Are you ready for the camping season?
Posted on: April 28, 2017

 

Are you ready for camping season? Now is the time to get your RV or trailer de-winterized before everyone else tries to overload the service areas. Too many campers will wait until the week before Memorial weekend and want the their unit by Thursday May 24th only to find out there is a two week waiting list. Make sure you not only check your trailer but your tow vehicle as well. Is it ready to pull all that weight this year? 

 

Pull out all your equipment from your garage set it up to make sure you have all your pieces to that shelter tent, hammock, horseshoe game and Dutch oven set. There is nothing worse than driving 200 miles to your favorite camp site and realize your gas hose for the propane tank has a hole in it or the hot water heater inside the trailer doesn’t work. I can’t tell you how many times I have seen unhappy campers trying to figure out why the fridge isn’t getting cold on camping day 1.

 

Make that list you promised yourself you would make at the end of the season for the odds and ends you didn’t have last year. Extra batteries, wet wipes, paper towels, dish soap, rain gear and repellent. Let’s face it people we are getting older and being very forgetful, remembering what we forgot nine months ago is impossible.  

 

Take it easy on your first trip out and keep your menu simple and try using recipes that can be prepared at home before you leave. Pre-make “Dad’s Potatoes” (see recipe below) to have them in your cooler ready to go when you get to camp. Place them on the grill with a marinated flank steak and dinner is ready in 30 minutes. Make sure you have left over potatoes to toss in the skillet the next morning, add eggs and you have a quick, easy breakfast scramble.

 

Don’t forget to take pictures and share them with us on facebook so we can make fun of you!

 

 

Dad’s Potatoes

(from page 142 of Ultimate Camp Cooking Cookbook)

Serves 6 to 8

3 tablespoons unsalted

butter, at room

temperature

Salt and black pepper,

for seasoning

Celery salt, for

seasoning

Garlic powder, for seasoning

1 pound seasoned Tater Tots

. cup chopped white onion

. cup seeded and chopped green bell pepper

. cup sliced white button mushrooms

. cup chopped zucchini

 

 

Lay 2 feet of aluminum foil on a table and rub some butter along

the middle. Add salt and pepper, celery salt, and garlic powder.

Don’t over season, because the Tater Tots are preseasoned. Put the

Tater Tots across the butter, then add the chopped vegetables.

Fold up the sides of the foil, making a canoe, then fold up the

ends to ensure that none of the mixture falls out. Now take

another piece of foil, wrap it around the air pocket, and roll like a

newspaper.

 

Cook for 15 to 20 minutes on both sides over medium-high heat

either on a griddle, grill, or in a fire pit. It’s done when all the vegetables

are cooked through.

 

The great thing about this recipe is you can either cook it immediately

or throw it in your fridge or cooler and cook it later. This is a

good side dish while you’re camping. Because of the foil wrap there

is absolutely no cleanup. Everyone likes that.


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