wttr camping cookbook

Written By Ashley Stein

This is a seriously special post that rounds up our camper’s favorite camping recipes over the years. We especially love cooking when it’s camping season because you have the opportunity to cook outdoors whether that be over a campfire or on your grill or smoker. We love it even more when we can share it with our fellow camping friends as good conversation and unforgettable memories come from it.

Here is a list of our favorite camping recipes for you to enjoy too:

SMOKED MEATLOAF

By: Ashley Stein, WTTR Seasonal Camper

  • 2lbs burger (thawed)

  • 1 sleeve saltine crackers (crumbled)

  • 2 eggs

  • Salt & pepper

  • 1 onion (finely diced)

Mix together ingredients in no particular order, form into a loaf, and place into a foil pan for the smoker. Preheat the smoker to 250° and bake for 3-4 hours or until it’s 165° inside. Coat the top of the meatloaf in your favorite bbq sauce for the last hour.

SMOKED SAUSAGE FOIL PACK

By: Leisha Simmons, WTTR Seasonal Camper

  • Smoked sausage (sliced)

  • Fresh green beans

  • Baby potatoes (sliced in half)

  • Favorite seasoning

  • Salt & pepper

  • Butter

Throw all ingredients into a foil pack and cook over fire or on smoker until potatoes are soft.

SMOKED BABY BACK RIBS!

By: Kyle Gibson, WTTR Seasonal Camper

-Remove the silverskin membrane on the bone side.

-Lather the ribs with some mustard as a binder and season with your favorite rib seasoning.

-Place ribs in smoker meat side up and smoke at 180 for 3 hours.

-Take ribs out and place on long pieces of aluminum foil and fold the sides up to keep liquids inside.

-Add brown sugar and honey and spray with some apple juice and finish wrapping up ribs.

-Smoke for additional 2 hours wrapped at 225.

-Remove the ribs from foil and brush with favorite bbq sauce and put back on the smoker for another 30-60 minutes at 225.

EGG IN A HOLE

By: Sadie Gibson, WTTR Seasonal Camper

  • Sour dough bread (our fav)

  • Butter

  • Eggs

  • S&P

Butter both sides of bread.

Use a small round cookie cutter or just cut a circle out of the bread. Save the little round pieces. Place the bread in the pan and crack an egg in the middle. Salt and pepper the egg. Don’t forget to cook the little round pieces as well and use them for dipping! Flip everything over and cook to your liking.

SMOKED SAUSAGE PEPPERS

By: Ashley Stein, WTTR Seasonal Camper

  • 1lb ground sausage (spicy or mild, and browned)

  • Cubanelle peppers or jalapeño peppers (or both, sliced in half)

  • 8oz cream cheese

  • 1c mozzarella cheese

  • 1/2c parmesan cheese

Mix ingredients together and stuff peppers with mixture. Preheat smoker to 250° and smoke until peppers are soft, 1-2 hours.

Ashley Stein