Eating on the Go, a Backpackers Guide to Cooking

 Backpacking is a fun way of going places and staying places that not a lot of people get to visit or see and a great way to get exersize. Eating right to keep your strength up and your body healthy is incredibly important while you are out exploring the wilds. I have a lot of people asking which stoves and cookware they should use and that is a really good question. All of this is depending on a few factors, so remember to ask yourself a few questions when your shopping for the perfect gear:

1. How many people are you going to be cooking for?

2. How many miles will you be walking in a day?

3. How much room are you going to have for fuel and the stove?

4. How many days are you going to be out there?

All of these are incredibly imperative to know, and it is hard to to just give the same answer every time you go out. Some times I go with friends and other times I go by myself, some times I go 15 miles a day and others I go 5. If I go on the shorter walking trips I don't mind carrying an extra pound or 2, depending on the terrain. If I go on the longer trips, I make sure I am in a group of people and we can all take different parts and pieces so the load is not so heavy and the less weight on longer walking trips is incredibly helpful and makes for a more enjoyable time.

Lets start out with how many people you are going with and this will lead into the other questions. Everyone should always carry your own plates, utensils and cups. I make sure I use Nalgene bottles to carry my water in, they have a rule on the side so you can see how many ounces you have in it, and that way I do not need to bring a measuring cup. That helps create extra space and takes weight off of the back. Some sets come with pots, bowls, mugs and utensils and have extra space that you can hide your fuel in. Now when carrying these sets make sure you evenly distribute weight between you and the other person. They may not weigh much, but they do take up space and that is a valuable commodity when camping. Have the other person carry more of the food or the cleaning supplies for cooking.

Stoves and fuel are the next thing you want to think about. there are so many different types out there, it is going to be up to what you are comfortable using. Some folks want wood fires. For this you can do many different things. You can bring a grate with you if you have a lot of room, you can bring small camping stoves that the chimneys are just big enough to set a pot on without it falling through, or there are some larger stoves that burn wood and create electricity for charging small electronics.

Other stoves use Isopro canisters where the stoves screw right on top and are very lightweight. These are going to be more compact and the canisters will fit inside most nesting cook sets. When you are camping in the winter with these you need to make sure you take the canister in to your sleeping bag with you as it will freeze and you will have to warm it back up to get it started. There are also ones who take white gas or camp gas that are also lightweight and that you don't have to worry about the fuel freezing. These allow you to not have to find wood for fuel which would be helpful if you are going to a desert or a prairie where not many trees grow. They both have many different styles of stove tops that you can choose from. However you have to make sure you bring enough fuel with you for either of these stove methods so it does take up a little more space in your pack.

There are many other types of stoves like ones that take wax cubes and only burn for 12 minutes(enough to get water boiling ) and some that use sterno. It is all what you feel comfortable in using and carrying with you out there.


Food on the other hand is going to take up either little or a lot of space depending on how long you are out there and how much you are walking each day. You can either put together and package your own meals, you can buy the prepackaged meals by backpackers pantry and mountain house or bring food that does not need refrigeration. Honestly I like to bring a mixture of all of these. Some easy things to buy at the store is anything in a cans or jars as in soups, vegetables, tuna, chipped beef, or pringles which are easy to make, however, you do have to clean out the containers and bring them back out with you. That makes for easy meals but a lot of trash you have to haul with you.

I also bring noodles and those gravy packets you can pick up in any grocery store and just add water to. That helps broaden your spectrum on the food you can eat and the plastic bags can be used for storing garbage in to eliminate smells (if they zip closed) to help not attract animals to you and they do not take up much space when empty. Now the prepackaged backpackers meals are also great because they have MEAT in them. I get bored very easily with meatless meals and eggs and meat will spoil before the end of the first day you are out when you bring it fresh, so being able to have chicken and noodles, chili mac and beef, jaimcan barbecued chicken, Colorado omelets, beef stew and others is the real treat. These are super easy to make, you just boil water and add it to the package. You can eat it straight out of the package or put it in a bowl or on a plate if you are sharing, and most of those have 2 to 2 and a half servings per bag.

Don't forget the snacks! Those are the easiest to pack. Nuts like almonds have a lot of protein in them and are good for you. Raisins and crazins and other dried fruit is great to carry around and won't go bad. Beef jerky and sausages are a great snack that won't go bad with good packaging. Granola bars, trail bars and cereal bars are great and the cereal bars sometimes have that milk like substance that gives you calcium that help your bones. Just make sure you have a good variety of fruits to carbohydrates while you are out there.  



How about some chili for this chili weather!

