outdoor cooking

[Joe Camel]

when you camp out what do you normally cook? i usually cook pork and beans over one of those pump up stoves, and hot dogs over the fire. i plan on living in a tent for a week or so, so give me some ideas.

[1983]

http://www.femaleoutdoorsurvival.com/modules/AMS/images/bos_fig_15_7.gif

http://www.survivaliq.com/survival/PIC/fig8-27.gif

http://www.survivaliq.com/survival/PIC/fig12-11.gif

There's also pit cooking where you dig up some ground place some rocks down then add your food in the pit wrapped in leaves then more rocks ontop then create your fire ontop of that.

Also if you don't have a metal or fire proof container you can heat rocks in a fire and drop them into your water to somewhat dissinfect it.

Also may be of intrust.

http://www.wilderness-survival.net/figures/fig8-24.gif

Al

[Edit]

Beans and weiners, Corn on the cob, Ravioli from a can, Hotdogs, marshmellows, Clam chowder, chilly, Catch some fish and bring some beer batter, stir fry, old pizza left over from the road trip to the camping area, sometimes I'll forrage for morells or other edible fungus and may happen chance across some wild erbs and the like...

Just bring stuff you like that can last a while and have some canned food as a backup.

Also for hot pockets make sure you eat them rather quickly as they'll get sauggy as all shit soon after they get packed in a cooler. If you pack them loose in a pack they'll last a day or so befor you have to toss em.

Al

[virgil caine]

coleman camp stove or dutch ovens on coals or a grill or just wrapped in tinfoil and tossed in fire

[Headspin]

I go with the rotisserie method when cooking fish. Catch a couple, cut off fins and cut out non-meat contents and fry. Not much is better then a DIY wood cooked fish.

[TheDarkRodent]

A cast iron skillet it a great camp tool.

One of my favorite camp dishes is as follows.

Take a potato wet it down real good and then wrap it in foil with a small amount of butter and toss it in the coals. Turn it abut every 3 minutes until done.

Let the potato cool enough to handle then slice it very thin with the skin still on.

Scramble 3 eggs and pour into the cast iron skillet along with the potato slices.

Stir occasionally until the eggs are almost done and then cover with with cheese of choice and let the cheese melt.

It comes out somewhat like a frittata (http://lowcarbdiets.about.com/od/cooking/ht/howtofrittata.htm)

[Ebola]

I bring either a propane/buthane burner or an old esbit burner for emergencies, but prefer cooking on a fire.
I bring a Swedish army pot´n´pan and a "beaf handler" (2 grills linked to sanwich the meat). Both can be put on or up against a fire to cook.
I´ve camp cooked anything from bacon´n´eggs and steaks to pasta, rice and your daily needs.
With pot, pan and grill you can cook anything you are used to; the only "problem" is that everything might not be hot at the same time.

[Son of Liberty]

well, as an alumni, I can only recommend going with NOLS backcountry cooking (http://www.amazon.com/NOLS-Backcountry-Cooking-Creative-Planning/dp/0811734641)
or NOLS Cookery (http://www.amazon.com/Cookery-National-Outdoor-Leadership-School/dp/0811731081/ref=pd_cp_b_1)
both are filled with healthy, predominantly vegetarian, low-weight, affordable meals designed for the environmentally conscious backcountry traveler.

and as for a stove, I'd go with a WhisperLite International, which is the most versatile and while a lil' bulky for short trips, is used even by ultraliters/thru-hiers because of its fuel efficiency, ease-of-acquiring fuel, extreme reliability and simplicity, and basically every other awesome thing one wants in a camp stove

[Dread_Lord]

coleman camp stove or dutch ovens on coals or a grill or just wrapped in tinfoil and tossed in fire

The Dutch Oven, without question, is the undefeated ruler of outdoor cooking.

[Mor3BL7]

Whenever Fishing Trout Season Opens, I go with my cousin and some friends with a couple cases of beer, Tents, Fishing poles, And a cooler full of steak, Chicken Wings, Ribs etc, And Camp out over night fishing and drinking and cooking and carrying on. We use a grill over red hot coals spread evenly.
Tastiest food i've ever had.

