It takes almost zero cooking skills to get perfectly charred brats topped with flavor-packed caramelized onions and peppers. First, the brats get burnished on the grill, then they finish off in a simmering beer bath alongside the veg. Use whatever beer you like to drink, but not IPAs (India Pale Ales), which are brewed to be hoppy (i.e., bitter).
These potatoes are the cheesy side your BBQ needs. They're great for camping too—the Parmesan and mozzarella might just sway even those who hate the outdoors.
One of our top hall of famers, this dip will get any campfire party started. The pinch of cayenne really adds that special something to this melty, creamy beer cheese. This is best served with toasted baguette, good company, and a cold beer.
We apologize to many a camping trip for not thinking of this idea sooner. Thanks to a handful of canned goods, these loaded nachos come together almost instantly.
The foil packets trap in steam from the wine and juices from the tomato and corn as everything grills, which in turn cooks the gnocchi to perfectly tender while infusing the pasta with all the flavors of the dish. Bonus: Some of the meal browns a bit on the bottom right before it finishes cooking, adding extra flavor.
Extra cheesy mac and cheese is the ultimate comfort food, and that's exactly what we want when we're camping. This simple recipe makes the ultimate macaroni and cheese with a buttery Ritz cracker topping. Get that campfire going!
There are about a million ways to top a hamburger, and we're not here to tell you what goes onto your patty. It is our duty to make sure that you're cooking burgers as best as you possibly can. Our golden rules: Be sure to let the meat come to room temperature and season generously with salt and black pepper before you grill up.
We love digging into a wheel of gooey oven-baked brie, but in the summer, no one wants to bother with the oven. Give this classic appetizer a summery twist by cooking it on the grill, seasoning it lightly with garlic, herbs, and wine, and serving with some lightly charred bread.
We love a good shrimp boil, but sometimes we don't have time for the production. Foil packs turn a shrimp boil into individual parties that are so fun to throw onto the grill! It's everything you love with way less work.
We used a big wheel of brie to fit perfectly inside a 10" skillet. It was almost THREE POUNDS. You can definitely use something a bit smaller, depending on the size (and brie obsession level) of your crowd.
Ah, s'mores: three simple ingredients working together to make something much more delicious than the sum of its parts. Whether you keep it to the classic three ingredients or experiment with fun toppings like caramel or sliced fruit, this is one simple dessert that never disappoints.
Chicago is as picky about hot dogs as New York is about pan pizza. The specific toppings are as important as the order in which they get layered. It's been "dragged through the garden," as the locals say, and we love it so very much.
Originally created in Mexico but popularized in the American Southwest, Frito pies (not actual pies) are comfort food perfection. Picture this: a freshly opened bag of Fritos smothered in spicy beef chili, cheddar cheese, and some bright, crunchy onions and jalapeños. Best eaten directly out of the bag.
Rice Krispies Treats never go out of style, and this toasted version is one of our new favorite ways to eat them. In order to get your treats nice and charred, they'll need a minute or two over the open fire. Make sure they were tightly packed into the baking dish before cutting; this will help keep them secure on your skewer while you're roasting. Using a double-pronged skewer helps too!
Pop these sausage and peppers on the grill for a quick meal with easy cleanup. These are great on their own, but even better in a bun or alongside pasta.
Sure, gnocchi is amazing served in a bowl with a sauce, but have you ever had nicely browned gnocchi taken straight off the grill? We’re here to tell you that the crispy-chewy texture is something that you've GOT to try this summer.
This beyond-simple campfire dessert is like survival food, but make it Delish. Don't wait until the center turns golden—the rest will burn before it does! Plus, the top will continue to firm up as it cools. Serve it warm, scooped into bowls topped with your ice cream of choice.
At your next summer camping trip, put a few of these bad boys on the coals and take more time to enjoy your evening. Once you have the ingredients prepped—all of which can be done the day before and stored in your fridge—it's a few minutes of assembly and only around 15 minutes of hands-off grilling.
Chicken tastes even better when slid on skewers alongside bok choy and scallions, then glazed with a hoisin BBQ sauce. The best part of the glaze: There's no need to cook anything! Just whisk the ingredients together and you’re ready to go.
These kabobs have the *perfect* combination of flavors and textures. Serve them up with our ultimate meat-lovers veggie burger for a backyard vegetarian feast that even a carnivore couldn't turn down.
Here's our #1 tip for success: Prep everything you are going to need before you start grilling your pizzas. The grilling part goes fast. We're talking 4 minutes tops, so don't wait to slice your tomatoes until the pizza is on the grill. Have everything ready and near you so that as soon as you flip the pizza crust, you can start topping and pull your pizza off the grill as soon as it's done.
Popping popcorn over a campfire is just as easy as making it on the stove, and way more fun. Get your favorite seasonings, a cold one, and watch the stars outside!
Few veggies grill up as nicely as asparagus. Thin stalks get crispy while thicker ones get tender. Finish with a bit of lemon or Parm and you'll have the perfect summer side dish in under 5 minutes.
Oatmeal is a great blank canvas for your fave flavors and makes breakfast while camping a breeze. Mix and match chopped fruit, toasted nuts or seeds, dried fruit, Nutella or peanut butter, maple syrup, and warm spices. It’s also a great vehicle for leftovers, like roasted sweet potato. And don’t forget to add a pinch of salt!
Fruity crisps and crumbles (blueberry crumble, rhubarb crisp, peach crisp...) are some of our favorite summer desserts, but we don't always want to turn on our oven to make them. Luckily, you can make them on your grill instead! Top this berry version with vanilla ice cream and dive in.
Who knew Philly cheesesteaks could so easily transform into a light summer dinner? These foil packs are great as is with slices of flank steak, peppers, and onions topped with melty provolone, but they're also bomb on a fluffy hoagie roll.
