Seven men, 140+ BWCA Trips, Two newcomers, a food pack and some tips

Nine of us just spent a fist full of days in the BWCA Wilderness . Wind, rain and cold weather ganged up on our mostly veteran group. A hardy lot we seemed to be as we traveled lake-portage-lake by canoe, fished, camped, built fires, cooked and ate well. very well. we waddled a bit on the portages out with smiles on our faces.

Outdoor cooking at it’s best is an art, a skill to learn and hone. So, plan a trip outdoors, bring some food and cook it. how hard can it be?

Fire: A most necessary ingredient

It’s all about the fire. Get the fire right and you will possibly eliminate all kinds of embarrassments. Common scenarios include

1) Build a good fire, start cooking and the fire suddenly dies even though the wood is all there. Clue: keep putting small sticks under the larger wood and graduate to large enough wood to have a sustainable coal base. 

2) A well meaning someone adds wood and the fire and it becomes an inferno. Charred food soon to be. Clue: have a good stash of small sticks handy to feed the fire and threaten to whack  anyone who wants to put another log under the pan of food (do I need a violence disclaimer here?) Quick get the log off the fire or ruin the pan the food and reputation.

3) It’s windy and gusty and it blows the smoke and flame everywhere. The cook gets the smoke no matter which side you choose. Clue: A mature fire has way less smoke. Again, a good coal base is hot and small sticks make the flame just right. A little smoke flavor in the food is a good thing.

4) You cannot find dry wood. Clues: Old rotten logs often have knots that will pull out of the log and they are full of pitch. shave with a knife and light on fire (usually smoky but make great coals and burn hot). Old stumps from small trees can be kicked out of the ground with some of the roots attached. the roots burn well. shave them if needed. Cut some larger wood and split into little pieces. The inside will be dry. Make shavings with a knife for starting the fire.

Notice the rocks for a wind break, the smaller wood ready to control the heat, the larger logs drying out and ready to be split.  Start with boiling water, grab a cup of coffee (smoked coffee anyone?) and get the fish fry going. 

 

 

 

No high flame on the fish fry or you will have a flaming pan to deal with. Have a lake close by in the wilderness!

     Equipment

       We used a couple of Pots and two sizes of skillets. for nine people a 14″ deep pan works well for most meals. Bring a small pan for fish, brown sugar syrup, and threatening any unannounced bear (rocks work better). We also bring a camping stove and fuel to cook under the tarp in torrential rains, for shore lunches and no fire zones. A cook stove is handy and fast. Don’t forget the spatulas and serving spoons. They are a pain to whittle out while the others fish. Don’t forget a whittling knife. By the way, soap the outside of the pot or pan so the black soot from the fire washes off. just don’t forget and dip it in the lake that way. keep the lake soap free.

    Food Tips

     I precooked and froze most of the meat we used and brought in a small soft side cooler. All meals were well thought out before wandering around the grocery store. I tend to buy 3 times as much if my meals are not well planned. Each meal is taken out of the box or bag and the proper amount put into a zip lock type bag with directions. I can hand it to anyone in camp  and they can follow directions and cook the meal (Really, spread the cooking work around). Some (not me) plan well enough to make all the meals and then dehydrate them…just add water over the fire. Make use of rice, potato, pasta, and precooked beans (don’t carry in water logged food). Use burrito type soft shells instead of bread. dehydrate peppers, mushrooms and onions if possible. Throw them in stews and add cheese and great seasonings. Experiment, you are outdoors

    Spices

    YA, the guys liked the ghost pepper. It was a Miners Mix spice trip. Visit the site and buy some as it’s good stuff. for recipes, inspiration and quite a few tips on outdoor cooking over the pit (cousin to cooking over the fire grate) visit the pit masters at Patrons of the pit  who put several of us onto the art of seasonings. Rave reviews from this last BWCA trip. 

Um, careful with the ghost pepper! 

Gary