Recipes from Overlanders, for Overlanders

Delicious Meals Can Be Enjoyed Anywhere, Even In The Middle Of Nowhere.

No one knows camp cooking better than some of our friends in the overland community. While we may aspire to tantalize taste buds as much as they do, we prefer to turn to their expertise—and their tasty meals. We reached out to a few fellow overlanders and campers who are known for making good grub. They shared recipes of their favorite dishes when out on trips. With little to no prep at home, camp cooking can be easily stepped up a notch to bring gourmet meals to the outdoors. We’re putting our trust in these recipes made by overlanders, for overlanders.

After all, overlanding is about experiencing more—never less. You’ve navigated winding trails, maybe patched a flat, and finally rolled into that perfect campsite. Why settle for a bland meal after such an adventure? The journey deserves a dish that celebrates the effort it took to get there. Whether you’re a seasoned camp chef or just getting started, these recipes are here to help you cook with confidence and savor every moment under the open sky. So, as you pull out your galley and fire up the stove, get ready to enjoy meals that are just as memorable as the views.

Group Cooking Tips for Overland Adventures

When traveling with a group, organizing cooking duties can turn mealtime into a highlight of the day rather than a chore. One tried-and-true method is to divide responsibilities ahead of time—think of it as assigning each camper to a specific meal or task, whether it’s breakfast chef, sous-chef for dinner, or clean-up captain. This not only keeps things running smoothly, but also spreads the workload, so no one feels overwhelmed.

If you’re feeling adventurous, make it a little friendly competition—challenge each meal lead to create the best camp dish. You’ll be surprised how much creativity (and laughter) this inspires around the fire. Keeping everyone engaged, but leaving plenty of time for relaxation, is key for good vibes on the trail.

Embracing the Minimalist Camp Cooking Approach

While camp cuisine often means bringing creativity to the campfire, there are plenty of times when simplicity is the name of the game. Maybe you’re aiming to cover long distances before sundown, pushing through challenging terrain, rising early for a bit of fishing, or simply soaking in every adventure the outdoors can offer. At moments like these, a minimalist approach to camp cooking really shines.

The minimalist style is all about streamlining your meal prep so you can focus on exploring, not chopping and sautéing. A compact, rapid-boil stove like the Jetboil Flash or MSR PocketRocket allows you to heat water in minutes—perfect for rehydrating a savory freeze-dried entrée, prepping a cup of coffee, or warming up some instant oatmeal. Modern freeze-dried meals have come a long way, and you’ll now find options ranging from hearty breakfasts to decadent desserts.

To round out your cooler-free kit, stash a selection of high-quality jerky, dehydrated fruits, trail mix, and a treat of dark chocolate. With these essentials on hand, you’ve got everything you need for a nourishing, no-fuss meal—leaving you more time to soak up the views or chase that perfect shot as the sun sets.

With minimalist camp cooking, good food and great adventures go hand in hand, without all the extra cleanup.

Camp Cooking: Nostalgia Edition

Let’s be honest—most of us didn’t start our outdoor culinary journeys whipping up gourmet meals worthy of a Michelin star. Our first forays into camp cooking were far simpler (and often messier), but no less memorable.

For many, it began with the basics: skewering a hot dog with a freshly carved stick and holding it over a glowing campfire, or tending burgers sputtering away on a compact propane stove. Others recall hastily assembled bologna sandwiches balanced with the fluffiest “Wonderbread” slices, sticky marshmallows singed and sandwiched with chocolate into s’mores, or digging into juicy watermelon slices alongside a frosty can of Coke at family barbecues.

Sometimes, “camp cooking” happened close to home—a backyard cookout with relatives huddled around a classic Weber grill, the faint aroma of lighter fluid stubbornly lingering for years. Weekend warriors might fondly remember surviving on a daily rotation of beef jerky, freeze-dried meals, and whatever could be tossed together using a single-burner stove.

Wherever your camp cooking memories started, the spirit is the same: simple moments, shared with friends and family, and flavors that are somehow richer when served outdoors.

