Planning a camping trip probably means you plan to cook in the great outdoors as well. There is nothing more aromatic than food grilled over an open fire or enjoying dinner away from the stresses of everyday life.
Grilling outdoors, however, requires some pre-planning heaped with plenty of caution.
Before you leave:
Check with the campground or park first for a list of rules and regulations. Do they have designated cooking areas at each site or is there a communal spot? Do they allow campers to bring portable grills and which is preferred: charcoal or gas? Is wood readily available for campfires? How much does it cost?
If built-in grills are available, you may still wish to bring along a portable grill. Each campsite setup varies and the cooking units may not be in the best of shape for cleanliness or for ease of use. Take along a wire brush just in case.
Ask the campsite representative about weather conditions. Will it be too dry to risk a fire? Check the forecast, too, for wind and rain predictions.
If your grilling equipment is new, make sure you practice at home first. Read the manufacturer’s instructions carefully and then cook a meal.
If you haven’t used your equipment in some time, re-inspect everything. Is the propane tank full? Is it free of leaks? Has the charcoal been exposed to any dampness or humidity? Do you have plenty of lighter fluid for the charcoals?
Once you arrive at your site, scout for a cooking area or locate the on-site grill before setting up camp.
The cooking area should be at least 12 feet away from tents and vehicles. Even tents rated flame retardant are not necessarily fireproof.
If you are building a fire from scratch, position it downwind from your camping area. You should always consider alternative ways to serve meals in the event of sudden high winds or unexpected storms.
Clear out surrounding debris from the cooking area. Loose, dry leaves and twigs are a fire hazard. Surround the fire pit or grill with dirt or rocks to catch popping embers. Do not set up a fire or portable grill in a wooded area with low-hanging branches.
Be sure to pack a large bucket. Fill it with water and keep it near the fire at all times.
Use matches and kindling to start the fire if it is on the ground or lighter fluid and charcoal if using a non-gas grill. Do not use gasoline for fire-starting.
Taking extra precautions with food is imperative when grilling in the wild. You are dependent on an ice chest instead of a refrigerator to keep food safe. A few extra preparation steps before packing up the chest will help keep food fresh and ready to throw on the grill.
Double wrap meats and poultry in foil, then in plastic baggies. You do not want any juices leaking out and contaminating other foods or ice in the chest. If possible, keep these items in a separate chest and away from condiments. At the very least, group them together in one end of the chest.
Prepare as much of the food as possible before leaving home. Season and wrap chicken breasts, make the hamburger patties, and let hot dogs drain outside their packaging. Not only will you have more time to enjoy the outdoors, but there is also less risk of improper cleanup if a faucet or sink is unavailable for washing hands.
If you are using marinades, consider freezing the entire package – sauce and meat or poultry - several days ahead of time. Each package can thaw out naturally in the ice chest and help keep other foods cool. With this method, you can also prepare individual packets seasoned to each family member’s liking.
Make sure you pack plenty of extra paper platters and throwaway utensils; use them freely for handling the raw foods and then dispose in a closed trash container.
The inside of the ice chest should stay below 40 degrees.
Make sure to thaw all foods before putting them on the grill or over the fire pit.
A hinged cooking grid with a long handle is ideal for camping. You can place all the meats in the enclosed basket and not have to worry about dropping food on the ground or into the fire.
Grilling food in foil packets is another way to cook over hot coals with a lot less cleanup. Be wary of hot juices and steam when opening the packets. Use heavy-duty foil and double-wrap the food. You have many options with foil packets: fill with individual meat, fish, or poultry servings; pack vegetables separately according to cooking requirements; or cook sides and main dishes together.
Use cooking spray on the cool grill rack before lighting the fire. You will have less mess between meals or when packing up to return home.
When you have finished the meal, extinguish coals and douse with water if necessary. Once all danger of flying sparks is past, you can safely go to sleep or leave the area.
Grilling at your campsite is just part of the fun. You should always think safety first - then relax and enjoy terrific food in the great outdoors.
