Posted by Roy Scribner on August 9, 2010 under Camp Cooking | 
One of our favorite family camping activities is hiking, particularly in the mountains where the elevation provides a welcome relief from the valley heat. Whether we are hiking one mile or five, we never leave camp without the backcountry essentials, including trail snacks for everybody. The kids all have their favorite trail snacks and we bring a variety of different types with us, to help keep the kids (okay, parents, too!) motivated. Have you ever wondered how the various trail snacks compare, from a nutritional standpoint?
Snack Bars
Snack bars, like Nature Valley® Sweet & Salty Bars and Granola Bars, are one of our staples on shorter hikes and even for the kids, on longer hikes. These bars taste great and are more substantial than lighter snacks.
|  |  |
| Serving size (grams): | 42 | 35 |
| Calories: | 190 | 170 |
| Calories from Fat: | 60 | 80 |
| Saturated Fat (grams): | 0.5 | 2.5 |
| Sodium (milligrams): | 160 | 150 |
| Carbohydrates (grams): | 29 | 19 |
| Sugars (grams): | 12 | 11 |
| Protein (grams): | 4 | 4 |
Energy Bars
In cold weather and on longer hikes, I like the extra substance of an energy bar. These hearty bars, like Clif®, Luna® and PowerBar® Performance® are a bit much for kids, but sometimes I will share a bite, or two.
|  |  |  |
| Serving size (grams): | 68 | 48 | 65 |
| Calories: | 250 | 180 | 240 |
| Calories from Fat: | 50 | 50 | 40 |
| Saturated Fat (grams): | 2 | 2 | 1 |
| Sodium (milligrams): | 200 | 160 | 200 |
| Carbohydrates (grams): | 42 | 26 | 44 |
| Sugars (grams): | 20 | 11 | 25 |
| Protein (grams): | 11 | 9 | 9 |
Trail Mix
Trail mix is a popular trail snack for the kids, although we have to keep an eagle-eye on them, or they will pick out all of the M&Ms. Of course, trail mix doesn’t have to have M&Ms. Dried fruit also mixes well with the traditional peanuts, raisins, almonds and cashews.
|  |  |
| Serving size (grams): | 40 | 40 |
| Calories: | 213 | 187 |
| Calories from Fat: | 120 | 66 |
| Saturated Fat (grams): | 2.7 | 1.3 |
| Sodium (milligrams): | 53 | 60 |
| Carbohydrates (grams): | 16 | 24 |
| Sugars (grams): | 12 | 19 |
| Protein (grams): | 6.7 | 2.7 |
Dried Fruit
Dried fruit is tasty and really easy to pack, so it’s no wonder that it is one of the most popular trail snacks, for many people. From tart cranberries to super-sweet mangoes, there are dried fruits to suit every taste.
|  |  |  |  |
| Serving size (grams): | 40 | 40 | 40 | 40 |
| Calories: | 130 | 173 | 100 | 130 |
| Calories from Fat: | 0 | 60 | 0 | 0 |
| Saturated Fat (grams): | 0 | 5.3 | 0 | 0 |
| Sodium (milligrams): | 10 | 27 | 0 | 0 |
| Carbohydrates (grams): | 31 | 28 | 26 | 33 |
| Sugars (grams): | 12 | 25 | 22 | 27 |
| Protein (grams): | 1 | 1.3 | 1 | 0 |
Fresh Fruit
It may not pack quite as easily as dried fruit, but fresh fruit is a wholesome and juicy trail snack, that is particularly welcome on warm days. Just remember to pack out the peels!
|  |  |  |
| Serving size (grams): | 6.4 oz. | 4.6 oz. | 4.2 oz. |
| Calories: | 95 | 62 | 105 |
| Calories from Fat: | 2 | 0 | 4 |
| Saturated Fat (grams): | 0.1 | 0 | 0.1 |
| Sodium (milligrams): | 2 | 0 | 1 |
| Carbohydrates (grams): | 25 | 16 | 27 |
| Sugars (grams): | 19 | 12 | 14 |
| Protein (grams): | 0.5 | 1.2 | 1.3 |
Resources:
Nature Valley
Clif Bar & Company
PowerBar
Sun-Maid
CalorieKing
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Posted by Roy Scribner on July 23, 2010 under Camp Cooking |
We did something a little different, for veggies, on our recent family camping trip through northern California and Oregon: Shiskabobs! This proved to be a great way to prepare vegetables, along with some steaks, on our camping grill – and the kids even seemed to like them.
