Backcountry Cooking

Discussion in 'Camping, Hiking, Cooking' started by Trapper Badovinac, Jun 26, 2013.

  1. I know many of your like to do outdoor cooking and I thought you might find this interesting.

    I cooked in the backcountry for a 10-day trip earlier this month. It was a USFS and local college archeological field school. 13 people.

    Loading the gear onto mules at the trailhead.
    [​IMG]

    Then, pack it in to the camp.
    [​IMG]

    [​IMG]

    Then set up the wall tent that became the kitchen.

    [​IMG]

    [​IMG][​IMG]

    When the rain started and the temperatures dropped, it was a very popular place for folks. The homemade soup was very popular.

    I baked and cooked.

    [​IMG]

    Above, a 2-loaf recipe of sourdough bread in a 12" deep Dutchie.

    Below, marinated grilled chicken.

    [​IMG]

    Below, chicken friend steak. I throw some minced garlic and chipotle into the batter.

    [​IMG]

    It was a very interesting 10 days. I learned a lot about archeology and everyone seemed to enjoy the breads, cookies, pies, and lasagna etc.

    The range/oven I got last winter was a great addition to my backcountry kitchen.

    Trapper
     
  2. Very nice!
    Are you related to Jerry? :D
     
  3. We both have some cast iron running through our blood . . .
     
    Gary Knowels likes this.
  4. And we both have similar hairlines. ;)
     
  5. That looks so good nice job
     
  6. Oh, and we do have a lot of the same gear there too. LOL. Miss my old firepan. Had one like yours. What I used quite a bit whitewatering. Sold it off with a lot of my old whitewater gear. Wish I had kept it.
     
  7. DAMN! - Now I'm going to have to find some good Chicken Fried Steak! Everything tastes better in the wilderness. Nice work :)
     
  8. Trapper, thanks for sharing.
     
  9. beautiful work, M. T.! I especially like the bread!
     
  10. So far I haven't found anyone who doesn't like my fresh-out-of-the-Dutchie sourdough bread.

    What's really a hit is when the huckleberries ripen and I send one of the wranglers out with a bucket and we have sourdough pancakes dotted with fresh huckleberries. If we have enough, I slow cook some and pour the sauce warm over the pancakes Along with some breakfast sausage and eggs it's a pretty great breakfast in the back country.

    Trapper
     
    KerryS likes this.
  11. My backyard is full of fresh, ripe huckleberries right now. Guess what I am having for breakfast? Awesome stuff Trapper.
     

Share This Page