Backcountry Kitchen

[transalper]

“Whether you are a backpacker, canoeist or sea kayaker, chances are that
you have given a lot of thought to food, its preparation, packaging,
and storage for those trips into the 'backcountry'. The success of meals
prepared in the great outdoors is directly related to the overall
success, and enjoyment, of one's trip. To ensure this success, the path
begins long before you hit the trail.” From Backcountry Cooking by John Browning.

Those are definitely words of wisdom! But there is always the weight/space dilemma. Much of my backcountry experience comes from backpacking, canoe camping, and motorcycle camping, so my tendency is to try and get by with as little as possible. Even with two kids, our backcountry kitchen has not grown too much and is serving us pretty well. I just cleaned/reorganized our kitchen and snapped a pic. Here's our setup:

Stove: MSR Whisperlight
Fuel: 2.5 liters (two large and one small MSR bottle) - lasts around a week
Pans: MSR
Coffee: Regular old big pot!
Cooking/serving utensils: MSR folding plastic stuff.
Eating utensils: I’m trying out a new set of reusale plastic stuff from Eddie Bauer (for sale at Sierra Trading Post)
Beverage containers: Nalgene bottles
Spices: Garlic, salt, pepper, lemon-pepper, and Seasonall
Cutting board: Small plastic one from Home Store
Seating: Two adult and two kid folding chairs
Table: Top of Action Packer
Cleaning: Just some dish soap and the collapsable sink
Storage: Action Packer!!!
Refridgeration: Rubbermaid cooler with a big ice block. Block will keep stuff cool for quite a few days if we’re careful.
Misc: See pics

We tend to do a lot of oatmeal for breakfast and pasta/rice dishes for supper. Lunch generally consists of sandwhiches (pita or hard rolls) with cheese and sausage. At the beginning of a trip, we usually have steaks.

Show us your backcountry kitchens! Any tips, innovative ideas, or
super cool gadgets that you find invaluable in your kitchen? How do you
store your cooking gear?

Most importantly, what are your favorite backcountry meals? I am expecially interested in the meals you cook after you've been in the bush for a week (and all the fresh food is long gone).

Jay - 97 4Runner
www.geocities.com/transalper/4runner (http://www.geocities.com/transalper/4runner)

[MrS]

Wow, you got a nice set-up. the S's are the other end of the spectrum.</div>
I have either hand-me-down camp gear, or 2nd-hand store stuff. Sometimes I don't even carry anythinghttp://www.4wdtrips.net/forum/emoticons/banghead.gif </div>



Lately we've been eating at "Srisuda's house of fine dining" when in the backcountry. Life is good http://www.4wdtrips.net/forum/emoticons/beertoast.gif </div>



Good subject, since it's one thing all campers think about at some point. Hope to see lots of good ideas with this one. I know my camp kitchen needs an overhaul, this is a good place to start.</div>



Of course I like BBQ hot dogs, with chille, cheese, &amp; onions. </div>

KF6YSB

[transalper]

I've been fine tuning this backcountry kitche (bck) for years. I try to have things organized so I can just grab this and that for backpacking or motorcycle camping. A dual-burner stove would be nice for car camping, but i can't justify the added space/weight.</div>
One thing I'd like to figure out is a better table set-up. I like the way the hannibal roof rack system stores their table under the roof rack. I just need to find a light sturdy table that folds up really tight and then fab up some mounting brackets . . .
</div>

Jay - 97 4Runner
www.geocities.com/transalper/4runner (http://www.geocities.com/transalper/4runner)

[GoodTimes]

I think I have it much easier in this department than most people. First, 95% of my gear is dual purpose...backpacking and camping (out of the jeep). Second, it is only me, so I don't have to take into account anyone elses tastes or preferences. Third, I have a very unrefined sense of taste, so I can eat just about anything, and be happy with it.

When backpacking, I live a bit on the minimalist side (because I am fat, dumb and happy with just about anything that I stuff in my face when it comes to food). Food is generally restricted to home made trail mix and dehydrated, pre-packaged food. I keep some fresh fruit in the cooler in the jeep at the trail head so I have something cool, fresh, and sweet when I get back from the trip.
So the backpacking gear list goes something like:

Stove: MSR wisperlite
H2O filter: MSR (dont recall the model)
pots/pans: some brand....with removable handles and coated with teflon
re-usable plastic utensils
Coffee: dehydrated folgers
Beverage containers: Camel-back
cutting board, table, seating, spices, etc: none ('cause I don't want to carry it!)

