Campground Nachos

Posted by Erin DuBois on

Camping is a wonderful way to disconnect from the daily grind and connect with nature. There are a variety of activities to enjoy while camping, from hiking to fishing to stargazing and telling stories around a campfire.

And while cooking a full meal can also be a fun camping pastime, sometimes a quick and simple meal is perfect for lunch or dinner on a day filled with other activities. Campground nachos are an excellent option for an easy meal, as they can quickly be prepared on one of our Otzi flat pack camp grills. This tasty and satisfying recipe is certain to be a hit with your family or camping group with a little bit of planning and some basic ingredients. So make sure to include these campground nachos on your list of must-try camping recipes, whether you’re preparing for a weekend camping trip or a longer outdoor adventure!

This recipe is made in a cast iron skillet to achieve the perfect balance of crispy and gooey, all while imparting a delicious smoky flavor from the fire. Cooking with a cast iron skillet is a time-honored tradition that dates back hundreds of years. Cast iron is a durable and versatile material that has been used in cooking for centuries, with some of the earliest examples dating back to ancient China.

In the United States, cast iron cookware became popular during the 18th and 19th centuries. Cast iron skillets were especially prized for their ability to retain heat and distribute it evenly, making them ideal for cooking over an open flame or wood-burning stove, such as our Otzi flat pack grills.

Cast iron skillets were especially popular in the American West during the 1800s, where they were used by pioneers and cowboys to cook hearty meals over campfires. These skillets were often passed down from generation to generation and became cherished family heirlooms.

In the mid-20th century, cast iron cookware fell out of fashion as nonstick cookware became more popular. However, in recent years cast iron skillets have experienced a resurgence in popularity, as more people have rediscovered their many benefits. Today cast iron skillets are prized for their durability, versatility, and ability to add a delicious smoky flavor to food. And when it comes to camping and outdoor cooking, cast iron skillets are a go-to choice for our family and many other campers and outdoor enthusiasts who appreciate their ruggedness and ability to handle high heat.

Campground Nachos Recipe

Gather around your camp grill and dig into these irresistible loaded nachos!

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes


Servings: 2

Course: Lunch or Dinner

Grill type: Otzi Ember portable dual person grill in carbon steel

8” diameter cast iron skillet



Tortilla chips

1 cup shredded cheese blend (we recommend Sargento - Off the Block Cheddar Jack)

1 can El Pato hot tomato sauce

1 can black beans, drained

3 green onions, sliced

Jalapeno, sliced

Avocado, sliced

2 Tbsp fresh cilantro

1 Lime

1/2 tsp cumin

1/2 tsp crushed red pepper

1/2 tsp salt



  1. Drain black beans and place in a bowl. Add cumin, crushed red pepper, salt, and El Pato hot tomato sauce.
  2. Lay down a layer of chips in cast iron skillet, then add half of the black bean mixture on top and sprinkle with half of the cheese and green onions.
  3. Add another layer of chips and the remaining black bean mixture, cheese, and green onions.
  4. Add jalapenos on top and place skillet on grill. 
  5. Cook until cheese is melted.
  6. Remove from grill and add avocado, cilantro, and squeezed lime to taste.

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

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Steak Taco Skewers

Posted by Erin DuBois on

There’s nothing quite like a camping trip to get back to nature and enjoy some delicious food in the great outdoors. And what better way to do that than with a sizzling hot meal cooked over an open flame? Take your camp cooking game up a notch with some mouthwatering steak tacos, cooked to perfection on the Otzi Ember grill’s 6-position skewer holder.

Cooking with skewers is one of the most convenient and efficient ways to grill food, especially when you’re cooking in an outdoor setting like on a camping trip or at a backyard BBQ. There are several benefits to cooking food on skewers, including:

  1. Even Cooking: Skewers allow for even cooking of the ingredients as they are exposed to heat on all sides, especially with Otzi Gear’s 6-position skewer holders on all their flat pack grills. This means you don’t have to worry about some pieces of meat or veggies being overcooked while others are undercooked.
  2. Portability: Skewers are easy to cook and transport, making them the perfect option for outdoor cooking. They don’t require any special equipment, and you can even assemble them ahead of time and keep them in a cooler until you’re ready to cook.
  3. Convenience: With skewers, you can combine all your favorite ingredients onto one stick, making them a convenient option for meal prep and cooking. They’re also easy to serve, as you can simply slide the cooked ingredients off the skewer onto a plate or into a tortilla.
  4. Versatility: Skewers can be used to cook a wide range of ingredients, including meat, poultry, seafood, and vegetables. You can mix and match your favorite flavors and textures to create a variety of delicious skewer combinations.