What It Means to Be the “Camp Chef”

In every overlanding crew, there’s one person who inevitably earns the title of “Camp Chef.” This isn’t just a nod to their knack for wielding a spatula—it’s an honor that signals trust. The Camp Chef is the one everyone looks to when the day’s last trail is run and appetites are calling. Their reputation? Built on meals that make fellow travelers look forward to dinner even more than the next sunrise.

Being the Camp Chef isn’t about having the skills of a Michelin-starred pro like Gordon Ramsay (though, if you do, by all means, flaunt them). It’s about embracing the challenge of transforming a remote campsite and a basic camp stove into a space for memorable meals—meals that fuel, comfort, and connect everyone around the fire.

It’s also about shifting away from the back-to-basics grilled hot dogs and cans of beans. The more time you spend living outdoors, the more you crave taste, variety, and fresh ingredients. Suddenly, things like Greek yogurt with honey and berries for breakfast, a sharp cheddar sandwich layered with crisp apples for lunch, or a cast-iron pan brimming with sizzling fajitas sound downright decadent.

And if you’re going gourmet, why not try fresh fish cooked lake-side, a Dutch oven bubbling with lasagna, or even homemade flatbread topped with tomatoes and basil? Camp Chef status means having the confidence to try, the flexibility to improvise, and the know-how to create meals that make everyone’s day—no matter how many miles you’ve traveled.

So whether you’re whipping up avocado toast or confirming you’ve got your fishing permit squared away at Lake Superior, remember: being the Camp Chef isn’t just about the food. It’s about elevating the whole overlanding experience.

Here are some more ideas, straight from the field-tested favorites of our adventurous crew, to help inspire your next outdoor feast.

Essentials for Americana-Style Camp Cooking

Before you get to sizzling sausages and flipping flapjacks, let’s talk gear. For classic camp fare, you don’t need to lug around a full kitchen—but a few trusty basics will transform mealtime. A straightforward gas grill, a well-seasoned cast iron skillet, or even just a simple over-the-fire grate will handle nearly anything you dream up. Love those char-marks? Place your grate right over a crackling campfire and you’re set.

For hot dogs, bratwursts, or marshmallows, nothing beats a sturdy roasting stick—store-bought or a branch you’ve whittled yourself. And for the eco-conscious overlander, portable fire pits like the Fireside Outdoor Pop-Up allow for easy clean-up and help you keep your favorite campsite pristine, all while providing a stable platform for grilling.

Remember: Good food doesn’t require a complex set-up. Just a few reliable tools, a safe fire, and you’re ready to channel your inner Chuckwagon chef—no matter how far from home you roam.

Classic American Camp Cooking: Familiar Comforts Around the Fire

Ask most campers what comes to mind when they think of traditional American camp meals, and you’ll likely hear a chorus of nostalgic favorites. This is the kind of fare that brings everyone together—simple, satisfying, and universally adored.

Expect to find the all-stars of outdoor dining: juicy burgers sizzling on the grill, plump hot dogs nestled in buns, crispy strips of bacon, and golden eggs frying up for breakfast. Grilled brats, classic barbecue chicken, and slow-cooked beans are also mainstays, often accompanied by sides like potato salad, coleslaw, or a heap of potato chips. And of course, there’s always a cooler nearby, filled to the brim with favorite drinks and perhaps a relish tray for good measure.

Let’s not forget about dessert. Few treats capture the spirit of camp cooking better than s’mores—graham crackers, chocolate bars, and marshmallows turned gooey and irresistible over a campfire. The process is as cherished as the finished snack itself.

Whether cooked on a portable propane grill, over a pop-up fire pit, or skewered for roasting over the flames, these familiar dishes are all about minimal prep, maximum enjoyment, and making memories with friends and family.

Burgers and brats may steal the show, but nothing beats the reward of grilling up fresh-caught fish right at your site—a perfect finish to a classic camp meal.

