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Backpacker Magazine – May 2013

Master Class: Cook Like a Pro

Use these tips to advance your cooking skills and improve your camp grub's taste and nutritional value.

by: Elisabeth Kwak-Hefferan

Photo by Patitucci Photo
Photo by Patitucci Photo
Make a Five-Star Spice Kit (Photo by Ben Fullerton)
Make a Five-Star Spice Kit (Photo by Ben Fullerton)
Dehydrate your own ingredients. (Photo by Ben Fullerton)
Dehydrate your own ingredients. (Photo by Ben Fullerton)

Cook Over a Campfire
Boost flavor with these no-stove methods.

» Bake Let your fire burn down to hot coals. Create foil packet dinners by layering meat, veggies, and spices of your choice in 18 by 18-inch squares of heavy-duty aluminum foil (one per person), placing uncooked meats on the bottom. Form a loose pouch around ingredients, then seal tightly by repeatedly folding over the edges. Nestle packets directly on coals and cook for about 20 minutes.

» Grill At home, marinate steak, then freeze it in a zip-top bag. (Alternative: Bring frozen burger patties or catch a trout.) In camp, let your fire burn down to hot coals, place four large rocks around it to form a platform, and place a grill (like Purcell Trench’s Streamside Traveler; $64; 4.7 oz.; on the rocks; it should be 6 to 8 inches above the heat. Grill thawed steaks for eight to 10 minutes per side (you may need to feed the coals). For trout: Coat grill and fish liberally with oil to prevent sticking, and flip after three to five minutes.

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