I’m currently getting my gear purchased for my first overnight trip. Haven’t even thought of buying dehydrated food for trips. I intend cooking just like this. Going to freeze sausages, steak etc, pre made fried rice warmed up on stove is good.
This is a nice video and it reminded me of when i used to bring a skillet on trips as well. My favorite memory is when I got 4 friends to hike in with me and i brought bacon and liquid eggs. In the morning we had bacon and eggs. I saved the bacon grease for later and we spent the day fishing. We caught enough fish for a small fish fry and even had some fried spam as well. Enjoy cooking in the Backcountry, It can be wonderful.
If you want to carry the precooked sausages and you want to make them safe longer, pre-freeze them. I've been known to take them OUT of the original package and individually vacu-seal them and freeze them. That way they keep the rest of your food cooler (like icepacks that you'll eventually EAT) and and when you open one, you're not opening the whole package. This is great for solo hiking, so you don't have to eat them all in one meal. Once the package is open, they go bad much faster than while they are still sealed.
Yes, freeze them and then wrap them in hand towels so they are insulated. I have done this with meats, veggies, and even scrambled egg skillet meals. It's a great way to eat well and not have to gag down dehydrated food.
I do that with bacon... freeze it in a quart bag and keep it next to my water bladder. Last 2 days but it is fall in the rockies and below freezing extends the shelf life a bit
Omg if the world ends your gonna be the first too die!! Growing up my mother was natorious for leaving food out on the counter for a day or two and im still alive!! Granted ive had too poop out a few illnesses!!!
It looks delicious! If someone only backpacks a couple of times a year, then sure, dehydrated food is fine...but since being outdoors is our lifestyle, then real food is necessary. Plus, there is nothing like having an authentic meal at the end of an adventurous day! If you get to eat peppers and mushrooms by a waterfall...you're living the dream! Shout out to Chef Corso...I just kayak camped on an island of Lake Ouachita, AR. We cooked up a Corso Mediterranean dish with fresh tomatoes, cucumbers, and olives with a balsamic glaze over couscous...it was perfect!
I try to cook frozen bacon first night and mix with broccoli and rice. I let the bacon greese harden and scoop it into a old prescription bottle for cooking fat for veggies the next day.
Being a fishery biologist does help the backcountry cuisine. I like my brook trout over onion greens, both supplied by the land and water at the destination. There are also many native plants that are delcious. I enjoy wood sorrel, spring beauty / Claytonia, the wild onions and huckleberries. The list is at least hundreds of species longer than this. When fishing, only keep the medium size fish that have a more chunky body composition. These are the more oily fish that taste much better. My frying pan is tinfoil in coals where a fire is acceptable.
I dehydrate a bunch of cooked hamburger. Dehydrated Fat is ok for short trips. Or freeze a couple steaks and carry them in a little Itty bitty flat bag cooler. They'll be good 2 days
I dig all the fresh cooking,BUT,and this is for all the utubers working on thins kinda content. Nobody covers doing the dishes. I’m not taking camp clean I’m talking wash yer frying pan, disposing the gray water and such.
Half liter spray bottle with a mixture of water and vinegar. That's enough to do the dishes for several days. After they are sprayed clean you just wife them off with a micro fiber towel. You can bathe the same way. Spray yourself down, lather up with soap, wash with a cloth and spray the soap off.
Dehydrated meals are pretty useless if you carry water on a short trip with you anyway. You are basically carrying around the water you will add all that time. Meanwhile you pay 3 times the price of a regular prepacked meal. It 's different for a long trip but I usually take a few .5 kilo non dehydrated meals with me that will last me two days each.
I like spinach, hang a bag of spinach off the pack can eat it as salad with tuna pack that day or save a bit for throwing in a boil pot meal. Every resupply store I will buy fresh fruit such as apple/orange/avocado and eat one at the store and carry one for that day or the next day. Yes, it's heavy, but totally worth it. You can use a net or legging-hose sock to dangle outside of your pack so doesn't bruise.Other things I have done before are Garlic Cloves (seriously add to flavor of regular 1 pot or freeze dried meals), red pepper flakes, kinda like at the pizza shop, hard boiled or pickled eggs (you can get premade at a lot of grocery stores or gas stations along trails, or just buy a half dozen eggs and boil them that day).
