors by adding your own spices and extra ingredients to canned beans. This recipe for vegetarian baked beans calls for navy beans, but you can also use pinto beans or any other kind of beans that you like. Make sure to buy beans cooked without meat if you want to keep yours vegetarian; otherwise, any beans will do. Adapt the recipe for outdoor cooking by preparing it in a Dutch oven or deep cast-iron skillet. You can use a tripod with a Dutch oven over a campfire, or simply place the Dutch oven or skillet on the grill or a campfire grate. Simmer long enough for the flavors to meld.
Campfire Flatbread Pizza
It's really easy to prepare pizza outdoors if you start with store-bought flatbread. Choose no-cooking required options like jars of pizza and/or Alfredo sauce, pepperoni slices, bacon bits, shredded cheese, sliced or diced vegetables (like mushrooms, onions, peppers, and olives) for this recipe. The outdoor chef in the group can assemble pita pizzas for everyone or put out a variety of toppings and let everyone get creative!
Preparation
- Brush the bottom of each flatbread with oil and place it on a tray or plate, then top with your favorite pizza toppings.
- Once the flatbreads are topped, just put them on a warm grill or griddle and heat until the ingredients are warm and the cheese melts.
- Heating usually takes five to 10 minutes.
French Bread Pepperoni Pizza
Rather than using flatbread to make campfire pizzas, you may prefer the idea of making a thicker option. It's simple to make French bread pizza with store-bought loaves or baguettes.
Preparation
- Split the bread lengthwise, then place each half on a piece of aluminum foil that has been sprayed with nonstick cooking spray.
- Dollop pizza sauce on top of the loaf, then spread it across the surface of the bread.
- Sprinkle shredded mozzarella or a mixture of Italian cheeses across the top, then place pepperoni slices on top.
- Add any other toppings you want.
- Transfer the foil to the grill and heat over low heat until the bread gets a little hard and the cheese is melted.
Black Bean and Corn Quesadillas
Use canned black beans and corn to make a batch of black bean and corn quesadillas. To boost the flavor, follow this recipe for black bean and corn quesadillas. You can even add some leftover grilled chicken if you'd like to add meat.
Preparation
- For a super-simple, heat-and-eat recipe, just drain canned black beans and corn, put some of both on a flour tortilla and sprinkle with shredded cheese.
- Put another quesadilla on top, brush the top and bottom with oil, and grill over low heat for a few minutes on each side.
- Once the cheese is melted, it's ready to eat.
Grilled Paninis
Who says you have to have access to a panini press to enjoy tasty toasted sandwiches? Just pile your favorite panini sandwich fillings on store-bought ciabatta or sourdough, or any other kind of bread you like. Deli ham and turkey are great panini fillings, especially when paired with cheese and pre-cooked bacon. You can go as basic as bologna or opt for gourmet sandwich ingredients.
Preparation
- Brush the top and bottom of the bread with oil.
- Put on the grill and press down with a spatula while it sears.
- Turn over and repeat after a minute or two.
- Leave on the grill until the sandwich is heated through.
Outdoor Cooking Side Dish Recipes
No matter what main dishes you're preparing, you'll want to pair them with a few tasty side dishes. It's easy to prepare many tasty side dishes in the great outdoors.
Grilled Asparagus
It's surprisingly easy to cook fresh asparagus on the grill. For this basic grilled asparagus recipe, you just need asparagus, butter or oil, and salt and pepper. Of course, you can customize your version by adding other spices, such as Italian seasoning blend or cayenne pepper. No matter how you season asparagus, cooking it on the grill is super simple. You'll just need to preheat the grill and cook it over high heat on each side for just a few minutes. As soon as it's tender enough to eat, it's ready!
Grilled Corn on the Cob
Corn on the cob tastes just as good (maybe better!) when cooked on the grill as it does when boiled. You can shuck a few ears of freshly picked corn or use frozen corn on the cob from your grocer's freezer.
Preparation
- Either place the corn directly on the grill or wrap it in foil -- either way is fine.
- Place the cobs on the grill over high heat and flip every five minutes.
- Check after 15 minutes of cooking to see if the kernels are tender enough to eat.
- Unless the grill is not hot enough, the cobs should be ready within 20 minutes.
Cheesy Potatoes and Onions
Potatoes are a great option when you want to prepare a hearty side dish on the grill or over a campfire. Use a cast-iron skillet to prepare this recipe for cheesy potatoes and onions at your campsite. Stir in some diced ham or pre-cooked ground beef or turkey to make it a complete meal. Or, for an even more outdoorsy option with less clean-up, wrap up the potatoes, onions, anything else you're adding in, and oil in a foil packet for cooking. Either way, add the cheese once the potatoes are cooked and allow it to melt before eating.
Roasted Cherry Tomatoes
Since you're probably packing some cherry tomatoes to use for shish kabobs, purchase a few extra containers so you can also roast some cherry tomatoes in a foil packet over the campfire. This tasty camping side dish is very easy to make.
Preparation
- Dump some clean cherry tomatoes onto a square of aluminum foil, drizzle with olive oil, toss to coat, then sprinkle on some salt and pepper.
- Customize by adding any other spices that you like -- Italian seasoning and herbs de Provence are good options.
- Fold up the sides to create a foil packet and grill until the tomatoes are soft.
