Cooking in the Great Outdoors

Camp stove?  I carry a Snowpeak giga for backpacking and have chosen the Texsport high output dual burner stove for base camp, it got great ratings all over the board and importantly has a flexible hose to connect the propane – that seemed to be a weak point on other stoves I checked out.

Backpacking cook wear? I have the titanium tiWare  from REI and find it heats evenly and quickly and cleans easily.  Base camp, went with the all too heavy cast iron from Lodge, one of the advantages is a no soap clean-up.

Cooler – Yeti.  I chose the 35qt because of size limitations in the trunk.  This cooler can handle dry ice and grizzlies.  The Yeti can keep ice for 7 days in heat, is practically indestructible and grizzly country approved.  It also makes a great desk, step stool and seat.

The indispensable items are aluminum foil, zip bags, garbage bags, spice, beans, dry pasta, bullion – both chicken and vegetable, brown rice, tea, instant coffee, pancake mix and syrup, honey and oatmeal, GORP – good old raisins and peanuts, to which I add some good old m&m’s.

I love Lara Bars – look at the ingredient labels and compare to other food bars, can’t beat a label with only 4 ingredients and I can pronounce them all!  I also have some Clif Bars for long hikes.

I sure would appreciate your input on some great camp recipes – s’more’s I got.


9 responses to this post.

  1. I’m not much of a cook, but once published an idea in Sea Kayaker Mag, called “Back Country Crock Pot”. Basically, the idea is using a one-quart wide-mouth vacuum bottle’s heat to cook your lunch or dinner while you drive or whatever. if you bring your soup, stew, goulash or mulligan mixture to a good rolling boil in the morning, then pour it into the vacuum bottle and close the lid tight, it will continue to cook and be ready to eat by noon or sooner. Likewise, a trick for saving fuel when cooking hot cereal, pasta, etc., is to bring it to a good rolling boil, then insert the whole pot into an insulated container, such as one of those flexible, six-pack-sized coolers, and let it just marinate for about ten to fifteen minutes. Not only will it cook old-fashioned oats and other hot cereal to perfection, but there are never any burned pots fo contend with, so clean-up is a snap!


    • Great ideas, thanks! Are you a kayaker?


    • Posted by Janet Barton on March 14, 2011 at 8:10 am

      What great ideas from Don – letting things rest in the thermos will help meld the flavors as well. I like the pasta trick too; before leaving camp in the morning, if you boil your pasta and put it with the cooking water in the six pack cooler, you can experiment with how long certain shapes take to get soft. You’ll have a hot lunch on the road at very little expense.


  2. Posted by Arleen Girotti on March 11, 2011 at 1:55 pm

    How are you going to keep your phone and computer charged ?


  3. Posted by Richard Michel on March 12, 2011 at 6:45 am

    PB&J is always a good standby.


  4. Posted by Janet Barton on March 14, 2011 at 8:11 am

    Happy Birthday – let the adventure begin!


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