Cooking at camp.For some, the best part of being “out there” is the food. It’s up there on my list, however the riding, nature and camaraderie with my family and horses still comes first. Then perhaps the food. Why? We eat the simplest of fare, and truly make a point to keep it all as effortless and unfussy as possible. But somehow, even the most modest of meals tastes so good…
Everything tastes better out there, sitting around a campfire, after a long day of riding. And old camp cook I once met told me her secret to camp cooking: ride them an hour longer. Exhaustion makes everything taste better.
Maybe it’s the exhaustion, the elevation, or the feeling of contentment after a great day of riding. Maybe it’s the view, the fresh mountain air, the enjoyment of being out there with good friends or family, or the smell of the wafting wood smoke and fresh spruce bows. I think it is somehow a combination of all these things. Stirred together to make one wonderful, memorable – but simple – meal!
As you may have guessed by now, keeping it simple is my top priority. Just about anything tastes good out there, as long as we have plenty of it. I’m more likely to enjoy a elaborate feast and gourmet fixings when I’m home and well rested. Out there, fancy fare fine, but so is a pot of stew and tortillas. Unless we have had to cater to demanding guests, our trips are about the riding, and being out there. I’m fine saving the 4-star fare for nights back home. I guess we’re easy to please, but when it’s just the three of us at camp, we’re happy with any good hot rich meal on our lap, a sunset before us, the crackle of the fire, the snorting of contented horses grazing nearby, and the distant hum of the creek. What more could I ask for?
Being the camp cook, of course, has a large impact on my choices. I’m out there riding or working all day. I’m not a camp cook to sit around biding time before preparing the next meal, and waiting for the troops to come to the fire. When it’s time to eat, I’m as tired and hungry as the next person. But first, I make sure the horses are cared for. I can’t kick back and enjoy my meal unless I’m certain my stock is well cared for and enjoying their own meal.
So what is the secret to camp cooking if it’s not in fancy fare? For me, it all starts with preparations at home. The more I can do ahead of time, the less I have to out there, when I’d rather be riding or enjoying the view. Planning menus, packing in an organized fashion, making sure all the pots, pans and stuff I need for cooking is well arranged and easily accessible, keeping the kitchen easy to maintain, and even cooking meals ahead of time. As well as keeping the menu straightforward and uncomplicated, the camp kitchen should be kept simple, organized, clean and tidy. Laying it all out and organizing at home first is the place to start, not when you’re out in the mountains, cold and tired and hungry, it’s getting dark, and you don’t know what to do for dinner.
Gear.
A camp kitchen can be as minimal as a small pit campfire or single burner backpacker style propane stove. Or as elaborate as our aluminum pack saddle “instant” kitchen. Alone, or just the three of us for an over night or two, we’re happy with a log before the fire and a folding metal grate over the embers to cook on. For an extended stay or a client pack trip, we’ll string up a tarp and create a designated cooking area. The fancier and/or cold weather operations may opt for a wall tent with a wood stove, tables and chairs.
No matter what your wants and needs for the kitchen set up, your gear will often be the same. And organization of that gear is always a good idea. No sense in rummaging about camp in search of a spoon when that soup is boiling over. Keep it clean, close and organized. I like to use those travel toiletry organization bags. Mesh pockets to hold everything in place and make it easy for me to find things. A few of them will serve our needs. They can be hung from a tent or tree to keep everything easily accessible and in plain sight. Alone or for just a quick trip, I can fit all our gear in one medium sized bag. When heading out for an extended trip or with guests, I’ll take a few bags: one for instant cooking/kitchen needs, one for kitchen/camp clean up needs, one for personal clean up (handi wipes, hand sanitizer, sun block, TP, etc), and one for first aid. All can be hung and found around the designated camp kitchen
Following is a list of gear I make sure I include in our camp kitchen supplies:
