Community > Butchering, Cooking, Recipes

What are your favorite campsite meals?

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Caseyd:

--- Quote from: Rob on April 18, 2025, 05:52:00 AM ---Great ideas, appreciate the input!  However I don't appreciate the 10 pounds I have put on just by reading the replies...

I will be upping my game for sure with some of these ideas.  I think my key takeaway is, I don't do the pre-trip prep.  I tend to start everything right before I start cooking.  That will speed things up and increase quality and variety of food.

And backcountry ideas are NOT off the table so that does not screw the thread up. 

One time on a Mt. Baker climb one of our team members had put a whole large pizza in her pack.  Every time we stopped she pulled out a piece to eat.  By the time we figured it out she was half way thru the pizza!  She had to start being discrete from that point on as we were all quite jealous and not above stealing.

--- End quote ---

Prep is key for cutting out time and dishes. Think of a menu and try to do anything you can at home.


Example: this year I did a crab boil for elk camp  :chuckle:  Made a condensed broth at home and froze it in gallon ziplocks. Cut the red potatos in half and broke the corn. Crab was froze in clusters. Shrimp was frozen raw/cleaned ready to roll. Added water at camp and got the broth up to temp and added everything. Only addition thing I could have down ahead of time was cut the kielbasa but was easy to fit that 1 minute in. In total used one large pot and slotted spoon

Crunchy:
Our has always been tacos.  Fresh clean elk grind, peppers, homemade salsa, avocado on a soft warm tortilla.  Damn it is good. 

greenhead_killer:
In our Idaho camp, we have one guy with a trailer. Has a gas stove/oven in it. We all divide the trip up and bring a meal accordingly. Usually 2 per person. Nice not having to be responsible every day for eating dinner after a hard hunt day. There’s always a pulled pork dish, spaghetti or some sort of pasta, and a chicken and rice. Those are staples. We’ll build off that for variety. We never get through all the food. Usually have enough for another 2-3 weeks. Key is making it all in 9x13 al pans ahead of time. That way there we just pop in the oven and walk away.

Wingin it:
Our Montana camp is a house. That one is super easy as we all rotate who cooks for the day. We bring a crockpot and we all do dump and go meals. It is pretty sweet to get back to a house that smells amazing with the evenings dinner. Dive right in and cleanup is easy too.

highside74:
A half tub of red vines and a coke zero. Followed by Nutter Butters and a solo cup of milk. No cooking, no cleaning.

One of our favorites was clam digging then coming back to camp and my brother who was a chef for many years would make a giant pot of Clam Chowder. It was an annual event for many years. My boys still talk about it.

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