Blogger Steve Karoly is a camp cook in California who shares some great group recipes on ‘Round the Chuckbox‘. Here are a couple that caught my eye: Corned Beef Hash Prepare this camp version of corned beef hash in an uncovered 12-inch Dutch oven over a gas camp stove. Place a pre-heated lid on the Dutch oven to quickly cook the eggs just before serving. 2 pounds russet potatoes, peeled and cut into 1/2-inch dice...
Each year 3000 students spend two weeks to three months in the backcountry on National Outdoor Leadership School (NOLS) courses. Thats a lot of backcountry cooking! The folks at NOLS have developed a simple, varied and inexpensive diet that is based on staple foods that can be found at any grocery store. There’s also a wealth of information on planning, packing and preparing meals for extended trips or just a weekend....
Campfire Cafe is a television show about campfire cooking. Lots of information on their website including recipes, tips and podcasts. If you really want to do it right, you need to learn about different firewoods, cooking gear, cast iron pots, and accessories that will make the job easier and the cooking experience successful. There are weather conditions that will have a direct impact on cooking time, like wind. You’ll need to learn how to maintain your equipment, as well as the fire itself....
A nice setup for cooking at a long term camp the Chippewa Kitchen in this drawing is lashed out of eight foot poles about 1 1/2″ in diameter. Naturally you can scale the kitchen to available materials or conditions as you see fit. Note the pot drying rack and worktop. No sooner had I posted this halfway around the world Peter at Ropes and Poles posted this small camp table.