___ Kitchen tarp and rope/string for hanging (optional)
___ Matches and fire starter (know the regulations for campfires in your area before heading out)
___ Trash bags (if you packed it in, pack it out!)
___ Kitchen utensils - knife, spoon, spatula, can opener, cutting board (look over your menu and make sure you have what it takes to prepare the food accordingly at camp)
___ Pots & pans
___ Coffee pot
___ Eating utensils - plates, bowls, cups, silverware for each
___ Dish cloths, soap, steel wool, paper towels, drying bag
___ Food, in accordance with pre-planned menu
___ Extra condiments, salt, cooking oil, tub margarine, ketchup, etc. (forgetting the cooking oil is about the worst…)
___ Water filter(s) and/or water purification system for use at camp
___ Extra water containers for boiled or filtered drinking water
___ Water buckets for getting water from creek
___ Camp shovel and lightweight ax (for preparing ground and wood for fire)
___ Lightweight campfire grill (if fires are permitted)
___ Pothook frame and hook for cooking over campfire (optional)
___ Camp stove, fuel bottle
___ Lightweight cord and string for use around kitchen (used for clothesline, hanging tarps or food bag, etc.)
___ Flashlights, camp lantern (optional)
___ Camp table, chairs and table cloth (optional)
Packing.
Everything tastes better out there, sitting around a campfire, after a long day of riding. And old camp cook I once met told me her secret to camp cooking: ride them an hour longer. Exhaustion makes everything taste better.
Maybe it’s the exhaustion, the elevation, or the feeling of contentment after a great day of riding. Maybe it’s the view, the fresh mountain air, the enjoyment of being out there with good friends or family, or the smell of the wafting wood smoke and fresh spruce bows. I think it is somehow a combination of all these things. Stirred together to make one wonderful, memorable – but simple – meal!
As you may have guessed by now, keeping it simple is my top priority. Just about anything tastes good out there, as long as we have plenty of it. I’m more likely to enjoy a elaborate feast and gourmet fixings when I’m home and well rested. Out there, fancy fare fine, but so is a pot of stew and tortillas. Unless we have had to cater to demanding guests, our trips are about the riding, and being out there. I’m fine saving the 4-star fare for nights back home. I guess we’re easy to please, but when it’s just the three of us at camp, we’re happy with any good hot rich meal on our lap, a sunset before us, the crackle of the fire, the snorting of contented horses grazing nearby, and the distant hum of the creek. What more could I ask for?
Being the camp cook, of course, has a large impact on my choices. I’m out there riding or working all day. I’m not a camp cook to sit around biding time before preparing the next meal, and waiting for the troops to come to the fire. When it’s time to eat, I’m as tired and hungry as the next person. But first, I make sure the horses are cared for. I can’t kick back and enjoy my meal unless I’m certain my stock is well cared for and enjoying their own meal.
So what is the secret to camp cooking if it’s not in fancy fare? For me, it all starts with preparations at home. The more I can do ahead of time, the less I have to out there, when I’d rather be riding or enjoying the view. Planning menus, packing in an organized fashion, making sure all the pots, pans and stuff I need for cooking is well arranged and easily accessible, keeping the kitchen easy to maintain, and even cooking meals ahead of time. As well as keeping the menu straightforward and uncomplicated, the camp kitchen should be kept simple, organized, clean and tidy. Laying it all out and organizing at home first is the place to start, not when you’re out in the mountains, cold and tired and hungry, it’s getting dark, and you don’t know what to do for dinner.
Gear.
A camp kitchen can be as minimal as a small pit campfire or single burner backpacker style propane stove. Or as elaborate as our aluminum pack saddle “instant” kitchen. Alone, or just the three of us for an over night or two, we’re happy with a log before the fire and a folding metal grate over the embers to cook on. For an extended stay or a client pack trip, we’ll string up a tarp and create a designated cooking area. The fancier and/or cold weather operations may opt for a wall tent with a wood stove, tables and chairs.