When camping out of the jeep, I live a little better. But I am a bit on the lazy side, so all my meals are pre-cooked before I leave home. Usually fried chicken, dry salami, cheese, crackers, ham, turkey, canned soup, etc is what I take. I will heat my dinner up (sometimes), but I don't like to "cook" on the trail. It makes too much of a mess for me to clean up. In fact, if I can get away with it, I use tortilla's as plates so I don't have to clean anything up.

The camping (jeep) list goes something like this:
"backpacking gear list" plus:
cooler with beer, water, and pre-cooked food.

I keep all of the gear (kitchen plus everything else) in a large duffel bag in the closet. For (jeep) camping, I just throw the "camping bag", cooler, tools and spare parts into the jeep, throw in a bag of clothes and I am done. It takes me about 15 minutes to pack up once I have the food taken care of. When backpacking, I just raid the "camping bag" of the needed items (stove, pots/pans, etc) and put them in the pack.

One thing that I do that I find very useful, is to carry a camelback rather than water bottles. This is nice when you find something you want to wander off and see, and don't want to take either your vehicle, or your entire backpack, as the case may be. This was particularly useful when I did the Death Valley Death March. My sister and I were able to leave our packs at the bottom of Cottonwood canyon, and just take the camelbacks for the last 8 miles of the trip. We picked the packs up when we drove back out the canyon. They are also very handy if you set up a base camp and do some day hikes out of it. You can leave all the heavy stuff behind, and just carry water, first aid and a little food.





olllllllo <---- If you can read that, roll me over.

KG6OWO

Price is soon forgotton, quality is not.

[JackSilb]

> Most importantly, what are your favorite backcountry meals? I am expecially interested in the meals you cook after you've
> been in the bush for a week (and all the fresh food is long gone).

Here a pick from a spoiled Brazilian. Never cooked before moving to the US. Well, never really cooked in my life.

- Brazilian barbecue
- Campbell soups. Since this weekend a must.
- Noddle soup
- Cold sandwich
- Chocolates, chocolates, and chocolates.
- Coke
- Juice
I can survive 3 days on these. Can't help on the week deal. BajaTaco can help. He spent a couple months in Baja California,

I will learn from this discussion since this weekend was the first weekend I fired-up a stove on camping. Yes, ever.

-JACK


So much to see, so little time. Try using your 4WD tosee and do more.
Tread Lightly! empowers generations to enjoy the outdoors responsibly...
http://www.4wdtrips.net

[WhiteThaiGer]

Good subject.As we clean up fromlast weekends trip I tooka couple of pictures of our setup, most items are somewhere on the pictures, otheres are in the dishwasher. This is already a 'feature' of our kitchen: It gets cleaned and re-stocked upon return from a trip, not just before a trip. It's always ready. This is not only to be prepared to leave on a trip in short notice, we live in earthquake country and our camping gear doubles as our disaster preparedness gear.
Space is not an issue for us with only 2 people in a 4Runner, good food on the other hand is. Still, with maybe the exception of the stove the kitchen is rather compact:

Stove: Coleman dual fuel (white fuel/unleaded), dual burner
Fuel: Coleman white fuel prefered, but if it runs out unleaded will do.
Pots: stainless steel backpacking set + small non-stick pan from regular kitchen store
Coffee: plastic french press, coffee is ground at home for trip
Cooking/serving utensils: wooden; chop sticks, sharp cutting knife.
Eating utensils: reusale plastic from camping store, chop sticks
Plates: reusable from tupperware. These plates have a base and a lid, they double as food containers
Beverage containers: McGregory 3.51l water bags; insulated commuter cups for coffee and Feuerzangenbowle http://www.4wdtrips.net/forum/emoticons/supercool.gif
Spices: salt, pepper, taco spice, chilli, sugar, etc. (varies depending on intended receipes) Spices are stored in medication containers, they seal well and the tops don't come of with all the rattling on the trail
Cutting board: Small plastic
Seating: Two adultfolding chairs
Table: folding table with aluminium top
Cleaning: dish soap, sanitizer, wet towles (non-scented)
Storage: some rubbermaid box we've had for years; small stuff is stored in small boxes that go into the bigger one
Refridgeration: Ice chest, block ice prefered.Food goes infrom the freezer or fridge at home.In AZ some places had flat blocks that fit nicely in the bottom of an ice chest. On summer trips the box is opened only when really needed for efficency. It's also wrapped in a blanket and space blanket for added insulation. Water is drained toslow down the melting of the ice (water conducts heat better thangas). Ice chests are becoming a thing of the past in this group. On our last trip 5 of 9 vehicles had refridgerators!http://www.4wdtrips.net/forum/emoticons/shocked.gif
Misc: lighters, etc.