The combination of steak, corn, red onion, and avocado for this steak taco recipe is a match made in flavor heaven. Each ingredient brings its own unique taste and texture to the mix, resulting in a mouthwatering blend of savory, sweet, and creamy flavors that complement each other perfectly.

Steak provides a rich and meaty base for the skewers, adding a depth of flavor that pairs deliciously with the sweet and slightly crunchy texture of fresh corn. The red onion adds a sharp and tangy bite that cuts through the richness of the steak, while the grilled jalapeños add a smoky kick.

The creamy and buttery texture of avocado adds a smooth and delicious contrast to the crunch of the corn and the savory flavors of the steak and onion. Avocado is also packed with healthy fats, making it a nutritious addtion to this tasty dish.

When it comes to serving the skewers, warming the corn tortillas on the grill is the perfect way to add some extra flavor and texture. The heat of the grill toasts the tortilla, giving it a slightly crispy texture and a smoky flavor that adds another layer of deliciousness to the dish. So fire up the grill, assemble your skewers, and get ready to savor the incredible flavors of this irresistible combination.


Steak Taco Skewers Recipe

A delicious and convenient way to enjoy the flavors of Mexican cuisine on a camp grill!

Prep time: 15 minutes (steak is marinated 1-2 hours ahead of time)

Cook time: 15 minutes

Total time: 30 minutes


Servings: 2

Course: Lunch or Dinner

Grill type: Otzi Ember portable dual person grill in stainless steel



2 cloves garlic - minced

Juice of 1/2 lemon

1/2 cup olive oil

1/4 cup Worcestershire sauce

1/3 cup soy sauce 

1 tsp red pepper flakes


Steak Skewers:

3/4 lb. sirloin steak, cut into 1” pieces 

2 corncobs, sliced into 1” pieces

1 red onion, cut into 1” pieces 

1 avocado, cut into chunks

Hot sauce 

1 lime, cut into wedges 

4-6 corn tortillas

1 jalapeño, cut into thin slices 

1/2 cup cilantro 


  1. 1-2 hours before cooking, combine all marinade ingredients in a sealable container and add steak. Place steak container in cooler or fridge for 1-2 hours.
  2. Prepare grill, allowing the coals to burn down before cooking.
  3. While the coals are burning down, alternately thread steak, corn, red onion, and avocado on skewers.
  4. Once grill is ready, place skewers in skewer holders over coals, rotating often until steak is cooked to desired degree of doneness. This will take about 15 minutes.
  5. While skewers are cooking, place grill top above skewers. Place tortillas and jalapeño on oiled grill top and cook until tortillas are browned and jalapeños are charred and blistered.
  6. Remove ingredients from skewers and cut corn off of cobs.
  7. Add all ingredients to tortillas and top with cilantro, squeezed lime, and hot sauce.

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

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Aioli & Mushroom Burgers with Tornado Potatoes

Posted by Erin DuBois on

If you’re a fan of burgers and looking for a delicious twist to your camping menu, look no further than these Aioli & Mushroom Burgers with Tornado Potatoes! These mouth-watering burgers, made on our Otzi Ember grill, are a perfect combination of juicy beef, earthy mushrooms, and creamy garlic aioli sauce that will satisfy your cravings and leave you wanting more. 

This recipe also adds some arugula for a fresh, bright flavor and a nice crunch to the overall texture of the burger. The slightly peppery taste of the arugula pairs perfectly with the rich and savory flavors of the burger, creating a delicious flavor combination that is both satisfying and refreshing. Arugula is high in vitamins and minerals and low in calories, so it’s also a great healthy addition to your burger.

To add the arugula, simply wash and dry the leaves and place a handful on top of the bottom bun before adding the burger patty and other toppings. The arugula will wilt slightly from the heat of the patty, but will still retain its crunch and fresh flavor.

The tornado potatoes are a fun and unique way to enjoy your favorite campfire side, and dipping the tornado potato rings in the garlic aioli is a match made in heaven. The crispy, spiral-shaped potato rings are the perfect vessel for the rich and tangy flavors of the garlic aioli. The creamy and smooth texture of the aioli complements the crunchy exterior of the potato rings, creating a delightful contrast of textures in each bite. 

