In July I will be going to Kansas for a week of camping, cooking and fishing.
We have kind of a contest going on at these one is for the bigest fish and the other is for camp cooking.
Do any of you have any ideas on some meals that are not the normal camping meals?
Also I am looking for a rec. for a BBQ Pineapple. Several years ago I had one of these at a Boy Scout camp however I cant find how todo this. Seems like they split a ripe whole pineapple, took out the core, then had a mix of mixed frute an a white cake mix. This was added to the center, both haves were then put together and wrapped with foil but I dont know for sure. Any thoughts?

Sure....
Scalloped Potatoes
Lay out a big piece of foil. PLace a generous amount of sliced red potatoes it, sliced onions {Sweet} salt and pepper and sprinkle grated cheese on it. For extra bonus had diced ham pieces.WRAP TIGHTLY but package needs to be kind of flat to allow cooking evenly. Cook for about 45 min. to 1 hour. These are always a hit

Chuck7

I do something similar to Chuck's recipe , but I add sweet onions like Vidalias , green pepper , chopped garlic , salt , and freshly ground black pepper . Keep the thickness of the potato slices even by using a slicer , I use red or gold taters . Another favorite for the wife and me is a roasted vidalia onion topped with chopped garlic and real butter wrapped in foil . If you really want to wow them make a beef or venison Wellington style , you can find the recipe in many cook books under "Beef Wellington" . Homemade sourdough bread is an easy and welcome accompaniement to any camp meal , prepare your sourdough starter well in advance for best flavor . You can even make the dough the day before and freeze it for later preparation .

I don't know about the pineapple thing but when I was in Boy Scouts we had corn on the cob husk inculded.
We had soaked the corn in water overnite then peeled the husk back, removed all the hairput salt, pepper& butter on, pulled the husk back up.
Then wrap it in foil & put in the fire , right on the red hot ashes turn them a few times for a good 10 to 15 min. when they were done just open it up peel the husk off and eat it was really good.

We did alot of cooking with dutch ovens too like cherry cobler , pineapple upside down cake even mexican corn bread now that was really good.

I like to take the taters and onions and a large can of mushrooms 1/4 stick butter,garlic powder,salt and pepper.wrap in heavy foil fold the ends to make a sealed container. put on the top rack of the grill and flip over about every 10 min. or so for about 30 min.

take a large can of tomatoes and 2 cloves crushed garlic.put into iron skillett.add a can of corn beef salt and lots and lots of black pepper. cook down a little. cook 2 cups rice. pour tomatoes and cornbeef over rice,side with the taters and onions, some fried cornbread,sweet icetea thats all it takes. I call it camp grocries.

Here's one that's always a hit with my bunch.....

Take a whole deer tenderloin(beef loin if hunting season wasn't too kind), and starting at the edge make an incision the length of the loin about 1/2" deep. Take the incision a bit deeper and as you go the length of the loin, roll the remainder (bigger side)and just keep rolling and cuttiing until you have basically a thin flat peice of meat.You're basically butterflying the loin. Take some montreal steak seasoning and sprinkle one side.
Turn the meat over.
Once you have a nice flat piece of meat, take a couple of packages of cream cheese and soften it a bit. Take a few (suit your taste) chopped jalapeno peppers, some chopped onion anda handful of ceasar salad croutons and combine with the softened cream cheese. Once you have the cream cheese/pepper/onion/ croutonmixture combined, spread it evenly on the butterflied loin. Roll the meat back into it's original shape and tie with butcher's twine about every 1/2".

I use a charcoal grill and I make a pile of good coals to one side of the grill. Place the loin to the other side, but closeand cook for about 40-50 minutes, depending on how well done you like your meat.

Once you take it from the grill, remove the butcher's twine and slice about 1/4" to 1/2" thick. It's fine eating!

You can make almost any variation in what you stuff the loin with. I like the cream cheese and just about anything else you'd like to put in there.
I have also used a couple of cans of sliced mushrooms with the cream cheese and some bacon bits. You can also wrap bacon around the loin and then place it a little closer to the fire. Use your imagination!


GH

The favorate around my campfire is HOBO STEW. Its cheap and everyone gets only the thing they like.
Hobo Stew
1/3 lb berger for each person
thin cut potatoes
carrots sliced thin (or baby carrots cut in half)
oinons slices
jalapenos or other peppers if you like them

Make berger into a pattie for each person. place in center of foil (12x15 or so 2peices will be needed), salt and pepper to taste, then place all other wanted items on top of pattie, fold foil over and then cover again with second peice of foil. cool in or over coles for about 4-5 eack side flipping it over at least 4 times.
Best eatting and not very many dishes to clean up after. I used to cook this back in boy scouts and it was always a hit. By theway I like Ketchup on mine. Good eatting. Jovan