Camp Food Americana: Classic Comfort Meets Easy Outdoor Cooking

Camp Food Americana is where comfort food and nostalgia take center stage—think hearty classics that remind us of backyard cookouts and family picnics, made simple for the campsite. This style skips the minimalist route and goes straight for crowd-pleasers that are filling, familiar, and shareable.

Break out the hot dogs, burgers, brats, and the fixings like buns, potatoes, and crisp veggies. Many of these ingredients are easy to source at local grocery stores, and with the growing choices of premium meats and rolls, you can elevate your camp meal with just a few swaps—artisan buns for your sausages, or a fresh-made potato salad alongside the main event.

Preparation is all about simplicity—portable gas grills (like the trusty Weber or Coleman models), grates over the fire, or good old roasting sticks keep things straightforward but effective. The focus is on maximizing flavor and fun, not fussing over complicated techniques or a mountain of ingredients. Setting up means little more than firing up a grill and spreading out a cooler loaded with chips, drinks, and maybe a relish tray for good measure.

And of course, no Americana camp feast is complete without something sweet. S’mores steal the show, turning dessert into a group activity. All you need are marshmallows, graham crackers, chocolate, and a roasting stick—perfection in its simplest form, and a surefire hit for both nostalgia and fun.

Whether you’re grilling burgers or toasting marshmallows, the Camp Food Americana approach is about bringing people together around unfussy, delicious classics that taste even better with a side of fresh air.

Essential Gear and Food for Simple, Satisfying Meals

When minimal fuss tops your packing list, a reliable compact stove—like the Jetboil Flash—wins the day. With this single-burner wonder, you’ll have boiling water ready in just over a minute, perfect for everything from your morning coffee ritual to a steamy bowl of oatmeal before you hit the trail.

Today’s freeze-dried meals are miles ahead of their bland ancestors, so keep a few on hand for dinners that require zero prep and almost no cleanup. Don’t forget the little comforts: premium jerky, dehydrated fruit, nuts, and a bar of dark chocolate transform “packable snacks” into a gourmet trail mix.

A minimalist camp kitchen doesn’t mean going without flavor or fun. With just a handful of essentials and some thoughtfully selected provisions, you can spend less time cooking and more time savoring the scenery.

Why Food Allergies Matter Around the Campfire

Before you zip up the cooler and hit the trail, it’s always smart to check in with your crew about any food allergies or dietary restrictions. Nothing puts a damper on camp vibes faster than realizing—right as you set ingredients out—that someone can’t eat what’s on the menu. Taking a minute to double-check allergies ensures everyone gets to dig in worry-free, and you won’t end up scrambling for backup meals. Planning ahead means less stress and more time savoring great food together, no matter what’s cooking over the fire.

Savvy Prep and Easy Reheating: Bringing Home-Cooked Comfort to Camp

A little advance planning can transform your camp menu into a memorable feast. If you have a trusty lasagna, mouthwatering chili, or a slow-cooked pulled pork recipe, consider making these comfort foods ahead of time at home. Preparing meals in advance not only saves time at camp but also ensures you can enjoy your tried-and-true favorites, no matter how remote your location.

The best approach? Portion out your cooked dishes, vacuum-seal them, and freeze before you hit the trail. This keeps meals fresh and helps with cooler management. When dinnertime rolls around, all it takes is a pot of hot water—immerse the sealed bag and let your meal gently heat through (a method known as sous vide). Once warmed to your liking, just open the bag and dig in. Not only does this minimize camp cleanup, but it also serves up homey goodness under the open sky.

Why Keeping It Cool Matters

When it comes to elevating your camp cuisine, reliable refrigeration can make all the difference. Bringing along a sturdy cooler stocked with long-lasting ice packs isn’t just about keeping your favorite cheese from melting into a puddle—it’s the secret to keeping meat, veggies, and those fancy sauces just as fresh as they started. Plus, modern high-end coolers pull double duty: they help keep curious wildlife (and especially those persistent bears!) at bay with secure, bear-resistant designs.

In other words, with the right prep, you’ll spend less time worrying about spoiled food and more time enjoying that fireside meal—gourmet flavors, crisp produce, and peace of mind included.