And don’t forget the perfect bun! This recipe uses a ciabatta bun; a traditional Italian bread known for its crusty exterior and soft, chewy interior. This type of bun is perfect for burgers as it has a strong structure that can hold all the toppings without getting soggy or falling apart. 

The crusty exterior of the ciabatta bun also adds a delicious texture to the burger. When grilled, the outer layer of the bun becomes slightly crispy and provides a satisfying crunch with each bite. The soft and chewy interior of the bun also absorbs the juices from the burger and the toppings, creating a harmonious blend of flavors. It’s a simple yet delicious way to make your meal feel more gourmet and restaurant-worthy.

Our Otzi flat pack grills allow you to multitask and cook multiple ingredients for this recipe at once. You can easily cook the burgers, mushrooms, and tornado potatoes all at the same time, without the need for multiple pots and pans. 

The slots on the grill plate provide an even and consistent heat source, allowing you to cook the burgers to perfection while simultaneously grilling the mushrooms and cooking the tornado potatoes on the skewers beneath the grill plate, to achieve the ideal level of char and crispiness.

The compact size and portability of our Otzi camp grills make it easy to set up in any outdoor setting, whether it’s at a campsite or in your backyard. You can easily move the grill to the most convenient spot, and you don’t need to worry about finding a nearby electrical outlet or using propane tanks.

Whether you’re a seasoned camper or a beginner, this recipe is easy to follow and is sure to impress your fellow campers. So, fire up the grill and get ready to indulge in a flavorful and satisfying meal!


Aioli & Mushroom Burgers with Tornado Potatoes Recipe

A delicious camp grill recipe with juicy burgers, flavorful mushrooms, peppery arugula, and a tangy garlic aioli, all served on a ciabatta bun with crispy tornado potatoes on the side.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes


Servings: 2

Course: Lunch or Dinner

Grill type: Otzi Ember portable dual person grill in stainless steel



2 Beef Burger patties 

6 oz Baby Bella Mushrooms

1 cup Arugula

2 Ciabatta rolls 

2 Yukon Gold potatoes 

Salt & pepper to taste 



1/2 cup Mayo

Juice of 1/2 Lemon

2 cloves minced Garlic

2 Tbsp Olive Oil 


Tornado Potatoes:

  1. Poke potatoes several times with a fork. Double wrap in aluminum foil and place in hot coals for 15 minutes, flipping halfway through. 
  2. Remove potatoes from coals and allow to cool. Once cooled, insert a skewer into the bottom of each potato and push all the way through to the top. Using a knife, cut in a spiral motion from one side to the other, starting at one end and continuing to the opposite end. Make sure to cut all the way down to the skewer. 
  3. Pull spirals apart on the skewer until you have gaps between the slices. 
  4. Apply olive oil and sprinkle with salt & pepper, then place over coals. Rotate skewers to cook evenly. Test with a fork and remove once cooked. 

Aioli and Mushroom Burgers:

  1. Mix aioli ingredients together in a dish. Lightly coat mushrooms in aioli and place on oiled grill top with burgers. 
  2. Grill burgers and mushrooms until cooked to desired doneness and remove from grill.
  3. Place ciabatta rolls on grill top for 1-2 minutes on each side then remove from grill.
  4. Spread aioli on ciabatta rolls and add arugula, burger, and mushrooms. 
  5. Serve with tornado potatoes and leftover aioli for dipping. Enjoy! 

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

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Grilled Brats and Peppers Hoagie Recipe

Posted by Erin DuBois on

When it comes to classic grill recipes, few dishes match the popularity and universal appeal of grilled bratwursts. Brats are a type of German sausage that have been a staple of Midwestern cuisine for decades, and they have since become a popular dish across the United States and beyond. What makes brats so beloved is their juicy, meaty flavor, which is perfectly complemented by a slightly charred exterior. And there’s just something about the sizzling sound of sausages cooking on the grill that’s simply irresistible. 

Whether you’re spending a weekend camping in the great outdoors or simply firing up the grill in your backyard, this grilled brats recipe is one the whole family will love. It’s simple to make, easy to serve, and tastes absolutely delicious. And if you do happen to be out camping or hiking and don’t have access to a full-size grill, our Otzi flat pack camping grills are portable, lightweight, and the perfect on-the-go cooking solution for this juicy bratwurst recipe. 

