Camp kitchen basics

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JayDoc

JayDoc

boop/bop/beep
10 Year
Joined
Apr 12, 2012
Threads
34
Messages
589
Location
Somewhere between Manhattan and Lawrence.
Alright camping aficianados:
I am building a smallish camping chuck box for my soon to be, alleged camping trailer.
I will be using a pull out, long drawer-type design and I have limitations on space so as I'm designing the box itself, I would like some help in prioritizing what makes it into the chuck box.

The dimensions are roughly: 17" width x 16" tall x 33" long.
The top 8" x 30" will be taken up by the grill, but I'm planning on building basically different dimension cubby holes for routine supplies.

SO, what are those supplies that you find routinely necessary for your camp kitchen?

Here's my list thus far:
extra propane cylinders (4"x4"x8")
plates, cups, skillet, utensils.
collapsible bowls.
aluminum foil
paper towels

random small stuff: matches, lighters, can opener, bottle opener.

Food will be kept separate and will vary depending on the trip but please throw out any suggestions/tips for necessary kitchen supplies - extra points for duel purpose items.
:hillbilly:
 
I keep the coffee pot in my chuck box. Also a can of Pam, bio-degradeble dish soap, and small rolls of duct tape. I also keep salt, pepper and sugar packets in the chuck box.
 
Coffee pot... good idea. Could be used for many things. Non stick spray is also a keeper.
thanks.
 
Pot pan kettle mugs bowls plates utensils coffee press foil spices towels/rags/sponge soap wash basin stove fuel (I like the one gallon propane tanks the more I think about them...)grate pliers cutting board light/lantern(expressly for kitchen- multi-use ok, but make sure you have light for cooking...
I want to make a box for the wagon...a boxy box all the way up by the seats, and a stove section with flip top/counter+sink basin mount (ala RTT). Idea would be to stow the ice chest on top for travel as it comes out to follow the shade anyway, mount the whole thing on a pair of heavy slides so you don't have to climb in to get the supplies out of the box and so that the stove and counter overhang the tailgate. I'm thinkin about 18" wide 15 or 16" tall at the box with a step down over the stove (ice chest) and the full depth of the 60 series cargo space will dictate the depth and thus the dimensions of the box as the stove and counter/top would be about a 24" section to accommodate the ice chest...end HJ
post pics!
 
Corkscrew w/bottle opener
Cutting board
Strainer (we found one that is flat and you hold it over the top of a pot or bowl to strain, very compact to store.)
Spices in pill bottles, cooking oil in cough syrup bottles (Get new bottles from your pharmacy)
Storage bags for leftovers, sometimes we cook extra food for lunch or another meal. Also handy for marinating meat.
Trash bags, I get the heavy contractors clean up bags (thanks to CruiserDrew for that tip).
Since I take it on every trip I always have a place for coffee in an air tight container.

Notepad and pencil, use it to keep track of all the stuff you need to re-stock or want to remember for next time.
 
You can get a set of 3 different sized cutting boards at Target for $10. They are the white plastic kind. We also found a larger one that is just like a heavy sheet, probably 50mil thick. It's easy to pack since it bends. It's great for cutting up a bunch of stuff and then folding it to funnel your food into the pan.

You can usually find smaller pack-sized utensils at a discount store (Big Lots, Family Dollar, Dollar General). We got a SS spatula that is about 3" shorter than a regular kitchen spatula.

We usually only take 2 pans to use on our stove. One is a nonstick griddle about 10"x10" and the other is a high walled skillet. It's also about 10" round with straight sides instead of angled sides. Between those 2 we can cook just about anything. Also can use the griddle pan as a lid for the skillet.

We use a JetBoil for heating water for coffee/tea.
 
Sticks huh? Meets the definition of multi-purpose. :flipoff2: They're definitely in.
I also got some good ideas for other things to include as well.
I think I can make the chuck box to fit most of these things.

Knowing my procrastinatin' ass, it'll be a couple weeks before I get around to making this happen but I'll throw up some pics of what bastardized chuck box I come up with.
:cheers:
 
A decent carving knife, keep it protected.
 
RE: Sticks
Chop sticks are very multitasking, you can beat eggs, flip food, serve, and eat with them. Also very compact and disposable. We did a big Chinese dinner at our house and bought a pack of 500 at the Oriental market for almost nothing, I keep a few pair in every camp box.
 
Adding to the above...
Hot pads.
Scrubby pad.
Dish soap.
lighters.
matches
basic spices (salt, pepper, sugar)
serving spoon
spatula
tongs
we use three pots: tea-kettle, 10 inch cast iron frypan, 8 qt pot.
 
I keep a small first aid kit in my chuck box because everyone can find it there really easily as opposed to having in tucked away in the truck or one of my personal bags.


Pete
 
peteinjp said:
I keep a small first aid kit in my chuck box because everyone can find it there really easily as opposed to having in tucked away in the truck or one of my personal bags.


Pete
Click to expand...
That's a good idea. A lot of trail injuries are cooking related anyway. I'd suggest making sure the kit includes burn gel. We use it at work and it really helps.
 
Here's my setup. Built the box to just barely fit the contents.


chuckbox_org2 by ethernectar, on Flickr

Stove on top, cutting board(s) can be inserted.
Left cubby holds propane tanks (2), plus small lantern or other item.
Right cubby holds wash basin with all the pots/dishes/etc. It will even squeeze a griddle top in there if packed well.
Bottom row of 4 translucent containers for : spices/plasticwear/metalwear/cleaning

Good idea about adding a small first aid kit, I'll add that too.

Coffee setup (white gas stove, french press, hand grinder) goes in a pelican briefcase that's ALWAYS in the truck, lol.
 
They might not fit in your box but I take at least two cast iron skillets along. One is about 3 inches deep and the other about 1 inch and it doubles as a lid. If you cook on a stove cast iron will save you a bit of fuel because they store heat. Also, I can bake a loaf of bread in about 35 minutes with this setup -- on top of a stove. Both skillets stow away in a canvas bag. The third is a deep dutch oven that awaits duty in its own canvas carry bag.

Simple bread recipe : 4 cups flour (I use 3 to 1 white to wheat) mix together with a spoon or fork adding 1 table spoon sugar, 2 teaspoons salt, 1 table spoon olive oil, optional. One packet of dry yeast dissolved in 1 cup of water. Mix it all up and add another 1 to 1.5 cups water but not all at once. You want the mixture to be sticky wet but not gooey wet. Let it rise for a while -- maybe one hour, maybe three depending on temperature and schedule -- in a pan that fits inside of your cast iron oven. Any pan will work. An old sauce pan with the handle cut off works, or whatever. While the dough rises, covered up with a towel of course, go catch a fish or ...... See you all at supper time. Prep time is about 5 minutes. Bake time should run 30 - 35 minutes. Stick a stick into it (see posts above RE: sticks) and if it comes out completely dry, its done.

The dry ingredients can be measured up in a zip lock bag before leaving home. An alternative cooking method that I often use on the trail, and at home, is to make the dough, store it in the fridge and pinch off what I might need for the meal and let it warm up a bit on the cutting board. It will rise some. Then, I pat it out like a tortilla or roll it out using a coffee cup, peanut butter jar, or whatever. Drop a little oil on the skillet and slap the dough on the hot pan and FRY bread in just a couple minutes.:cheers:
 
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