Pacific Northwest Campfire Cuisine: 8 Rustic Recipes Featuring Spiced Grains, Wild Berries & Local Flavors

Spiced Lentil & Barley Grain Bowl

Using 1 Cup Pre-Mixed Lentil & Barley Blend with Aussie Outback & Herbes de Provence

Ingredients

1. 1 cup pre-mixed lentil & barley blend (includes Aussie Outback & Herbes de Provence spices)

2. 2.5 to 3 cups water or vegetable broth

3. 1–2 tbsp olive oil (optional)

4. Salt and pepper, to taste

5. Optional toppings: roasted wild mushrooms, fresh herbs, wild berry vinaigrette, lemon wedges

Instructions

Place 1 cup of the pre-mixed lentil and barley blend (with spices) into your pot. Add 2.5 to 3 cups of water or vegetable broth depending on your desired consistency—2.5 cups for a thicker grain bowl or up to 3 cups for a stew-like texture. Bring the mixture to a boil over your campfire or stove. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 40 to 50 minutes, stirring occasionally. Keep an eye on the liquid level, adding a splash more if the mixture begins to dry out before the lentils and barley are tender.

After cooking, taste the grain bowl and add salt and pepper if needed, as the spice mix may already provide sufficient seasoning. Stir in 1 to 2 tablespoons of olive oil if you would like a richer texture. Remove the pot from heat and let the mixture rest covered for 5 minutes to allow flavors to meld. Serve warm.

PNW Ingredient Add-On Suggestions

1. Roasted wild mushrooms: chanterelles, morels, or porcini add earthy depth.

2. Fresh herbs: dill, mint, or parsley for bright herbal notes.

3. Wild berry vinaigrette: a drizzle made from local berries like huckleberries or marionberries for a touch of fruity acidity.

4. Toasted hazelnuts or walnuts: for crunch and nuttiness.

5. Grilled or smoked salmon flakes: for added protein and iconic Pacific Northwest flavor.

6. Lemon or lime wedges: to squeeze on top for fresh brightness.

7. Sautéed kale or nettles: for a boost of greens and texture.

Mix and match to create a bowl that captures the taste of the Pacific Northwest!

Campfire Pepper Potatoes

Great with: steak, burgers, eggs, grilled chicken, or breakfast hash. 

•1 lb baby potatoes, halved

•2 tbsp olive oil or melted butter

•1 tsp Butcher’s Black Pepper

•1/2 tsp Pacific Sea Salt

•Optional: garlic powder, onion powder, dried parsley, grated parmesan

Toss halved potatoes with oil, Pacific Sea Salt, and Butcher’s Black Pepper. Wrap in foil and cook over campfire coals until tender. Finish with an extra pinch of pepper for bold fireside flavor.

Campfire Corn

Brush fresh ears of corn with melted butter or olive oil, then sprinkle generously with Pacific Sea Salt. For extra flavor, add a little Butcher’s Black Pepper, Bayou Blackening, Picante Passion or a pinch of Fines Herbs before wrapping each ear tightly in foil. Place the foil-wrapped corn on a grill grate or near hot campfire coals and cook for 10–15 minutes, turning every few minutes so it roasts evenly. Carefully unwrap, brush with a little more butter, and finish with another pinch of Pacific Sea Salt plus a squeeze of lemon or lime. The result is sweet, smoky, buttery corn with a bright coastal salt finish — simple enough for camp cooking, but good enough for any summer grill.

Rustic Blackened Fish

To add a flavorful crust to the featuring the Bayou Blackening Balm:

 

1. 2 tbsp crushed cornflakes  

2. 1 tbsp Fish Flavoring (Bayou Blackening Balm)

3. 1 tsp Olive Oil or melted butter

 

After rubbing the Bayou Blackening Balm on the fish, gently press the breadcrumb mixture onto the top side of the fillets. The oil or butter helps the crumbs stick and crisp up during cooking. Proceed with wrapping fish in foil as before and cook on campfire or grill. When done, the coating should be crisp and flavorful, adding great texture to the fish packet.