Marshmallow roasting forks work great for grilling vegetables
We have tried to grill shiskabobs before, but we used the regular wood shiskabob sticks and it ended-up being quite a mess. The problem with the individual, thin, sticks is that they don’t hold the vegetables very well and a lot of them fall off onto the grill and into the stove. This time, however, we tried using our marshmallow roasting forks.
We have the cheap stainless steel roasting forks and, while they are not the best for roasting marshmallows because the marshmallows can slide off the end if you are not careful, the double prongs did a great job of holding the vegetables. The double prongs also made it much easier to flip the shiskabobs on the grill, which was really hard to do with the wooden shiskabob sticks, because the vegetables would rotate on the sticks.
Use leftover grilled vegetables for breakfast the next morning
This worked best on our Weber® Q® grill, because the lid traps the heat around the vegetables so that they cook all around and not just on the bottom. I think it would work on an open grill, or a campfire, too, but it would probably take longer to cook them – and tougher to cook them evenly. We have previously steamed vegetables in foil pouches – and that worked really well in the campfire.
Whether you grill vegetables shiskabob-style, or steam them in foil pouches, one of the big benefits is that you have leftover mushrooms, onions, tomatoes and peppers for an egg scramble the next morning. Targeting multiple meals is always a good idea, because it reduces the number of different foods that you have to pack, and it simplifies your menu.
I was planning on a marshmallow roasting fork upgrade, this summer, but since they worked so well for vegetable shiskabobs, I am rethinking that idea.
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Posted by Roy Scribner on June 16, 2010 under Camp Cooking |
I don’t remember getting to choose what foods I would and would not eat, when I was a kid so I’m not sure how I turned into such a pushover when it comes to what my kids will eat. Our oldest is a easy enough – she’ll happily down anything from my spicy curry to a bowl of clam chowder. The other two are a different story, however! This means that when we are camping, we need to plan meals with everyone in mind, because we cannot bring a lot of different foods.
Tacos
Tacos are an easy camping meal and everyone can build their own (photo by Dain Sandoval)
Tacos are a great for lunch or dinner, when camping, because they are easy to hold and each one is full of meat and veggies. The downside is that those crispy shells have to be packed with care, or you will end up with a pile of crispy chips – and it’s much harder to get kids to eat taco salad, than tacos!
Grilled chicken or hamburger
Chopped lettuce
Diced tomatoes
Diced onion
Sliced avocado
Sliced olives
Shredded cheese
These ingredients can be prepared ahead of time and packed in individual bags. Leftover ingredients can be used for omelets or egg scrambles, the next morning. The easiest way to serve tacos at the campsite is to setup a taco bar on the picnic table and let everyone build their own.
Calzone
Grilled on the campfire or camp stove, calzone is a fun meal that the kids will love (photo by Scot Rumery)
All kids seem to like pizza and calzone is an easy way to serve a pizza meal at the campsite, since you can flip it over to grill both sides. The ingredients for a calzone also pack very well, making this a great meal for even long camping trips.
Pizza dough (or bread dough, like Boboli®)
Sliced pepperoni
Pasta sauce or tomato sauce
Diced onion
Sliced olives
Sliced tomato
Shredded cheese
Feel free to include, or exclude, as many ingredients as you wish – like an omelet, you can use just about any leftover vegetable on a calzone. The only challenge to making a calzone, when camping, is rolling out the dough. We pack a silicone cutting board, which works well for this – just place the dough in the center and use your hands, inside a resealable bag, to press the dough out. Add your ingredients on one half of the dough, then fold the other half over the top and seal the edges together. Use a griddle over the campfire, or your camp stove, to cook each side.
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Posted by Roy Scribner on May 25, 2010 under Camp Cooking |
Campfire cooking seems to be getting a bit of a bad rap from some camping aficionados lately, which is a real shame. Most of the arguments that I have seen against campfire cooking revolve around its difficulty, compared to cooking on a camping stove. The truth is, if you are going to have a campfire anyway, then there’s no reason not to cook something on it – and it’s just a lot of fun.