Good presentation ! Don't overlook the giant refrigerator just behind you. We live and hike/basecamp along the Gila River in SW NM and have cold storage for our 1/2 and 1/2 for coffee as well as our other food. A mesh bag, zip locks and a bit of paracord. Cold and animal safe storage. thanks for your work.
Very interesting method, thanks! I'm going to adapt it to my needs. Everything looks delicious (and I´m hungry). I only use dehydrated food now when I go light, all my life I used to cook on my camping journeys, It's a moment that I just love to do, part of the trip. I use a Trangia: integrated windshield, a frying pan, pots with a lid (two pots, good to cook complex recipes), a totally adjustable burner, a kettle if you want and even a plastic colander/chopping board with that accessory. For me, it's still the best camping cooking system I know.
Really happy about your cooking system, it really does have endless possibilities. All you need now is the French press add on 😁 for your freshly brewed morning ☕
Nice to see you "cooking" in the backcountry ... From watching your other videos I have tried and taken a liking to the Aidell's sausages ... I'm definitely going to have to try both of these recipes ... Thanks for sharing ...
So what's the craziest meal you have hike in ? When I was younger I carried a 6kg (14 ish pounds) pork roast, a spit pole and little motor to run it. I was hiking with friends and one of them carried the bag of potato's. It was delicious made better by lugging it on a hard off track 15.5km (10 miles ish) route. I bet you have had some doozies guiding.
If you're taking in veggies and meats that aren't dehydrated or freeze dried, you can cook it in your base camp, then freeze it solid, and put it in a thermal bag
As a person from a region full of delicious cuisine. The worst camping meal I had was instant noodles. Choose one from Japan, Korea, or China, and add vegetables (prep some freezer-mixed veggies at home and bring them on the trail); add one egg or sausage. If it is one night, I will also bring hotpot meat and freeze it down to add proteins...the better one is curry rice with real chicken(pre-cooked at home if you want to preserve it longer). If the condition is not good or it is a long distance, I will bring sausage for protein, not the fresh one sold in the fridge, but the one processed like the Spam and can eat right away ( or maybe that is an Asian-only thing?) Also, if I bring enough rice, I'll also bring some Chinese sausage along. It is a"dry sausage," so it does not require much preservation in the field. This sausage combined with rice can create a great "clay pot rice," but with an aluminum pot, of course. I tried those bagged dry foods from the US and my country(Asian style), and they both tasted bad. Especially after a day of long outdoor activities, I want something that tastes good to freshen my mouth. Some of the luxury type food I ate during my backpacking trip was hotpot/Shabu-shabu. I tried it on a cold, rainy night, and it warmed me the entire night. Once, we hiked as a group and actually made the Chinese-style BBQ in a desert hike, which is the one that strings meat dice on a wooden stick and places it above the fire. It was crazy heavy, but we had much fun that night.
We do fancy Mac as well. Some mods we have : use soyrizo instead of meat - it’s definitely shelf stable and has lots of flavor, and oil, out veggies are peppers and mushrooms as they are lighter
Ya i love actually cooking camping not just boiling water, ive made roast beef with all the fixings in a dut h oven over fire. When backpacking ive had to improvise a bit more but food wont go bad in a day or 2 meat can safetly be eatin in that time especially smoked meats its just so much more intresting than rehydrating overpriced slop in a pack
You convinced me to invest in real cooking gear. Just ordered an msr pocket rocket 2 and jetboil skillet. A 750ml pot and I'm good to go on the West Highland Way.
it's alot wath i am doing when i am on like a week hike. first night i have a feast with a steak or taco and so on with fresh meat and wegies and saus. it makes it a good start on the trip.and the first day when the pack is full and your tired as hell, you need a booster. if you are lucky and you go to a place when you have a good swamp to cool your meat, then you can have a great meal later when you need it
I do just add water protein pancake mix with thin sliced very crisped maple spam on the side (better than bacon and the only spam worth eating imo.) Doesn't go bad, on the lighter side to pack as far as "real food" goes and you have a decent breakfast for everyday of your trip. Then good ol' mac and cheese / dehydrated spaghetti with a loaf of garlic bread for my other 2 meals.
