Weekend Foodie Warriors – Take 50! *Camping Trip*
Hello hello, again, Foodie Friends 🙂 Hope you had a fantastic weekend! We’re taking you on our *socially distant friendly* break in the woods for camping, all the amazing scenery, and food that came with it! This blog consists a few different camping trips over the past year. We keep getting better at finding new ways to cook great food with limited supplies! 🌲⛺ 🌳
This blog is written by Jamie, so enjoy reading this from his point of view!
Sausage dogs are usually our night one go-to. Unpacking and setting up the camping spot after work doesn’t leave a lot of time for a time-consuming meal. We usually buy some Lowe’s Food’s sausages the night before and cook them on our small electric grill. You could, of course, easily cook these on charcoal. I wouldn’t recommend trying to cook sausages like hot dogs because, unlike hot dogs, the sausages need to cook all the way through and your arm will get tired holding a roasting stick for that long.
Waking up to brisk, fresh air is hardly comparable. We like to get up on Saturday morning, make some coffee in the french press, and cook eggs and breakfast sausages on the skillet.
If it’s really cold outside, we’ll use the fire for our source of heat, but if not, we sometimes use a small butane canister as seen in the picture above. Sarah and I both work office jobs and live close to the city, so getting out into the woods with our cooking brings a nice change of pace and peace.
Big Dinner Nights
Saturday night is the time for big meals. We have all day to prep, marinate, or tend to anything more complicated. On our most recent camping trip, we created a recipe out of thin air a few days before we left and it did not disappoint. We marinated some chicken in a Mexican lime hot sauce for a few hours and then charcoaled it in the pit. At the same time, we started cooking our pre-cut sweet potatoes and onions. Prepping your ingredients before you leave is a huge help so you don’t need to bring a bunch of items like chef knives and cutting boards. After both the chicken and sweet potato & onion were done, we combined everything together, which started to resemble a hash. To top it off, we generously sprinkled goat cheese over the entire skillet. To see the full recipe, check out the link here.
Since this trip, we’ve done a similar version of this recipe with different vegetables and marinades. The constant is to always have the diced sweet potatoes as the base, Mexican/Latin American flavored marinade, and a cheese. It is one of our go-to combinations for an easier meal.
And here are some pictures of our campsite setups from the last couple trips!
We also like to walk around and make notes of which campsites we’d want to get next time we visit, so with every visit, we add to our list. When we visited Abbeville, SC, to the south of us by about an hour, we did the same thing, noting which were the prime, more secluded camping spots with great views or lake access (for kayaking!) in Calhoun Falls State Park.
We’ve included those Abbeville pictures and some of our other favorite camping shots from the other SC State parks we’ve visited below:
We try to go camping once every couple months and love inviting friends over for dinner, smores, or to relax by the campfire with us. This is definitely one of our favorite activities to do to unwind.
So how was your weekend Foodie Friends? What activities are you taking advantage of with this gorgeous weather coming up? Any cast iron skillet recipes we should try next? Sound out in the comments below and let me know your suggestions of places we should visit next. As always, feel free to like, comment, & share 🤗