Thinking back on all of our family camping trips, I can’t think of one where we cooked our entire meal over a campfire. Most of the time, though, we cook part of our meal over the campfire – both out of necessity (two burners only take you so far!) and because foods cooked over an open flame just taste so good.
Cooking a pot of chili over the campfire (photo by JimOnLight on Flickr)
Part of my attraction to family camping is experiencing a little bit of my heritage and sharing this with my children. Our ancestors didn’t always enjoy many of the things that we take for granted, and yet they persevered and overcame what we would consider to be hardships – things that they just considered to be living.
There are a lot of different foods that can easily be cooked in, or on, a campfire. Soups and stews are a natural choice. A heavy cast iron pot works best for this, because it distributes the heat so well. Other options include dutch ovens placed directly on the coals, or a pot suspended over the fire with a tripod.
I find that it is actually easier to cook soups and stews over a campfire than it is on a propane camping stove, because the stoves are so hot. Trying to simmer chili on a camping stove can be nigh impossible, but over a campfire it’s as easy as moving the pot away from the hottest part of the fire.
Foil meals are easy to cook in a campfire (photo by szlea on Flickr)
When it comes to camp cooking, clean-up can be a major consideration – particularly when you are cooking for a family. Foil meals give you the best of all worlds; a complete serving of meat and vegetables with no pots or pans to wash, afterwards.
Foil meals taste great and there is very little work involved, other than placing each person’s individual foil meal packet onto the coals. We wrap our meals in a double-layer of standard aluminum foil, which helps to protect them against punctures. Cooking time is about 15 minutes on each side – 10 minutes for fish.
Corn on the cob is easy to cook over a campfire
The best way to ease yourself into campfire cooking is baked potatoes and corn on the cob. Baked potatoes, in particular, can be prepared just like you probably do at home. Poke a few holes in the potato, wrap it in foil, and cook for 45 minutes to an hour. We have tried coating the potatoes in butter, but it’s messy and, in our opinion, did not improve the taste.
There are a lot of different ways to cook corn over the campfire. The traditional method is with the husk on, tied with twine at the top of the ear. This is how we used to cook our corn and it worked fine, but the corn needs to be soaked in water for at least 30 minutes, to keep the husks from burning. We found that husking the corn and wrapping each ear in foil worked just as well, and did not require so much preparation. We have since changed to grilling the ears directly over the fire, without foil, because it adds a really tasty grilled flavor to the corn. Like roasting marshmallows, this is something that the kids really enjoy, since they can cook their ear of corn just the way they want it – grilled dark, or cooked light.
Campfire cooking is something that the entire family can participate in and have a good time doing it. Kids will learn the difference between a roaring “fun fire” and a low, smoldering cooking fire. In addition, everyone will appreciate the experience of cooking their own food.
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Posted by Roy Scribner on April 7, 2010 under Camp Cooking |
Food safety is an often overlooked discipline when it comes to family camping in the backcountry. At least until somebody gets sick, that is. Most food poisoning is caused by bacteria, which is in the soil, air, water, and the foods we bring camping with us. In small quantities these bacteria are harmless, but when conditions are right the bacteria can rapidly increase in number to a point where they can cause illness.
When it comes to camping food safety, the big challenge is keeping perishable food at 40-degrees, or lower. Bacteria can grow rapidly at temperatures between 40 and 140 degrees and there are no tell-tale signs of dangerous bacterial growth, such as taste, smell or discoloration.
Most of us are familiar with food spoilage, which is easy to spot (or smell!) when our food gets old, but spoilage is caused by a completely different type of bacteria than the kind that causes food poisoning (called “pathogenic bacteria”). Spoilage is usually not a problem for most campers, because our camping trips are relatively short.
The best defense against an outbreak of pathogenic bacteria in camping food is a good ice chest with a lot of ice. I have tested our 70-quart Igloo® MaxCold™ ice chest, on an 80-degree summer day, to find out how much ice it takes to keep the internal temperature at 40-degrees. I initially tested with two milk jugs (I make my own block ice with 1-gallon milk jugs), which could only keep the ice chest at 45-degrees. Next, I switched to three milk jugs and this seemed to do the trick, keeping the cooler between 38 and 42 degrees throughout the afternoon.
