In The Kitchen: Gourmet Camping

Cooking while camping doesn’t have to be straight hot dogs and beans out of can.  Being creative with limited kitchen tools and refrigeration can be a daunting challenge.  While in Jackson Hole this summer I took on planning and preparing two meals that went above and beyond a campers expectations.  With nothing but a man-made fire, a grill grate, tongs, and a few other purchased supplies we dined on a gourmet dinner, both nights.


  • Select recipes that don’t need to many ingredients.
  • If you’re using a cooler for refrigeration avoid things like milk, sour cream, etc.
  • Freeze you meats, cheeses, etc before hand, they can act as ice blocks in the bottom of your cooler
  • If your planning meals for a couple of days make sure you think through what ingredients need to remain best kept and plan to prepare those meals first.
  • Take small plastic bags and fill with any combined spices you might need to make your recipe.
  • Cooking with a wood fire is unpredictable, make sure you give yourself extra time and cut through your meats to ensure they are cooked to your standards
  • The less dishes the better!

Shrimp Tacos

Recipe originated from Kristen’s Recipes and improvised by me.

  • 4 Corn tortillas (double up each taco to prevent breakage)
  • 8 medium or large shrimp, peeled and deveined (buy frozen & already deveined, or buy fresh, deveine at home and freeze)
  • 1/4 cup cilantro still on stems
  • 2 slices of lime for garnish
  • skewers (place in a zip lock bag with water to soak for 24-hours)


  • 1/2 c shredded cabbage (pre-shredded bag is easiest)
  • 1/4 c light sour cream (first night camping recipe, as sour cream should really be cold as possible)
  • 2 tbsp chopped cilantro
  • 1 tsp lime juice
  • a pinch of cayenne pepper


  • 2 tbsp of olive oil
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp hot sauce (for a kick if you like it hot)

Mix cabbage, sour cream, cayenne, salt & pepper, lime juice and chopped cilantro, set aside.

Skewer marinated shrimp and place directly on the grill grate, cook until shrimp is pink on both sides.  Heat your corn tortillas over the fire until soft and flexible.  Build your taco by lining up two corn tortillas.  Place a spoonful of slaw and then a couple of shrimp, top off with some fresh cilantro.  Add hot sauce of your choice for a little spice!

Tri-Tip Kebabs – 2 Different Marinades

Recipes from:  Food Network Magazine’s 50 Kebab Recipes

Pineapple Chili Beef Kebab (improvised by me!)

  • tri-tip, cut into large 1 1/2 inch – 2 inch cubes
  • 2 jalapenos, halved, seeded, and then halved again
  • 1 can pineapple chunks

Toss cubed beef tri-tip with:

  • 3 tbsp brown sugar
  • 3 tbsp chili powder
  • 1 tbsp salt
  • 1/2 tsp fresh thyme
  • 1/2 tsp pepper

Skewer with jalapenos and pineapples  and grill, basting with a mix of 1/4 cup each cider vinegar and brown sugar, and 1 teaspoon chili powder.

Steakhouse Kebabs

Marinate cubed beef tri-tip:

  • 3 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • chopped parsley
  • chopped thyme
  • salt and pepper

Skewer with onion, mushroom, red and green pepper and grill.

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