When I first started going to festivals and camping we kept our cooking pretty basic, like just hot dogs. While I still bring hot dogs every time, we do it up big now. Meats, veggies and (of course) a cheese plate are the norm. To execute this perfectly, you have to have all the right tools on hand. Here are some tips from the pros to make you an expert camp chef. If you need help with what else to pack check out my festival camping guide.
Camping Kitchen Box: Keep a box with all the necessities you will need to cook and remember to keep it stocked.
10″ and 8″ cast iron skillets. Expensive yes, but you are going to be cooking on these for life.
1 medium pot for food
1 medium pot for boiling water only
Mid-sized Cutting board
1 large plate or additional cutting board
Knife, tongs, wooden spoon, metal spatula
Oven mitt or use extra clothing
Olive oil or butter
Big ziplock (for leftovers – to make great omelettes)
Dr. Bonners organic soap
Gallon water jugs – Cooking & Cleaning, freeze one.
Food Cooler: Dedicated food cooler. No booze. Keep it closed and clean, this is your fridge. Block ice is best, always leave the ice in the bag. Keep items out of the cooler water, cooler water is not clean water! Yeti coolers are expensive but will keep your items cold for days, totally worth the investment if you are going to be camping again and again.
Thanks to my friend George for helping me with this post!