Do you prepare your foods ahead of time for short trips?

[Kim Gass]

Originally Posted by Stargazerandu

Any recommendation on which dry food brand is best?

I do all my own dehydrating. Corn dehydrated, mixed veggies, ground pork, tomatoes , strawberries. Dried fruits I usually get at Trader Joes.
You can get a bit of inspiration from a Zatarains box.

Fresh food is good of course but we are going for six weeks and don't want to continually have to hunt for grocery stores. For the most part we won't be in one spot for more than three days.

And for casseroles etc and one pot meals canned chicken is not bad.

But neither is SPAM with mashed potatoes , dehydrated corn and good brown gravy. Yeah .. SPAM!

[micron]

My wife loves cooking and usually she prepares one meal for each day we'll be camping. We also bring the staples (hot dogs, hamburgers, eggs, lunchmeats, etc.). Depending on where we go we also like to explore and try to find a unique restaurant to try for a dinner or a lunch. This year we're heading through Maryland so I'm bringing my crab steamer and plan to pick up some fresh blue crabs to take along for a nice treat by the campfire.

[Jagiven]

In general we cook from scratch at camp. 1st night often is leftovers, something we prepared in advance, maybe something store bought that's easy to prep, such as BBQ sandwiches. Rest of the rest of the weekend, we cook. The meals are generally are easy. Lunch might be as simple as cheese and crackers.

The meals for most part are planned. We do carry a few cann ed d goods so if dinner gets ruined or we are running late we have an easy option.

[robkelly]

For the most part we prepare ahead of time, especially if it's something that's going to stink up the rig. We also do a lot on the grill once in camp.

[Swamp Donkey]

All of my CI is over 50 YO. Some is over 100YO. All family traceable.
NEVER put soap in ci. Never.
To clean, wipe it out, rinse with hot water. If it needs scrubbing, add about 2 tbls salt and use to scrub. Rinse, dry, and wipe with bacon fat.

I never coat with veg oil, it gets gummy over time.

[Kim Gass]

what is CI ?

[RoWest]

Cast iron. A Lodge skillet can go to your grand kids.
We escape the desert heat for 2.5 to 3 months in the Seneca and I will prepare entrees for 2, vacuum bag, and freeze. Frozen, cooked bacon and sausage without splatter and smell. Can fit 60 flat meals! The Norcold fridge maintains -10 degrees, so we do pasta sides and/or locally available veggies. You control the sodium and makes travel very economical without carrying a full kitchen compliment of spices and condiments. We lose weight and eat gourmet.

[Kim Gass]

i have some six cast iron skillets from my grandmother but even one is too heavy to haul
we have a cargo capacity of 200 lbs