10 Cracker Barrel Campfire Meals Recipes (Foil Packets)

One of the most beloved items on the Cracker Barrel menu is the “Campfire Meal.” It arrives at your table wrapped in foil, steaming hot, and smelling like a slow-roasted Sunday dinner.

The magic of this cooking method is that the foil traps the moisture. The meat braises in its own juices, and the vegetables absorb all the flavor. Best of all, there are no pots or pans to scrub. These recipes can be made on an outdoor grill, a campfire, or simply in your oven.

Jump to Recipe

1. The Famous Campfire Beef Copycat

This is the recipe you are looking for. It mimics the restaurant’s signature dish: tender chunks of roast beef, sweet corn on the cob, and potatoes, all smothered in a rich savory gravy.

Ingredients

• The Meat: 2 lbs chuck roast (cut into 2-inch chunks).
• The Veggies: 3 ears of corn (cut into small wheels), 1 lb baby red potatoes (halved), and 1 onion (wedges).
• The Seasoning: 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp rosemary, salt, and pepper.
• The Gravy (Essential): 1 cup beef broth mixed with 1 tbsp cornstarch (or a packet of brown gravy mix).

Instructions

1. Prep: Preheat your oven to 400°F (200°C) or heat up your grill. Cut 4 large sheets of heavy-duty foil.
2. Season: Toss the beef chunks and vegetables in the olive oil and herbs.
3. Assemble: Divide the meat and veggies onto the 4 foil sheets. Fold the edges up slightly to create a “bowl.”
4. Gravy: Pour ¼ cup of the broth mixture over each packet.
5. Seal & Cook: Fold the foil tight to seal the steam in. Bake or grill for 45–60 minutes until the beef is tender.

2. Campfire Chicken & Carrots

If you prefer poultry, Cracker Barrel often serves a chicken version of the campfire meal. This recipe uses chicken breast, which stays juicy because it steams alongside carrots and tomatoes.

Ingredients

• The Meat: 4 boneless chicken breasts.
• The Veggies: 1 lb baby carrots and 1 lb red potatoes (diced).
• The Flavor: 1 can diced tomatoes (drained) and 1 packet Dry Ranch Dressing mix.
• The Fat: 2 tbsp olive oil.

Instructions

1. Place a chicken breast in the center of each foil sheet.
2. Surround the chicken with carrots and potatoes.
3. Sprinkle the Ranch seasoning generously over everything. Top with a spoonful of diced tomatoes.
4. Seal the packet tight.
5. Bake at 400°F (200°C) for 35–40 minutes (chicken cooks faster than beef).

3. The “Hobo” Hamburger Dinner

This is the classic “Boy Scout” or camping dinner. It is very similar to Cracker Barrel’s hamburger steak. It is cheap, filling, and kids love it because it tastes like a burger without the bun.

Ingredients

• The Meat: 1 lb ground beef formed into 4 thick patties.
• The Veggies: Sliced potatoes, sliced carrots, and onion rings.
• The Sauce: Ketchup or BBQ sauce.
• The Seasoning: Garlic salt and pepper.

Instructions

1. Place a hamburger patty on the foil.
2. Layer the potatoes, carrots, and onions on top of the meat.
3. Season well with garlic salt. Top with a big squeeze of ketchup.
4. Seal and cook for 35–40 minutes. The burger juices will drip down and flavor the potatoes.

4. Smoked Sausage & Green Bean Potato Packs

Cracker Barrel is famous for their green beans and smoked sausage. This packet combines those two iconic sides into a full main course. The smokiness of the sausage permeates the potatoes perfectly.

Ingredients

• The Meat: 1 package smoked sausage or Kielbasa (sliced into coins).
• The Veggies: 1 lb fresh green beans (trimmed) and 1 lb yellow potatoes (cubed).
• The Flavor: 2 tbsp butter, 1 tsp Cajun seasoning (for a kick), and minced garlic.

Instructions

1. Mix the sausage, green beans, and potatoes in a large bowl.
2. Toss with melted butter and Cajun seasoning.
3. Divide into foil packets.
4. Cook for 25–30 minutes. This is one of the fastest options because the sausage is already cooked; you are just roasting the veggies.

5. BBQ Pork Chop Packets

Moving from beef and sausage to pork, this recipe mimics the “Country Boy” platter. The pork chops simmer in BBQ sauce, keeping them from drying out (which is the biggest risk with pork chops).

