To maximize cooler space, replace some of those ice packs with frozen steaks, swordfish, and other proteins you plan on whipping up during the trip. Also, pre-prepping will keep you out of a sandwich-and-s’mores rut. Load up on foil-pack meals like ones with fajita-marinated chicken and peppers or garlicky broccolini, kale, and Italian sausage. 

Whether it’s fresh pesto to drizzle over grilled corn, tangy chimichurri to help brighten up a ribeye, or just a jar of tomatillo salsa to help turn tortilla chips and eggs into chilaquiles, sauces are a game changer. Even the most basic campfire standards can be elevated with something that fits inside a Nalgene travel bottle. 

Kimchi, giardiniera, sauerkraut, and quick-pickled red onion are all naturally preserved foods that can handle some lax cooler management. They also provide an acidic spark that’s a must for camping’s ideal cooking partner: the hot dog. After all, what would a Chicago dog be without some sweet pickle relish and a dill spear? 

Approach camping like Friendsgiving, where no one shows empty-handed. Even if it’s just nutrient-dense snacks such as Bearded Brothers energy bars (p. 62), bottled water, or granola for the next morning, distributing the cooking responsibilities is key. Pool your resources, so no one feels like the culinary pack mule. 

Weight and portability is always a factor, so you’ll want to pack wisely. Stick to cookware that has a do-everything versatility, such as a Lodge cast iron skillet, or Rome Industries’ long-handled Pie Iron ($20), which can prepare everything from breakfast burritos in the morning to a whole fish at night.  

Odds are, even if there’s a picnic table in sight, it’s going to be gross. Put down an oilcloth for your dedicated meal prep and serving areas. The same logic applies to that communal fire pit. Bring your own foldable grill grate (such as one from Texsport) to avoid any funky flames. 

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1712 Rio Grande Street, Suite 100 Austin, TX 78701

Website by Web Publisher PRO