What we eat varies widley. It depends on the kind of trip, time to prepare before the trip, etc. Here is what we had on thelast few trips:
Breakfast: fried eggs, omlette, fried sausage, breakfast burritos, fresh pancakes made at the camp site
Lunch: This may be left overs from breakfast or dinner the day before; otherwise crackers, cheese, cold cut, carrots, etc.
Dinner: recent dishes included: pineapple fried rice; goulash with noodles; Tequila shrimp with rice; burritos with pork.

Srisuda likes to cook and we like her food http://www.4wdtrips.net/forum/emoticons/burger.gifSo as Steve mentionedwe recently started to cater for the group. We've done this on trips with up to 6 people so far. But even if we plan for a bigger dinner we all carry some 'emergency' canned food that can be prepared quickly since one never knows if everything goes like planned.

Our trips usually only last up to 3 days or we get to a store within that time, so we don't have much experience with reciepes when the fresh stuff goes out.[/quote]
</div>


***************************************
http://www.confluence.org
http://www.usgo.org

[JackSilb]

Hey Uwe,

How much to sell your kitchen box? It looks complete wit the secret spices.

-JACK


So much to see, so little time. Try using your 4WD tosee and do more.
Tread Lightly! empowers generations to enjoy the outdoors responsibly...
http://www.4wdtrips.net

[WhiteThaiGer]

JackSilb said...
Hey Uwe,

How much to sell your kitchen box? It looks complete wit the secret spices.

-JACKPriceless...http://www.4wdtrips.net/forum/emoticons/cool.gif


***************************************
http://www.confluence.org
http://www.usgo.org

[transalper]

Jack, admit it, you're just after the Feuerzangenbowle.

I looked that recipe up and it looks pretty complicated. Sure sounds good though! I tend to stick with simple mixes like powdered lemonaide, water, and tequila. 8) That's the one mix my buddies and I will portage way back into the boundary waters. There's nothing better than a little 'country time' after a 300 rod portage. Unfortunately, we always run out by the 3rd or 4th day.

Jay - 97 4Runner
www.geocities.com/transalper/4runner (http://www.geocities.com/transalper/4runner)

[BajaTaco]

transalper said...
I tend to stick with simple mixes like powdered lemonaide, water, and tequila. 8) ...http://www.4wdtrips.net/forum/emoticons/rofl.gif