Ingredients

• The Meat: 4 boneless pork chops (about 1 inch thick).
• The Veggies: 2 cups sweet potatoes (cubed small).
• The Sauce: 1 cup of your favorite BBQ sauce.
• The Sweet: 1 tbsp brown sugar (sprinkled on the potatoes).

Instructions

1. Place the pork chop on the foil. Brush both sides generously with BBQ sauce.
2. Place the sweet potatoes next to the pork. Sprinkle them with brown sugar and a little salt.
3. Seal and bake at 375°F (190°C) for 30–35 minutes.
4. Open carefully and brush with a little fresh sauce before serving.

6. Cheesy Hashbrown Foil Packets

You cannot talk about Cracker Barrel without mentioning Hashbrown Casserole. Yes, you can make it on a campfire! This version creates individual portions with crispy edges.

Ingredients

• The Potato: 1 bag frozen hashbrowns (thawed).
• The Fat: ½ stick butter (sliced into pats).
• The Binder: ¼ cup milk and 1 egg (beaten).
• The Good Stuff: 1 cup cheddar cheese and chopped green onions.

Instructions

1. Mix the hashbrowns, egg, milk, cheese, and onions in a bowl.
2. Spray the foil heavily with non-stick spray (potatoes stick easily).
3. Scoop the mixture onto foil. Top with a pat of butter.
4. Seal and cook for 20–25 minutes. Flip the packet halfway through to brown both sides.

7. Garlic Butter Steak & Potato

If you want the “Steakhouse” experience in the woods, use sirloin steak. This is a bit fancier than the chuck roast version in Recipe #1. It uses garlic butter to create a rich sauce.

Ingredients

• The Meat: 1.5 lbs Top Sirloin steak (cut into bite-sized cubes).
• The Veggies: 1 lb baby yellow potatoes (quartered).
• The Butter: 4 tbsp butter mixed with 4 cloves minced garlic and parsley.

Instructions

1. Toss the steak cubes and potatoes with olive oil, salt, and pepper.
2. Divide onto foil sheets.
3. Top each pile with a large dollop of the garlic butter mixture.
4. Seal tight. Cook for only 15–20 minutes. Do not overcook, or the steak will be tough.

8. Low Country Boil Packets

Sometimes Cracker Barrel features shrimp on their seasonal menu. This Southern classic combines seafood, corn, and sausage. It is arguably the most fun packet to open.

Ingredients

• The Seafood: 1 lb large shrimp (raw, peeled).
• The Meat: 1 package Andouille sausage (sliced).
• The Veggies: 2 ears of corn (cut into wheels) and baby potatoes.
• The Spice: 2 tbsp Old Bay Seasoning and lemon wedges.

Instructions

1. Boil the potatoes for 5 minutes before putting them in the foil (potatoes take longer than shrimp).
2. Combine the par-boiled potatoes, raw shrimp, sausage, and corn.
3. Toss with butter and Old Bay.
4. Seal and bake for 15 minutes. The shrimp cooks very fast. Squeeze fresh lemon over it before eating.

9. Breakfast Scramble Packets

Cracker Barrel serves breakfast all day. This foil packet lets you enjoy a “Sunrise Sampler” while camping. It combines eggs, ham, and veggies into a scramble that requires no skillet.

Ingredients

• The Base: Frozen hashbrowns or diced potatoes.
• The Meat: Diced Ham or cooked bacon crumbles.
• The Eggs: 6 eggs (whisked).
• The Cheese: Shredded cheddar.

Instructions

1. Spray the foil with oil. Make a “boat” shape with the foil so the egg doesn’t run out.
2. Layer potatoes and ham. Pour the whisked eggs over the top.
3. Seal the top loosely (leave a little room for eggs to puff).
4. Cook over indirect heat for 15–20 minutes. Open carefully and top with cheese.

10. Baked “Fried” Apples (Dessert)

You have to end the meal with Cracker Barrel Fried Apples. Since we are using foil packets, we are “baking” them instead of frying, but the cinnamon-sugar syrup tastes exactly the same.

Ingredients

• The Fruit: 2 Granny Smith apples (sliced).
• The Sweet: 2 tbsp brown sugar and 1 tsp cinnamon.
• The Fat: 1 tbsp butter.
• The Crunch: Granola (optional).

Instructions

1. Place apple slices on the foil.
2. Sprinkle with brown sugar and cinnamon. Top with small cubes of butter.
3. Seal tight and cook for 15 minutes until the apples are soft and the sugar has turned into a syrup.
4. Open and sprinkle with granola for crunch.