![]() Are we arriving late on a Friday afternoon? Do I need to plan an easy dinner like Winner, Winner, Chicken Chili Dinner or Spicy Taco Cobbler that I can have on the picnic table in 20-30 minutes leaving plenty of time to set up tents, the camp kitchen, and get a campfire going? Will lunch on Saturday need to be a packed lunch or will we be in camp and have time to actually cook a lunch? Will we be working and playing hard? Do I need to plan high energy meals for maximum fuel? Do we have time Sunday morning for a big breakfast or do we need a no mess, no clean up meal so we can pack up and hit the road? Next, I review the schedule and activities for the weekend. Now, we were cooking with fire (so to speak)! ![]() I could make anything I could make in my home kitchen. When I added Dutch ovens and box ovens, a whole world of possibilities opened up. Then I added a griddle and I could make more than 1-2 pancakes or grilled cheese sandwiches at a time. When I first started camping, all I had was my little 2-burner propane stove so I was limited to what I could boil in a pot or fry in a skillet. How big is my propane stove? Will it accommodate large pots or small ones? How many burners will I have? Will I have my Dutch ovens? Can I bring a box oven or 2 or 3? Will there be a fire during the day that I can cook over? Next, I assess my equipment and what I think I will need in order to cook in the quantities I need. Depending on what it is, I have to decide if it’s something I can just leave out or if I need to plan alternatives. Next, I note any allergies or dietary restrictions I need to work around. Here in the Northwest, I estimate $5-$7 per person per meal and that seems to work really well. The number of people and the number of meals determines my budget. For example: Friday dinner, Saturday breakfast, Saturday lunch, Saturday dinner, and Sunday breakfast. When I’m planning my camp menu, I usually start with how many I’m feeding and how many meals I need to make.
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