Camp Cooking Tips from Snake River Farms
STEAK IT OUT
Well-marbled steaks like SRF ribeyes are my choice for camping. The extra fat makes them more forgiving to prepare. For pan searing, try the 1-inch thick ribeyes since they cook quickly. If you’re using a campfire, the 1½-inch steaks hold up best. Well-marbled steaks like SRF ribeyes are my choice for camping. The extra fat makes them more forgiving to prepare. For pan searing, try the 1-inch thick ribeyes since they cook quickly. If you’re using a campfire, the 1½-inch steaks hold up best.
WATER, WATER EVERYWHERE
Here’s the easy, high-tech way to have water at the ready. The Dometic GO Hydration Jug holds 11 liters of H2O ina space-friendly design. Add the battery powered, GO Hydration Water Faucet to dispense water at the touch of a button. There’s a built-in light so you can hydrate in the dark. This might be the most coveted piece of gear in my camping quiver.
HOME FOR THE HEAVY LIFTING
Prep all your food at home where it’s easy, efficient, and clean. Chop vegetables, make salad dressings, premeasure dry mixes (pancakes!), and individually package and label your meals. A few hours at home will make preparing camp meals fast and efficient.
LIGHT IT UP
Cooking your dinner under a star-filled sky is a romantic notion, but nighttime makes it difficult to prep and grill. The Devos LightRanger is a game changer. A powerful, rechargeable LED lantern attaches to a telescoping pole to light up your entire camp kitchen.
THE CAMPING BOX
Store all your camp kitchen gear in a box so you can grab it, put it in your rig and go. I call it my “camping box,” and it’s always at the ready. You can use an inexpensive covered box from the hardware store, but the Yeti GoBox 60 is the upgrade pick with room for all your campground culinary tools.
SET THE TABLE
While many campsites come complete with a picnic table, you can never have too many places to prepare food or set out that camp charcuterie board. There are many choices. I have tables by REI, Snowpeak and Dometic. One of the slickest tables in my arsenal is the Tailgater Tire Table that fits over the tire of my SUV.
PRACTICE MAKES PERFECT
Take an afternoon before the campout to run through your gear. Air out the sleeping bags. Test the inflatable sleeping pads. Set up the tent to make sure you remember how it’s done and to make sure you have all the accessories. The campsite is not a good place to find out you left one of the poles back in the garage.
HERE IS WHAT'S IN MY CAMPING BOX
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SRF CAMP DINNER
The Fancy Method
Impress your fellow campers with an upscale meal starring SRF American Wagyu top sirloin steaks and a restaurant level beet salad. Do most of the prep at home and finish in camp. The hearty flavor of top sirloin is a winner but any SRF cut works great.
When it’s time to eat, prepare the salad and set the table. Cook the potatoes, then the steaks. As soon as the steaks are done, ring the dinner bell. It’s time for Top Sirloin, Al Fresco!
SRF STEAK WITH CAST IRON POTATOES
INGREDIENTS
2 American Wagyu Black® Top Sirloin
6 small Yukon Gold potatoes, cleaned and cut into 1-inch pieces
Grapeseed oil
Kosher salt
Pepper
Season steaks on all sides with salt and pepper. Place your fry pan (I use a carbon steel pan with a removable handle) on your camp stove or a hot bed of coals.
When the pan is hot, add steaks. Sear on each side for about 3 minutes, then flip. It’s OK to flip them multiple times. When the internal temp hits 120°F (for medium rare), remove from pan, place on plate or cutting board, and tent loosely with foil.
Add potatoes to the pan and turn to coat with the fat from the steaks.
Cook until brown and the interior is tender. Turn frequently to prevent burning. Use the pan as the serving dish.
BEET & AVOCADO SALAD
Fresh food is a welcome addition to your camp menu, and this well-rounded salad hits all the flavor and texture buttons. Make the beets at home and package everything in plastic containers, then complete the assembly at your campsite.
INGREDIENTS
5 to 6 medium beets
2 large avocados, ripe
2 cups arugula
¼ cup pistachios, shelled ½ cup pickled onions
2 ounces goat cheese Microgreens, optional
FOR DRESSING
3 tablespoons rice vinegar
2 teaspoons sugar
1 garlic clove, finely minced
1 jalapeño pepper, seeded and finely chopped
2 tablespoons canola oil
Heat oven to 375°F.
Place beets in a baking dish and add enough water to come to the midpoint of the beets. Tightly cover the baking dish with foil. Place on a baking sheet to catch drips and roast for 60 to 90 minutes or until the beets are soft and a knife blade can be inserted easily. Don’t overcook.
When the beets have cooled, remove the skins and place in the fridge to cool.
Cut the cooked beets into 1-inch pieces. Place in a sealable container that
can double as a serving dish.
To prepare in camp: Open beet container, add dressing and gently stir to coat.
Add arugula and gently mix. Peel and pit avocado. Cut into 1-inch pieces and arrange on top. Spread pickled onions over avocado. Arrange chunks of goat cheese over the salad. Top all with pistachios. If using microgreens, add them last.
GARLIC JALAPEÑO DRESSING
Mix all ingredients at home and store in a small, airtight container.
The Easy Method
Use SRF Wagyu Smoked Beef Sausages for a super easy but utterly delicious dinner. Hot dogs are a camping staple, but these sausages take the humble frank to delicious new heights. Go old school and roast them on a stick or just heat them up in a skillet. Bring some brioche buns, chopped sweet onion, and specialty mustard. Pack your favorite potato or macaroni salad and you’ve got a fast camp meal.
WANT TO DINE WITH DAVE?
Dave Yasuda has been working at Snake River Farms for more than a decade, developing a legendary reputation among our staff and customers for his cooking tips. During his “Dining With Dave” phone sessions, you can gain customized, one-on-one advice.