I carry a frozen 9 Oz ribeye pan fried with green peppers and onions. I was thinking of making fancy Mac with frozen precooked burger and peppers etcetera. I use a modified jet boil pot support on my msr windburner for some nice heat distribution.
I’m recently diagnosed Type 2 Diabetes so most freezes dried backpacking food is no longer an option. They’re so carb heavy they spike my blood sugar even while hiking. So, I bought myself a food dehydrator. Dehydrated broccoli, Trader Joe’s turkey chili and sour cream powder was, IMHO, better than pretty much any freeze dried dinners I’ve had and much cheaper.
Don't cook where u sleep, and don't store cooking clothes where u sleep either. I would wear a cooking smock &/or eating bib, as I have been known to miss my mouth a few times...😅 So 4 separate places for sleeping, storing food, cooking food, cleaning dishes/disposal of soapy dishes water etc right? I live in black bear/grizzly country
Really good stuff here. I suppose if you want to cut down on the prep time you can just buy the pre cut bags of veggies and save a couple of steps of cutting and bagging them up?
Instead of regular noodles you can use rice noodles. They can, and should, be re hydrated in regular water, not boiling. So toss em in water and when they're done (instructions always on the packages) then toss em in with your vegetables. Just to cut down on cooking, and they're lighter.
Great video. Only thing I would change is using a 6.5inch cast iron skillet instead. Ya it adds weight but I am not a fan of the teflocancer pans. They never last too.
This in reality is meal is a style of cooking requiring one skillet or one pot that originated in the middle east several thousand years ago. One version is the Spanish paella. in a skillet or in a a pot like a Louisiana gumbo.
Craft singles or any other cheese/product with emulsion salts. That’s what makes velvets so velvety. You can even buy the salts but that’s more involved than buying cheese slices. A couple slices of craft can emulsify the rest of the cheese. You can do a bit less than half and half I think. Check Adam ragusea for his video on smooth Mac.
Obviously freeze dryers are expensive but dehydrators really do cut the water weight off vegetables especially, and meats obviously but they still come out really great
Ditch the dehydrated I say, for all but more than 4 day trips! have recently lashed out for an Evernew alloy pan with non stick titanium coating - 150g of weight that is worth it for cooking fresh food. Also makes a great bowl. Good on you 👍🏻
I always take a frozen steak or two wrapped up in the middle of my cloths for insulation. I’m eating steak on the third day and my friends are eating Mountain House.
I’m still searching for an ultra light or nearly ultra light two pot nesting combo that not only good on gas but also on a twig stove or hanging above a campfire. Two pot because I still want a water only smaller pot that stays clean for coffee especially
Trangia 25 or 27 kit works well for me. Can't hang it over fire but it works for everything else. Can use alcohol burner or use the gas burner with it. Or just set the lots or kettle over a twig stove
I see alot of guys using dehydrated meats in their cooking on the trail because they usually have alot of flavor already incorporated, last forever, and lightweight
I second this. We're just getting into backpacking and my husband wants us to get rucksacks because its what he knows and I'm like that osprey anti-gravity system looks pretty sweet. Lol
What brand was that yellow fuzzy hoodie that you used to wear in a lot of the videos. Maybe a base layer video would be great some day. I enjoy your videos. Keep up the good work.
So I seen dried beef steak at Buckees that I was thinking might work for rehydrating into a meal like the Mac n cheese. Would that work or would it just be like a mountain house?
Patience and water! I just use a little water and my camp spoon and I scrape around with my spoon until it's clean and I drink the "dirty" water. Repeat a couple times and it's clean! For easier cleanup, cook up some ramen or brothy soup and that'll do most of the work for you. Rinse with water and you're good to go!
I have used a had full of pine needles and a little bit of water to clean my pot. Then wipe it down with my microfiber towel. Just clean the towel in the river after and hang it up.
I have a question that might get the chat all riled up... How does the Jetboil Minimo compare to systems like the msr whisperlite international/universal? I get the MSR line is more geared to alpine/higher altitude bc liquid vs gas fuel, but what are the benefits of going with the Jetboil system? I have the wisperlite international, and the only benefit I can see is my system might be heavier bc of the fuel canister/ liquid fuel. But yet again, the Jetboil seems pretty large in its own right XD... Idk I never owned a Jetboil system, so I have legitimately no clue of pros vs cons.