A Convenient Twist: Ready-to-Cook Meal Kits on the Trail

If the thought of prepping every meal from scratch out in the wild sounds daunting, you’re in luck—ready-to-cook meal kits have entered the camping scene and are here to make your next adventure a little bit easier (and tastier).

These services, like Blue Apron, HelloFresh, or Sunbasket, allow you to pick your menus online—be it breakfast, dinner, or even a sweet treat or two. Shortly after, a box of pre-portioned ingredients and clear instructions lands on your doorstep. Before you head out, just transfer everything into your overland fridge or pre-chilled cooler and you’re set.

What makes them a great option for overlanders?

• Minimal prep: Most kits require little more than opening a bag, tossing some ingredients into a pan, and following a quick step-by-step.
• Freshness and variety: Unlike typical camp food, you’re getting vegetables, sauces, proteins, and even unique spice blends tailored for full-flavored meals—not just canned beans and instant noodles.
• Speed: Dinner can be ready in about 30 minutes, so you can spend more time exploring and less time chopping.
• Flexibility: Whether you’re stopping for a roadside lunch or indulging in a sunset feast, you’ll have reliable, delicious options at the ready.

It might not be grandma’s secret chili cooked low and slow over a campfire, but these meal kits bring a blend of convenience and gourmet touch to any campsite—perfect for those nights when you want to eat well without the fuss.

The Value of Packing Extra Provisions

When venturing off the beaten path, packing more food and water than you think you’ll need is just good sense—think of it as your culinary safety net. Much like tossing an extra jerry can of gas in the back of your rig, those surplus snacks and water bottles are there for more than just peace of mind.

Emergencies and unexpected adventures can crop up anywhere—maybe your route takes longer than planned, your vehicle decides to misbehave, or you stumble upon a perfect campsite you never want to leave. With a well-stocked cooler (hello, ARB fridge owners), you never have to worry about spoilage, so you can stash those just-in-case reserves without regret. It all adds up to more flexibility and more time enjoying the wild, with fewer worries about rationing supplies or cutting your trip short.

Water: The Unsung Hero of Camp Cooking

Before you even unpack your skillet, it’s wise to plan ahead for your water needs. At camp, you’ll want at least one gallon per person per day—for drinking, coffee, cooking, and staying refreshed. Add a little extra for any dishwashing or cleaning needs; you can never have too much when you’re off-grid.

For storage and transport, invest in a rugged water container—something like a Scepter military can or Lifesaver Jerrycan offers durability and peace of mind against leaks or accidental punctures. If sourcing water from rivers, lakes, or questionable taps, always use a trusted filtration or purification method. Options like a gravity-fed Katadyn or MSR filter, coupled with periodic sanitation of your tank using a mild bleach solution, keep your supply fresh and safe.

Clean water isn’t just for drinking—it’s the foundation for flavorful meals and happy trails.

The Convenience of Meal Delivery Services on the Trail

Even the most dedicated camp chef appreciates a little help now and then. That’s where meal delivery services like HelloFresh, Blue Apron, or EveryPlate come into play. These companies can take the guesswork out of meal planning and preparation—without sacrificing flavor or quality.

Here’s how it works: you pick your favorites online (think hearty breakfasts, quick lunches, savory dinners, and maybe even the occasional pie or pastry), and a box filled with pre-portioned, fresh ingredients arrives at your door. All you have to do is tuck those ingredients straight into your cooler or overland fridge before setting off.

When dinner time rolls around, just follow the included instructions—no elaborate prep, minimal cleanup, and most meals are on your plate in about half an hour. Sure, it’s not the same as whipping up a meal entirely from scratch over the campfire, but the ease and variety these services offer can be a game changer. Especially when the itinerary is packed or you simply want more time hiking and less time chopping.

For many overlanders, meal kits strike a perfect balance: gourmet results, simple steps, and a little extra freedom to soak up the adventure.

