You’re hours into your drive, heading on a much-needed camping trip with your friends. You’re tired, hungry, and you just want to be at your destination. That bag of crushed up Cheez-Its stuffed behind the seat is calling your name, but that’s what you ate last time and you surely don’t want to go searching for it. The age old saying, “Are we there yet?” pops into your head and you can’t stop thinking about dinner and relaxing around a fire with your friends. Suddenly, your friend says “Pull over here! This is the spot!”
Knowing that all of your friends look to you in these sorts of situations isn’t some arbitrary accident — it’s an honor. Your friends depend on you to fill that empty void they’ve been nursing with copious amounts of chips and gummy bears. You can’t just say “Hot dogs tonight, everyone!” That is, unless you want to be met with groans and unvoiced disappointment. You need to pull out all of the stops. After all, it is the first night and all the ingredients are fresh!
Car camping is like any other form of camping, except you don’t have to sweat and labor to have all the nice amenities. Let’s call it at 100 yards from the car. Anything more than that and your friend misled you and guess who is carrying that 75 lb cooler to the campsite? The beauty of car camping? Everything is so close that you can *ahem* taste it. You don’t have to plan out your freeze dried meals or perfectly time out your one “good meal of the weekend” when car camping. All meals can be good, even great! So, let’s start with the meal that will set the tone for the trip — the first meal. Let them all know off the bat why they entrusted you with their hunger. Don’t worry, there won’t be any regrets, because you have an amazing meal up your sleeve that can go for either breakfast or dinner. When it comes to being comfortable in the outdoors, versatility is key. Now, let’s throw down!
1-2 pounds of tomatillos
4 cloves of garlic (don’t be afraid to go a little over)
1 white onion
1 poblano pepper
1 15oz can black beans
1 bag yellow corn tortilla chips
4+ eggs (scale up for group size)
Hot sauce (Preferably Heartbeat)
Large cast iron skillet
Non-stick pan (for the eggs)
CONSIDER THIS: Prep the tomatillos, garlic, onion, jalapeño, and poblano at home, throw it in a big ziploc bag and voila, you’ve cut AT LEAST 30 minutes off your cook time. Just sayin’…
When he’s not climbing, skiing, or trail running, Brian can be found building out menus for fictitious restaurants or baking cookies for friends. Proud achievements include summiting Longs Peak, delivering solar lights to remote tribal villages in Thailand, and listening to an entire audiobook on quantum physics during a half marathon.