I have both a whisperlight and mini-mo, for alpine you need to use the wisperlight but for the rest I prefer the jet boil from an ease of use and weight factor. I will say I recon the whisper light is a little more stable with a bigger pot.
I have the Whisperlite Imternational too. I think the biggest advantage of the Jetboil systems which I have never used, is probably ease of use. No need to prime the stove or to pump when pressure runs low.
if hikers stopped worrying about added weight maybe they wouldnt be so frail looking lol. love to see people are still cooking real food on the trail .
In the miltary our packs were 100lbs while carrying our weapon and ammo in our pockets. We'd ruck 12-20 miles per day. It sucks but its also apart of the fun. 55 pounds is an easy day.
I've been searching how to pack sausages on a backpacking trip but google and all the liberals tell me its only good 2hrs out of the fridge. Thank you for being a man and seeing how long you can stretch it.
Could freeze them, individually and use them as ice blocks in an insulated lunch bag from the dollar store... Buried in the middle of ur pack, could last for days. Or use an outer bag filled with snow, as ur cooler?
Nice to see freshness heading for the wilderness. I'd rather be lit on fire and put out with a trekking pole than to watch someone eat a dehydrated meal with a long handled spoon. Worse yet, the shot of the water heating, like we didn't know that was the secret ingredient.
One backpacking hack I use is I always bring a good size piece of aluminum foil to cover my pan. Plus aluminum foil has infamous other uses when backpacking 🤙🏻🤙🏻🤙🏻🤙🏻
Love this, but I’d try packing some hard cheeses and make *real* mac-n-cheese. If you’re gonna ditch processed and dehydrated foods for fresh it’s a shame to just go ahead and use that powdered cheese stuff that comes in the box.
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I’m currently getting my gear purchased for my first overnight trip. Haven’t even thought of buying dehydrated food for trips. I intend cooking just like this. Going to freeze sausages, steak etc, pre made fried rice warmed up on stove is good.
This is a nice video and it reminded me of when i used to bring a skillet on trips as well. My favorite memory is when I got 4 friends to hike in with me and i brought bacon and liquid eggs. In the morning we had bacon and eggs. I saved the bacon grease for later and we spent the day fishing. We caught enough fish for a small fish fry and even had some fried spam as well. Enjoy cooking in the Backcountry, It can be wonderful.
If you want to carry the precooked sausages and you want to make them safe longer, pre-freeze them. I've been known to take them OUT of the original package and individually vacu-seal them and freeze them. That way they keep the rest of your food cooler (like icepacks that you'll eventually EAT) and and when you open one, you're not opening the whole package. This is great for solo hiking, so you don't have to eat them all in one meal. Once the package is open, they go bad much faster than while they are still sealed.
Yes, freeze them and then wrap them in hand towels so they are insulated. I have done this with meats, veggies, and even scrambled egg skillet meals. It's a great way to eat well and not have to gag down dehydrated food.
I do that with bacon... freeze it in a quart bag and keep it next to my water bladder. Last 2 days but it is fall in the rockies and below freezing extends the shelf life a bit
That's a great tip!
This is a great suggestion and possibly a cooler lunch bag to put the more sensitive items..cheese and meat
Omg if the world ends your gonna be the first too die!! Growing up my mother was natorious for leaving food out on the counter for a day or two and im still alive!! Granted ive had too poop out a few illnesses!!!
Thanks for the recipes! I’ll try this next time! Maybe you should do a video showing how to clean the pot and pan in the backcountry?
Sand and water. A bit of vodka for things oily.
It looks delicious! If someone only backpacks a couple of times a year, then sure, dehydrated food is fine...but since being outdoors is our lifestyle, then real food is necessary. Plus, there is nothing like having an authentic meal at the end of an adventurous day! If you get to eat peppers and mushrooms by a waterfall...you're living the dream! Shout out to Chef Corso...I just kayak camped on an island of Lake Ouachita, AR. We cooked up a Corso Mediterranean dish with fresh tomatoes, cucumbers, and olives with a balsamic glaze over couscous...it was perfect!
I try to cook frozen bacon first night and mix with broccoli and rice. I let the bacon greese harden and scoop it into a old prescription bottle for cooking fat for veggies the next day.
