At Daymo, we love food as much as we love to travel (almost)! From the rugged red centre to lush, salty shorelines, our team has explored the farthest reaches of Australia’s great outdoors - all while digging into delicious dishes.
Looking for simple camp cooking recipes that pack big flavours? Grab a kettle BBQ and you can rustle up just about anything, from big hearty feasts to quick bites.
Think of this portable BBQ as a catch-all kitchen sidekick—it’s a frypan, BBQ, steamer, and casserole dish all in one! Make the most of its many features and whip up some delicious, healthy meals that’ll make your camping trip even more memorable.
There’s a whole world of camping meals to discover, so here are a few of our favourites to kick things off. These kettle BBQ recipes feed two to four adventurers.
Go on, give them a go and tailor them to your taste—experimenting is half the fun!
1. Smokey steak and veggies
Cook time: 15 minutes
Let’s begin with one of our most popular camping BBQ ideas. This restaurant-worthy recipe has long been a default dinner for us Daymo campers - and for good reason!
From ribeye and rump to t-bone and tomahawk, this recipe caters to any cut of meat (although we recommend sticking to a maximum thickness of 1 ¼” for best results!).
Pick your favourite, pair it with some fresh veggies and get out the kettle BBQ. With an evenly spaced, raised griddle section on a bonded steel base and a heat-sealing domed lid, this cookware makes it simple to serve up succulent steak!
Ingredients
- 2 steaks in your chosen cut
- 100g vegetables, like string beans, zucchinis, aubergines or red peppers
- 1 1/2 teaspoon of garlic powder
- 1 1/2 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- Take the steak out of the refrigerator and leave it to sit at room temperature for 20-30 minutes.
- Trim as desired and rub both sides with olive oil, garlic, onion powder, salt and pepper. Leave to marinate for one hour.
- During this time, coat the vegetables in olive oil and chop them into thin slices.
- Once ready, put the steak on your non-stick griddle, with its grain perpendicular to the griddle lines. These create a smoky, crispy texture when they touch the meat. The sections between the griddle lines stay soft, moist and tender as they cook slower.
- Place the kettle BBQ’s lid on top and adjust its vents to your preferred level of smokiness. Closed vents intensify the smoky flavour, whereas open vents curb it.
- Cook the steak on very high heat for 2-5 minutes on each side, only flipping it once. Of course, you can adjust cooking times based on whether you’d like the meat rare, medium or well done.
- Remove the steak from your kettle BBQ and cover it with foil. Leave to rest for 3-5 minutes.
- Meanwhile, grill the vegetables on maximum heat for 2-3 minutes, then reduce the heat and turn constantly for a further 2-5 minutes.
- Slice the steak across the grain and adorn it with your preferred condiments, whether horseradish sauce, chimichurri, mushroom gravy or Diane sauce.
- Serve with charred vegetables for a truly tasty dinner!
2. Steamed fish with lemon and herbs
Cook time: 5-10 minutes
If you’re into fishing, there’s nothing quite like wetting a line in the wilderness and bringing a successful haul back to camp!
But whether you’ve caught a fresh fish or picked up frozen fillets from the nearest supermarket, this camp cooking recipe is a healthy dinner that doesn’t compromise on taste.
The steamer option on our kettle BBQ will seal in subtle flavours while keeping the fish moist. Here’s how to do the rest:
Ingredients
- 1 whole fresh fish, any variety you prefer
- 1 handful of fresh dill
- 1 pinch of sea salt
- 1 pinch of garlic powder
- 1 lemon
Instructions
- Juice one lemon. Slice and add to boiling water.
- Place each fillet in the centre on tin foil or leaves. Then season with salt, pepper, dill and garlic powder, and douse with 2 tablespoons of lemon juice.
- Put the water on to boil.
- Reduce to a low/medium heat simmer.
- Add the leftover lemon juice or lemon slices to the steaming water for an extra punch!
- Steam fresh fish for 3-5 minutes or frozen fish for 6-8 minutes.
- Plate and top with fresh dill.
3. Korean chicken wings
Cook time: 20 minutes
As much as we adore Aussie classics at the campsite, sometimes cravings call for a different cuisine. Look no further with our take on Korean chicken wings!
Savour sticky, spicy wings slathered in a chilli BBQ sauce - all while you soak up the sunset from your campsite.
This camp cooking recipe is flexible, too! If you’re not in the mood for wings, recreate it with chicken thigh fillets, legs or breasts.
To top it off, grilling wings is not only healthier than deep frying but also unleashes an even bolder flavour!
Ingredients
For the wings:
- 1600g chicken wings
- 2cm of grated ginger
- Salt and pepper to taste
For the sauce:
- 1 bottle of bulgogi marinade
For the topping:
- 4 sliced scallions
Instructions
- Chop the scallions and grate the ginger.
- Combine the chicken wings, ginger, salt and pepper in a large bowl.
