Wednesday, August 24, 2011

Backpacking - Cook a Fish Like a Neanderthal

Stick Cooking
20 minutes
1 Serving


  • Trout, gutted with the mouth left intact
  • Stick, sharpened at one end
  • Seasoning (lemon pepper is my favorite)

Clean fish and leave the mouth intact. To do this, cut a line from the fish's anus to just below where the gills meet. Then cut a line under the fish's jaw in the soft tissues that form a V under his mouth. Put your finger in the second cut and pull the entrails and gills out in one motion. Run your thumb along the "mud vein" along the fish's spine, cleaning out the dark fluid.

Once the fish is cleaned, sharpen a stick long enough to be used for roasting. Poke the stick, sharp end first through the fish's mouth and pierce the flesh deeply toward the tail with the sharp end. If you did this part well, the fish shouldn't come off the stick. If it did, it usually is saved by the mouth. Roast the fish over the fire like a marshmallow turning often. After cooking, peel back the skin and eat it like this:

Congratulations. You can survive like a Neanderthal.

Bon Appetit! The Outdoors Start at Your Back Porch!

Tuesday, August 23, 2011

Backpacking - Egg & Ham Omelet

On my recent backpacking trip to Wall Lake I decided to have an omelet for breakfast. I don't mind powdered eggs. They taste the best when fully cooked, so make sure there are no pockets of liquid eggs. They should have the consistency of an omelet at home-- firm, but not mushy. Make sure you take ketchup and salsa because it will make them tastier. Click the link in the ingredients below for instructions on making your own salsa packets.

1 or 2 liter pot
Backpacking stove
Boil in bag
10 minutes
1 Servings


  • 6 tablespoons powdered eggs
  • 6 tablespoons water
  • Dehydrated ham
  • 2 salsa packets
  • 2 ketchup packets
  • Salt & pepper, to taste

At home:
Place the eggs in a quart sized plastic freezer bag with a zip top. Dehydrate the ham by cutting lean deli ham into 1 inch squares and placing on a dehydrator tray. They are finished when they break when bent. Add the ham to the egg mix along with salt and pepper. Prepare the salsa packets using instructions from the link above. Pack all ingredients in a labeled gallon sized bag.

At camp:
Mix water with egg and ham and smoosh the bag until well blended. Boil 2-4 cups water and add the sealed bag to the water. Boil until the eggs are firm and no parts are mushy. Serve eggs with salsa and ketchup and enjoy.

3 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

Monday, August 22, 2011

Spice Rack: Don't Leave Home Without It!

I love backpacking, and I love cooking, but I don't love bland rehydrated food. I wanted to take spices with me to spice up the food I would eat, but I didn't want big bulky containers or messy plastic bags. These stacking fishing jars are perfect. Just add your favorite spice and screw it together. Since they nest with each other, you can take as many spices as you want. Make sure they are screwed on tight, and I'd store them in a plastic bag. (I have garlic powder in my food sack that I need to run through the washing machine.)

Here's my 6 essentials:

Garlic Powder
Red pepper flakes
Cinnamon & Sugar

Bon Appetit! The Outdoors Start at Your Back Porch!

Sunday, August 21, 2011

Backpacking - Seafood Couscous Stew


This weekend my brothers and father and I went backpacking to Wall Lake in the High Uinta Wilderness. I had hoped to have some fresh caught trout to add to this stew, but unfortunately we came back empty handed the first night. It wasn't until my oldest brother and his son went down and fished the pools in the stream that we caught much. He came back with a stringer full of 8 beautiful trout. Guess what I had for lunch that day? Not ramen noodles. This stew was put together in my head as I walked the aisles of the grocery store, and I was worried I'd be forced to eat something yucky. Boy I was wrong! This was one of my best backpacking meals yet. It would be good with some trout or maybe some steamed crawfish as well. 

This photo doesn't do this dish justice, and I had eaten more than half of it before I remembered to take a photo.

2 liter pot
Backpacking stove
15 minutes
2 servings

  • 1 pouch Maggi "Crema de Mariscos" seafood soup mix
  • 1 pouch Knorr Vegetable Soup/Dip mix
  • 1 pouch tunafish in water
  • 1/2 cup Couscous
  • 4 cups water

At home:

Package the couscous in a plastic zip-top bag and put all the pouches in a labeled gallon size bag for convenience.

At camp:
Boil 4 cups water. Add soup mix and vegetable mix. Stir until thick. Turn heat to low. Add couscous and tunafish. Simmer 5 minutes until couscous is tender. Let stand 5 minutes and enjoy.

5 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!