Different types and sizes of ice chests will perform differently, however, so it pays to test your own. All you need is a way to measure the inside temperature, preferably without opening the lid. I used our weather gauge, which has remote sensor for measuring the outside temperature – I just placed this sensor on top of the food, inside the ice chest.
Another challenge we all face when camping is cleanliness. Everything that comes into contact with food should be clean. This usually means a lot of antiseptic wipes and waterless hand cleaner, unless you have ready-access to tap water in the campground.
Something that we find extremely beneficial is to prepare much of our camping food ahead of time, at home, and freeze it. It’s much easier to deal with individual frozen hamburger patties at the campsite, than several pounds of raw hamburger and the associated mess that creates. In addition, the frozen foods work with the ice to help control the temperature in our cooler.
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Posted by Roy Scribner on March 15, 2010 under Camp Cooking |
A camping grill, in addition to a camping stove, can be a real benefit if you like to cook more complex camping meals for your family. A separate grill frees-up burner space on the camping stove for side dishes, like baked beans, corn or potatoes. The Weber® Q® 220 is a portable gas grill that meets our family cooking needs nicely, without taking up too much room in the car. It’s not a lightweight piece – the Q-220 tips the scales at 45 lbs. and measures nearly three feet long.
The best feature of the Q-220 is the cooking surface, which measures about (the sides are curved) 22-inches long by 15-inches wide. That cast iron grate has held up well to four years of non-stop use – the Q-220 is so handy that I use it at home, too.
The bottom of the Q-220 slopes into a central opening with a large drip try underneath the grill, which makes cleanup a relatively simple affair. Weber sells disposable foil pans to line the drip try, but I use aluminum foil with no problems.
The Q-220 is great for cooking burgers, sausage and medium cuts of meat. Like most gas grills, it is difficult to keep the Q-220 under 300-degrees, for ribs or thick cuts of meat. The thermometer, which is integrated into the Q-220 lid, greatly aids in temperature control – you just have to keep an eye on it and then vent-off excess heat by opening the lid, when necessary. I have the best success with ribs using a rib rack, which keeps then up and off the surface of the grill.
When it’s heat that you want, though, the Q-220 delivers. It reaches 400-degrees in about 15 minutes and tops-out at about 450-degrees. The solid cast-aluminum construction works great at holding in the heat, making the Q-220 a miser when it comes to propane. All that thermal mass makes for great cooking, which is one of the reason I also use this grill at home – it cooks amazingly well.
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Posted by Roy Scribner on February 25, 2010 under Camp Cooking |
If you are planning a family camping trip this summer, one of the activities that you are probably looking forward to is roasting marshmallows over the campfire. We consider campfire time one of our favorite family camping experiences and while we don’t always roast marshmallows, it is a great family activity that the kids really enjoy. Here are five marshmallow sticks that will spare you from having to search for that perfect stick in the woods.
Rome Industries Marshmallow Tree
I think we all looked for these kinds of sticks when we were kids – the kind that you could load with half a dozen marshmallows, to maximize your melted sugary treat experience. The Marshmallow Tree harkens back to those multi-branched marshmallow sticks of our youth, but this version is made from steel that is bent to look like the branches of a tree.
Tube O’ Stix™
Worried about finding that perfect marshmallow stick, once you get to your favorite camping spot? The Marshmallow Stick Company has you covered, with their Tube O’ Stix which is a bundle of twenty birch marshmallow sticks that are 30-inches long, with semi-tapered ends that don’t require any whittling by mom or dad.
POPSTICKS®
I first stumbled onto POPSTICKS last year and was impressed with the attention to detail and quality that inventor Ray Westfall puts into the product. They are also one of the best marshmallow sticks I’ve seen for traveling, since the fork stores completely inside the tube-handle when not in use.
Marshmallow Chef Sticks
If machined aluminum isn’t quite your style, but you are still a stickler for quality, there’s the Marshmallow Chef Sticks. These quality roasting sticks are made of 3/4 inch hardwood maple and come in 16, 30 and 47-inch lengths.