No matter what your wants and needs for the kitchen set up, your gear will often be the same. And organization of that gear is always a good idea. No sense in rummaging about camp in search of a spoon when that soup is boiling over. Keep it clean, close and organized. I like to use those travel toiletry organization bags. Mesh pockets to hold everything in place and make it easy for me to find things. A few of them will serve our needs. They can be hung from a tent or tree to keep everything easily accessible and in plain sight. Alone or for just a quick trip, I can fit all our gear in one medium sized bag. When heading out for an extended trip or with guests, I’ll take a few bags: one for instant cooking/kitchen needs, one for kitchen/camp clean up needs, one for personal clean up (handi wipes, hand sanitizer, sun block, TP, etc), and one for first aid. All can be hung and found around the designated camp kitchen
Following is a list of gear I make sure I include in our camp kitchen supplies:
___ Kitchen tarp and rope/string for hanging (optional)
___ Matches and fire starter (know the regulations for campfires in your area before heading out)
___ Trash bags (if you packed it in, pack it out!)
___ Kitchen utensils - knife, spoon, spatula, can opener, cutting board (look over your menu and make sure you have what it takes to prepare the food accordingly at camp)
___ Pots & pans
___ Coffee pot
___ Eating utensils - plates, bowls, cups, silverware for each
___ Dish cloths, soap, steel wool, paper towels, drying bag
___ Food, in accordance with pre-planned menu
___ Extra condiments, salt, cooking oil, tub margarine, ketchup, etc. (forgetting the cooking oil is about the worst…)
___ Water filter(s) and/or water purification system for use at camp
___ Extra water containers for boiled or filtered drinking water
___ Water buckets for getting water from creek
___ Camp shovel and lightweight ax (for preparing ground and wood for fire)
___ Lightweight campfire grill (if fires are permitted)
___ Pothook frame and hook for cooking over campfire (optional)
___ Camp stove, fuel bottle
___ Lightweight cord and string for use around kitchen (used for clothesline, hanging tarps or food bag, etc.)
___ Flashlights, camp lantern (optional)
___ Camp table, chairs and table cloth (optional)
Packing.
Once your menu is figured, your packing list prepared, and your gear gathered, then it’s time to pack. Pack ahead of time, so if food needs freezing, you’ll have plenty of time to get it frozen. Keep lists of last minute things that will need to be packed. I save packing the coolers for last. And if lists need to be revised, you will be able to check and double check.
Organize the gear, then the food according to dates and meals. Stick to your menu and keep track of the ingredients and gear you’ll need for that menu. Label everything. Wrap stuff well. I use newspaper, which can later be used for starting fire, or spare dish cloths, or plastic bags, which will then serve as our trash bags, for wrapping fragile items. Careful of shaking and breaking. Remember, this stuff is going on a horse… Food is packed into cardboard boxes and a cooler or two. (Extra precautions may be necessary for bear-proof food containers in busy bear country.) Boxes are then duct-taped closed then labelled. Take extra care in packing items that are fragile, breakable if dropped or shaken, and items that may rattle. All items must be safe and secure, as each pack should be sound and silent for the well being of the pack horse (and packer). Consider packing important items in trash bags or ziplock bags that can be re-used at camp, in order to keep these items water proof
To help keep food fresh and cold, consider freezing ahead of time. This can work great for complete meals prepared ahead of time, and for scrambled eggs ready to cook. Pack cold items well, wrapped in newspaper and labeled. Pack your cooler practically: food for the first meal is on top, and work your way down to the last items you’ll need. Leaving that cooler open to fish around for food wastes precious cold time. To keep food cold at camp for extended trips, consider using a nearby cold creek or snow if available near camp. If not, make sure you keep your cooler in the shade, and consider covering the cooler with a wet rag. The evaporation from the rag helps keeps the cooler colder. Don’t forget too, you may not need a cooler at all. Consider packing backpackers meals, dehydrated or canned foods. Chances are you’ll survive quite well without gourmet fresh fare for a day or two.
Procedure.
