Sometimes you can get tired of the same old camping meals. Sandwiches and chips can become pretty boring and take away from your camping experience. If you are looking to spice things up, please check out these great recipes you wouldn’t expect to find around a campfire.

Dancing Chickens on the Grill

2 whole chickens(no more that 4 lbs. each)

Salad oil dressing

Basting Sauce(garlic butter and soy sauce)

2 cans of beer(or water, half filled)

1 cut up onion(optional)

Salt and pepper

Stuff the chickens with the onions. Coat the chickens well with the salad oil dressing. Set the opening of the chicken on to the half can of beer to where it is sitting up right on the can. Add salt and pepper to the outside of the chicken. Set them upright on the grill on the opposite side of the charcoal. Cook at 350*F. After about an hour, baste well with sauce. After another hour, turn the chickens around to where they brown evenly and baste again. Chicken is done when a thermometer inserted in the middle reads 185*F(another 30 minutes to an hour). Remove the cans, cut up and enjoy!

Texas Chili on the Grill

2 lbs. of ground chuck

2 onions(chopped)

2 cloves of garlic(chopped)

1 lb. of already prepared brisket(chopped)

2 c. bbq sauce(or tomato sauce)

1 can of beer

1 tbs chili powder

1/2 tbs ground cumin

2-3 tbs paprika

1/4 c brown sugar.

Hickory logs

Prepare your grill with the charcoal on one side so you can determine how much heat you want. Brown hamburger on cast iron skillet on grill. Add onions and garlic and cook until softened. Transfer mix to a large pot on the grill and add brisket. Add bbq sauce or tomato sauce and beer for moisture(or water). Add chili powder, cumin and paprika. Stir well. Add brown sugar. Move the pot on opposite side of grill as the charcoal. Add the hickory to your coals to produce the smoky flavor. Cover your grill and cook about 45 minutes to an hour.

Optional Additions

Corn chips or monterrey jack cheese

Dutch Oven Fruit Cobbler

1 (30 oz.) can fruit cocktail
1/2 tsp. ground nutmeg
1 (30 oz.) can sliced peaches
1 yellow or lemon cake mix; dry
1 (12 oz.) can crushed pineapple
1 cup brown sugar
1/2 cup instant tapioca
1/4 lb. butter; cut into pieces
1/2 tsp. ground cinnamon

Into a 12? Dutch oven add canned fruit (juice included), tapioca, cinnamon, and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven.

Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom heat. Cobbler is done when top is brown and cake has absorbed fruit juices and is no longer dry.