This is a great thread! Some fun (and good) info here. I will post later about the details of what is inour kitchen kit. It has changed slightly from the one we had on the big Baja trip, but not much. I will say that the emphasis is on traveling light. We use a solo backback stove that runs on white gas or unleaded gas. In Baja, we used unleaded fuel to run the stove for months, and it worked great. As far as food - perishable and non-perishable, we hardly ever used ice in our cooler while in Baja on the big trip. It just didn't last long enough to be worth the hassle. We did use it occasionally, but it was the exception rather than the rule. Our meals consisted of very simple things. We ran out of our Trader Joes food pretty much after the first couple of weeks. So we relied on simple foods bought in local markets along the way, that were easy to prepare. We had a big bag of rice that we took as "backup" food just in case. Rice gets pretty boring rather quickly. I learned that hunger is the best spice, but salt and spices like chili powder or Lowry's seasoned salt can make boring stuff taste pretty good. We ate alot of pasta. We had a lot of avocadoes (they are plentiful in Baja at that time of year). We had lots of tortillas and chips with salsa. Lots of cheese, beans, and sometimes meat. We cooked over open fire or with the little stove. Eggs will keep for a long time without refrigeration. So, local eggs are great to take along in a dry cooler. Lots of local produce (much of it organic!). Powdered milk rocks! Just add water, and you can have cereal for breakfast, and milk for your coffee. We used instant coffee (which is quite good if you acquire a taste for it). Powdered Parmesian cheese will last quite awhile. Lots of times, generous people would share their fresh-caught fish with us. That was always a treat. We sucked at fishing http://www.4wdtrips.net/forum/emoticons/lol.gif Sharon ate a sea urchin (Uni in sushi-speak)once - she "caught" it, and cracked it open on the spot - and down the hatch it went. We also had a guy from Cali make us sushi rolls on the beach one day - that was awesome. I helped a panguero out in a remote area one day, to get him home, and his payment to us was eight lobsters and half a tuna! We gave the tuna to a friend who was a house/property keeper. This was about 3 months into the trip - so the lobster was a welcome departure from our usual meals!! We savored every bite. We also ate in restaurants and taco shops along the way whenever we visited the towns, or people would invite us for food. I would also usually carry a stock of "Jumex" juice in a can. Good stuff. Canned salsa is great too. I am sure I am forgetting stuff...


http://www.bajataco.com

[expeditionswest]

Sweet equipment! I am going to pick up the Adventure Kit</div>
http://www.mobilegourmet.com/index_flash2.html</div>
http://www.mobilegourmet.com/images/Adv_inside_numbered2.jpg</div>


Scott Brady
mailto:guide@expeditionswest.com (guide@expeditionswest.com)
http://www.expeditionswest.com

[bufeo]

Scott,
You would post this with my wife looking over my shoulder. She thinks the 'Grand Tour' would be acceptable as a b-day present. Scheeesh!

Here's to meeting good people on bad roads!

[transalper]

Scott Brady said...
Sweet equipment! I am going to pick up the Adventure Kit
That is very pretty. Just think of all the wonderful quiche and creme brulee you can make with that kit. I'd feel awkward using it to turn a burger though . . .

Maybe if you put some chamo tape on them it won't look so yuppie?

/forum/emoticons/rofl.gif

Just joshin . . .

Jay - 97 4Runner
www.geocities.com/transalper/4runner (http://www.geocities.com/transalper/4runner)

Post Edited (transalper) : 3/17/2004 8:11:40 PM GMT

[expeditionswest]

Jay,

You already know me too well.... ; )

Scott Brady
mailto:guide@expeditionswest.com (guide@expeditionswest.com)
http://www.expeditionswest.com

[expeditionswest]

I thought some of you would enjoy this new addition to the Brady equipment inventory. It is considered by some as the ultimate camp kitchen. It is a little heavy, and is more appropriate for multi-day camps, but it is sure nice. You all know that I enjoy good food and cooking, so that is my excuse for this little monster... All of the material is SS, and the white inserts are plastic cutting boards. There is a sink that fits in place of one of the boards if desired.</div>
It folds-up into a 2.5x3.4 canvas bag, and is about 50lbs.</div>
http://www.expeditionswest.com/equipment/camping/kitchen/03-28-04%20016.jpg</div>


Scott Brady
mailto:guide@expeditionswest.com (guide@expeditionswest.com)
http://www.expeditionswest.com

[BajaTaco]

http://www.4wdtrips.net/forum/emoticons/shocked.gif

Next time we go camping, can I just pay you to cook my food? http://www.4wdtrips.net/forum/emoticons/biggrin.gif


http://www.bajataco.com

[expeditionswest]

I have a new recipe for bourbon salmon...http://www.4wdtrips.net/forum/emoticons/beertoast.gif

Scott Brady
mailto:guide@expeditionswest.com (guide@expeditionswest.com)
http://www.expeditionswest.com

[WhiteThaiGer]

The expectations are rising with all that great kitchen gear. Srisuda's comment: "Let's go on a trip and taste what comes out of that nice kitchen".</div>







***************************************
http://www.confluence.org
http://www.usgo.org

[blupaddler]

http://www.4wdtrips.net/forum/emoticons/eek2.gif http://www.4wdtrips.net/forum/emoticons/eek2.gif http://www.4wdtrips.net/forum/emoticons/eek2.gif


WOW!!!