Grill Thing
Filling the gap between a simple stick and a metal fork is the Grill Thing. These stainless steel forks attach to the end of any stick, allowing you to safely, and cleanly attach marshmallows or hotdogs. Best of all, when the Grill Thing is removed from the stick it is easy to store.
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Posted by Roy Scribner on January 27, 2010 under Camp Cooking |
I love sausage, but I also love getting the most mileage out of the food I pack for camping as I can, so planning a day’s camping menu around a common theme – in this case, sausage, makes a lot of sense. We camp a lot, so even though we like to keep our meals simple, a steady camping meal of pancakes, hamburgers and hotdogs gets old fast. Here is a quiche, a pasta dish and a calzone that will add a little pizzazz to your camping menu.
Breakfast: Impossible Quiche
Impossible Quiche (photo by Marylise Doctrinal on Flickr)
4 Eggs
1/2 Cup Chopped Onion
2 Cups Milk
1/2 Cup Bisquick®
2 TSP Butter
1/4 tsp. Salt
1/8 tsp. Pepper
1/2 lbs. Italian Sausage (precooked, or brown at campsite)
1 Cup Shredded Swiss Cheese
Whisk Bisquick, milk, butter, salt and pepper together. If preparing ahead of time, blend these ingredients in a blender, then store in a resealable bag. At the campsite, preheat a dutch oven or large skillet. Lightly brush the inside (while hot) with olive oil, then pour in the egg mixture and top with the cheese and sausage. Cook for about 20 minutes, or until an inserted knife comes out clean.
Lunch: Sausage and Pepper Pasta
Sausage and Pepper Pasta (photo by prettywar-stl on Flickr)
1/2 lbs. Italian Sausage
1 Medium Red or Green Pepper, Chopped
3/4 Cup Chopped Onion
1 Clove Garlic
1 Cup Heavy Cream (Whipping Cream)
1/4 Cup Parsley
2 TSP Butter
1/2 tsp Salt
1/8 tsp. Pepper
1/2 Cup Parmesan Cheese
10 oz. Pasta
Prepare pasta per directions on package. In a large skillet, cook sausage and onion for 5 minutes or until the onion is soft. If cooking raw sausage, cook until brown, and then drain grease. Add remaining ingredients, except cheese, and bring to boil, stirring occasionally. Reduce heat and simmer for 6 to 8 minutes, stirring occasionally, until slightly thickened.
This meal, sans-pasta, can be prepared in the kitchen ahead of time, and then frozen in Reynolds® Slow Cooker Liners. The frozen meal can then be reheated at the campsite in the same pot that you use to cook the pasta (see Make Camping Meals at Home to Save Time and Trash).
Toss with pasta and sprinkle with cheese.
Dinner: Calzone
Foil meals on the campfire (photo by dianaschnuth on Flickr)
1/2 Package of Bread Dough (such as Rhodes) or 1 Package of Pizza Dough
1 Jar of Spaghetti Sauce, such as Newman’s Own Organic Herb Sauce
1/2 lbs. Italian Sausage
1 Cup Chopped Mushrooms
1 Cup Chopped Onion
1 Cup Mozzarella Cheese
Flatten dough onto a cold griddle or cutting board. Add ingredients, reserving some of the sauce to pour over the finished calzone, then fold over and pinch the edges together, sealing them tightly. Poke several air holes in the dough with a fork, to allow the steam to vent.
There are a lot of options, when it comes to cooking a calzone over a campfire. You can use a pie iron, a dutch oven, or simply wrap the calzone in heavy foil and place in hot coals. Cook for about 45 minutes. Top with remaining sauce and serve.
There’s more to camping meals than hamburgers and hotdogs, so when you are planning your next camping menu, be creative and put together something that everybody will remember. Much of the preparation for these meals can be done at home, where you have things like measuring cups and blenders. Incorporating common ingredients, like the Italian Sausage used in these meals, saves space in your ice chest and saves time at the grocery store.
What is one of your favorite camping recipes?
