Tasty & Quick Cooking for backcountry kayak campers!

It’s what’s for dinner that counts!

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When the day is going .. going .. gone – it’s time to think about dinner!
CLICK for 360 sunset progression sequence panorama.

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When you think about it, the most important thing after water and shelter is the food you eat.

The quality and quantity of which can make or break a trip, and definitely sets the tone for your well being!

Gastronomy is highly subjective, but needless to say, whenever I cook, people take notice! This is because of the wafting aroma of a freshly cooked meal. I almost never bother with freeze-dried or other prepared camping meals. Instead I like to bring out fresh fruits and veggies, then prepare something on the spot. This is a lot easier than you might think!

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Tasty dinner with tasty beer – a winning combination! 🙂

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Kayak outback cooking – the FANTASY version.

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In today’s busy world, camping can actually present a great opportunity for a fun, simple and flavorful cookout loaded with lots of flavor and plenty of nutrients to nourish your body. In this article, I am focusing mostly on cooking solo & if you’re quick, you can be eating in as little as 10 – 15 minutes!

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Outback cooking – the REALITY .. is your cutting board (shown here in UV light)!

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Since I live in South Florida, temperatures are usually warm and in the 60’s to 80’s or maybe even 90’s inside a kayak hatch. Also since there is no refrigeration, there are a few things to keep in mind. One is to pick the vegetables and fruits which can last several days even in this heat. The other is to wash, but not clean or prepare them in any other way, as this will cause them to spoil and wilt sooner, rather than later! The third thing to decide is just how much time you are willing to spend cooking, and pick your ingredients accordingly.

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Eggplant & yellow squash in beer sauce with caramelized onions.

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Only very simple and inexpensive equipment is needed for solo cooking. You will need a camping “Mess Kit”, usually consisting of several nested aluminum bowls, trays & covers. While you can fry with this kit, you’ll find that the thin aluminum makes for uneven cooking with hot spots. So I recommend a small 5″ or 6″ diameter cast iron pan/skillet for personal cooking needs. It’s heavy, but that makes it great for cooking, and on a boat it’s not that big a deal carry! Next a small but powerful camping stove like the MSR PocketRocket pictured below.  In addition you’ll need some fuel like the can below. These are sold almost anywhere, are cheap and last a long time. I make it a point to always have two of these fuel canisters, with one unused backup. This is because occasionally you can get one with a defective valve/seal that won’t allow any gas out (then you’d be eating raw)! I also like to label the date of  first use so you know how much gas is left (you can tell by weight too, but it can be hard to tell). Don’t forget a lighter and/or some matches too!

Additionally, you’ll need a preparation surface, like a cutting board or a fillet kit. I’ve been using a cheap $10 kit with cutting board and rusty knives for years that works out great! Also a folding camp chair will save your back and provide comfort and a wind break if needed.

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My simple cooking kit: fuel, stove & lighter!

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From my experience, I can recommend the following veggies:

Zucchini, Yellow Squash, Potatoes, Cauliflower or Broccoli florets, Carrots, Pea Pods, Onion, Garlic, Bell Peppers & Hot Peppers, also Cashews or mixed nuts. These are durable and will last for a few days in your kayak hatch. If you’re going out for only one night, you can bring ‘soft’ veggies that you will use right away that same evening or next morning.

I don’t actually bring any cooking oil or spices nor salt, instead I rely on the mixing of the flavors and my ‘secret’ ingredient solution: canned seafoods!

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Dried salted fish, anyone ?? 😉

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Now before you dismiss this idea, consider the benefits, the variety offered and ease of storage! For instance, one of my favorites is Octopus (or Pulpo) that comes in garlic oil. Another great option are Mussels (Mejillones en escabeche), also maybe some Squid (Calamares en su tinta). The great thing about all of these is that they come ready to eat, include their own oil and/or sauce and add a lot of flavor & protein to the dish!

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Example dinner #1 of Octopus & Yellow Squash, served with toast.

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Example dinner #2 of Mussels with Bell Peppers & Onions & toast.

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Example dinner #3 of Squid in it’sown ink with Potatoes & hot peppers.

