Planning for adventure is key to variety in the outdoors
By Rachel Hergett EBS COLUMNIST
Almost 10 years ago, I took a December trip to visit friends in Houston. I planned to see some of the city’s vibrant art scene and the space center. River buddy Ryan Early, in typical fashion, planned for adventure.
While Texas isn’t exactly known for its outdoor recreation, especially in what Texans may consider the cold of December, we were determined to spend some time away from the city.
Our destination was Village Creek, a blackwater tributary of the Naches River running through Big Thicket National Preserve—one of the most densely forested areas in the Lone Star State.
Crystal clear creek waters provided an unimpeded view of the branches of downed trees reaching toward the surface of the creek. When I think of the trip, my mind lands first on the terror of paddling a canoe with an inexperienced—and quite drunk—co-pilot, sure that her uneven strokes in the water would eventually cause us to capsize and I would be impaled on one of those spikes. This did not happen. What stands out next is the amazement Ryan’s friends showed at what I thought was a pretty simple camp meal.
Let’s rewind. Camp cooking for many is a no-brainer. Hamburgers and hot dogs, deli meats and cheese, chips, s’mores fixings and possibly some pre-made breakfast burritos are packed for any trip to the woods. We get comfortable in our routines.
I love a good cookout and juicy burgers fresh off the grill. I love to roast a marshmallow or a hot dog on a stick over the fire. But I also like variety and I don’t believe we have to sacrifice good food for the lack of a kitchen.
Summers in Montana have always meant multi-day river and camping trips for my family and friends. The best-prepared people in my circle keep a plastic tote stocked with camp kitchen essentials. Inside is a stove of some sort, a pan and coffee pot, dishes and utensils, knives, a can opener, salt and pepper, cooking oil and more.
I did not have such a box available for the Texas trip. I had a grill grate I had taken off of Ryan’s barbecue, a knife and an old pot. And I had the supplies we, and our thoroughly inexperienced crew, had picked up from a local Walmart. That was enough. Fresh foods often need little more than a dash of salt and pepper to be delicious, especially when smokey grill flavor is in the mix.
After digging a hole with a canoe paddle in a sandy beach beside the creek and building a fire, I threw down that grill grate and cooked the best meal those poor Texans had ever had under the stars. For an appetizer, I started by stuffing jalapenos with cream cheese and wrapping them in bacon for grill poppers, for once not worrying that the bacon grease was dripping. That was followed by thick steaks with grilled zucchini and the instant version of Thanksgiving stuffing—just add boiling water. We ate well.
And you can too. If there is a trick to upping your meal game in the great outdoors, it is simply planning. Meet before the trip to decide on the meals and dole out the responsibility for cooking them. Play to individual strengths. Many of your go-to recipes can become camp favorites.
Logistically, think about what can be prepped in advance, or needs relatively little prep. Think about what can be pre-cooked. Think about the things you can grill beyond the burger, like vegetables, kebabs—hell, even fruits like peaches and watermelon. Think about what only needs a pot of boiling water and all of a sudden, your camp meals include rice pilaf or even that comforting blue box of mac and cheese.
Consider this your invitation to branch out and make your next adventure a little more flavorful. And don’t forget the salt and pepper.
Rachel Hergett is a foodie and cook from Montana. She is arts editor emeritus at the Bozeman Daily Chronicle and has written for publications such as Food Network Magazine and Montana Quarterly. Rachel is also the host of the Magic Monday Show on KGLT-FM and teaches at Montana State University.
