OVERLANDING BREAKFAST COOKING TIPS

 

SUNRISE SIZZLE: OVERLAND COOKING WITH A VIEW

By Del Albright | delalbright.com

When the morning sun kisses the mountains and the chill still hangs in the desert air, there’s nothing more satisfying than the sound of breakfast sizzling in a cast-iron skillet. For overlanders, this isn’t just a meal — it’s a ritual, a reward, and a reminder of why we chase trails and sleep under stars. And yes, I realize we don't all have room or weight options for cast iron, but if you do, there's nothing like it.

The Joy of Trail Cooking

Overlanding isn’t just about where you drive; it’s about how you live out there. That includes food — good, hearty, soul-warming food. Meals that start with the smell of camp coffee and finish with a sunrise grin from your trail buddies.

This shot — corned beef hash, golden eggs, and a steaming pot of camp coffee — was the product of planning, preparation, and having the right gear at hand. It might look effortless, but trust me, a meal like this doesn’t happen by accident.

Oh, and yes, I accept the fact that sometimes we just want prepared meals in a bag. But that's a different kind of camping and overlanding. Here, we're talking real food.

Trail Menu Planning: Think Ahead, Eat Well

Success starts at home:

• Pre-plan your meals: Know your ingredients, pack for freshness, and match your meals to your travel timeline.

• Go hearty: Think hash, eggs, bacon, burritos, and Dutch oven goodies. They fill you up and fuel your next adventure. Cheese and lunch meat in a wrap is always a winner.

• Prep what you can before the trip: Dice the onions, portion the meat, crack the eggs (yes, into sealed containers). The less chopping at camp, the better.

Gear Up or Miss Out

The cast iron skillet? Non-negotiable if you have the room. Same goes for:

• A portable stove or fire-safe grate

• Coffee kettle or percolator

• Cutting board, spatula, and a decent knife

• Seasonings and oils in spill-proof containers

Pro tip: Bring a pepper grinder. Fresh cracked pepper changes everything.

Let the Smells Do the Talking

One of my favorite parts of trail cooking is watching your camp neighbors poke their heads out of tents, sniffing the air like curious coyotes. The waft of crispy potatoes and campfire coffee can spark new friendships, shared meals, and stories swapped over tin cups.

Eat Outdoors, Always

Food tastes better outside. Period. There’s no substitute for sunrise views, fresh air, and the glow of golden hour hitting your skillet. It's not just breakfast — it's an experience.

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Closing Thought
So next time you head out, don’t just think about gas, gear, and GPS. Think about grub. Because out here, a good meal isn’t just fuel — it’s part of the journey.

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TRAIL SNACKS, ENERGY BARS -- THE GOOD GUYS

HERE IS HOW THE SNACKS STACK UP -- PHASE I RESEARCH DONE!
Del Albright Blog, 11/26/13

Phase I of my online and family taste testing is done when it comes to off-road/backcountry snacks from companies that are on our team, or at least not lobbying against us and our access to public lands and waterways.

 Phase II is you reporting back on what you think of the flavors, options, and results.

I did NOT do energy drinks.  Just bars and jerky.  Here is my report on those companies that I will buy from, and suggest you buy from as well.  BIG TIP: if you find a good snack elsewhere, PLEASE ask the company position before you buy. Then let us know.

NOTE: my purpose here is not to go into all the flavors and act like some sort of food critic;  I'm just telling you   I researched these companies and tasted their treats -- they all came out with FLYING colors.  The ones I felt did not add up to our off-road world criteria, I did not report on.  They bombed.  You can buy from the folks below and be assured you are not jeopardizing our backcountry sports with your purchase.

JERKY:

 The Wicked Good Snacks folks are all fully supportive of our off-road sports, and in fact show up at events often, doing the activity themselves!  BIG thumbs up. Great flavors and selection.

Off Road Jerky is owned by two famous off-roaders Shaun ‘Surveyboy’ Bootsma and Deanne ‘Crash’ Angeloni-Bootsma.  They wheel; they do it; and they have an awesome line up of jerky.

Link to Wicked Good Snacks: 
http://thewickedgoodsnacks.com/

Link to Off Road Jerky:
http://www.offroadjerky.com/index.html

ENERGY and PROTEIN BARS

Honey Stinger products are amazing...and quite a large selection of goodies, from waffles, to organic honey, to bars of energy and protein, to organic energy gels.  I've not found any of their goodies I don't like!





