Here are a few tips, along with five dinner recipes that can be pre-cooked or made at your campsite using a propane stove or one of the swank new backpacker-size gizmos. (via thknwco)
What’s really essential in a camp kitchen? Tongs, something to stir with, a can opener, a rubber spatula to scrape pans and plates and something to chop with. That’s it.We should all just get used to it: No matter where you camp in the mountain west, chances are at least even that you won’t be able to burn firewood. Sorry not sorry, s’mores.
And that’s a good thing in some ways: the smell of wood smoke may fire up your camping memories, but it’s not good for your lungs and as our climate changes, it’s becoming more and more dangerous when it comes to the possibility of catastrophic wildfires.Here are a few tips, along with five dinner recipes that can be pre-cooked or made at your campsite using a propane stove or one of the swank new backpacker-size gizmos.
They’re all easier with two burners, but can be done with a single burner — as long as it will get hot enough to boil water. And you won’t need more than five cooking utensils. If you maximize the use of already-cooked protein and staples, throw in a few canned or jarred essentials and remember to pack some cold and salty pickles and olives, you’ll be ready to fuel some fireless fun.
If weight isn’t a concern, bring your favorite medium cast-iron skillet and a lid. It makes a fry-up or other dishes easier to keep warm. Do the words “scullery maid” sound like fun to you? Then don’t get guilt over taking the shortcuts. After all, camping is supposed to be a vacation. Repeat that word: VAY. CAY. SHUN. Take an all-purpose bottle of dressing for bagged cole slaw .
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