Being a fishery biologist does help the backcountry cuisine. I like my brook trout over onion greens, both supplied by the land and water at the destination. There are also many native plants that are delcious. I enjoy wood sorrel, spring beauty / Claytonia, the wild onions and huckleberries. The list is at least hundreds of species longer than this. When fishing, only keep the medium size fish that have a more chunky body composition. These are the more oily fish that taste much better. My frying pan is tinfoil in coals where a fire is acceptable.
I dehydrate a bunch of cooked hamburger. Dehydrated Fat is ok for short trips. Or freeze a couple steaks and carry them in a little Itty bitty flat bag cooler. They'll be good 2 days
I dig all the fresh cooking,BUT,and this is for all the utubers working on thins kinda content. Nobody covers doing the dishes. I’m not taking camp clean I’m talking wash yer frying pan, disposing the gray water and such.
Half liter spray bottle with a mixture of water and vinegar. That's enough to do the dishes for several days. After they are sprayed clean you just wife them off with a micro fiber towel. You can bathe the same way. Spray yourself down, lather up with soap, wash with a cloth and spray the soap off.
Dehydrated meals are pretty useless if you carry water on a short trip with you anyway. You are basically carrying around the water you will add all that time. Meanwhile you pay 3 times the price of a regular prepacked meal. It 's different for a long trip but I usually take a few .5 kilo non dehydrated meals with me that will last me two days each.
I like spinach, hang a bag of spinach off the pack can eat it as salad with tuna pack that day or save a bit for throwing in a boil pot meal. Every resupply store I will buy fresh fruit such as apple/orange/avocado and eat one at the store and carry one for that day or the next day. Yes, it's heavy, but totally worth it. You can use a net or legging-hose sock to dangle outside of your pack so doesn't bruise.Other things I have done before are Garlic Cloves (seriously add to flavor of regular 1 pot or freeze dried meals), red pepper flakes, kinda like at the pizza shop, hard boiled or pickled eggs (you can get premade at a lot of grocery stores or gas stations along trails, or just buy a half dozen eggs and boil them that day).
From my experience and exact system, this is similar to what I eat backpacking. You just feel better than eating freeze dried bags.
Finally a channel that’s against taking glass in the backcountry!
I gotchu.
Good presentation ! Don't overlook the giant refrigerator just behind you. We live and hike/basecamp along the Gila River in SW NM and have cold storage for our 1/2 and 1/2 for coffee as well as our other food. A mesh bag, zip locks and a bit of paracord. Cold and animal safe storage. thanks for your work.
Can you do a video on how you do dishes in the back country after cooking?
Very interesting method, thanks! I'm going to adapt it to my needs. Everything looks delicious (and I´m hungry). I only use dehydrated food now when I go light, all my life I used to cook on my camping journeys, It's a moment that I just love to do, part of the trip. I use a Trangia: integrated windshield, a frying pan, pots with a lid (two pots, good to cook complex recipes), a totally adjustable burner, a kettle if you want and even a plastic colander/chopping board with that accessory. For me, it's still the best camping cooking system I know.
I'm happy to see people do this. I often bring real food. But then again that's my thing. I just found your channel and subscribed!
What do you do in terms of cleaning your cookware?
Really happy about your cooking system, it really does have endless possibilities. All you need now is the French press add on 😁 for your freshly brewed morning ☕
Nice to see you "cooking" in the backcountry ... From watching your other videos I have tried and taken a liking to the Aidell's sausages ... I'm definitely going to have to try both of these recipes ... Thanks for sharing ...
So what's the craziest meal you have hike in ? When I was younger I carried a 6kg (14 ish pounds) pork roast, a spit pole and little motor to run it. I was hiking with friends and one of them carried the bag of potato's. It was delicious made better by lugging it on a hard off track 15.5km (10 miles ish) route. I bet you have had some doozies guiding.
If you're taking in veggies and meats that aren't dehydrated or freeze dried, you can cook it in your base camp, then freeze it solid, and put it in a thermal bag
As a person from a region full of delicious cuisine. The worst camping meal I had was instant noodles. Choose one from Japan, Korea, or China, and add vegetables (prep some freezer-mixed veggies at home and bring them on the trail); add one egg or sausage. If it is one night, I will also bring hotpot meat and freeze it down to add proteins...the better one is curry rice with real chicken(pre-cooked at home if you want to preserve it longer). If the condition is not good or it is a long distance, I will bring sausage for protein, not the fresh one sold in the fridge, but the one processed like the Spam and can eat right away ( or maybe that is an Asian-only thing?)
