We love cooking camp meals over an open flame! And owning a StealthFyre modular camp stove has only made that love grow deeper. As we’ve tested out this amazing stove over the years, we’ve tried out several different camp meals in several different configurations. We’ve made delicious breakfast camp meals on a cast iron griddle, grilled steak, burgers, and kabobs, and even cooked ourselves up several stews, soups, and chilies. And through it all, we ended up developing some pretty special recipes for the foods we love most!
We’ve been asked on several occasions what foods we enjoy cooking the most on our StealthFyre stove, so we decided it was time for us to share some of our favorite secret family recipes. We thought long and hard on this subject too, because there are so many delicious camp meals we enjoy cooking that I fear we may write a full-fledged cookbook if we aren’t careful!
Instead, we’ve decided to keep this simple and share three tasty camp meals with a spicy Southern twist to give you a full day of delicious cooking on your outdoor adventure. So, if you’ve been wondering what kind of mouth-watering mounds of magnificent morsels you can prepare for yourself over your own StealthFyre stove, then read on!
Get your embers glowing good and early in the morning and make sure you have a large skillet handy because we’re starting the day with a hearty and flavorful dish I like to call
The Bomb Diggity Cajun Breakfast Skillet.
We love this particular camp meal breakfast dish because it’s, well because it’s bomb diggity, yo! We also love it because it’s just so easy to make. And it’s hearty breakfast to fuel up your body before that brisk morning hike to explore your surroundings, or hit up that trout lake just up the mountain from base camp. What’s more, it’s easy to modify to your liking by switching out the sausage or bacon for ham, or adding bell peppers or mushrooms! If you can’t keep fresh foods cool, try using prepared dehydrated veggies and cooked meats. Just modify the cooking methods accordingly! Here’s what you need:
- 3 Mild Italian Sausage Links
- 1 c Water
- 4 Slices of Bacon
- 1 Small Onion
- 1 tbs Minced Garlic
- 2 c Potatoes O’Brien(use prepackaged frozen potatoes or prepare your own)
- 4 Large Eggs(fresh or prepared powdered equivalent)
- Coarse Ground Black Pepper – to taste
- Cajun Seasoning – to taste
- 1 c Shredded Cheddar
Add sausages and the water to a large skillet over medium-high heat. Bring to boiling, cover, reduce heat to simmer for about 10 minutes. Julienne the bacon slices and onion. When sausages are done, remove from skillet and set aside. Drain remaining water from skillet, return to heat and add the bacon. Cook until almost crisp, then add onion and garlic. When the onions begin to sweat, add the potatoes O’Brien.
While potatoes brown, slice the sausages thinly and add them back to the pan. Season with pepper and Cajun seasoning and cook until potatoes are browned to your liking. When potatoes are well browned, push everything to one side of the pan and add the eggs. Scramble and stir into the skillet. Once well blended, top with cheese, remove from the heat, cover and let sit until cheese is melted. Feeds one, possibly more if the cook is feeling generous.
So you’ve made it to that trout lake and back in time to prepare lunch. If you played your cards right, you’ve prepared the bulk of your lunch ahead of time so you won’t need to do too much in order to enjoy another one of our delicious camp meals. Get that fire stoked and pull out the grill because we’re making Carne Asada street tacos! You need to let that meat soak in its marinade for a good long time though, so it’s best to prepare this meal the night before. What makes this recipe unique is that we use flat iron steaks instead of the traditional flank or skirt steaks. This makes for a melt-in-your-mouth tender piece of meat! In order to cook this meal at camp, here’s what you need:
- 1 lb. Flat Iron Steak
- 1/3 Cup White Vinegar
- 1/2 Cup Soy Sauce
- 4 Cloves Garlic, Minced
- 2 Limes, Juiced
- 1/2 Cup Olive Oil
1 tsp each of:
- Ground Black Pepper
- Ground White Pepper
- Garlic Powder
- Chili Powder
- Dried Oregano
- Ground Cumin
Lay your steak out on a cutting board and pound it thin with a meat tenderizer, or just poke it full of holes with a fork. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended. Pour the marinade into a large zip-lock freezer bag, place the steak inside, and seal the bag with as little air inside as possible. Place the bag in the refrigerator overnight. Remove the steak from the marinade and place it into another bag for transport to camp.
Back at camp, lay your grill over your StealthFyre stove once those coals are nice and hot, and the fire has burned down. Let the grill get hot, and start grilling! If you’ve got hot coals, you’re going to want to flip this steak a few times so you don’t char it too badly. But don’t worry about a little blackening, that’s where the flavor is! We usually give the steak about 3-4 minutes between each flip, and we flip our steaks a total of 3 times. A good measure of when the steak is ready to turn is when it lets go of the grill.