Tips for cooking on an Otzi flat pack grill:

  1. Give the coals or wood some time to burn down. The skewers are a great way to easily cook the brats evenly, but you’ll want to let the coals burn down before cooking the brats over the open flame. If stomaches are rumbling and you want to get cooking right away, use the grill plate rather than the skewers and adjust the grill height according to the heat of the fire. This will prevent the brats from burning if the fire hasn’t had a chance to burn down.
  2. Turn the brats frequently to ensure they cook evenly and stay nice and juicy.
  3. While brats are cooking on the skewers, cook veggies on the grill plate above so your toppings are ready at the same time as the brats. If you cook the brats on the grill plate, you can place the veggies around the brats to cook.
  4. When brats and veggies are almost done, toast your buns on the grill plate for added crispiness and flavor.

Grilled Brats and Peppers Hoagie Recipe

A mouthwatering bratwurst recipe that will become your new camping staple!

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes


Servings: 4

Course: Lunch

Grill type: Otzi Ember portable dual person grill in stainless steel



4 Brats, we recommend Johnsonville Original

4 Hoagie rolls

1/2 Red bell pepper, sliced into strips

1/2 Yellow bell pepper, sliced into strips

1/2 Green bell pepper, sliced into strips

1 White onion, sliced into strips

6 oz Mushrooms sliced, we recommend Baby Bella

2 Cloves garlic, minced

3 Tbsp Mayo

Salt & pepper to taste

Olive oil spray, we recommend Misto



  1. Start grill with charcoal or wood, and allow to burn down. 
  2. While you wait for the coals to burn down, cut bell pepper and onion lengthwise into strips, slice mushrooms, and mince garlic.
  3. Put brats on skewers and place over coals, turning often to cook evenly. Cook for 15-20 minutes or until fully done.
  4. While brats are cooking, place grill plate above skewers and spray with olive oil spray. Place mushrooms, bell peppers and onion on grill top, cooking for 4-5 minutes then flipping.
  5. Add hoagie buns to grill top, face down first for 1-2 minutes. Flip and spray with olive oil and sprinkle with garlic. Remove veggies and bread from grill once ready.
  6. Spread mayo on bread and add veggies and brats. Season with salt and pepper and enjoy!

If you try this recipe, be sure to let us know! We’d love to hear your thoughts. Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

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How to Make the Perfect S’Mores

Posted by Erin DuBois on


As an outdoorsy family who loves to cook over a fire, we’ve eaten our fair share of s’mores. That being said, we’ve also lit our fair share of marshmallows on fire! 

The problem with roasting marshmallows over an open fire is one that every camper has experienced at one time or another; they catch fire easily! This makes it difficult to get that perfectly browned, crunchy outer layer and gooey center without crossing the threshold into “oops! It’s on fire!” And no matter how quickly you blow it out, that golden brown is now blackened. 

The other barrier to a perfect s’more is the temperature of the chocolate. When you have a hot, gooey marshmallow, a hard, cold square of chocolate doesn’t pair very well. But how can you warm up the chocolate without making a mess? You can try setting the chocolate bar near the fire to warm it up, but then it might be too melted to get out of the wrapping and onto a graham cracker.

You can also proactively place a square of chocolate on a graham cracker and try to balance it on the fire ring, but this can be precarious and can easily lead to disaster.

We found the perfect solution to both of these problems! Using our Otzi Spark flat pack grill, designed by our family and made in the US, we found a way to roast marshmallows to perfection with no mishaps, and melt the chocolate with no mess!

Using foraged wood, we built a fully contained fire in our Otzi Spark and allowed the fire to burn down to coals. Placing our adjustable grill plate on the highest setting, we put the graham crackers on top with a square of chocolate on one side. 

Then we used our Otzi Spark skewer as a roasting stick and roasted the marshmallows to golden deliciousness below the grill plate. 

This resulted in the most perfectly roasted marshmallows we’d ever made, with warm, gooey chocolate to match. We’ve used this same method on all our family camping trips since, always with the same result! Whether we make them on our Otzi Spark 1-person grill, Otzi Ember 2-person grill, or Otzi Flame 4-6 person grill, they always turn out absolutely delicious and perfectly gooey. 

If you try this method, be sure to let us know! Leave a rating and comment below, and tag a photo @otzigear on Instagram for your chance to be featured on our page!

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