Also, if I bring enough rice, I'll also bring some Chinese sausage along. It is a"dry sausage," so it does not require much preservation in the field.
This sausage combined with rice can create a great "clay pot rice," but with an aluminum pot, of course.
I tried those bagged dry foods from the US and my country(Asian style), and they both tasted bad. Especially after a day of long outdoor activities, I want something that tastes good to freshen my mouth.
Some of the luxury type food I ate during my backpacking trip was hotpot/Shabu-shabu. I tried it on a cold, rainy night, and it warmed me the entire night. Once, we hiked as a group and actually made the Chinese-style BBQ in a desert hike, which is the one that strings meat dice on a wooden stick and places it above the fire. It was crazy heavy, but we had much fun that night.
I’ve also had good results adding powdered milk & ghee for like at home mac & cheese. Would be excited to add cream cheese to stroganoff!
We do fancy Mac as well. Some mods we have : use soyrizo instead of meat - it’s definitely shelf stable and has lots of flavor, and oil, out veggies are peppers and mushrooms as they are lighter
Ya i love actually cooking camping not just boiling water, ive made roast beef with all the fixings in a dut h oven over fire. When backpacking ive had to improvise a bit more but food wont go bad in a day or 2 meat can safetly be eatin in that time especially smoked meats its just so much more intresting than rehydrating overpriced slop in a pack
You convinced me to invest in real cooking gear. Just ordered an msr pocket rocket 2 and jetboil skillet. A 750ml pot and I'm good to go on the West Highland Way.
it's alot wath i am doing when i am on like a week hike.
first night i have a feast with a steak or taco and so on with fresh meat and wegies and saus.
it makes it a good start on the trip.and the first day when the pack is full and your tired as hell, you need a booster.
if you are lucky and you go to a place when you have a good swamp to cool your meat, then you can have a great meal later when you need it
I do just add water protein pancake mix with thin sliced very crisped maple spam on the side (better than bacon and the only spam worth eating imo.) Doesn't go bad, on the lighter side to pack as far as "real food" goes and you have a decent breakfast for everyday of your trip. Then good ol' mac and cheese / dehydrated spaghetti with a loaf of garlic bread for my other 2 meals.
I carry a frozen 9 Oz ribeye pan fried with green peppers and onions. I was thinking of making fancy Mac with frozen precooked burger and peppers etcetera. I use a modified jet boil pot support on my msr windburner for some nice heat distribution.
I’m recently diagnosed Type 2 Diabetes so most freezes dried backpacking food is no longer an option. They’re so carb heavy they spike my blood sugar even while hiking.
So, I bought myself a food dehydrator.
Dehydrated broccoli, Trader Joe’s turkey chili and sour cream powder was, IMHO, better than pretty much any freeze dried dinners I’ve had and much cheaper.
How do you clean all this stuff in the Backcountry? Especially where bears frequently check out bear canisters
Don't cook where u sleep, and don't store cooking clothes where u sleep either. I would wear a cooking smock &/or eating bib, as I have been known to miss my mouth a few times...😅
So 4 separate places for sleeping, storing food, cooking food, cleaning dishes/disposal of soapy dishes water etc right? I live in black bear/grizzly country
Really good stuff here. I suppose if you want to cut down on the prep time you can just buy the pre cut bags of veggies and save a couple of steps of cutting and bagging them up?
Instead of regular noodles you can use rice noodles. They can, and should, be re hydrated in regular water, not boiling. So toss em in water and when they're done (instructions always on the packages) then toss em in with your vegetables. Just to cut down on cooking, and they're lighter.
Good alternative for the sausage is summer sausage they don’t have to be refrigerated
sense you have a freezer you can freeze your meat and use it to keep your goodies coll on the trail !
Love seeing people cook real food when doing overnighters. Just off topic but what jacket are you wearing when cooking the Mac n Cheese?
Great video. Only thing I would change is using a 6.5inch cast iron skillet instead. Ya it adds weight but I am not a fan of the teflocancer pans. They never last too.