Marco Hernandez’ Chimichurri

Used as a condiment, Marco’s Argentinian-style sauce is great on meat, poultry, and fish. It can also work as a marinating base or spooned over bread as an appetizer. Easy to prep in advance, Marco’s chimichurri recipe is great for overlanders who want recipes that bring the flavor off-road. Serves four.

See more of Marco’s creations at his YouTube channel OVRLDNX or on Instagram @ovrlndx.

Ingredients:

3 bunches of parsley, finely chopped
2 cups olive oil
1/3 cups red wine vinegar
8 garlic cloves, finely chopped
2 tbsp. dried oregano
1 tbsp. paprika
1 tbsp. red chili pepper flakes
A pinch of salt and pepper

Directions:

Finely chop parsley and garlic then combine parsley, garlic, red chili pepper flakes, paprika, and oregano in a bowl. Mix until well incorporated. Add salt, ground black pepper, red wine vinegar, and olive oil. Mix until all ingredients are completely incorporated, pour into a glass jar, and let sit for 24 hours.

Daniel Black’s Campfire Paella

Though most paella is made with shrimp and mussels (which can be tricky to keep fresh in a Jeep or truck), this chicken recipe offers a variation for those that don’t care for seafood and overlanders who like the convenience. Though traditionally prepared in a paella pan, it works just as well in a cast iron Dutch oven, making a dual purpose recipe that’s as delicious at dinner parties as it is out of the bed of a truck for overlanders.

Ingredients:

2-3 tbsp. olive or vegetable oil
1 cup (dry) paella rice (can substitute with Arborio risotto rice)
8 oz. dried, Spanish-style chorizo diced
1 yellow onion diced
1 red bell pepper diced
4 cloves garlic chopped
1 14.5-oz. can diced tomatoes
1 lbs. boneless chicken thighs, diced
3 cups chicken stock
1 tbsp. of smokey paprika
1 cup frozen peas
Lemon wedges, for serving

Directions:

Heat olive oil in cast iron or paella pan and add chorizo, cook for about 5 minutes until slightly crispy. Add the diced onions and bell peppers and cook till softened and slightly browned (for about 5 minutes). Then, add tomatoes and garlic and cook for another 10 minutes, until mixture has thickened slightly. Finally, add the rice, chicken, paprika, peas and stir to combine. Add the chicken broth and mix ingredients together so there is an even layer of paella.

Let the paella cook, uncovered, for about another 20 minutes, rotating the pan occasionally to make sure the bottom cooks evenly. Cook until all the liquid has been absorbed. If rice is not done and is still chewy, add a little more broth and continue to cook until softened or “al dente”. When it’s done, remove the pan from the heat, cover it with foil and let it sit for 10 minutes before serving.

Rashad Frazier’s Grilled Chicken with Honey Sriracha Sauce

This dish gets its flavor from a simple marinade of honey, sriracha, and lime juice, making it a little sweet and a little spicy. It pairs best with grilled cauliflower or grilled red potatoes. Because the chicken itself has so much flavor, it’s an ideal recipe for overlanders that can be paired with whatever starch or carb you have on hand. Serves 4.

Rashad and his other recipes can be found @camp.yoshi on Instagram.

Ingredients:

2 lbs. boneless chicken thighs
3 tbsp. vegetable oil
2 tbsp. butter
1 tbsp. minced fresh ginger
2 garlic cloves, minced
4 tbsp. honey
6 tbsp. sriracha sauce
1 tbsp. lime juice
2 tbsp. fresh chives chopped

Directions:

In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute. Add in honey, sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes. Let cool and set aside the container with a lid. Pat chicken thighs dry. Cut into 1 inch pieces. In a bowl, mix 1 tbsp of oil, then season with salt and pepper. Skewer chicken pieces evenly amongst skewers. Once the grill is ready, oil grate. Place chicken thighs on the grill for 5 to 6 minutes on each side. During the last 3 minutes of grilling, brush the honey sriracha glaze on both sides of the chicken. Remove from the grill. Brush on more sauce. Sprinkle chives over skewers.

