Campfire Dinner Recipe

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If you’re busy with fair week, camping, hiking, or on a backpacking trip, you can easily make this campfire dinner recipe on the go.

As fall approaches, the crisp, cool air fills with the smell of campfires. If you’re busy with fair week, camping, hiking, or on a backpacking trip, you can easily make this meal on the go. We first ate it at a camp circle dinner during fair week. Each person brought an ingredient of their liking, and the leader brought the browned meats. We all chatted and assembled our dinners. After a quick 10 minutes per pouch, it was served.

I love the versatility of this campfire meal. If using freeze-dried ingredients (hiking and backpacking friendly), you’ll need to add a couple tablespoons of water to rehydrate the food. If you’re using home or store-bought canned goods, you’ll need less time on the fire than if you’re using fresh, uncooked veggies. This Campfire Dinner recipe uses canned goods, and the time over the fire is based on that. It makes 4 to 6 pouches. Have fun and enjoy!

Campfire Dinner Recipe

INGREDIENTS

• 1 pound browned and cooked goat meat (can substitute with pork sausage, beef, or chicken)
• 1 pint sweet corn — off the cob
• 1 pint diced potatoes
• 1 pint diced carrots
• 1 pint green beans
• 3 cups shredded cheddar cheese
• 1 1/2 teaspoons minced garlic and Italian seasoning per pouch Salt and pepper to taste

DIRECTIONS

Assemble using a large piece of foil to make a pouch:

1. Fold a large piece of foil in half. Then unfold. Spray foil with non-stick spray or cooking oil of choice.
2. Using the line as the center of the bag, layer ingredients to your desire.

Per Pouch:

• 1/4 cup of meat
• 3 tablespoons cheese
• 2 tablespoons corn and potatoes
• 1 tablespoon carrots and beans
• Adjust amounts to your liking. Top with seasonings and minced garlic.

1. Gently fold over your foil, ensuring all ingredients are tucked into the foil, and roll each seam 3 to 4 times as your pack allows.
2. Place the pouch on a rack above your campfire. For precooked and canned ingredients, heat one side for 5 minutes, then flip and heat the other for 5 minutes.
3. Use hot mitts to safely remove each pouch. Allow it to cool slightly before opening each pouch.

Caution: Hot steam may roll out of the pouch when you open it. We eat ours straight from the pouch. However, you can easily dump it into travel bowls or mugs.

I hope you enjoy this fun campfire dinner recipe.

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HANNAH MCCLURE is an old soul mother of 4 from Ohio. In her spare time she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she loves to use quality locally or home grown ingredients in her recipes including goats milk and cheeses. Find Hannah on instagram @MuddyOakHennHouse.

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Originally published in the 2024 Fall issue of Goat Journal and regularly vetted for accuracy.