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The main thing to keep in mind is that the “harder” the ingredient, the longer it will take to cook. Thus potatoes, carrots, cauliflower/broccoli, even eggplant, etc will need to boil or be steamed to cook through, and this will take some time, maybe 10 – 20 minutes! So if you want a quicker meal, skip these and just go with the “softer” ingredients like zucchini, peppers, peas, onions and the like (which only take about 5 – 10 mins tops). As a side dish, you can simply open up a bag of mini-toast that’s ready to eat for less than $1 ! Alternately, Couscous requires only some hot water and is equally quick and cheap.

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My basic cooking procedure demonstrated here in an impromptu cooking show

on the picnic table on Little Rabbit Key in Florida Bay:

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Start by cutting up the potato into small pieces, cooking under the moonlight.

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Next pour out the oil and/or sauce into the skillet.

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Have a solid area to chop and cook on. You don’t want your stove to fall over.

Do not use a stove inside your tent!

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Chop up your eggplant and mix in with potatoes after a few minutes.

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Cut up your onion and garlic .. ARRRGH!

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Chop up all your ingredients so they’re ready to go into the pan

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Adjusting your flame to medium will prevent burning and saves gas!

If there isn’t enough sauce, just add some more beer & cover!!

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You’ll need to cover the skillet to sautee / steam everything for about 10 – 20 minutes or until potatoes are cooked all through.

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Add the onions into the mix when it’s almost done.

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Sometimes it will look like there’s just too much to fit into the fry pan, but remember that it will all simmer down. I use my mess kit pot as the sautee lid because it has extra room!

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Finally add the Mussels and garlic at the very end, fry briefly over higher heat.

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Your dinner awaits .. with serving suggestion of beer!

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I like to save all the garlic until the very end, usually stirring it in together with the seafood (already precooked in the can). This preserves potency and provides max flavor!

I hope you like garlic!

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A perfect dinner accompaniment is a decent beer brew that comes in cans and tastes good even at ambient temperatures!

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Dinner with beer and sunset camping on the Johnson Key chickee! 🙂
CLICK for story: Camping on the Johnson Key platform in Florida Bay!

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You won’t believe how good food tastes when you’re out camping. After a day or two of paddling and exploring, your taste buds will reset & you’ll notice subtle flavors and more textures that often get drowned out in much of today’s commercially made meals! You won’t even miss the extra salts and sugars that you might be used (or addicted) to .. this is your body telling you

“thank you for satisfying my genuine hunger with wholesome food!”

Salud !

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Another variation, this time with couscous

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Don’t be afraid to bring some hot peppers & gaRlic !!

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One way of dealing with wind is to block it with your chair

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Another way to block wind is with a chimney collar. However it did not much help this ill-fated outback flambe.

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Experiment with different combinations. I like the octopus with potatoes & the mussels with eggplant.  The squid is great with couscous and spices!

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This mouth watering meal can be yours in about 15-20 minutes!

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Cast iron skillet works great and is a perfect size for one person

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Of course, the irony of being out there, surrounded by all kinds of local seafoods while you are dining out on Octopus from Spain or further around the globe is not lost. So another, even tastier, local option is to bring some fishing gear and get yourself some fresh fish for supper. Or better yet go with friend(s) who love to fish, and they will often catch your dinner for you!  😉

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Chunks of real redfish being prepared for awesome fish tacos!!!

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Fresh fish filet simmering in lime juice and beer.

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This could be the weekly mercury consumption limit of everglades sourced fish.

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Be aware that due to heavy metal mercury contamination of the Everglades ecosystem, there are guidelines and limits for consuming freshwater and inshore fish. The good news is that surface water contamination appears to be on the decline, however the metals already in bottom sediments will persist for decades more.

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This recent article points out that (any) effect is cumulative, thus there are weekly consumption limits. Pregnant women and children should abstain according to the Park.

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For the casual camper and angler,  probably not too much cause for worry, just something to be aware of!

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NPS Mercury Advisory found on backcountry chickees

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Delicious soup for a really cold night! Yes, it can happen even in Florida..

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Cooking over an open fire works great for larger groups but can take some time

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Diego, Curious George & Co. relax by the campfire after a satisfying dinner!