That thing is insane! I guess I am REALLY going to have to come on a trip now.

Better make sure you find a site big enough for that.
http://www.4wdtrips.net/forum/emoticons/bowdown.gif


WHERE 2 NEXT


robb

[AlWalter]

That looks similar to the Coleman Kitchen I used to have, not sure if they still make it. The top surfaces were polished aluminum sheetmetal instead of the grating. It was a little too bulky for just overnight camping for one. Passed it on to a family that would get some use out of it.

KG6SGM
Always ready to go.

[expeditionswest]

It is similar to the coleman unit, just bigger (and heavier). It is made by a company called field products. It is a special order product, but they do have an aluminum unit available too.</div>
This is a cool safari model</div>
http://www.safarichest.com/img/kitchen-full-screen.jpg</div>
http://www.safarichest.com/index.html</div>


Scott Brady
mailto:guide@expeditionswest.com (guide@expeditionswest.com)
http://www.expeditionswest.com

[blupaddler]

That one seems more reasonable. However mine all fits in a under bed storage box for now.http://www.4wdtrips.net/forum/emoticons/biggrin.gif </div>
As a kid though, going camping with my parents my dad had made something similar to that..,typical with him although, it was totally over built. Meaning strong, but VERY heavy.</div>








WHERE 2 NEXT


robb

[alanh]

That is quite the setup.Some of you seem to cook better out in the wild than I do at home! Fortunately I'm not too fussy or I would be in trouble. I kind of got used to the "boil water, stir in dried/freezedried food" school of outdoor cooking when I used to go on climbing trips andnever progressed much beyond that.

Some of the honeycomb materials they use for aircraft and for displays and things that need to be light and strong would be ideal for platforms andthe kitchen box that Scott posted. I have a piece of surplus 3/8 thick aluminum honeycomb that is really strong for the weight. Unfortunately,its a lot more difficult to workwiththan sheets of plywood anditspretty pricey.

Alan

Alan

[Tawayama]

You guys don't wanna see my camping kitchen. It's too damn big and out of control.

Looking at some of the setups that reside in a single container makes me want to make a smaller version for when it's just me and/or my family.

Hmmm.....

Michael Slade
Tawàyama Safaris Inc.
http://www.tawayama.com

[BajaTaco]

This thing looks pretty neat - The Cobb (http://www.cobbaustralia.com.au/index.shtml)


http://www.bajataco.com

[blupaddler]

This is in two parts...


#1 That cobb thing is pretty cool. It almost seems like a variation to the dutch oven.



#2 My question for everyone here is this...(kinda a poll)???

WHAT fuel type do you use for your stoves? Propane canisters, white gas, unleaded gas, ....???

Answer up, lets hear what you use and why?



I have been re-thinking my choice lately (propane canisters). I just don't like having to discard of them after I use them. Also trying to transport them, although something like white gas might be more hazardous to transport. I have been looking at a backipacking type stove from Brunton -i think-that can use both canister fuel and liquid fuel (white gas)



WHERE 2 NEXT


robb

[expeditionswest]

Don't throw away those small bottles. Use the E-Z filler from cabelas. It lets you refill those small bottles from your bulk tank. Cabelas E-Z Filler (www.cabelas.com/information/Gifts--Furnishings/Propane-Accessories0013259.html)

This is what I use (depending on the situation)

1. Big daddy: I have a big Colman propane grill that I use with a 5 or 3 gallon bulk tank (kept in my trailer)





http://www.coleman.com/coleman/images/products/5428-700_x150.jpg (:openWindow())
(Click image for larger view)
Model No. 5428-700G




•
One 15,000 BTU burner and two 10,000 BTU burners let you cook for a crowd

•
Boils a quart of water in 3.5 minutes

•
Includes accessories to operate from bulk propane cylinder (bulk propane cylinder not included)

•
One 20 lb cylinder of propane powers all 3 burners for 12 hours on high, 36 hours on low

•

16.38" x 30.5" x 8" (closed)</div>






2. Compact: I use this smaller 2 burner with the little green bottles, or I use both if there are lots of people to feed.</div>





2 Burner Propane Stove








[/url]

