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The Ultimate Guide to Campfire Cooking on the Outpost™ Grill

By Christie Vanover, Pitmaster, GirlsCanGrill.com

If you’re a Breeo® fire pit fan, chances are you love being outside. While the Original Smokeless Fire Pits are awesome for the back patio, the Outpost™ grill lets you take your live fire meals further into the great outdoors.

It’s a truly portable and adjustable grill that comes with a carrying case and fits in the trunk of your car. To use it, you pound the Anchorpoint™ system into the ground, add the rod, and slide on the grill grate. Then, just build your fire in a safe area under the grate, and adjust it as needed as you cook.

 

Cook Responsibly

Before planning out a campfire menu, there are a few things to consider when cooking with live fire.

If you’re heading to public lands, like a national or state park or bureau of land management area, be sure to visit the location’s website to see if any fire restrictions are in place.

Some places may ban fires altogether, while others may allow them with some rules.

Build your fire at least 15 feet from any structures, tents or vegetation, and so long as the location allows it, dig a hole and add some large rocks around the pit for added protection.

Also, see if there are any restrictions related to the firewood you use. For instance, in California, there is a firewood task force that reminds people to buy firewood locally to prevent the spread of invasive species.

Lastly, after enjoying your live fire cook, be sure to extinguish your flames responsibly. Let the coals burn out completely, if possible. And then pour water all over the fire, even in areas that look extinguished.

Make sure the area is cool to the touch before you leave.

At-Home Meal Prep

When you go camping, you probably like to chill and relax. That’s why it’s good to do as much meal prep as possible at home, before you leave. This allows you to spend more time with friends and family on hikes, kayak trips, or just sitting back by the fire. 

When prepping your camp meals at home, there are three things that will help cut down on time at the campsite: pre-cook, pre-measure and pre-slice.

Pre-Cook

There are several meal staples that can be cooked in advance, such as potatoes, sweet potatoes, pasta, rice, and even bacon.

Cubed potatoes are great for breakfast hash, and sliced potatoes make great cheesy scallop potato foil packets. To keep them from browning, you can gently toss them with a little bit of lemon juice or white wine vinegar.

When storing pasta, toss them with a bit of olive oil after they’ve cooked. This will prevent them from sticking.

Pre-cooked bacon bits make everything better. While you’re packing up the bacon, you can also save and bring the bacon grease. That will add a killer touch to anything you fry up in a skillet.

Pre-Measure

If you like to bake over the campfire, save yourself time by pre-measuring and pre-mixing the ingredients and combining them in containers.

You can blend the dry ingredients for pancake or waffle mix in one container with the eggs and milk mixed together in another container. When it’s time to cook, just pop open a collapsible mixing bowl and combine the two containers together.

Is French toast more your jam? Whisk the eggs, milk, vanilla and cinnamon together at home and store in a shallow container. When it’s time to dunk your bread, all you need to do is heat your skillet.

If dessert is more your thing, pre-mix your cobbler batter, or pre-make cookie dough or brownie batter.

Pre-Slice

This is the biggest time and space saver of them all. Grab your favorite fruits and veggies, and wash them, peel them and chop ‘em up. This tip makes it easy to grab a quick, healthy snack.

But it also makes creating meals really easy, too. With a container of diced onions and peppers, you can cook up breakfast hash, omelets, or fajitas. With diced squash and asparagus, you can make a killer frittata.

And you can leave all the food peels at home in your compost pile.

A word of caution on pre-slicing onions: once you dice them, they emit some strong odors. I recommend storing them in a glass jar instead of plastic. Otherwise, everything in your cooler might smell like onions.

Don’t limit this step to produce. You can also pre-dice meat like bacon strips and chicken breasts, which reduces contamination risks at your campsite.

Downsize

You can also downsize standard items like mayo, ketchup, mustard, and syrup. The bottles you keep in your fridge are pretty big. Instead of bringing those, just squeeze or spoon some of each into a smaller plastic container.

Consider packing some down-sized flour and sugar, too. Flour is an important component to making skillet sauces and gravies.

Don’t forget your spices. You can downsize these, too, into small baggies or plastic containers. For liquid items like vinegar, small mason jars work great because they don’t leak. Be sure to label everything so you know what’s what.  

Pro Tip: Save all of the containers. They can be used to store leftovers, recycled, or washed to be used for your next trip.  

Store Your Food Safely

When camping, you need to consider two things when it comes to food safety: temperature and wildlife. 

Perishable foods need to be stored at 40F degrees or below. If the temperature where you store your food rises above 40F degrees for more than two hours, the food should be thrown away to avoid bacteria growth that can lead to food poisoning. 