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Posted by Roy Scribner on October 27, 2009 under Camp Cooking, brats, dutch oven, hotdogs, recipe, sauerkraut, sausage makers |
Hamburgers and hotdogs are a regular camping meal for most people, including our family. Sometimes, though, the regular meals get a bit boring and we like to spice it up with beer sausage, which is equally simple to prepare and tastes a lot better than a hotdog. The biggest problem with cooking a decent beer sausage is actually finding good sausage. For this meal, we tried “Hofbrau Brats” from Trader Joe’s® and they were just okay. Like almost all sausage that you can buy in a grocery store, they were a bit greasy. You are much better off sampling the sausages from local meatpackers and sausage makers in your local area. If that does not pan-out, the next best option is to go mail order from a reputable sausage house, like the Mt. Angel Sausage Company, in Mt. Angel, OR. I really like their Fricadelwurst, which is a very lean, spicy chicken sausage.
The first step to beer sausage perfection is to combine the sauerkraut with half a bottle of (preferably) pilsner beer and just a bit more water – about one cup. I used Corona® for this batch, which lacks the hoppy flavor of a good pilsner, but it’s a popular summer camping beer here in California.
With the kraut in the dutch oven, it’s time to take a look at your sausage casings, or the skin. Ideally, you want a sausage with thicker, tougher, casing so that you can simmer it longer in the dutch oven, which allows the flavors of the kraut and beer to blend better with the sausage. If the sausage has a light, thin, casing, then you are limited to about an hour of simmering before the sausage starts to fall apart.
When it’s time to grill the sausage (immediately for thick casings, an hour before meal time for thin), cook them just like hotdogs – about 5 minutes per side at 300 degrees. Then transfer to the dutch oven and simmer.
As all of us who camp with gas stoves know, simmering can be quite a challenge over these hot burners. One trick I use is to offset the dutch oven from the burner so that it is not entirely over the direct heat from the burner. The liquid will boil-off throughout the cooking process, so be sure to keep adding beer and water, periodically. Provided there is someone at the campsite, this meal can be started anytime in the morning, and the sausages will be ready whenever people get hungry throughout the day.
The proper way to serve a sausage is to smother it in kraut and a hoagie bun holds a lot more kraut than a puny hotdog bun! Sweet potato fries are another welcome break from the regular and add another interesting flavor for your palette.
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Resources: Free eBook: Introduction To Family Camping
Beer Sausage: A Camping Staple
Posted by Roy Scribner on October 13, 2009 under Camp Cooking, camp kitchen, camp stove, cast iron cookware, dutch oven |
There are few things more traditional about camping than the camp kitchen. Whether you are baking beans over a campfire, grilling steaks, or cooking up a perfect Saturday morning breakfast in the backcountry, equipping yourself with the right camp cooking tools is an essential part of whole camping experience. These camp kitchen accessories will go a long way toward helping you ensure that your next camping menu is a success.
Camp Chef® Yukon Stove
The foundation of any good camp kitchen is the stove itself and nothing tops the venerable Camp Chef brand and their dual 30,000 BTU burner Yukon model. The Yukon measures a full 32 5/8 inches wide and the burners are spaced a generous 16-inches apart, which means it can easily accommodate a large frying pan without crowding the second burner. Sure, it’s $170, but the Yukon model is so popular that you can find it at the big warehouse stores for a lot less.
Lodge® Cast Iron Cookware
If your camp stove is cranking out 30,000 BTUs of heat, you’re tempting fate if you try to use flimsy pots and pans from your kitchen. Lodge cast iron cookware is the standard in heavy-duty outdoor cookware, because it’s thick, durable and will stand up to the rigors of camping. A 7-quart dutch oven runs about $90 and a 15-inch skillet about $60 but, like the Yukon stove, these are popular items that can be found for a lot less. Best of all, they’re virtually indestructible so you can hand them down to your children, someday.
Camp Time® Roll-A-Table®
Sure, you’re probably camping at a site with a large picnic table, but one of the first things you notice about camp cooking is a distinct lack of counter space and that’s where the Roll-A-Table comes in. There are a lot of rollup camping tables on the market, but the Roll-A-Table is the best, by far. The table is 32-inches square and is very sturdy, with a vinyl-covered top that cleans up easily. If you are boondocking outside of an established campground and don’t have a picnic table, you will appreciate the Roll-A-Table’s lack of bracing between the legs, which provides a lot more space for chairs than other rollup tables.
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Resources: Free eBook: Introduction To Family Camping
Basic Camp Kitchen Gear