Yeti Norvell’s Sweet Whiskey Roots & Bacon-Wrapped Medallions

One of Yeti’s favorite camping meals, this can be cooked over an open flame or prepared on a camp stove. Whether he’s cooking for other overlanders or at the shop, Yeti has the recipes to make good eats with minimal fuss. These Whiskey Roots and Bacon-Wrapped Medallions are served over a bed of wild rice to make a well-rounded meal. “A little sweet, a little smoky, and just the right amount of crisp makes these cast iron carrots the perfect campfire side dish,” says Yeti.

He also prefers to source his food from local farmer’s markets and butcher shops for premium flavor and taste. As Yeti shares, “Simply seasoned and beautifully cooked with fresh ingredients, render tender chunks of mouth-watering steak.” While a well-stocked overland galley is a must for great meals on the road, Yeti recommends making time to eat locally whenever you can. It’s a chance to support the local community, experience regional flavors, and take a well-earned break from camp cooking. Local folks appreciate it, and, as Yeti will tell you, there’s no substitute for the inspiration you get from sharing a meal with new friends or discovering an unfamiliar ingredient at a roadside produce stand.

Whether you’re gathering ingredients for your own campfire feast or sampling what the area has to offer, connecting with local food and people makes any trip richer—and a lot tastier.”

In fact, these medallions were freshly harvested locally by his wonderful partner, Miss Yolo. Serves 4.

See more of what Yeti is cooking up on YouTube and Instagram @themancalledyeti.

Bacon-Wrapped Medallions

Ingredients:

4 – 1 ½ – 2-inch thick cut venison backstrap medallion steaks (substitute with 1 ½ – 2-inch prime beef filet mignon)
4 slices thick cut butcher bacon
Coarse ground salt, kosher preferred
Coarse cracked black pepper
Cayenne pepper
White sage

Directions:

Rest medallions at room temperature 30 to 35 minutes prior to cooking, one of the most important steps. This helps raise the internal temperature of the meat to help get to desired cooking doneness quicker. (If cooking in extreme cold temps, disregard resting instructions.) While resting the meat, get the grill temperature to approximately 450° to 475° or medium high. Be sure to clean and oil grill grate. Wrap each cut of meat in one piece of bacon and pin with a toothpick or skewer. Give the medallions a nice seasoning of freshly ground coarse salt, freshly ground coarse black pepper, cayenne pepper and fresh white sage. Season it just before grilling for ideal flavoring.

Place the medallions on the grill, away from direct flame and close the lid. Grill on the first side for about 4 minutes (more for medium). Rotate halfway through for nice grill cross marks. Flip and grill until you reach your desired internal temperature. Important note: It’s good practice to cook to the desired internal temperature of the lower desired “cooked doneness“ and let it rest before serving.

For a perfect medium rare, cook to an internal temperature of 125° – 130° (rare). Then pull the medallions from the grill and let them rest for a minimum of 5 minutes while wrapped in a foil tent. The internal temperature will often rise 5° to 10° while resting and bring a rare cooked medallion up to a perfectly moist medium rare.

Sweet Whiskey Roots

Ingredients:

1 lb. carrots
2 oz. bourbon
½-1 lb. thick cut butcher bacon
4-8 tbsp. butter
¾–1 cup brown sugar
Coarse ground salt (Kosher preferred)
Coarse ground black pepper
Chives or green onions, for garnish

Directions:

Preheat cast iron skillet or pan over BBQ grill or open fire on medium-high heat. Add your favorite bacon. Cook bacon to desired crispness. While bacon is cooking, scrub and split carrots long wise down the middle. When done, pull bacon off but leave the drippings in the skillet.

Add half stick to full stick of butter to the hot skillet. (Butter amount depends on size of skillet and amount of carrots being cooked. You want about a ¼ inch to ½ inch of melted butter and bacon drippings in the bottom of the pan.) Once the butter and bacon drippings start to bubble, add a splash of your favorite whiskey (about a shot or so), brown sugar, coarse black pepper, and coarse salt. Mix and toss spices in with the already sizzling butter and bacon drippings. Cook for about 15 minutes before tossing/flipping the carrots.  Cover the skillet and let carrots cook for another 10 to 15 minutes. Keep an eye on them as they start to caramelize. You’ll know the carrots are perfectly done when fork tender and sticky with the candied brown sugar and whiskey glaze.

