August is camping season for many Seattleites hoping to explore the Pacific Northwest. When Russ from Rain Shadow Meats hits the trails to camp for the weekend, there are a few essential cooking tools and ingredients he can't leave home without.
During his most recent visit to Rivers Bend campground in Mazama, WA he brought Big Bluff Ranch chicken - which you can pick up at Rain Shadow Meats.
For this trip, Russ used a propane camp stove and Le Creuset Dutch Oven. They set out to make Korean Fried Chicken first by marinating the Big Bluff Ranch chicken for an hour with salt, pepper, olive oil, lots of garlic and sambal. (TIP: Let your meat marinate while you visit a nearby vantage) Dredge the chicken in 2-1 parts corn starch to flour and then fry in vegetable oil for about 20 minutes. Russ brought a kimchi and cucumber salad to make his Korean Fried Chicken the perfect after-hike meal.
For his next day's meal, he made a classic grilled Sockeye salmon, side of fire roasted new potatoes with cedar tips, and a fresh tomato salad. Russ used tongs, a bag of hardwood charcoal, and his fireplace tools from home for easy cooking over the open fire.
Anna and Russ on a hike to Blue Lake, working for their fried chicken dinner! Anna is representing with her "Eat Meat" hat.
Russ' Camping "Kitchen" Essentials
Fireplace tools from home
Handful of bar towels for grabbing hot pans and grills off of the fire
Bag of hardwood charcoal, it helps create a nice bed of coals when cooking over fire
TONGS! (never leave home with out them)
Rubber gloves, so you don't have to run to the water spigot every five minutes to wash your hands while camp cooking
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