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If you’re part of a larger group, and you have the extra space, communal meals are the most fun! Larger cook pots can be lashed on top of your deck upside down for transport and will make for lots of servings in camp!!

A simple grill setup over a camp fire can also work great and is flat & compact. But then you might be tempted to bring some meats to throw on top, and things get more complicated. Your call!

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Communal meals allow you to bring all those little things you’re used to!

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It’s true – cooking brings people together !

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Burning books and roasting marshmellows; it’s all good! 😉

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On the flip side, sometimes there isn’t time or energy nor desire to do any cooking. In cases like this I like to go with a simple protein meal of smoked salmon with a side of green onions, and maybe even garlic and peppers. This can be paired with mini-toast or crackers for an instant dinner. The vacuum packed fish keeps well even in the tropical heat, especially if you piggy back it next to some cold beer.

Lately this has become my go to dinner choice for the first night of a multi-day backcountry trip. These trips can sometimes feature a hectic start, possibly later than expected, leaving precious little daylight to setup camp and cook. It saves time and allows me to relax with a full belly with zero effort!

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A simple and instant delicious dinner of smoked salmon and green onion with mini toast. This can be particularly handy for the first night’s meal on a multi day trip!
Everglades hot summer camping and cruising – the Central & Western Florida Bay loop!

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Of course, it goes without saying that proper hydration and snacking are equally if not even more important than the dinner meal. I like to bring bananas, apples, mangos or even avocados when in season. Plenty of plain freshwater is a must, further supplemented with coconut water and maybe some beer.

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Freshwater is the most precious commodity in the backcountry – during summer consider bringing 2x what you will need!
The Supermoon and the full moon camping experience at Little Rabbit Key!

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Coconut water works great to replenish salts and minerals!
Surrender to the summer HEAT!

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A sweet & delicious home grown juicy mango brings much relief from the permeating heat!
Everglades hot summer camping and cruising – the Central & Western Florida Bay loop!

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PBJ sandwich snack with a side of wing paddle in the Everglades!

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Now a word about outback java .. i.e. your cup of morning or afternoon coffee!

You could go any number of ways, from simple caffeine abstinence (NO!!), instant coffee (yuck!) to a delicious cappuccino pressed fresh (YES!) or even a prepared thermos bottle!

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Hello outback cappuccino in the sand!

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My personal favorite based just on taste alone is to bring some ground arabica coffee beans and prepare with the Mukka Express or another similar coffee press. Other options are the chilled coffee drinks from Starbucks etc.. to Red Bull or even the new Starbucks Refreshers beverage (which doesn’t taste like coffee at all).

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Fresh brewed delicious morning cappuccino

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Mukka Express looks top heavy on stove.. and is! Be careful, you can’t sue the Park for spilling hot coffee on yourself!!

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Real espresso coffee is worth more than gold in the backcountry!
Everglades hot summer camping and cruising – the Central & Western Florida Bay loop!

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If you’re gonna make cappuccinos, I find that the single serving aseptic packages of milk or soy vanilla flavored Silk work the best and need no refrigeration. You can use the leftover for your cereal or oats or Farina!

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ART of Darkness – Camping with the Stars!
CLICK for story!

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In summary, eating well is easy and delicious. It takes a minimum of extra packing, and you will always look forward to your next time out cooking an outback dinner!

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You never go back to freeze dried!!

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If you had the space in your kayak, you could bring all this out

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.. or a more realistic version of a kayak camp dinner for one!

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The Florida Bay Mental Health Plan!
Let’s take a Ranger-led Pour of the Everglades!

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Happy trails and Bon Appetit!

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Dobrou chuť !

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© 2015 – 2020 Flex Maslan / kayakfari.com / awakenthegrass.com. All original photographs, artworks and music in this portfolio are copyrighted and owned by the artist, Flex Maslan, unless otherwise noted. Any reproduction, modification, publication, transmission, transfer, or exploitation of any of the content, for personal or commercial use, whether in whole or in part, without written permission from the artist is strictly prohibited.

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The maps and images on this site are not intended for navigation, I am not a guide; use any and all information at your own risk! Your mileage may vary .. so use good judgement before venturing out!

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With that said..
Blessings friends!