Pico De Gallo
Once your Carne Asada is cooked to your liking, pull it from the fire and let it rest for about 10 minutes. This is a good time to prep your Pico! Again, if you’ve done a bit of your prep work the night before, this process will go much quicker. But in my honest opinion, Pico De Gallo is the best when it’s fresh, so I like to bring fresh vegetables and prepare this garnish at camp. This is what you need in order to make fresh Pico:
- 2 Roma Tomatoes, Diced
- 2 Jalapenos, Minced
- 1 Small Onion, Diced
- 1 tbs Minced Garlic
- 3 tbs Cilantro
- 1 tsp Olive Oil
- 1 tbs Lime Juice
- ¼ tsp Salt
- ¼ tsp Pepper
I always find it easiest to prepare all but the fresh onion, tomato, and jalapeno the night before and place it in a small, tightly sealed container if I’m making this delicious garnish at camp. If you’ve done this, preparing the rest is a relatively quick task. Get those veggies prepared, and then dump the liquid portion over them and mix them well. Set them aside to rest until you’ve got everything else ready. Go back to the meat and chop it into tiny little bits of juicy, smoky goodness.
Place your Asada in a bowl next to your Pico and toss a few tortillas on that StealthFyre. Don’t be afraid of a little blackness on those shells, though. Again, that’s where the flavor is. Once you’ve got yourself a small pile of tortillas nice and warm, you’re ready to eat! Better find yourself a nice shade tree to relax after this treat, because you’re gonna want a siesta!
And hopefully, you don’t sleep the rest of the day away, because you’ve got some Renegade Chili con Carne to enjoy as the sun goes down. This delicious Chili is our family’s favorite and one that we’ve been perfecting for nearly two decades! What really sets this bowl of beans apart from the rest is the sweet and smoky flavor imparted by a small helping of barbecue sauce. You read that right. Barbecue sauce.
Renegade Chili con Carne
This has been our family’s closely guarded chili fixin’ secret, until now. This is another one of our camp meals that can easily be prepped ahead of time in order to make the meal easier to prepare in the bush, but it’s not too hard to do regardless. The only thing you really need to worry about is keeping the meat fresh until dinner time. Again, we use flat iron because it’s such a delicious and tender cut. But you can use what you like. Here’s what you need in order to prepare our favorite Renegade Chili con Carne:
- 2 lb Flat Iron Steak, Cubed
- 1 Large Onion, Chopped
- 1 Large Green Pepper, Chopped
- 3 Jalapenos, Diced
- 1 1/2 tbs Minced Garlic
- 15.5 oz Can of Kidney Beans – Drained
- 15 oz Can of Tomato Sauce
- 14.5 oz Can of Diced Tomatoes
- 1 tbs Fresh Cilantro, Minced
These items are best to mix together ahead of time in a small container!
- ¼ c Chili Powder
- ½ tsp Paprika
- 1 ½ tsp Cumin
- 1 ½ tsp Salt
- ¼ tsp Cayenne
- 1 ¼ tsp Oregano
- ¼ tsp Pepper
- 1 tbs Lime Juice
- 1 tbs Olive Oil
- 1/3 c Jack Daniels Master Blend BBQ Sauce(Or your favorite brand)
We like to build a small tripod out of local wood when available, and hang our pot over the fire so we have better control over the heat when cooking this dish. If you wish to cook your chili in this manner, make sure you have a good sturdy pot with a bail handle, and make sure it’s a big one. A Dutch oven works great!
Brown the cubes of steak in your pot with 1 tbs of olive oil. Add onions, peppers, and garlic. Cook them until the onions are translucent. Open and add all canned goods to the pot. Don’t forget to drain and rinse your beans. Add spices and lime juice, stir well and cook for about an hour, stirring frequently while keeping the coals hot but the fire low. Add BBQ sauce and cook for about 30 more minutes. Serve topped with leftover Pico De Gallo, sour cream, cheese, or whatever other garnishes suit your fancy. Fresh picked wild onions are perfect if you can find them near the camp.
Now you’re ready to kick back, relax next to your fire and enjoy this delicious dinner as much as you enjoy that gorgeous sunset! While this is only a small sample of the amazing camp meals you can prepare over your StealthFyre, an entirely new realm of cooking adventures awaits you on your next trip into the great outdoors with the world’s only modular camp stove system! Get out today and see what you can do over your StealthFyre stove!
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