Organize the gear, then the food according to dates and meals. Stick to your menu and keep track of the ingredients and gear you’ll need for that menu. Label everything. Wrap stuff well. I use newspaper, which can later be used for starting fire, or spare dish cloths, or plastic bags, which will then serve as our trash bags, for wrapping fragile items. Careful of shaking and breaking. Remember, this stuff is going on a horse… Food is packed into cardboard boxes and a cooler or two. (Extra precautions may be necessary for bear-proof food containers in busy bear country.) Boxes are then duct-taped closed then labelled. Take extra care in packing items that are fragile, breakable if dropped or shaken, and items that may rattle. All items must be safe and secure, as each pack should be sound and silent for the well being of the pack horse (and packer). Consider packing important items in trash bags or ziplock bags that can be re-used at camp, in order to keep these items water proof
To help keep food fresh and cold, consider freezing ahead of time. This can work great for complete meals prepared ahead of time, and for scrambled eggs ready to cook. Pack cold items well, wrapped in newspaper and labeled. Pack your cooler practically: food for the first meal is on top, and work your way down to the last items you’ll need. Leaving that cooler open to fish around for food wastes precious cold time. To keep food cold at camp for extended trips, consider using a nearby cold creek or snow if available near camp. If not, make sure you keep your cooler in the shade, and consider covering the cooler with a wet rag. The evaporation from the rag helps keeps the cooler colder. Don’t forget too, you may not need a cooler at all. Consider packing backpackers meals, dehydrated or canned foods. Chances are you’ll survive quite well without gourmet fresh fare for a day or two.
Procedure.
At camp, when it comes to cooking, just like when it comes to eating, everyone should pitch in. Even if you’d rather cook alone (to keep from crowding the kitchen with too many cooks), other folks can pitch in and help out by gathering fire wood, stoking the fire, chopping vegetables, hauling water – or even making sure the horses are well tended to so this cook can focus on the people food.
Forget something? Get creative or get over it. You can always make due. I remember the story of one trip where the group stayed an extra day or two, ran out of planned meals, and made due just fine with peanut butter and hot chocolate. They returned home just thrilled to have had the chance to be out there even longer than planned. (Of course, everyone back home was more than a little worried…)
I can’t say we like to rough it that much. But truth is, I always pack way more food than we could possibly consume, just in case. And if we ever decide to – by choice or necessity – stay out an extra day, I know we’ll always find plenty to make do.
Clean up.
Forget something? Get creative or get over it. You can always make due. I remember the story of one trip where the group stayed an extra day or two, ran out of planned meals, and made due just fine with peanut butter and hot chocolate. They returned home just thrilled to have had the chance to be out there even longer than planned. (Of course, everyone back home was more than a little worried…)
I can’t say we like to rough it that much. But truth is, I always pack way more food than we could possibly consume, just in case. And if we ever decide to – by choice or necessity – stay out an extra day, I know we’ll always find plenty to make do.
Clean up.
Ideally, everyone does their own. It's easy to keep track of your cups (you can label them for a crowd) so you're not stuck doing the dishes instead of doing better things... While cooking or eating, I put a big pot of water on the fire. For trips with guests and for recommended water purification procedures, even wash water should be boiled first. I can’t say I do this on solitary or family trips. Once heated and after the meal, the water is divided into two pots – one for washing, the other for rinsing. Use biodegradable soap. Wash water is dumped far away from the creek and far enough away from camp (even farther in busy bear country). Keep your creek or water source clean. Don’t wash or rinse in or near it. Extra dish towels or even a large mesh bag used for hanging dishes to dry, all come in handy to keep cleaned dishes clean. Food scraps should be kept to a minimum with proper planning. If you do end up with scraps, consider feeding them to your dog (that works for us!) or scraping plates into the fire. Feeding wildlife is obviously not encouraged.
Next week, I’ll share some our simple menus that we’ve served for guests on pack trips, or made just for ourselves when out at camp.
Next week, I’ll share some our simple menus that we’ve served for guests on pack trips, or made just for ourselves when out at camp.