Beef Shish Kabobs and Pork Tenderloin Bundles Cooked Camping Style!

Hi everyone! A lot of people say they can’t cook because they are on vacation. Well, my guest poster claims that you can do both! Below is a recipe for Shish Kabob and Pork Bundles. Enjoy!

The National Park Service celebrates its 100th anniversary in August 2016, and will be gearing up for a number of fantastic events that will be taking place across the country. Hopefully, you’ve given some thought to marking your calendar for the dates you want to visit any of the 59 remarkable national parks.

From Acadia to Zion, they are packed with healthy activities for singles, couples, or families. The thousands of hiking, biking, mountain, canyon and nature trails, and even underground cave trails, rival any national park in the world. There is also swimming, whitewater rafting, rock climbing, ice climbing, volcanic crater hiking, and a slew of other physical activities. Most importantly, you will be enjoying some of the most spectacular sights, sounds, and scenery anywhere.
“Exploring our National Park Treasures!” Let it be your calling card for 2016 and beyond. Take the children and make it a unique family experience that will provide lifetime memories.
If camping is more to your liking than staying at a lodge or an out of the park hotel, we have the solution for you. Thousands of campsites await – which means campfires and great food! Here are two of our fave and simple recipes for healthy and delicious meals that will make you the gastronomic envy of the campground.
Your choice of steak (3 pounds) cut into 1 to 1 1/2” cubes

1-2 baskets of cherry tomatoes

2-3 red or yellow onions cut into wedges and then in half

2-3 green peppers cut into squares

1-2 pounds mushrooms (depending how big they are)
½ C. oil

¼ C. red vinegar

¼ tsp. oregano

Pinch of red pepper (or more if you like spicy)

1 bay leaf

½ tsp. salt

2 tsp. Worcestershire Sauce

1 medium onion, diced

1/8 tsp. pepper

2 tsp. A-1 Sauce

2 garlic cloves, minced

3 dashes Tabasco Sauce
Mix the marinade all together and put in a large plastic bag, then ADD your cubes of steak. Close bag and make sure all the air is out. Toss the meat inside the bag, lay flat and let marinade all day. Keep cold – and if possible toss a couple of times during the day.
Use your choice of metal skewers or a kabob basket.  Thread the food on the skewers in this order: Green pepper, steak, onion, tomato, and mushrooms. Or place in the baskets. Repeat until everything is used up.
Make over a hot fire, turning to make sure all sides are cooked to desired doneness. Serve with rice or a side of cheese bread.

8 slices pepper bacon

Pork tenderloin cut into 1 ½-2” chunks (you will need 4 of these)

Salt and pepper

4 slices red onion, (1/4 in. thick each)

4 slices tomato ½ in. thick each

1 green pepper cut into 4 wedges
You want to have indirect heat. We use the reflection oven method
First, take the pork tenderloin and pound them into a little more than ½ in. thick.

Season with salt and pepper.

Second, take all the bacon strips and, using two at a time, make a cross.

Third, put the pork tenderloin in the center of the cross.

Fourth, put an onion, then tomato and green pepper on top of the pork tenderloin.

Finally, bring the bacon strips up and cross over your pork bundle and secure them into the top with a large toothpick.

Place pork tenderloin bundles on campfire but not on top, using the reflection oven method to heat evenly.

Depending on your fire and heat, it should take about 45-50 minutes.

Variation: You can use regular bacon, red pepper, or regular sweet yellow onion.
Bon Appetit from one of our spectacular national Parks!
Larry Powalisz –


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