Meal Planning for Remote Off-grid adventures
One of the biggest hurdles for planning a more extended remote trip is the food considerations, and this is one main reason why trips are rushed or short-lived.
This blog covers ways to prepare and store your food, portion control, our cooking process, and a few other things that might help you plan for your next adventure.
To check the blog out in full, head over to our mates at Redarc via the website link. CLICK HERE.
Also in TAILGATE RECIPES
Bangers, Brussels and Mash
Deep-fried Brussel sprouts with a silky smooth dressing served with pork bangers and buttery mash. We cooked this meal in a beautiful bush camp setting and can't wait to cook it again.
Sous-Vide Lamb Rack in a Travel Buddy oven
We have a play around with a 4WD Travel Buddy Oven on a trip and try our hand at a lamb rack sous vide. Yep, that's right! Let's get a bit more into the low temperature this thing can sit on.
Cast Iron Pies
Once the fire was lit Harry got to it. We boiled some water for the Campers Pantry instant meals and peas. Once rehydrated the meals were spooned into a cast iron pie pots laid with a sheet of puff pastry
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