The Dark Chocolate Mocha Cherry protein bar is a household favorite of ours.  Awesome!  And this company supports our backcountry lifestyle as well.  Company executives personally answered my emails and told me how they also sponsored dirt bike racers!

The Fig Bars from Nature's Bakery get BIG thumbs up as well.  Great company from Reno, NV, with "Made in America" all over them.  Delicious flavors and they have staff that gets dirty now and then (not in the shop, but on the trails).  Big thumbs up.

 

Link to Honey Stinger: http://www.honeystinger.com.

Link to Nature's Bakery Fig Bars: http://naturesbakery.com/

There you have it...off road snacks that are good for the tummy and good for our trails.

Del

DUTCH OVEN COOKING (from Tom Severin)

Tickle The Taste Buds With A Dutch Oven

By Tom Severin

Dutch ovens are a great way to bring the taste of home cooking to the outdoors. To better understand Dutch ovens, I turned to fellow Outdoor Adventure USA member Bruce Crabtree. Bruce has been cooking with Dutch ovens for over 15 years. He recently joined us during a ham radio program to share his thoughts. To hear the entire program, click on this link:
http://www.oausa.net/on-air-nets/48-on-air-nets/91-cooking-with-a-dutch-oven


A Dutch oven is actually a cooking pot that's designed to be heated by charcoal or a campfire. They are made of cast iron because iron offers a uniform distribution of heat. Dutch ovens are most often used for baking goods, but are also used to cook with. People make soups, casseroles, and other dishes with a Dutch oven.

Dutch ovens can be purchased at most outdoor stores such as Cabela's, Sports Chalet and Bass Pro. Wall Mart has a limited selection. Stick with high quality Lodge or Camp Chef brands.

The ovens come in a variety of sizes, with the most common being 10" and 12" wide. A 12" pot holds six quarts of food and will serve four to six people. For two to four people, a 10" pot should be sufficient. Be sure you purchase a "camp" oven with 3 little legs and a lip on the lid to hold hot coals.

New ovens have a waxy coating to prevent rusting. Wash in soap and water to remove the coating. The next step is to "season" your pot. Use a paper towel to apply a light coat of vegetable oil (many people use Crisco brand) to all surfaces of the pot and lid inside and out. Do not use lard or other animal fat. It will turn rancid over time.

Place the covered pot in your gas grille, close the lid, and heat to 425 degrees, baking for one and one-half to two hours. This process causes a lot of smoke, so don't be alarmed. Season several times to give your oven a nice, non-stick surface.

Now you're ready to cook. Since most folks use charcoal, we'll focus on that. To determine how much charcoal to use, remember the "plus 3/minus 3" rule. Add three coals to the size of your pot for the lid. Subtract three to get the number of coals needed underneath. So, for a 12" pot, you'd use 15 briquettes on the lid and nine underneath.

Form a ring of charcoal under the pot; do not have any coals directly underneath or you'll develop a hot spot. That's not important for the lid. Coals can be placed evenly across the top. This arrangement will create an internal temperature of about 350 degrees. Add charcoal if you need a higher temperature. Each additional briquette increases the internal temperature by about 25 degrees.

Most dishes and baked goods cook in 45 minutes to an hour. Rotate the oven every 15 minutes to ensure even heating, and be careful when serving your meal. The oven is heavy and very hot.

Some Do's and Don'ts to Consider:

1. Do clean out the pot after every meal. Condensation will form on any leftover food, which will cause the pot to rust. A paper towel is usually all you'll need to remove food scraps.
   
2. Don't store without drying. Wipe it thoroughly with a towel or heat the oven over a stove.
   
3. Don't clean with soap. The porous surface of the oven will capture some of the soap, resulting in an aftertaste. If the oven has been cleaned with soap, rinse it thoroughly with hot water.
   
4. Don't use steel wool or abrasive cleaners. These will scratch off the seasoning and make the oven susceptible to rusting. However, you can use steel wool to remove rust spots.
   

Dutch ovens are a great way to bring authentic cooking to the outdoors. With a little practice, you can become a hit with your friends during your next off-road adventure.

I hope to see you on the trails!

Tom Severin, President
Badlands Off Road Adventures, Inc
4-Wheel Drive School
310-374-8047
http://www.4x4training.com
Make it Fun. Make it Safe.

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