Grilled Foil-wrapped Vegetables
Foil packets aren't just for tomatoes and seafood. Aluminum foil makes it super easy to cook any combination of vegetables that you want using a grill or campfire grate. Use these step-by-step grilled vegetable instructions to cook any of your favorite vegetables, either solo or in combination, in the great outdoors. If you're camping out of town, visit a local farm stand or farmers' market for some fresh, in-season local produce for at least one meal. Cooking time will vary based on the size of the vegetable pieces and how hot the fire is.
Grilled Onions
You can prepare onions for your grill ahead of time in pre-wrapped packets, or add them to a foil bowl. Serve on top of grilled meat or use as a burger topping. You can also add bell peppers and/or mushrooms to the packet prior to cooking.
Preparation
- Bring pre-wrapped foil packets, or form a piece of foil into a bowl by turning up the edges -- This is why the edges of the foil need to be turned up.
- Place on a grill and put some butter in the center of the foil to melt.
- Peel and dice or slice an onion.
- Put the onion slices on the foil, on top of the melted butter.
- Sprinkle Creole seasoning over the top if you like spicy grilled onions.
- Grill over medium heat for 10 to 15 minutes, until the onions are soft.
Outdoor Cooking Recipes for Sweet Treats
Outdoor cooking isn't just for savory main courses and sides. You can make a lot of delicious camping dessert recipes with minimal effort, as well as sweet snacks and even sides.
Grilled Peaches with Honey
Nothing tastes like summer more than biting into a freshly picked peach, with the possible exception of eating grilled peach halves drizzled with honey. It's easy to adapt this recipe for grilled peaches with honey for the outdoors.
Preparation
- Sear fresh peach halves on a hot grill for a few minutes instead of roasting them in the oven.
- While they're still hot, drizzle honey over the top.
- Eat as-is, or serve with whipped cream or yogurt if you have a way to properly cool and store such things.
Grilled Watermelon
Watermelon tastes great at any temperature. You've probably had it at room temperature or chilled, but you haven't really eaten watermelon until you've tried grilled watermelon.
Preparation
- Cut a watermelon into inch-thick wedges, being sure to keep the rind in place so the fruit won't fall apart on the grill.
- Place the wedges on a hot grill over medium heat, sizzling for two to three minutes on each side.
- To add a bit of a kick to this sweet treat, sprinkle the watermelon pieces with red pepper flakes before grilling.
Grilled Pineapple
Pineapple is another fruit that tastes absolutely incredible when heated on a grill. You can use rings of canned pineapple (drained, of course) or slices of fresh pineapple. You don't need anything but the fruit and a hot grill.
Preparation
- Carefully place the slices on a very hot grill or campfire grate.
- Leave it there long enough to char the side that's down, then flip and repeat.
- If you want to vary the flavor, consider sprinkling a little ginger on the pineapple before grilling.
- Some people add sugar, as well, but taste it cooked without sugar before you do this, though, because grilling already intensifies the natural sweetness of the fruit.
Fried Apples on the Grill
Do you love the fried apples at Cracker Barrel restaurant? You can easily make them yourself in a campfire skillet on a campfire grate or gill. Use this basic recipe for southern fried apples, except you'll be cooking outdoors using a cast-iron skillet on a grill or campfire grate rather than a stove. You can use the recipe as-is, or you can leave out the lemon juice and/or salt, as they're not really necessary. You can also leave out the cinnamon or use apple pie spice instead. For a really interesting twist, let a little shredded cheese melt on the top after the apples are cooked.
Grilled Fruit Kabobs
Kabobs don't have to be limited to the main course! You can make tasty fruit kebabs by threading strawberries, grapes, and chunks of other types of fruit on skewers. Squares of cantaloupe and honeydew work well on fruit kabobs, as do thick slices of banana and chunks of pineapple. Get creative and use any fruit that's sturdy enough to be skewered. Grill as is, or sprinkle with a mixture of sugar and cinnamon before searing on a grill or on a grate over an open fire.
Brown Sugar Bananas
The flavor of bananas is also enhanced when they're cooked on the grill. If desired, add some cinnamon as well.
Preparation
- Leaving the peel on, slice bananas in half lengthwise, then sprinkle a bit of brown sugar over the cut side.
- Carefully place the cut side of the bananas on the grill.
- Cook for two to three minutes (they're ready to flip when you start to see grill marks), then turn them over so the peel is down.
- Continue cooking until the peel starts to pull away, which should take four or five minutes.
- Remove from the grill and serve.
Cinnamon Sugar Tortillas
All you need for this recipe are tortillas, butter, and some cinnamon and sugar. Prep is quick and easy, and your tortillas only need a little time on the grill.
Preparation
- Heat flour tortillas on a warm grill.
- Remove, then spread with butter.
- Sprinkle a mixture of cinnamon and sugar over the top of the butter.
- Roll the tortillas tightly into spirals.
- Return to the grill for about 30 seconds per side, then remove from heat and allow to cool slightly before eating.
Enjoy Delicious Outdoor Cooking Recipes
There are so many ways to prepare delicious food in the great outdoors. The 40+ options above are just the beginning. For even more outdoor cooking ideas, explore these delicious Dutch oven camping recipes. These one-pot backpacking meals are also a great choice for any kind of outdoor cooking. Trying new outdoor cooking recipes is a great way to expand the adventure of a camping trip or tailgating party. You're sure to discover some new dishes that will become favorites to make again and again.