Before I even start the video, that pan of food looks awesome!
This in reality is meal is a style of cooking requiring one skillet or one pot that originated in the middle east several thousand years ago. One version is the Spanish paella. in a skillet or in a a pot like a Louisiana gumbo.
Yowza, now my stomach is GROWLING SO LOUD it'll wake up the kids!! An XLNT feast for sure & the backdrop ain't too shabby either 🤙🏼✌🏼🍻
The thumbnail made me think i was watching an Andrew Neeme poker vlog
Hi! Wonderful video, I really enjoyed watching it. Have a lovely day my friend ☺
Craft singles or any other cheese/product with emulsion salts. That’s what makes velvets so velvety. You can even buy the salts but that’s more involved than buying cheese slices. A couple slices of craft can emulsify the rest of the cheese. You can do a bit less than half and half I think. Check Adam ragusea for his video on smooth Mac.
Thank you! Great recipes and ideas ❤
Obviously freeze dryers are expensive but dehydrators really do cut the water weight off vegetables especially, and meats obviously but they still come out really great
Where did you get a little orange frying pan and cook pot? The link attached doesn’t match was shown in the video. Thanks! ❤
This looks soooo good! I’ll be making it for diNner to check it out- thanks so much!
the spicy bit with the sound effect and facial expression got me! 🤣
You can also bring the non-refrigerated coffee creamers for the milk portion of that Mac and cheese. Just steal a few from an IHOP
This is excellent. Thank you.
Ive eaten enough just add water meals at this point that this is how i cook and good food is now my luxury weight everyday
Which 2? They both look freaking good
Ditch the dehydrated I say, for all but more than 4 day trips! have recently lashed out for an Evernew alloy pan with non stick titanium coating - 150g of weight that is worth it for cooking fresh food. Also makes a great bowl. Good on you 👍🏻
Thanks Ross! Yeah fresh food is definitely worth it when you can carry a little extra.
I always take a frozen steak or two wrapped up in the middle of my cloths for insulation. I’m eating steak on the third day and my friends are eating Mountain House.
More please. Love the verve
Looks amazing, where'd you guys go?
Love the van!!
Velveeta would be something id try
I’m still searching for an ultra light or nearly ultra light two pot nesting combo that not only good on gas but also on a twig stove or hanging above a campfire. Two pot because I still want a water only smaller pot that stays clean for coffee especially
Trangia 25 or 27 kit works well for me. Can't hang it over fire but it works for everything else. Can use alcohol burner or use the gas burner with it. Or just set the lots or kettle over a twig stove
I m totally going to do this at home!!! For sure
It's great at home too!
I guess if you want to keep your food colder longer you can stick it a waterproof roll top bag and put it in the river. Don't forget your dummy cord.
Stick some rocks in it to hold it down?
Great video! Thanks for all the tips. Where in Montana is this? It's so beautiful!
Salivating
I see alot of guys using dehydrated meats in their cooking on the trail because they usually have alot of flavor already incorporated, last forever, and lightweight
Corso is amazing!
Indeed he is!
Loved the video
I think it'd be cool to see you do a backpacking review using the military surplus molle ii rucksack.
I second this. We're just getting into backpacking and my husband wants us to get rucksacks because its what he knows and I'm like that osprey anti-gravity system looks pretty sweet. Lol
This guy is freakin incredible ! Oh my God !
I hope you're not being sarcastic!
I'm not. Love your channel. You are a great asset to the backpacking community. I appreciate your work in creating these videos. Always useful.
What brand was that yellow fuzzy hoodie that you used to wear in a lot of the videos. Maybe a base layer video would be great some day. I enjoy your videos. Keep up the good work.
Glad you mentioned Chef Corso because I was going to accuse you of stealing his thunder, but you didnt, so....... thanks
He's a solid dude! Gotta give credit where credit is due.
So I seen dried beef steak at Buckees that I was thinking might work for rehydrating into a meal like the Mac n cheese. Would that work or would it just be like a mountain house?
Ghee is my go too
Thanks for the video and the recipes! How do you handle cleanup?
Patience and water! I just use a little water and my camp spoon and I scrape around with my spoon until it's clean and I drink the "dirty" water. Repeat a couple times and it's clean! For easier cleanup, cook up some ramen or brothy soup and that'll do most of the work for you. Rinse with water and you're good to go!