- Add the sauce to a saucepan over medium heat for 5 minutes or until thick and sticky. Take off the heat and set aside.
- Grill the wings, searing each side for 1-2 minutes on high heat;
- Lower the heat and cook for another 2-5 minutes on both sides, before placing the cooked wings in a large bowl.
- Heat up the sauce on your kettle BBQ.
- Pour that juicy sauce over the wings and stir to ensure an even coating.
- Sprinkle with scallions and enjoy!
4. Rosemary lamb cutlets
Cook time: 15 minutes
This low-effort, high-impact grilled lamb chop recipe is not to be missed - even if you’re on the road.
We’ve found it treats hungry adventurers to the perfect balance of tangy and sweet after a long day out with Mother Nature!
It also works for any type of lamb and pork, from cutlets and loins to fillets and medallions. The choice is yours.
Ingredients
- 600g of lamb cutlets
- 3 garlic cloves
- 1 tablespoon of olive oil
- 3 teaspoons of dried rosemary
- Sea salt and pepper to taste
Instructions
- Combine the garlic, olive oil and rosemary in a large bowl.
- Add the lamb cutlets and toss to coat, before leaving to marinate for 2 to 24 hours - the longer the better!
- Once you’re ready to cook the lamb, add a splash of olive oil to your pan on medium heat.
- Add the lamb cutlets and sear on very high heat for 2 minutes on each side.
- Lower the heat and grill for another 2 to 5 minutes on each side.
- Repeat this process until all lamb cutlets have been cooked.
- Season with salt and pepper to taste and serve immediately.
5. Beef stroganoff
Cook time: 2 hours
Exploring the wilderness in colder weather? In our experience, snuggling up with a hearty meal when you get back to base is a major bonus of winter adventures!
So, for a cosy campsite dinner, indulge in a rich beef stroganoff.
With succulent mince, nutty mushrooms and silky pasta drenched in a decadent creamy sauce, this one-pot camp cooking recipe is sure to hit the spot!
Plus, our kettle BBQ’s griddle features high sides, making it easy to whip up stews and casseroles like this. To enjoy the most tender bites, cook low and slow.
You’ll also need a solid pair of tongs to stir ingredients like vegetables and pasta.
Ingredients
- 225g of ground beef (or chicken if you’d prefer)
- 120g of tagliatelle or pappardelle pasta
- 230g of cremini mushrooms
- 1 bottle of beef stroganoff sauce (here’s our favourite!)
- Salt and pepper to taste
Instructions
- Quarter the mushrooms.
- Place the minced beef in a large bowl and season with a healthy pinch of salt and pepper.
- Saute the mushrooms on medium heat for 5 minutes or until tender, only stirring occasionally.
- Stir in the beef mince, breaking it up as it cooks.
- Pour in the stroganoff sauce, leaving everything to simmer on medium heat (140-180℃) for about an hour and a half with the lid on.
- Add the pasta and leave for approximately 10 minutes until cooked.
- Sprinkle with more salt and pepper and serve while piping hot!
6. French toast sticks
Cook time: 10 minutes
Start the day with something scrumptious! Believe it or not, kettle BBQs are amazing for making fluffy French toast.
To top it off, we’ve found that slightly stale bread actually works best - which is perfect if you’ve been off grid for a while!
Super simple to whip up and ready in just 10 minutes, these indulgent ‘sticks’ are a great way to satisfy sweet cravings at the campsite.
Simply top with a banana, sprinkle some sugar or drizzle maple syrup on top for a finger-licking finishing touch.
Ingredients
- 1 loaf of unsliced bread
- 2 eggs
- 120ml milk
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Whatever toppings you have handy, from fruit to ice cream!
Instructions
- Slice the loaf into thick sticks.
- Beat 2 eggs in a small bowl.
- Mix in the milk, sugar and cinnamon.
- Put the pan on medium heat.
- Dip each stick into the mixture, making sure to soak both sides.
- Place in the pan and leave until golden on one side. This should take about three minutes. Then flip and cook the other side. Remove and dish up.
- Repeat this process until all of your toast sticks are nice and golden.
- Serve with your go-to toppings.
Enjoy these recipes wherever you roam with the ADVENTURE-Q Kettle Cooker
Tuck into a sensational spread surrounded by nature! With these BBQ camping recipes and the ADVENTURE-Q Kettle Cooker on hand, whipping up a delicious dish in your RV or under the stars has never been easier.
Enjoy the full flavours and convenience that come with a BBQ, plus the simple storage, handling and cleanup of a stovetop pan.
The ADVENTURE-Q's sturdy, lightweight design makes it a breeze to bring along on any adventure! Not to mention, this compact, no-char powerhouse locks in flavour, serving up mouthwatering meals on the move.
From savoury smoked steaks to sweet French toast, you can BBQ, steam, grill or fry anything you like - the only limit is your culinary creativity!
Ready to hit the road with these camp cooking recipes?
Dive into a world of delicious dining wherever the adventure takes you with Daymo.