What is it about cooking on the road or at a campsite that brings out our inner fat kid? Why do we intrinsically crave food cooked in kettles, cast iron skillets, and open-flame grills the second the city fades from view? There are certain foods that, yeah, you could make any time you want, but you really only make them when you travel. S’mores are an obvious example. Homemade beef stew and chili are another RV and campfire mainstay. Anything barbecue is an obvious choice for when you pitch the tent or pull out the awning, but all too often, these nostalgic dishes get abandoned in favor of hot dogs, trail mix, prepackaged food, and other simpler fare. The main culprit for these missed opportunities? Lack of preparation.
It’s all well and good to have the desire to cook up a mess of hearty vittles, but if you don’t have the ingredients or the utensils, you’re out of luck. When you’re preparing your trip, remember to plan for some meals! If you’re camping, most of the ingredients will have to be brought with you or purchased at the closest general store. If you’re in an RV, you have a bit more freedom. You should keep your eyes peeled for farms that will sell you fresh produce (usually for much cheaper than at the store), especially if they let you pick your own stuff. Aside from making for a fun activity and a great vacation memory, it’s even cheaper and allows you to find the plumpest, freshest supplies. If you’re in an area known for its cheese, get some! If you’re in potato country, ask the farmer and his wife about some tasty recipes for hashed browns, skillet potatoes, mashed potatoes, potato pancakes, and the like. If you’re planning on catching fresh fish, don’t forget the garnishes and fresh herbs that will really make the dish sing.
As for utensils, your best bet is to grab a few sturdy, multipurpose essentials. You’ll want a teakettle, particularly if it can be hung over a fire. You’ll want a big stock pot for cooking chili, soup, spaghetti, and anything else requiring a big ol’ cauldron. Include a few different pans and skillets, at least some of which are non-stick to save yourself some cleanup. Bring some Pyrex measuring cups. If you have a seasoned cast-iron frying pan, bring it along too. RV users will benefit greatly by owning a slow or pressure cooker, as you can leave it to slowly cook dinner when you leave for a mid-morning hike. Tin-can Tourists who want to get a little more gourmet can also store food processors, ice cream makers, bread makers, waffle irons, and sundry other comfort food knick knacks.
Last, and still quite important, is eating and serving utensils. That pot of award winning chili you just cooked isn’t gonna do much good if the only thing you have to eat out of is your cupped hands. Be sure to bring along break-proof or break-resistant plates and bowls, mugs, and cups, though not too many. Bring just as many as you think you’ll need before one washing, and make sure to clean the dishes as soon as the meal is over. It’s a lot more eco-friendly than disposables. Some wine glasses can be fun, and if you have an RV, you can handle their safe storage easily. If you’re camping, though, and still feel like popping some bubbly with friends, bring a few pieces of disposable plastic stemware, and rinse or wash it instead of throwing it away. Then you can use it for several nights of inebriated, off-key singing around the fire.
We don’t know about you, but all this talk about travel cooking has us starving. What’s your favorite campground or RV food? What’s your go-to snack? Found any brilliant recipes in your travels? Tell us in the comments!
