Grilled ribs and fresh fish
Aah, long summer weekends and the great outdoors. Camping with family or friends is a wonderful experience, and great food really adds a lot to the enjoyment. But good camping cuisine does require planning and organization to keep it safe and stress-free.
-a cooler
-a camp stove, a small portable propane barbecue or charcoal Hibachi
-access to a campsite grill
-a campfire
The main course
Barbecued ribs: Back ribs are meatier than spareribs and take less space in the cooler. Estimate 1/2 to 3/4 lb (250 to 375 g) per person.
At home, cut ribs into 3- to 4-rib pieces. Cook in simmering water for 45 minutes or until tender. Cool and place in zip-top plastic bag; pour in barbecue sauce or marinade; squeeze bag to cover ribs with liquid. Seal and refrigerate.
At camp, grill ribs until glazed and heated through.
Fish and seafood
Fish and seafood are highly perishable, so cook the day you catch it.
If packing fish at home for the trip, wrap airtight and freeze, or buy it frozen. It will still thaw fairly quickly in a cooler, so plan to serve it the first night out.
Campfire steamed mussels: Rub outside of large pot with liquid dish soap (to make cleanup easier). In pot, combine 1 cup (250 mL) white wine, 1 chopped onion, 2 minced garlic cloves and 1/4 cup (50 mL) chopped fresh parsley. Place on hot fire, bring to a boil, add 4 lbs (2 kg) scrubbed and bearded cultured mussels; cover and cook until shells open, about 4 minutes; discard shells that don't open.
Click to continue to delicious camping snacks and desserts
Barbecued ribs: Back ribs are meatier than spareribs and take less space in the cooler. Estimate 1/2 to 3/4 lb (250 to 375 g) per person.
At home, cut ribs into 3- to 4-rib pieces. Cook in simmering water for 45 minutes or until tender. Cool and place in zip-top plastic bag; pour in barbecue sauce or marinade; squeeze bag to cover ribs with liquid. Seal and refrigerate.
At camp, grill ribs until glazed and heated through.
Fish and seafood
Fish and seafood are highly perishable, so cook the day you catch it.
If packing fish at home for the trip, wrap airtight and freeze, or buy it frozen. It will still thaw fairly quickly in a cooler, so plan to serve it the first night out.
Campfire steamed mussels: Rub outside of large pot with liquid dish soap (to make cleanup easier). In pot, combine 1 cup (250 mL) white wine, 1 chopped onion, 2 minced garlic cloves and 1/4 cup (50 mL) chopped fresh parsley. Place on hot fire, bring to a boil, add 4 lbs (2 kg) scrubbed and bearded cultured mussels; cover and cook until shells open, about 4 minutes; discard shells that don't open.
Click to continue to delicious camping snacks and desserts
