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Cooking With the Ultimate Gear
In September and October, when hunters and other outdoor
enthusiasts take to the field, you can never be sure exactly what to expect. A
good trip can easily turn frustrating due to unexpected weather, difficult
terrain or uncooperative game animals. One thing that doesn’t have to suffer
are the meals. Who knows, you might even forget about the day’s challenges as
you sink your teeth into a hot chunk of roast and potatoes.
Traditionally, the campsite has been the center for all outdoor lore. A group of tired bodies gather around a makeshift fire, reclined in folding lawn chairs and talking up the day’s events over a plate of great grub. Camp cooking can be fast, easy and healthy; just follow these simple guidelines.
Remember, a little planning goes a long way. Before leaving on your trip, create a menu with ideas from everyone in your camp. Make a list that consists of a variety of food options. Think of your favorite home meals and then plan to recreate them at the campsite.
Don’t be afraid to try new dishes. I like to grab a cookbook and pick out some basic ideas. If you’ll be gone several days, try the same general dish twice, adding a new twist. For instance, I really can’t get sick of meat and potatoes. So, how about last year’s venison one night and chicken the next. There rarely seem to be leftovers, so plan accordingly.
Be sure to pay attention to any special needs of campers in your group. Ask anybody if they have requests you can easily plan around. A diabetic or someone with heart concerns may require slight modifications.
Health and nutrition are essential for any active excursion. You need your energy. Unfortunately, chips and soda won’t put you at your best for the day. Plan a light and healthy breakfast and don’t over-eat. Take a few less strips of bacon and add a banana or orange. It’s hard to be an effective marksman if you’re always grabbing your belly or panting to keep up.
Lunch should be simple and easy. Hot sandwiches are fast and easy to prepare. Toss some fruit down your hatch to keep your body fresh all afternoon.
A tasty dinner will add fuel to your body while replenishing you after a tough day. Avoid too many starches and heavy foods. Fresh veggies are an excellent snack alternative to potato chips. Try some tasty breakfast nachos for a quick and filling treat. Take along fresh fruit and leave the bags of cookies in the home cupboard.
Don’t forget to drink a lot of liquid, preferably water. First thing in the morning, I recommend downing a big glass of water to fill your body’s water level. You should be stable by the time you leave camp after breakfast. Take along some extra water for the day’s trip and sip as needed.
The location of your kitchen is key. Because the campsite tends to center around food, arrange your stoves and cooking gear near the hub of activity. You’ll be able to chat with everyone while you cook – and, who knows, they might even volunteer to help out. Pay attention to wind direction. You will want to keep from smoking everyone out while grilling up the bratwurst. Be sure to avoid flammable materials and potential hazards. The kitchen should not be set up directly next to tents, which might catch fire, or in direct camp traffic areas. Because you’ll be using knives and hot cookware, keep the kitchen movement as calm and simple as possible.
The typical base camp has two or three stoves and work tables. Arrange everything to maximize your cooking attention. For instance, I like to create a U-shaped setup that lets me step from one stove to another with ease.
Make it easy to dish up the plates once the meal is done. Create a feeding line that begins at one end of the table with the plates and finishes up with the hot foods at the end. When possible, serve onto fellow campers’ plates directly from the cooking pots.
While you can’t plan for unexpected weather, you can be prepared for some basic surprises from Mother Nature. Take along an open-sided cooking shade to keep you dry during rain and out of the sun on hot days.
Because you are a guest in nature’s habitat, you will bring with you all kinds of new oddities. The smells created by cooking food are sure to gain the attention of area wildlife. Be sure to seal all food and garbage tightly. Then, place the items in a secure location; maybe in the RV rather than in a tent. From raccoons to bears, a good smelling meal can create a lot of problems for campers.
In addition, I recommend changing your clothes after cooking up the morning grub. You don’t want the smell of pancakes and bacon to give you away to the keen noses of the game you are trying to pursue.
Currently, most everywhere is under strict fire restrictions. Open wood flames and charcoal are off limits due to potential fire hazards. The only cooking option becomes propane stoves. Fortunately, the market has several new propane stoves and accessories that allow you complete cooking versatility. After cooking each meal, be sure to extinguish the flame from the stove and turn off the propane tank.
Propane stoves come in all sizes and shapes. My recommendation is the Camp Chef two-burner stove. This unit was designed for outfitters and caterers – with attention to portability and power. With 60,000 total BTU/hr of power, this stove offers more than three times the cooking ability of the common camp stove. The professional-style stove features folding legs and shelves and a massive 448-square-inch cooking surface.
No camp cook is prepared without a slew of Dutch ovens. The Ultimate Dutch Oven features a convection cone, allowing the cast iron pot to cook speedily on your propane burner. You’ll prepare dishes that are “yum, yum” in less than half the time of traditional methods. Besides, Dutch ovens are known for their ability to seal in a food’s natural nutrition. Who could turn down a delicious roast dinner cooked in healthy cast iron?
Add to your stove a steel griddle or cast iron skillet. From omelets to hush puppies, you’ll whip up some shockingly tasty treats with this kitchen staple.
To those who awkwardly strap their grills in the back of the truck and haul them up the canyon, I holler, “No! Don’t do it!” The Camp Chef barbecue grill box accessory covers one burner – take along two for large groups – and converts the camp stove into a restaurant-quality grill. From steaks to kabobs, I prefer the taste of cooking with this cast iron system.
Pots are available in all types of sizes to fit your menu and group size. A large capacity pot (such as Camp Chef’s 40-quart stainless steel model) is excellent for corn on the cob. The 10-quart aluminum model is great for frying fish or boiling potatoes for a smaller crowd.
Add a patio cover and storage bags for your equipment, helping you protect the investment.
Finish off the kitchen with a wooden storage box. Custom-designed boxes, such as the options available from expert Dutch oven chef Kent Mayberry are a great way to organize your tools.
Select a camp cooler that fits your terrain needs. Newer models feature such amenities as wheels and advanced handles. Select models that allow you to segment your foods easily, keeping the meats away from other foods. Propane or RV refrigerators are an excellent way to keep your meat cold for long trips.
Begin your kitchen small and add to your equipment as your cooking ability advances. With a wide variety of options on the market, you can expect to spend anywhere from $500 to $800 for a truly gourmet camp kitchen. In a world where every minor advantage can make a significant difference in performance, having the proper equipment to help you fuel your mind and body is key.
The campsite meals always seem to be the best meals of the year. Be prepared for a successful trip – and build your camp kitchen as a key ingredient. The market offers a variety of high-tech outdoor cooking supplies. Over time, you can work to create the ultimate outdoor kitchen.
Outdoor kitchen care tips
Resources on the web
About the Author: Ed Quinlan is a Mendon, Utah, native with outdoor interests in camping, mountain biking and hiking. Quinlan can’t pass up a good Dutch oven meal, and when not in deer camp cooking up a storm he is the communications director for Logan-based Dutro Company, the manufacturer of Camp Chef stoves.