SFR: Camper brothers and sisters, I need help

Swimmy

Practice your craft.
WFF Supporter
Just checking back in on thread. Yesterday I drove a couple of hours and set up camp. Incredible new-to-me spot on one of my favorite rivers. I'll share some pics in the June thread in the coming days as I'm here for a week.

This thread was helpful to give me some food ideas. I've added stir fry, flank steak, and pork chops to my menu. I'll continue to use this thread for ideas as there is a lot in here to break down. I will try and bump the thread this week with a bit of food porn.

To the comment about not wanting to spend much time on fishing trips cooking - I'm starting to shift how I like to spend my day, especially with the camper. I used to just pound the river for 10-12 hours then get back to camp (or drive home,) and crash.

Now I like to get out around 8 or 9 (maybe earlier if it is super busy) and fish for 4-6 hours. Then come back to camp, have plenty of time to relax, make a nice dinner, and enjoy camping. Thus one of the reasons for better food ideas. Plus I kind of suck at cooking.

If we are right on the river, maybe fish the evening hatch in front of camp. Last night we saw a few pecker fish rising and I'm going to get one of 'em tonight if the weather holds.

Maybe Lance life is making me soft but that schedule is now much more appealing. Some might say the second tv I've added to my bedroom is a bit much. But last night I watched Cubs Padres lying in bed looking out over the river and was thinking yeah, this is fun as fuck.

And as usual, this post brought to you by satellite internet in the middle of nowhere.
 

rooftop

Hopper with a whopper plopper dropper
I love green curry on rice, and it freezes really well (the curry, not the rice). You can do it with chicken, pork, or tofu (my fam is mostly vegetarian), freeze in bags then use boil a bag rice. It's easy to warm the curry back up in hot water (fewer dishes!) I use this for backpacking and for glamping because I'd rather be fishing.

If you've got that griddle, two of our mainstays were (again, fam is veg) were French dip sandwiches with griddled sweet onions and Monty Cristo sandwiches. Great for any meal.
 

BigJohnJohn

Fly Fisher
WFF Supporter
I like to sous vide up various meals before hand (all sorts of meats & veggies). It cuts down the prep and cook time on site and the food is delicious. Vacuum sealer comes in handy with that method of cooking.
I would echo this. Sous vide has changed our camping game. Either precooked at home or at the campsite assuming you have a way to power it....
 

tirefire

Active Member
you need a sauna. it is not a complete camp without one. a life (or camp) without sauna is no life (or camp) at all.
 

long_rod_silvers

WFF Supporter
I'm a fan of Aidell's chicken sausages for camping.
They are pre-cooked, so no worries about under cooking - although I like to grill them to get some char or cut up and throw on skillet.

Can be eaten on a bun (like hot dog) if you're in a hurry, or chopped up to add protein supplement:
The Italian goes great with noodle of choice (I'm an angel hair guy) and pasta sauce of choice.
The chicken and apple is my go to protein booster for salads - add some walnuts, apple slices, bleu cheese and arugula, etc. The chicken apple is also great when mixed in with scrambled eggs.
The pineapple and bacon is great on a bun with cream cheese and bacon and grilled onions (seattle dog style).
The cajun goes great with rice and shrimp (Jambalaya).

Also gotta have some cow:
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Go to seasoning combo:
1623249434362.png
 

TDub

Active Member
Smoke all the foods you like. Sausage, pulled pork, ribs, veggies. Make some cool sauces. Portion that out, and put it in vacuum seal bags, seal and freeze. Take a Sou Vide and warm it up while you fish. Put it on the plate and eat. No mess at all. Or even easier, cut open the bag after Sou Vide, and eat straight out of the bag.
 

Swimmy

Practice your craft.
WFF Supporter
Change up yer fajita game with flank steak! It needs to marinate a long time to tenderize. In the AM, I put it in a ziplock with with lots of quality red or green salsa. Seal it and in the frig all day. Then slice up onions, peppers, etc. Grill it to rare. Good eats.

Make sure the butcher tenderizes the flank steaks. "Kalbi" is my go to marinate (24 hours). As stated above, rare is the key. So good everyone forgets about the side dishes.

Took your advice and doing flank steak fajitas on the Blackstone tonight for my wife. I've had the meat marinating for a day or so but couldn't find Kalbi at Albertsons though??

Anyway, hopefully she's impressed.
 

Sportsman

Active Member
Took your advice and doing flank steak fajitas on the Blackstone tonight for my wife. I've had the meat marinating for a day or so but couldn't find Kalbi at Albertsons though??

Anyway, hopefully she's impressed.
I've only found it at QFC. PS. Don't freeze a marinated & tenderized flank steak, tends to fall apart on a grill! Don't ask me how I know.
 

Dillon

Member
My Secret French Fry recipe:
-Scrub some Idaho Russets and cut them up with a crinkle cutter.
- Rinse them off and Toss them in a bowl of hot water and soak them for 10-20 minutes.
- Fill a pot (I use a cast iron Dutch oven) with high heat cooking oil.
- Drain the potatoes and pat them dry with paper towels.
- Then place them in the oil and have more oil to cover the taters.
- Turn on the flame and simmer them at a ver slow boil until the potatoes can be gently pierced with a fork.
- Now turn up the heat until a rolling boil is achieved.
- cook the French fries until they are golden brown and crisp.
- Scoop them out of the pot with a slotted spoon or tongs and place them in a bowl lined with paper towels.
- Add some fine sea salt and eat them up.

Betcha can’t eat, one…

They are best accompanied by a medium rare rib steak, or a Bacon cheese burger with grilled onions on a fresh Kaiser roll and a summer ale of choice…
 

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Big Tuna

Member
Took your advice and doing flank steak fajitas on the Blackstone tonight for my wife. I've had the meat marinating for a day or so but couldn't find Kalbi at Albertsons though??

Anyway, hopefully she's impressed.
What’s a Blackstone?
 

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