(http://www.coleman.com/coleman/gearfinder/gearfinder2.asp)

http://www.coleman.com/coleman/images/products/5430B700_x150.jpg (:openWindow())
(Click image for larger view)
Model No. 5430C700




•
Two 10,000 BTU burners

•
Enough stovetop space for a large pan or griddle

•
Boils a quart of water in 4.5 minutes

•
Works from bulk cylinder with accessory hose (not included)

•
1 cylinder of Coleman propane powers both burners for 1.1 hours on high, 4.5 hours on low

•
14.75" x 23.25" x 5.5" (closed)</div>
3. Sub-compact: I use this Markill Hot Shot for hiking and if we are using the Jeep. I also take it with me as a back-up and for emergencies in the other vehicles no matter where we go. It uses canisters, and is very efficient. I buy the bigger bottles.</div>




http://store5.yimg.com/I/bentgatemountaineering_1786_3905126 (http://store5.yimg.com/I/bentgatemountaineering_1782_12276428)http://us.st1.yimg.com/store1.yimg.com/Img/trans_1x1.gifhttp://store5.yimg.com/I/bentgatemountaineering_1786_3914977

Markill's Hot Shot is the lightest, baddest, most compact butane gas stove in their line with no-brainer, push-button piezo electric ignition. Measures a mere 3.5" tall by 1.75" wide when folded. It's so small and so light it'll fit in your pocket. Comes with a zippered storage pouch and a folding tripod base.

Output: ~9,000 Btu (9Mj)

Consumption: 40-105 g/hr (min/max)

Weight: 6.5oz / 184g

Boils 1L water in 4 min 30 sec
</div>
I also use this Lantern from Markill. Equiv. to an 80 watt bulb.</div>




http://store5.yimg.com/I/bentgatemountaineering_1786_18127749 (http://store5.yimg.com/I/bentgatemountaineering_1782_3170211)http://us.st1.yimg.com/store1.yimg.com/Img/trans_1x1.gifhttp://store5.yimg.com/I/bentgatemountaineering_1786_18137663

[b]</div>
MSR also makes very good stoves. </div>
Other options I have and use:</div>
A simple grill with legs over the fire or coals. (see attached)</div>
I have an out of production Foldin-cooker that works like a little weber grill and folds flat. Very cool little unit, but out of production (see attached)</div>
I also have a dual fuel single burner stove. I used it for many years, and it can run on unleaded gas. </div>





1 Burner Dual Fuel™ Stove










[url="http://www.coleman.com/coleman/ColemanSpa/PartsDefault2.asp"] (http://www.coleman.com/coleman/gearfinder/gearfinder2.asp)

http://www.coleman.com/coleman/images/products/533A700_x150.jpg (:openWindow())
(Click image for larger view)
Model No. 533A700G




•
One 10,500 BTU burner

•
Smaller size is easy to store and pack

•
Powered by 1.1 pints of Coleman® Fuel or unleaded gas

•
1.75 hours burn time on high, 6.5 hours on low

•
Boils a quart of water in 4 minutes

•
6.44" x 7.25" x 7"</div>

Scott Brady
mailto:guide@expeditionswest.com (guide@expeditionswest.com)
http://www.expeditionswest.com

[RTaylor]

just thought i would post mine.

- Ryan -
2000 4Runner with a website (http://www.4x4runnin.com)

[JackSilb]

Ryan,

Nice kitchen! Makes me want to camp.
Where did you get the parts?

-JACK


So much to see, so little time. Try using your 4WD tosee and do more.
Tread Lightly! empowers generations to enjoy the outdoors responsibly...
http://www.4wdtrips.net

[RTaylor]

i got the stove/grille from Walmart, along with the propane, cuttery case, and water jug. The dishes i got from Galyans. the rest of the stuff is either from Walmart or Galyans. anything specific i missed?

- Ryan -
2000 4Runner (http://www.4x4runnin.com)

OME'd, Locked, Armored, Prepared...See ya out there

[JackSilb]

I liked the knife setup and things that get organized.

-JACK


So much to see, so little time. Try using your 4WD tosee and do more.
Tread Lightly! empowers generations to enjoy the outdoors responsibly...
http://www.4wdtrips.net