by TJ Bosworth, Utah Crew Fajitas are good any time of year! There can be many variations; spicy or mild, lots of veggies, or just cheese and meat, but this is one simple recipe that will fill you up while out in the wilderness. Just mix up the marinade, toss it in a bag,[…]
by Emma Barker, Colorado From backyard BBQ to the campsite, kebabs are easy and fun. You can make them with any combination of ingredients, and with a little forethought, can marinate ingredients to enhance flavors. Ingredients: Chicken breast (boneless), cubed Green pepper, quartered Red Pepper, quartered Mushrooms, halved Onion, cubed Yellow squash, cubed Directions: Marinate[…]
by Josh Noesser, California Crew My trail lunches revolve around three items–hot dogs, burgers, or grilled sandwiches. Here’s a recipe for an old favorite–the killer grilled cheese sandwich. Ingredients: Dave’s Killer Bread (white bread, done right!) 1 1/2 slices of Kraft Cheese Singles 1 slice cheddar cheese 1 slice of sharp cheddar (or another favorite[…]
by Emma Barker, Colorado Eating light, eating healthy, and eating on the trail are often not synonymous. But it doesn’t have to be that way. Here is an easy recipe which is nutritious, easy to prepare, and easy to transport. Beyond that, there are no bounds on modifications and substitutions in order to “have it[…]
by Bill Andrews, Colorado Crew I have nothing against sandwiches; I love a good ham and cheese sandwich, or egg salad, or even peanut butter. But sometimes out the trail, it’s nice to have something hot for lunch. Here’s an easy trick to do just that without requiring time to set up a stove, cook,[…]
This flavorful asian slaw topping is an amazing addition to your tacos while on the trail. The primary ingredients of carrots and cabbage hold up really well for multiple day storage in your cooler or fridge. Combine this with our Oven-Roasted Pork for tasty and really easy taco dinner along the trail.