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Simplify Your Outdoor Cooking Experience

The last thing many folks want when they finally get camping is to spend “ALL” their time cooking. Even myself.

I love to cook, but there is no reason to make it a burden. Try out some of these camp cooking ideas to save you time and frustration so that you can really enjoy your down time.

1. Plan your meals ahead of time. This is usually a no-brainer, but I have found that measuring ingredients and packing items specific to each meal together can save a lot of time. I use zip-lock bags to keep dry ingredients dry and moist ingredients from leaking.

2. Freeze your meat. This is twofold. First, the meat will keep longer. I love to grill up steak and burgers at camp, however, I don’t always want 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.

3. Always keep a supply of aluminum foil. Just a good idea. Aluminum foil can keep food warm, cover food for later use, or provide a method of cooking over the open fire.

4. Use heavy duty aluminum bags. Great for quick and easy cooking. These bags take almost no room at all and allow you to mix your meat and vegetables together. Aluminum bags can be used to cook on a camp stove, oven, or over the fire which keeps your cooking options open. Also, clean-up couldn’t be any easier.

5. Chop your meat and vegetables before you leave. This 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.

6. Heat your cleaning water while you eat. Once you have completed the meal, fill your hot water pot with water and start it warming 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.

7. Use squeeze bottle condiments and margarine. Reduce the need to clean up a bunch of utinsels. One major problem with butter or margarine in a tub is that it tends to get cold and hard in the cooler. If your sqeeze bottle gets cold, you can simply place it in a pan of warm water. Squeeze bottles are definently a necessity. I have also seen many folks use disposable water bottles to dispense condiments, oils, and dressings.

These ideas have greatly simplified my camp cooking adventures. Cooking is fun. Cooking simply is better.

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