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.
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.
Russ' Camping "Kitchen" Essentials
- Weber grill
- 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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