6 Camp Recipes So Easy, a Caveman Could Make Them

Caveman CampfireEveryone knows the basics of cooking over a campfire: Go hunt up a stick and sharpen it. Put hot dogs on the stick. Go hunt up another stick and sharpen it. Put marshmallows on that stick. Hold them over a fire. Just like that, you’ve got dinner and dessert. When eating outdoors, the tendency is to limit your menu to to the basics. Nutrition! Fuel for your adventure! But given the right ingredients, you can be a master of the caveman culinary arts. Here are 6 recipes for every meal of the day. Now, go find that stick.

Rise & Shine Kabobs: A breakfast for campers, tailgaters, and weekend warriors everywhere

What You’ll Need

  •  Sticks or skewers
  •  3 mandarin oranges
  •  2 cups of pineapple chunks
  •  2 green peppers
  •  3 new potatoes
  •  1 pkg. of sausage links
  •  1/2cup of desired flavor of jelly, jam, preserves, or honey

Arrange the ingredients on the stick in whatever order you wish, roll the kabobs in the jam as a kind of quick marinade, and cook over hot coals for about 15 minutes or until the sausage has browned. Take care not to put the kabobs too close to the coals in your early morning haze, as the fruit and vegetables will burn before the meat is finished cooking. Serves 2-3 

Carnivore Breakfast: Lots of protein to jumpstart your mountain conquering motor

What You’ll Need

  •  Sticks or skewers
  • 2 eggs
  • 2 sausage links
  • 2 strips of bacon

This is a very basic yet delicious breakfast. A skewer will work much better for this one, because you’ll need something as sharp and skinny as possible to accommodate everything at once and not shatter the eggshell. Put one end of the bacon on the sticks and skewers, then the sausage. Wrap the bacon around the sausage a few times a then skewer the other end at the top of the sausage link. Push the bacon-wrapped sausage down the stick or skewer so that there is about 4-5 inches at the top to make room for the egg. Carefully skewer the wide end of the egg first, and then gently through the small end. Hold the skewer so that the small end of the egg slopes down toward the ground. Some egg white will drain out and cook on the outside of the egg, preventing any more from draining out. Cook the egg for 10-12 minutes over hot coals, turning frequently. Cook the bacon-wrapped sausage over the coals for 5-7 minutes or until the bacon is brown and crispy. Serves 2.

Pork Cube-Bobs: Another lunchtime take on the same ol’ shish kabo

What You’ll Need

  •  Sticks or skewers
  •  1lb pork loin
  •  2 gala apples
  •  1 green pepper
  •  1 white onion
  •  1/4 cup walnuts
  •  1/8 cup brown sugar
  •  2 tsp butter
  •  Salt to taste

Cube and salt the pork loin. Cut the onion, green pepper, and 1.5 apples into chunks. Arrange the meat, fruit, and veggies on the stick or skewer in your desired order. Chop the remaining apples into very small chunks (if you want to break out of caveman character, you can use applesauce or a food processor to get the itty-bitty apple chunks). In a bowl, melt the butter over the fire and stir in the small apple chunks, walnuts, and brown sugar. Pour or brush the mixture over the ingredients on the stick, paying special attention to the pork. Cook over hot coals for 6-8 minutes, pouring or brushing the mixture over the kabobs and turning frequently. Serves 2-3. 

Veggie-Stuffed Spicy Meatball Subs: Quick and easy meatball sandwich with a southwestern kick

What You’ll Need

  •  Sticks or skewers
  •  1lb ground beef
  •  2 eggs and 1/4cup cracker or bread crumbs mixed into the ground beef before making them into balls.
  •  1 green pepper
  •  1 white onion
  •  2 jalapenos
  •  1 cup shredded cheddar cheese
  •  ¼ cup salsa
  •  4 hot dog buns
  •  Chili Powder, salt and pepper to taste

meatball and veggie subs

Separate ground beef into 12 pieces and flatten. Chop the green pepper and onion into fine pieces. Slice the jalapenos into 12 slices. Sprinkle the vegetables on each of the 12 flattened beef patties (1 jalapeno slice per patty), and roll beef patties around the veggies so that they are inside the meatballs. Add a pinch of chili powder, salt and pepper to the meatballs and arrange them on the stick or skewer as desired. Cook over hot coals for 10-12 minutes or until beef is brown on the outside and exhibits the desired doneness on the inside. Divide 3 meatballs up in each hot dog bun and sprinkle with cheese. Once cheese is melted, pour desired amount of salsa on top. This can also be made without the jalapenos or salsa for those who do not care for spicy food. Serves 2-3.

Shrimp Hobo Dinner: A tropical upgrade on the traditional “hobo” dinner. A few more ingredients than typically used around a fire, but fantastic if done right. Cavemen had aluminum foil, right?

What You’ll Need

  • Sticks or skewers
  • Aluminum foil
  • 1lb medium raw, deveined shrimp
  •  2 cups pineapple chunks
  •  2 cups mini marshmallows
  •  ½ cup shredded coconut
  •  ½ cup drained maraschino cherries
  •  ½ cup Clementine oranges, optional
  •  ½ cup chopped mango, optional
  •  ½ cup chopped avocado, peeled and pitted, optional
  •  ½ cup pineapple juice
  • ½ cup orange juice

Form 4-5 bowls out of the aluminum foil, leaving a rolled up “handle” on both sides of each bowl (handles will later be used to fasten the bowls to sticks or skewers). Place the shrimp equally into each bowl, and pour ¼ cup of the pineapple juice and ¼ cup of the orange juice in with the shrimp. Roll up the aluminum foil bowls into closed packets, with the handles still sticking out from each side. Use the handles to tie the packets to the sticks or skewers (imagine the bags-on-a-stick that a cartoon “hobo” carries…that’s what it should look like). Mix fruit in separate bowl. Cook packets over open flame for 3-4 minutes or hot coals (preferred) for 5-7. Cover hands, remove packets from sticks or skewers, and open them. Stir in 1 cup of the mini marshmallows and ¼ cup of the coconut with the shrimp. Close and re-attach the packets to the sticks or skewers and continue to cook for an additional 2 minutes if over open flame or an additional 4-5 minutes if over hot coals. Make sure that all parts of the packet are being cooked and not just the stuff on the bottom. Again remove and open packets with covered hands, and add in the fruit, remaining mini marshmallows, remaining coconut, and remaining juice. Stir all contents together and let cool for 1-2 minutes before serving.

More Than S’Mores: You’ve got breakfast, lunch, and dinner ideas. Now, it’s time for the most important part of any meal…dessert. This is an incredibly easy and delicious dessert, even if you’re cheating just a little with the refrigerated biscuit dough.

What You’ll Need

  •  Sticks or Skewers (sensing a theme, here?)
  •  1pkg refrigerated biscuit dough (usually 8ct)
  •  8 regular marshmallows
  •  4pkgs of peanut butter cups (2ct)
  •  ¼ cup of graham cracker crumbs


Open the refrigerated biscuit dough and divide up into 8 pieces. Place one peanut butter cup and one regular marshmallow on top of each piece, and then sprinkle the marshmallow with graham cracker crumbs. Roll the biscuit dough over and around the peanut butter cup, marshmallow, and graham cracker crumbs so that they are inside of the biscuit dough ball. Place each ball on a skewer or stick and cook over a low flame until the biscuit dough is golden brown. Serves 4, or 2 with a sweet tooth.