Hurry! The big sale of the year is here. Up to 50% off. Shop Now.
Hurry! The big sale of the year is here. Up to 50% off. Shop Now.
Hurry! The big sale of the year is here. Up to 50% off. Shop Now.
Previous slide
Next slide

The Outdoor Chef 2016 – Fall Edition.

Last updated: 10 October 2023

The leaves are changing color signalling the arrival of Fall. Nights are darker, camping outings are met with cooler weather and, consequently, bigger campfires. Which is perfect for the outdoor chef! In order to celebrate the arrival of Fall, we want to share another set of great campfire recipes for you to enjoy.


A great sweet and juicy entree that’ll sizzle over your campfire and make mouths water throughout the campsite.


  • 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
  • 1 cup sherry vinegar
  • 1/2 cup plus 1 Tbs. honey
  • 2 Tbs. canola oil; more for the grill
  • Kosher salt and freshly ground black pepper
  • 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
  • 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
  • 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
  • 1/2 cup pecans, coarsely chopped
  • 1/2  tsp. ground cumin
  • 1/2  tsp. pumpkin pie spice


1) Soak eight 12-inch wooden skewers in water.

2) In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.

3) Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it’s too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.

4) Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill until well marked on one side, 4 to 5 minutes.

5) Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Thanks to for this great recipe



A colorful, healthy, and simple accompaniment to any barbecued entree.


  • 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
  • 3 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper


1) Bring a large pot of water to a boil. Boil the squash until tender but still firm, about 10 min. Drain and cool under cold water. Toss the squash with olive oil and season with salt and pepper. Thread the squash onto skewers and set aside.

2) Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the squash skewers, basting with the reserved marinade, until browned and tender, 5 to 7 min.

Thanks to for this great recipe



This is a great, simple, and delicious on-the-road campfire dessert recipe that will delight the whole family.


  • 1 pre-made refrigerated pie crust
  • 1 (21 oz) can Apple Pie filling
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons olive oil
  • *You’ll also need a skillet


1) Make sure your fire is good and hot. Add olive oil to large cast iron skillet and use a brush to completely coat the inside of the skillet with oil.

2) Line the skillet with the pie crust. Pour in the pie filling and spread out. Fold crust over the filling as shown in the picture. Brush the outside of the crust with additional olive oil and sprinkle with sugar. Sprinkle the galette and then place on grill and close lid.

3) Grill for 15 – 20 minutes, or until crust has browned. Serve with vanilla ice cream or freshly whipped cream.

Thanks to for this great recipe

Recent Posts

Related posts.

Subscribe to our newsletter.

Adventure is all around you, just waiting to be discovered. So embrace the freedom of the open road and explore it all in an RV.