This is usually a no-brainer, but it's worth mentioning. Measuring ingredients and packing items specific to each meal together can save a lot of time. Use zip-lock bags to keep dry ingredients dry and wet ingredients from leaking.
This is two-fold tip. First, the meat will keep longer, which is perfect if you're camping for more than one night. This mean you won't have to eat all the meat on day one to keep it from going bad. Take fresh meat for the first day and frozen meat for the following days. Second, the frozen meat is a great way to help keep the temperature down in your cooler.
Just a good idea. Aluminium foil can keep food warm, cover food for later use, or provide a method of cooking over the open fire. It's a must-have for outdoor cooking.
These are great for quick and easy cooking. They take almost no room at all and allow you to mix your meat and vegetables together. Aluminium bags can be used to cook on a camp stove, oven, or over the fire, which keeps your cooking options open. Also, clean-up is very easy.
Prepping food at a campsite can be a pain. Doing all the work at home will save a huge amount of time and help avoid the mess at camp. Chopped meat and vegetables should be stored in plastic bags as mentioned above. This will avoid contamination and keep your vegetables nice and dry.
By doing this you can make sure that you dont forget important pots, pans, skillets, grills, or whatever you use to cook with. Keeping your cookware down to only what you need will save space and time when it comes to mealtime. We recommend bringing a cast iron skillet or Dutch oven as your go-to cookware
Once you have completed the meal, fill a hot water pot with water and start warming it on your camp stove or over the fire. This way you won't have to wait for it to warm up for cleaning after your meal.
Pancake batter, scrambled eggs, condiments, oils, dressings—you name it. Putting these foods into squeeze bottles will save you from using extra utensils and make cooking much easier. Plus, if the bottle ever gets cold, you can simply place it in a pan of warm water. No squeeze bottles lying around the house? You can also use disposable water bottles instead.
Really, nothing can be worse than finally getting to your destination with a bunch of travel-weary people who are ready to eat and then discovering that your stove won't light. Make sure your stove is clean and that your lpg tanks are full (or full enough).
This helps immensely with clean up. Any food on the outside of the pan simply falls right off when you wash it. Just make sure you don't apply any soap on the surfaces you'll be cooking on—that wouldn't taste great, and try to keep your pots on a coal-bed, away from open flames. All you need is a thin layer.
Nobody wants animals picking through their food, especially baboons. Either keep your food in a chuck box, high in your tent, or in your vehicle. This will protect you and your family, as well as the local wildlife.
Covering pots and pans will not only keep insects out of your food, but it will also help your meals cook faster.
Natural cooking oil will keep your food from sticking to your grill and help keep your cast iron seasoned. Plus, it will keep clean-up to a minimum by preventing a bunch of burnt-on food.
Dutch ovens aren't only for over-fire cooking or charcoal briquettes. They're also great for stoves with a heat diffuser plate. You don't have to wait for charcoal to heat up, there's no ash to clean up, and you have total control of the heat output. For breads and other recipes that need a little extra heat from the top, try a Dutch oven cover to create convection circulation.
If your campsite doesn't have an established fire pit, find a flat area and clear it of any leaves or branches that could catch fire. Round up a few hand-sized rocks and arrange them in a U-shape, so you can cook inside it or place a grate over it to cook atop it. And if you need some tips on how to build campfire, visit our YouTube channel.