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Two Recipes To Spice Up Your Camp Cookbook

March 31, 2016
 

Over the past few weeks our ambassadors have been testing out the CookStove while their backyards (and surrounding backcountry) thaw out. In anticipation of spring camping season, we challenged them to whip up a recipe that the BioLite community should add to their camp cookbooks. It turns out, we’ve got some chefs on our hands.

Below we’ve included two of our favorite recipes. (If you have a favorite recipe you’ve whipped up with the help of BioLite let us know).

Kelly & Will Waters' Korean BBQ Kabobs

Our friends Kelly and Will are avid outdoor folk who turned their love for the wild into a full time job. They are the founders of Western Rise, an outdoor apparel company that makes the perfect gear for anything from a fly-fishing trip to a mountain adventure. On one of their latest trips they took a CookStove and Portable Grill out to see how cooking over wood enhanced their time outdoors.

“There are just too many things that taste way better cooked outside over an open flame. I love making these kabobs because most of the messy prep is done at home so they are super easy to prepare at the campsite, plus all the pieces are bite size.”

Korean BBQ Kabob Recipe (for car camping)

Marinade Ingredients

  • 1/3 cup sesame oil
  • 1 cup soy sauce
  • 3 tablespoons ginger paste (or 4 teaspoons dried ground ginger)
  • 2 tablespoons minced garlic cloves
  • 2 tablespoon rice vinegar
  • ¼ cup honey or brown sugar
  • 6 green onions, diced
  • 1-2 tablespoons red pepper flakes (optional)
  • 2 teaspoons coarsely cracked black pepper)

Kabob Ingredients

  • Approximately 1.5 - 2 lbs. boneless sirloin cut into 1 inch cubes
  • 2-3 handfuls of small sweet peppers cut in half (use the rest for snacking on)
  • 1 large red onion, cut into 1-inch cubes
  • 10-15 Mushrooms caps optional

At Home Preparation

  1. Pre-soak wooden kabob skewers in water for a few hours before grilling.
  2. In a medium bowl, whisk together marinade ingredients.
  3. Place beef chunks in a large Ziploc bag. Place chopped vegetables in a separate large Ziploc bag. Set aside.
  4. Pour half of the marinade into the bag with the beef and the other half of the marinade into the bag with the vegetables. Place in the cooler.
  5. If you want less mess at the campsite, pre skewer the kabobs and place all of them in one large bag with the marinade. If you do this make sure to double bag! The skewers can sometimes puncture the bag.

Off Grid Preparation

  1. Alternate threading beef and vegetables on skewers. Grill over a few at a time over the Biolite Grill until beef is cooked to desired amount, turning kabobs as they cook. 
  2. Serve in tortillas, or with rice or pasta. If you want to get super fancy make kabob tacos with lots of avocado.
  3. Save leftovers in cooler to add to eggs and breakfast burritos in the morning.
Kodi & Kuma's Wood-Fired Fish & Veggies

Kodi and Kuma are two adorable adventure pups that accompany their owners (Abigail and Dylan) on weekend excursions around Colorado. The group took a break from hiking to pitch a tent and cook up this dish against quite the picturesque backdrop.

“The BioLite CookStove not only is an amazing source of renewable energy, but also is fun to use & bring on camping trips. It's a comfort knowing we have a source of energy for cooking or warmth most places we go, but the cherry on top is that it's being used for a great cause - providing clean, renewable energy to all.”

Wood-Fired Fish & Veggies Recipe

Ingredients

  • 2 salmon fillets (or however many fish you can catch). Trout also makes for a nice addition to this recipe.
  • 10 asparagus stalks (or as much as desired)
  • 3 tablespoons ginger paste (or 4 teaspoons dried ground ginger)
  • 1-2 Bell peppers
  • 1 lemon
  • Salt (to taste)
  • Pepper (to taste)
  • 1-2 pinches parsley
  • 2 sheets foil

Off Grid Cooking

  1. Prepare fish.
  2. Slice asparagus, both peppers and lemon.
  3. Set each fillet on its own foil boat, with prepared veggies.
  4. Sprinkle salt and pepper (to taste) on fish and veggies.
  5. Add parsley.
  6. Place lemon slices on top of fillet (I usually squeeze some lemon juice onto the fish beforehand).
  7. Close up in foil, then cook on top of the CookStove until brown.
  8. Cook until desired taste - some like it a little under cooked and some like it more golden brown.
  9. Enjoy!

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