Cooking in the Backcountry

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Cooking in the Backcountry

July 29, 2005 12:19 PM EST | Camping/Hiking | Email to Friend

Cooking in the backcountry can seem bland and boring. Personally, though, I have had some of the best meals ever after a long day of hiking. I find that when I am that hungry and tired food tastes so much better than when I have cooked at home. For the most part this is true, but here are some additional tips when rice and beans and pasta and red sauce get old. Never, ever skimp on the spices when you are packing your kitchen for your long trip. I usually make an Italian spice mix, a Mexican spice mix and then bring small samples of other, worthy spices. Two good spice staples to always bring along are seasoned salt and lemon pepper. These two spices can bring any dish to life. In addition to spices, I like to bring small vials of cooking liquids. I usually bring a little olive oil, some balsamic vinegar, and some Italian salad dressing. These help in cooking, and providing flavor.