Many of us here like to camp while out wheeling, exploring.
Some even cook up a quick meal for just a day run.

If you have some recipes you would like to share, the utensils-gear you whip up your meals with, please share your ideas with us.

I am always interested in what-how meals are prepared while out in the backwoods.

 

I'll post some recipes later but for now great pics...
I'm curious as to what has everyones attention looking over the precipace at the right of the 1st pic. I also see the "good humour" man was there lol.

 

That would be this Paul.



From a different run, but that area we park at gives a great view of Mt. Rainier.

 

hmm great shot...

 

I have better, but not uploaded now.
That one is kind of washed out.

They do not always turn out good from that vantage point, as the sun is always bright in that one spot most of the time.

 

Yeah but that wash out makes it look a little foggy or maybe smokey like from a forest fire or something... adds a bit of "good" drama

 

whoo! i cant wait to get out and do some camping, my girlfriend is a great cook on a campfire or anything you put in front of her I'm gona have to get her to register on the site one of these days

 

Even though this pic is from the early '90s, it is still one I like that shows the mountain.
Up where I shot that, it was about 5,500', the mountain is 14,410' at the summit.



Looking forward to seeing what she has.

I went to chef school for two years right after high school, but never pursued the field.

 

I don't really like cooking, but I'll heat up some chili, then cook some hot dogs, and put cheddar cheese on before the hot chili goes on, then put more cheese on top. Mmmmmm........ Make sure you have TP.....or if you're willing to sacrifice a sock, maybe two with those chili dogs, tho.

 

If wheeling is the primary event and camping secondary, I just bring my backpacking stove and some Mountain House meals. Obviously I would have to bring water too! However, if camping is more of the primary, I eat better then than I do at home .

 

I bought a ton of Mountain House products several months back for my survival kit I keep in the rig.

I am going to try a few of them when I camp, but only taste testing them.
I will still cook like I do at home.
I pretty much eat the same way camping as I do at home, I go all out.

My kids when they were little when we use to camp said my cooking was better than their moms

 

Anything from a dutch oven is sounding really good now!

 

When I am camping, we prepare big meals and feast.

But when I'm not stricktly camping and doing other things like hunting, fishing, wheeling, etc., I like to have good meals that are quick to make.

I usually marinade steak, chicken breasts and pork steaks and seal them with a vacuum packer (seal a meal), or just use ziplock freezer bags. freeze them if you will be spending several nights. I pack one for every night I will be there.

The day before I leave, I cook up a bunch of baked potatoes. I cook them in the microwave til soft all the way through. Then wrap in tin foil and store those in a big tupperware in the cooler.

Each night a guy throws a steak on the propane grill with the already cooked potatoe. By the time the meat is done, the spud is hot and ready for sour cream.

You eat, throw the paper plate in the fire, and dinner and the dishes are done. No pots or pans to scrub.

Open mouth, pour in liquid refreshment, repeat as desired.

 

all this talk about food has made me hungry...

 

x2

When I go camping, I bring a Coleman portbale grill and a dutch oven. You can pretty much cook anything with the combination of the two.

 

I have never used a dutch oven, but I have seen them in Cabela's catalog, and read about cooking in them over at Expedition Portal.

I take it is kind of like using a crock pot?

 

Kinda. You have to keep an eye on them though, the coals change their heat output.

Dutch oven cooking is really the way to go in a "Big" camp.

The key to dutch oven cooking is to season the oven. Hold that thought....

Between my dad and I we have 5 dutch ovens, one 6" (bacon warmer) one 10" (my favorite) two 12" and one 18" (i think).

If you are going to bake in the DO the best seasoning is Veg oil, but when baking you also want to line the oven with foil.

For Stews, meats etc... I like to get the dutch oven good and hot and fry about a pound of bacon in there. Once the bacon is cooked toss it and pour out most of the fat. Then take a paper towel and wipe out the remainder of the grease.

We seasoned one of the 12" ers for baking. for that we heated it up and put some veggie oil in for a while then wiped it out, Like the bacon method. Crisco will also work. I don't bake in a dutch oven anymore so I don't really worry about that.


Let it cool and wipe again.

Once the oven is Seasoned, cleaning becomes a snap. Dump out the food remnants and wipe clean with paper.

One caveat. If you burn something to the side or things get real nasty... Scour with S.O.S. then re-season.

The trick for me has always been to start cooking the meat first, before adding veggies for any stews/soups. Sear the meat to get a good xtra coating of fat in the oven. Even if you have to pull the meat out and set aside, it makes them work a lot better

 

We are getting some good Friday Food action today!!!

 

Thanks for the great tips on the Dutch Ovens.

Yes, this section has really taken off in the past few days.
Found this with Google while searching for the pic below.
http://www.legendsofamerica.com/WE-FrontierRecipes.html

 

What if you didn't have 5 fat ones? Could you substitute 10 skinny ones? Or one gopher?