Multiple days of great campsite eating all start with how well you set up the coolerJustin Burke, a chef and recipe developer based in South Carolina, remembers camping with his grandparents as a kid, and how his grandmother would unload a small feast from the coolers they’d brought. “She would have a buffet: breakfast, lunch, and dinner all planned out,” Burke says. “I thought you could cook anything while camping, because she just made it seem so easy.
Burke suggests dedicating one cooler to vegetables and non-meat foodstuffs, another to raw meat if that’s on your list, and another solely to fresh ice. If there’s not enough room to plan for separate coolers, then get the largest cooler you can possibly find , and plan to leave room for a bag of ice designated just for cooling down drinks.Buy enough reusable ice packs to ring around the perimeter of the cooler.
The middle: On top of raw proteins, Burke recommends you stack pre-mixed dishes like egg salad or a made-at-home sauce. These foods still need to be kept quite cold, and packing them above the raw meat also reduces the risk of cross-contamination — even if a bag does burst. This middle layer is also where you’ll store any dairy products — “just so they get maximum chillage and airflow,” he says — though Burke tries to bring a limited amount of milk and cream because they spoil quickly.
The top layer: Burke says this top layer is where to pack raw vegetables, and anything else you’re not too worried about getting a little less cold air if the sun is beating down, like drinks.Remember, “If the coolers are sitting outside, and the sun gets to them, they are still going to get warmer, even with the lids closed,” Burke says. Give your ice a fighting chance by leaving the cooler in any bit of shade you can find.Consider this guide a framework, not an unbreakable set of rules.
with Rayco Design is a graphic designer, illustrator, and adventure addict creating her passions within the outdoor culture.
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