The highlight of my Camping Trip back in the early eighties, was a great, campfire breakfast on the rim of the Grand Canyon. It had a cooler of vacuum packed bacon or two, Cast Iron skillets, a grate, a dozen and more bacon fat basted sunny side up eggs. And breakfast links fried in bacon fat. What more do you need?
One thing you might think about, since you already have a traditional 2 burner Coleman gasoline stove, there are inexpensive adapters allowing for use with the 1lb propane bottles. It doesn’t sound like you’re planning on any winter camping, but keep in mind white gas stoves still get the nod in subzero temps.
Those 1lb canisters are convenient but they don’t last long. If you dive in to profane camping, I think it’s best to use a 20lb barbie tank.
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Yeah, without the tomatoes and peppers it wasn’t my ‘smoked trout chowder’ recipe. Also some thyme, oregano and some heat-- cayenne or several generous shakes from a bottle of your favorite hot sauce. Smoked salmon as a sub for trout probably would work fine, but not sure about ‘honey smoked’. But hey, camp cooking is all about making use of what you have, and being resourceful.
The roux to make it more of a stew is interesting, but mine is a soup consistency- I don’t use a roux.
Charred mammal flesh of various kinds and fresh vegetables. Simple fare.
Returned from the second camping trip, where I basically cooked nothing for two days and three nights. When planning I didn’t take into account that we’d be arriving from three days of driving with a cooler full of leftovers from all the meals out.
The only thing I sort of cooked was a box of flavored rice to go with some locally smoked salmon for dinner on the last night. It was great.
The tiny propane burner I had worked really well at boiling water, but I don’t think I’d want to do too much more with it. I fried bagels in butter, and that was fine, but any real cooking would be tricky. It would probably work fine heating canned stuff in a little pot. Well worth $15, though.