10 days till trout opener somet btw xD

[1983]

The Dutch Oven, without question, is the undefeated ruler of outdoor cooking.

It is also, without question, the undefeated ruler of getting kicked out of the tent if you do it to your girlfriend. :D

Al

[Mutant Funk Drink]

I usually cook over a campfire with a cast iron skillet.

When I catch fish, I usually add some garlic salt and lemon, then wrap it in foil and let it cook in the fire. Unless I have a little butter with me and want to cook it in the skillet.

[Infernus]

I bought a small dutch oven outdoor cooking set a while ago... i cant remember where though!

Basicly its a dutch oven with a skillet, and grill, a tripod and a bunch of cooking tools that fit in the dutch oven with a bit of room for a cookbook and the way yer gonna start your fire (or four ways!)

I love using it cause you can dig yer fire pit and within ten minutes have a very nice cooking set up.

Yum...

[Ebola]

Are those "Dutch ovens" cast iron? If so it seems most suitable if you have a car or sherpa :)

[Dread_Lord]

Are those "Dutch ovens" cast iron? If so it seems most suitable if you have a car or sherpa :)

Cast Iron are the best, imo. The smaller ones are only around 10 lbs I guess with average sized ones being about 20. Doesn't take a packhorse.

Light weight packing is more of a hiker things. That's when you want to use shit like lightweight stoves, aluminum pots, and all that.

For camping, you're gonna be in the same general area for days and not lugging this shit around a hiking trail.

[Ebola]

For camping, you're gonna be in the same general area for days and not lugging this shit around a hiking trail.

Gotcha! Was thinking of hiking.

[ayingerbrau]

http://www.youtube.com/results?search_query=ray+mears+cooking&aq=f

[Dread_Lord]

http://www.youtube.com/results?search_query=ray+mears+cooking&aq=f

Ugh, venison bones & fat make it taste nasty. Sure, they may have done it that way a long time ago, but today most people opt to remove the fat and bones to remove the gamy flavor.

[Ebola]

My "beaf handler" / grill. Weighs almost nothing and packs flat.
http://i612.photobucket.com/albums/tt205/Tec-Team/DSC00308.jpg

[Mutant Funk Drink]

My "beaf handler" / grill. Weighs almost nothing and packs flat.
http://i612.photobucket.com/albums/tt205/Tec-Team/DSC00308.jpg

I saw one of those the other day and I think I'm gonna buy one next time I head out. Looks like an awesome cooking tool.

[ArmsMerchant]

I usaully car camped in state parks, and the sites had fire pits. I'd bring charcoal, a folding grill and some spuds and steaks.

[thabee420]

If you like fish, and you like to live off the land, may I recommend this little recipe that a Canadian-Indian guide taught me while bear hunting. I swear to god, it was the best damned fish I had ever ate.

http://i354.photobucket.com/albums/r417/tehbee420/fishonastick.jpg

I know that I'm terrible at MSPaint, so if you've got any questions, feel free to PM me.

[ratfrink]

^ in the UK that method is called spatchcocking.

I have a Le Creuset dutch oven, which is my favourite piece of cooking equipment I've ever had (except for the Rangemaster oven but that was in a rented house). I wouldn't dare take mine outside though - in fact I don't trust my housemates to use it properly so I keep it in my room. It's about 70 years old.

Anyone here a fan of haybox cooking? It's for stews and liquid foods. Basically in the morning you heat the food until boiling point, then remove from the heat and insulate the cooking vessel as best you can (hay, insulation, wrap your sleeping bag around it etc) and leave it for many hours. Then, when you come back in the afternoon, the insulation should have kept it at cooking temperature and the food should be cooked through - just heat it back up to boiling point to kill off any bacteria that might have grown.

I tried this last summer with a big pot of tomato sauce I was making - I wrapped the pot in layers of insulation foam and tinfoil and left it for nine hours (I was at work). When I came back it was still quite warm and definitely cooked. Heated it back up and it was delicious, with perhaps only 20 minutes of actual energy use in total.

I'm gonna look into superinsulated or vacuum-insulated cookers.