I have used a had full of pine needles and a little bit of water to clean my pot. Then wipe it down with my microfiber towel. Just clean the towel in the river after and hang it up.
That food looks fantastic, and also WHERE IS THIS PLACE? BEAUTIFUL! (somewhere near Glacier National Park?)
You forgot to fold out the pot support legs correctly therefore you can't lock it in place on the minimo 😉
nice, was waiting for this one.
I have a question that might get the chat all riled up... How does the Jetboil Minimo compare to systems like the msr whisperlite international/universal? I get the MSR line is more geared to alpine/higher altitude bc liquid vs gas fuel, but what are the benefits of going with the Jetboil system? I have the wisperlite international, and the only benefit I can see is my system might be heavier bc of the fuel canister/ liquid fuel. But yet again, the Jetboil seems pretty large in its own right XD... Idk I never owned a Jetboil system, so I have legitimately no clue of pros vs cons.
I have both a whisperlight and mini-mo, for alpine you need to use the wisperlight but for the rest I prefer the jet boil from an ease of use and weight factor. I will say I recon the whisper light is a little more stable with a bigger pot.
I have the Whisperlite Imternational too. I think the biggest advantage of the Jetboil systems which I have never used, is probably ease of use. No need to prime the stove or to pump when pressure runs low.
How many days this keep in a pack during the hot summer weather?
Yummy!
I love the dark scenes! More… :)
Well thank you!
Why not cook with ghee? It provides the butter flavor and requires no refrigeration.
I’d make those at home!
wow. awesome. yabadaba doo ! 🤙
It depends on your destination also. Does it have a lot of water source or not, because smelly unwashed cooking wares could attract some animals.
The van looks great. Are the plants real?
So the minimo has temperature control? I just ordered the flash 😐
How did raw broccoli and sweet potatoe get cooked in just a short time in the skillet with other foods?
I cooked it pretty hot and it all worked out. Some items got nice and carmelized, which was perfect.
if hikers stopped worrying about added weight maybe they wouldnt be so frail looking lol. love to see people are still cooking real food on the trail .
In the miltary our packs were 100lbs while carrying our weapon and ammo in our pockets. We'd ruck 12-20 miles per day. It sucks but its also apart of the fun. 55 pounds is an easy day.
rake the meat out of the package and let them iar dry they will keep a lot longer ! and you can re-hydrate them like jerky !
Good video. I’m sure the ultra light snobs are freaking out about “all the weight”. Lol “Omg he is carry 8 extra ounces”……
I've been searching how to pack sausages on a backpacking trip but google and all the liberals tell me its only good 2hrs out of the fridge. Thank you for being a man and seeing how long you can stretch it.
Could freeze them, individually and use them as ice blocks in an insulated lunch bag from the dollar store... Buried in the middle of ur pack, could last for days. Or use an outer bag filled with snow, as ur cooler?
Nice to see freshness heading for the wilderness. I'd rather be lit on fire and put out with a trekking pole than to watch someone eat a dehydrated meal with a long handled spoon. Worse yet, the shot of the water heating, like we didn't know that was the secret ingredient.
Didn't see a link for the chef you're talking about at the end of the video, could you point me in the right direction?
His RUclips name is Chef Corso and he also have a website with lots of recipes and tips on how to cook good food on the trail.
Highly recommended!!!
Alice is right! ruclips.net/user/ChefCorso
Much appreciated to both of you 💓
Dope video
One backpacking hack I use is I always bring a good size piece of aluminum foil to cover my pan. Plus aluminum foil has infamous other uses when backpacking 🤙🏻🤙🏻🤙🏻🤙🏻
Key grip? Obviously Kuvoo(sp?) is “best boy” :)
Heyo! Good one!
How do you clean it?
Can you use pre-cooked chicken instead of sausage?
Of course!
Looks yummy however a great bear attractant with those odors & cooking so close to your tent?
We’ll work on rebuilding trust…hahahahaha
Love this, but I’d try packing some hard cheeses and make *real* mac-n-cheese. If you’re gonna ditch processed and dehydrated foods for fresh it’s a shame to just go ahead and use that powdered cheese stuff that comes in the box.