Pro Tip: To ensure your food is in the proper range, toss a refrigerator thermometer in your cooler. 

To avoid cross-contamination when packing your chilled items, either use two coolers or create a divided section in one cooler for raw meats and a section for food that’s ready to eat, like veggies and dairy.

For added safety, wrap the raw meats in plastic to catch any juices that may leak. 

If you have leftovers from your cooked meals, they’ll need to be refrigerated, too. Let the food cool down for 30-60 minutes, and then place it in the cooler – away from the raw meat.

Beware of Wildlife

While you can control your food safety temps, you don’t have as much control over wildlife.

First and foremost, you should never feed wildlife. It’s not only harmful to their diets, but it alters their relationship with humans and their natural instincts. This can lead to a hazardous encounter that could require them to be put down, or it could affect their ability to hunt and gather on their own.

Even if you have no plans to approach or feed wildlife, they might come looking for you if your food is not stored properly.

While you’re checking out the campfire rules for your location, also check out the wildlife rules. Areas with bears will likely ask you to store your food in bear-proof lockers. Areas with coyotes and squirrels are less restrictive, but it’s still important to keep food and food trash locked up, especially at night.

Campfire Recipes

Campfire Macaroni and Cheese

What You'll Need

  • 4 slices pre-chopped bacon 
  • 2 Tbsp. pre-diced onions 
  • 1 pre-diced jalapeno
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 2 cups pre-cooked macaroni noodles
  • salt and pepper to taste

Preparation

Light the fire, and setup your Outpost with the grate about 12 inches from the fire. Place a cast iron skillet on the grate.

Add the bacon to the skillet and cook until crispy. Add the onions and jalapeno and cook for about 1 minute, stirring often.

Raise the Outpost grate to reduce the heat. Add the milk and cheese. Stir until melted. Add the noodles and cook until warmed through. Season with salt and pepper.

 

 

Campfire Breakfast Hash

What You'll Need

  • 1/2 cup Mexican chorizo
  • 1 Tbsp. pre-chopped onion 
  • 2 cloves pre-minced garlic 
  • 1 pre-chopped jalapeno 
  • 1 tsp olive oil
  • 1 pre-cooked sweet potato cubes
  • 1 tsp kosher salt
  • 1/4 cup chopped cilantro or parsley 
  • 2-4 eggs

Preparation

Light the fire, and setup your Outpost with the grate about 12 inches from the fire. Place a cast iron skillet on the grate.

Cook the chorizo in the skillet, until brown. 

Add the onion, garlic and jalapeno to the skillet. Sauté for one minute, until tender.

To the skillet, add the oil, sweet potatoes and half of the salt. Cook for 8 minutes, allowing the potatoes to char on the bottom. Toss. Continue cooking for 5-8 minutes, until the sweet potatoes are charred on a couple of sides.

Stir in the cilantro and remaining salt. Continue cooking for 4 minutes, stirring occasionally.

Crack the eggs into the skillet and cook to your preferred doneness.

 

 

Triple Berry Cobbler

What You'll Need

Batter

  • 1 cup flour
  • 1/2 cup milk
  • 1/2 cup sugar
  • 6 Tbsp. softened butter
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Fruit

  • 1 cup pre-diced strawberries
  • 1 cup blueberries
  • 1 cup boysenberries 
  • 1/4 cup sugar
  • 1 Tbsp. cornstarch
  • 1/2 tsp cinnamon

Preparation

Before leaving the house, combine all of the batter ingredients together and store in a container. 

About 15-30 minutes before cooking, remove the batter from the cooler so the butter in the batter softens. Combine the fruits, sugar and cinnamon in a separate bowl. 

Light the fire, and setup your Outpost grill so the grate is about 18 inches from the fire. 

Pour the berries into the skillet. Spoon the batter on top and spread around. Place a cast iron lid on top. 

Place the skillet on the grate and add a few hot coals on top of the lid. 

Cook until the batter is cooked through.

 

Campfire Packing List

Breeo Outpost™ Grill

Small shovel

Fire tongs

Firewood (buy local)

Fire starters

Lighter

Heat gloves

Cooler

Ice

Refrigerator thermometer

Pre-cooked food

Pre-measured food

Pre-sliced food

Downsized food

Meats

Snacks

Foil

Cast iron skillet

Dutch oven with lid

Collapsible bowl

Tongs, spatula, knife, serving spoon

Paper towels

Plates and utensils

Trash/recycle bags

Hand soap

Sponge

Dishwashing tub

Antibacterial wipes