Fine chop chives/green onions and garnish carrots. Pull them aside and cover to let them rest or serve directly from the skillet, depending on the timing of your main dish.

Camp Cocktail Complement

By Kelly Nomura

As we settle into spring and approach summer, finding the right camp cocktail masterpiece can make you the hit of your next expedition. A nice cold drink to recap the fun of a long day off-road with friends is one of our favorite parts of camping. When we’re together with other overlanders, sharing a new drink recipe aroud the campfire is a great way to make friends. We connected with Devil Acres Distillery last year and had the chance to play amateur mixologist with their Jigger & Jones gin. While a classic gin & tonic may hit the spot for some, others may prefer something a bit fancier.

We took our bottle of Jigger & Jones out to Moab in early July, when temps exceeded 100 degrees F every day. The light gin flavor was refreshing and a cocktail certainly cooled us down during happy hour out on the trail. Depending on real estate in your fridge or cooler, you can whip up a fancy drink or keep things simple.

And let’s not forget—the real magic of camp cooking comes from the simple joys. Alongside your crafted cocktails, a quality cooler loaded with your favorite store-bought potato salad, crunchy potato chips, a classic relish tray, and a selection of beer and soft drinks ensures everyone’s got something to sip and snack on. With good drinks, tasty nibbles, and great company, you’re all set for the delights of fireside Americana.

Here are two variations on a gin cocktail that perked our taste buds and seemed perfect for spring and summer.

Blushing Strawberry Gin and Tonic

1-1/2 ounces Jigger and Jones gin
1/2 ounce freshly squeezed lime juice
1/2 ounce strawberry syrup (or four smashed strawberries)
1 dash orange bitters
4 to 5 ounces tonic water, to taste
Strawberries or limes, for garnish

In a tall glass, mix all ingredients and garnish with a strawberry or lime.

Strawberry Syrup:
2 lbs. strawberries (stems removed, halved)
2 cups water
1 cup sugar
1 tbs. lemon juice

Bring to boil. Reduce heat and let the mixture cook for 10 to 15 minutes. Let cool. Strain the strawberry mixture through cheesecloth. Stir in 1 tbs. lemon juice. Place in a covered container in fridge.

Camping Hack:
We picked up some strawberry lemonade at the store and used that instead of lime juice and strawberry syrup. While not exactly the same, it was an easy replacement and added another beverage option to the fridge.

Taste of the Wild: If you’re camping during berry season, consider heading out for a short foraging adventure. Adding wild berries to your pancakes, oatmeal, or even your evening drinks can really take camp cooking to the next level. In places like Montana, gathering huckleberries is a classic summer activity—and yes, there is something magical about folding those fresh-picked gems into your breakfast or sprinkling them on ice cream.

That said, always play it safe! Bring along a reputable field guide such as Peterson Field Guides or the Audubon Society guides to double-check what you find. Some berries are delicious, but others can be seriously harmful if misidentified. A little research and caution ensure your wild harvest is both delicious and safe for everyone at your campsite.

The S’more, Elevated

Part of the beauty of s’mores is that making them isn’t just about the treat—it’s a built-in group activity. Gathered around the fire, everyone can get in on the marshmallow-toasting action, whether you like yours lightly golden or bordering on “charcoal masterpiece.”

To take it up a notch, try swapping in unexpected goodies: peanut butter cups, dark chocolate squares, or even cookies instead of graham crackers. Provide a platter of options and let your fellow campers assemble their own creations. You may even spark a friendly rivalry for the title of Most Inventive S’more.

No matter how they’re built, the laughter and shared smells of singed sugar have a way of making dessert stick in your memory—maybe even more than the marshmallow sticks.