While we really wanted to keep this recipe as a one-skillet meal, to do it justice we had to break out the two-burner stove.
So with 10 Barrel’s recipe and Kettle Brand’s chips, we were off. So we reached out to Kettle Brand to see if they wanted to join in on this collaboration and discovered that it’s hard for anyone to say no to nachos. But the potato chip thing got us thinking, who makes a good potato chip for camping? Kettle Brand chips, of course! For our purposes, the french fries were out because despite all our travels we have never seen anyone bring a fryolator to a campsite. (I mean, who wouldn’t want to recipe test nachos!?)Īt the pub, you can order a version of these nachos over a mix of french fries and potato chips. So when 10 Barrel asked us to come up with camping version of the recipe for Fresh Off The Grid, we jumped at the chance. We are talking serious 10/10 nachos here. The first time we had them, we were blown away by how rich and decadent they were. The concept came from 10 Barrel Brewing, which serves a version of these nachos in their brewpubs. It might take little extra prep work to put together, but the results are out of this world.
While some nachos recipes can be pretty stripped down and basic, this one is not. It’s a great way to bring an assorted hodgepodge of ingredients together into a super satisfying one-pot meal. Presented by: 10 Barrel Brewing and Kettle BrandĪs anyone who has seen our Campfire Nachos recipe knows, we’re big fans of making an “entree” size portion of nachos when we’re out camping. Are they over the top? Look, probably a little… Are they worth the effort? Without a doubt! We also really appreciate the extra peace of mind that the LoopLock cap provides.Taking gourmet camp cooking to a whole new level of deliciousness, these cast iron skillet nachos are loaded with steak, jalapeños, blue cheese, bacon, and a flavorful beer-cheese sauce. Trust us, all you need is one catastrophic cooking oil leak inside your pack or bear barrel to understand the importance of having a quality liquid container. We really like that the FlexiBowl can fold in half for different meal sizes, turned inside out for easy cleaning, and squeezed to fit into any space inside our bear canister.Īs for the GoToob+, they are the only liquid container we’ve tried that we have 100% confidence in. We’ve been using their smartly designed camping utensils for the past few years, but we recently got the chance to test out their new Flexibowl and GoToob+ liquid containers. However, TVP (textured vegetable protein) or soy curls would be excellent vegan options as well.įor this recipe we had the opportunity to partner with humangear. For this recipe, we used freeze dried chicken, which we had purchased in bulk. It’s only three ingredients, but it produces a really complex sauce that’s creamy, spicy, and slightly nutty all at once.Īfter a long day on the trail, we think it’s important to incorporate some protein into our dinners to help our muscles repair overnight.
To make the curry sauce, we mix the curry powder together with some powdered coconut milk and a little bit of PB2 powdered peanut butter. Whatever spice blend you end up using, make sure you try it out before your trip to ensure that your meal has a spice level you’re comfortable with. For this particular recipe, we used Thai Spice from Spicely, but we have also experimented with McCormick’s Red Curry Powder and the Thai Style Red Curry Powder sold under Kroger’s Private Selection brand. Both the white rice and brown rice versions cook incredibly fast (around 5 minutes), which saves fuel and therefore weight in our pack.Īt home, we use curry paste, but out in the field, we use curry powder. For the base grain, we’re big fans of Minute Rice instant rice.
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