PackRat
Senior Member
I'd be interested to hear how many of you great camp chefs actually take a night off. Obviously you can't call for a pizza delivery in most places anyway, but what is on your menu that is just about on the "Heat 'n Eat" level anyway?
I make a mean beef stew and I usually make about two or three gallons of the stuff at one time. We have found that reheating it is actually better than the first night as the sauce gets thicker and as long as you didn't overcook the veggies the first time you made it....they wouldn't come out like wet cardboard...tasty, but with the appearance of wet cardboard.
With the old Alaskan ice box and then the Lance 3-way, I could grab one of the containers I filled with Stew for the road and provide enough for a hearty meal for us both and a little for lunch the next day perhaps.
Aside from the stew, most of our meals on a four-night trip were BBQ. Chicken one night with corn on the cob, steaks another with more corn and maybe some shish-kebabs I prepared at home and wrapped up skewer and all in foil and a zip-lock to keep fresh in a marinade.
All of these keep dishwashing and water consumption down to a low level.
What kinds of short-cut or plan-ahead meals have you guys used?
Oh yeah...we have no microwave or AC power in most of the places we like to visit. Just a tad off the beaten path eliminates much of the generator crowd and huge land yachts.
I make a mean beef stew and I usually make about two or three gallons of the stuff at one time. We have found that reheating it is actually better than the first night as the sauce gets thicker and as long as you didn't overcook the veggies the first time you made it....they wouldn't come out like wet cardboard...tasty, but with the appearance of wet cardboard.
With the old Alaskan ice box and then the Lance 3-way, I could grab one of the containers I filled with Stew for the road and provide enough for a hearty meal for us both and a little for lunch the next day perhaps.
Aside from the stew, most of our meals on a four-night trip were BBQ. Chicken one night with corn on the cob, steaks another with more corn and maybe some shish-kebabs I prepared at home and wrapped up skewer and all in foil and a zip-lock to keep fresh in a marinade.
All of these keep dishwashing and water consumption down to a low level.
What kinds of short-cut or plan-ahead meals have you guys used?
Oh yeah...we have no microwave or AC power in most of the places we like to visit. Just a tad off the beaten path eliminates much of the generator crowd and huge land yachts.