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Food on a Campout
7/13/2017 6:30:00 AM by: Staff

Chapter 5: Cooking

Cooking is one of the most important skills to have for long term camping. A good hot breakfast gets a frosty winter morn off to a rousing start. When you’re tired after a long hike or a day of outdoor activity, you will have worked up a good hunger and you need an equally good meal to satisfy it.

Hot or Cold?

To some degree your choice of hot or cold depends on the climate. If it is cold outside, a hot drink gives you valuable warmth. In hot weather there are few things as refreshing as a nice cold drink. Where solid food is concerned, the matter becomes much simpler. What you eat at the start and end of a busy day should be substantial, and there should be at least one hot item, whether it is toast, flapjacks or oatmeal with breakfast or a nice stew with dinner. Lunch will most likely come during a break between activities and it should be simple to prepare and quick to clean up. Hand or finger foods like a ham sandwich are quick to prepare, provide nutrition, are easy to clean up after, and will satisfy you quickly and get you back in the action.

Living Simply and Well

Unless you really enjoy cleanup duty and you have unlimited space in the vans or troop trailer, give some serious thought on ways you can prepare wholesome, enticing meals with fewer materials.

A spork (spoon with serrated fork end) takes the place of two utensils. Dehydrated meals eaten in their own bag mean fewer dishes. Frankly, some menu items are quite messy to prepare, which is why there are several good standbys you see experienced campers us on trip after trip. Dutch oven cobblers, one-eyed jacks, flapjacks, bacon, French toast, and hobo meals are simple meals that require a minimum of muss and full to make, eat, and clean up.

Just as you can save room in your grooming supplies by bringing a small bar of hand soap rather than a full bath-sized bar, you can also trim down on your cooking materials by putting only as much salt as you need in a clearly-labeled pill bottle rather than bringing a whole kitchen-sized container.

The same thing is true about how much pepper, milk, butter, and cheese you can cart with you. You can bring a variety of spices in small bottles zipped in a plastic bag.

This is an excerpt from chapter 11 of the Trailman’s Handbook for Adventurers and Navigators. Get your copy at TrailLifeUSAStore.com.

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