Campfire Apple Cider Beef Roast

2–3 lb beef chuck roast or brisket 1 cup apple cider

2 tbsp Veggie Rub (Tomato & Parsley Spice)  4–5 garlic cloves, peeled and smashed

1 large onion, sliced Heavy-duty aluminum foil (or double layer foil for sturdiness)

Rub the beef roast thoroughly with the Veggie Rub. Let it rest for 30 minutes to absorb the flavors. Lay out a large sheet of heavy-duty foil. Place the beef roast in the center. Surround with sliced onions, garlic cloves, and fresh sage sprigs. Pour the apple cider around (not over) the beef to keep the rub in place. Fold the foil securely around the ingredients, creating a tight packet to seal in juices. Place the foil packet directly in the campfire coals or on a grill grate above the fire. Cook low and slow for approximately 3–4 hours, turning occasionally for even cooking. Cooking time depends on your fire heat and roast size—it's done when meat is fork-tender.

Carefully unwrap (hot steam!) and let rest for 10 minutes before slicing. Serve with roasted root vegetables seasoned with the Veggie Rub or a fresh salad.

Herb-Rubbed Grilled Chicken with Wild Berry Glaze

4 boneless chicken breasts

2 tbsp  Everything Blend (Aussie Outback Rub)

1 cup fresh or frozen wild berries (huckleberries, blackberries)

2 tbsp Local Honey

1 tbsp lemon juice

1 tsp fresh thyme (or ½ tsp dried) 

1 tbsp Olive Oil 

Pacific Sea Salt & Butcher’s Black Pepper to taste

Rub chicken with Everything Blend, salt, and pepper. Marinate 15–30 mins.  In a saucepan over fire, cook berries, honey, lemon juice, and thyme until syrupy (10–15 mins). Mash slightly.  Grill chicken over medium heat, 6–7 mins per side, until 165°F.  Baste with berry glaze during last 2–3 mins of grilling.  Rest chicken 5 mins, serve with extra glaze.

Coated Crispy Pork Chops

Ingredients:

1. 4 boneless pork chops (about 1-inch thick)

2. 2 tbsp Everything Blend or Fish Flavoring for a spicier kick

3. 1/3 cup Mayonnaise

4. 1 cup flour or ground nuts

5. 3 tbsp olive oil or butter (for frying or basting on grill)

Add the Mayonnaise and Spice to a Zip Lock Bag.  Add the pork chops and allow to mariinate in a refrigerator or cooler for 1 hours. In a shallow bowl add the flour or nuts. Dredge pork chops thoroughly, pressing gently to adhere. Shake off excess flour.

Cook:

Campfire/grill: Heat a grill grate or cast iron skillet over medium heat. Add oil or butter to skillet or brush chops with oil. Cook pork chops 4–5 minutes per side until golden, crispy, and cooked through (internal temp 145°F).

Stovetop: Heat oil or butter in skillet over medium heat and cook chops as above.

Rest & Serve: Let pork chops rest 5 minutes before serving. Pair with roasted veggies seasoned with the Veggie Rub or a fresh green salad.

Campfire Wild Berry Skewers 

Assorted wild berries (blackberries, huckleberries, salmonberries)

Small chunks of firm bread or bannock (optional)

Honey or maple syrup (optional)

Thread wild berries onto skewers, alternating with small bread pieces if you like. Hold the skewers over campfire embers or on a grill, turning occasionally. Cook until the berries soften and warm, about 5-7 minutes. Drizzle with honey or maple syrup for added sweetness if desired. Enjoy straight from the skewer!

Tip: For extra aroma and flavor, consider grilling over cedar planks or near cedar branches — a traditional Pacific Northwest touch. A simple, fun, and tasty way to enjoy foraged berries on your camping trip!

 

Nut and Berry Banana Boats

1. 1 banana (per person)

2. A handful of wild berries (blackberries, huckleberries, or salmonberries)

3. A small handful of chopped hazelnuts

4. A drizzle of honey or maple syrup (optional)

5. Aluminum foil

Slice the banana lengthwise, leaving the peel on, then gently open it and stuff with wild berries and chopped hazelnuts. Drizzle with honey or maple syrup if you want extra sweetness. Wrap the banana tightly in aluminum foil and place it near hot campfire coals or on a grill for about 10 minutes, until the filling is soft and warm. Carefully unwrap and enjoy straight from the peel with a spoon for a fun, no-mess dessert that highlights local flavors and is perfect for camping trips.

 

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