It just keeps getting colder and colder out there! With that cold out there you’re probably tired of eating soup day after day… After day, trying to keep warm. Plus with a whole 3 months of winter to go, you’re thinking I need some change. Well what better way to warm up than with a nice bowl of Chilly cooked over an open fire in your cast iron Dutch oven!

The Lodge Logic 2-Quart Camp Dutch Oven is a versatile camp cooking tool that can do it all. This portable cast iron pot can handle all your camp cooking needs, thanks to a specially-designed flanged lid that holds hot coals for all around cooking and inverts for use as a griddle. This oven sports integral legs that allow it to sit perfectly over the hot coals of a campfire or fireplace fire. With a 2 quart capacity, this pot measures 8” across and 3” deep. Its seasoned cast iron construction means pan is ready to use right out of the box. Simple wire bail handles for easy carrying. With the durability, versatility, and cooking performance you get from a Lodge Camp Oven, it’s no wonder this convenient cookware is the official equipment of Boy Scouts of America.





  • 1 pound cannellini beans, soaked in water for at least 4 hours
  • 2 tablespoons vegetable oil
  • 3 pounds pork shoulder cut into 1 to 2- inch chunks.
  • 1 pound raw hot Italian or chorizo sausage, removed from casing
  • 1 large onion, finely chopped
  • 1 jalapeno chili, finely chopped
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 cup finely minced cilantro
  • 1 (28-ounce) can crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • ½ cup finely sliced scallions


  1. Rinse and drain soaked beans. Heat oil in Dutch oven over hot coals until smoking. Add half of pork and cook until well-browned on all sides, about 10 minutes. Transfer to a large bowl and repeat with remaining half of pork. Transfer second batch to bowl with the first batch.
  2. Add sausage to pot and cook, breaking it up with a wooden spoon until no longer raw. Return meat to pot with sausage and add onion, jalapeno, chili powder, cumin, oregano and half of cilantro. Cook, stirring constantly until aromatic and onions has begun to soften, about 4 minutes.
  3. Add soaked beans, tomatoes, enough water to cover meat and beans by 2 inches, and a large pinch of salt (it should still taste under-seasoned, as it will reduce). Place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes then peek and check temperature. Liquid should be mildly bubbling.
  4. Allow to cook until beans are soft and creamy and meat is completely tender, 3 to 6 hours depending on how hot you cook it ( for best results, cook over very low heat for a long period of time). Check on pot as it cooks every hour or so, topping up with water as necessary. After the chili is done, season to taste with salt and pepper and stir in the remaining cilantro and scallions. Serve immediately.

You can use any kind of relatively fatty meat with plenty of connective tissue in it such as beef short rib or chuck, pork shoulder, as well as lamb shoulder. The sausage can be any raw sausage you like the flavor of or, can be replaced with more stew meat. Stick with medium to small beans like kidney, cannellini, garbanzo, or navy. Store- bought chili powder can be used but for best flavor, grind your own chili powder (or make a chili puree by cooking toasted chilies in water or chicken stock and blending).

For more food ideas, come into the store and stop by the Camping Department and our Associates are here to help you and guide you in making some successful meals with your new Cast Iron.


Lodge Logic 2-Quart Camp Dutch Oven

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QUICK! Get Dinner On The Table!

The Orion Smoker/Cooker Saves Dinner

Have you ever been in a situation where you have to cook a meal for a large group of people and had little or no warning and very little time to cook it?  Or are you going on a hunting or fishing trip with your buddies and it is your turn to cook dinner that evening for everyone? You want to cook something that everyone will like and have plenty of it. What to do?   If so, then you may find some merit to this article.

To begin with I have been in both these situations.  A while back my wife and I got a call from my sister to say she and some friends were passing through our area on their way back home from a church outing and she wanted to stop by and see us.  We said we would love to see her and her friends, which turned out to be about 10 to 15 people in all, who were coming in at about dinner time. 

“Hi sis,--you are,--yes, we would love to see you.  When will you get in here?  Oh-about an hour and a half from now—ah, have you had dinner?  Nooo, we can put something together for everyone.  See you then—Bye.” 

In this case no time to do much planning, shopping or cooking.  We punted and made spaghetti with meat balls.  I ran to the store for enough noodles and salad fixings to feed every one, while the wife started the sauté.   This worked out for us and dinner was served about two hectic hours later.

When it was my turn to cook dinner for my hunting group on our lease in Texas, I did a purity good job with the dinner that I started cooking just after lunch when everyone else was taking a nap before going out to hunt again that evening.  When they left, I was still cooking dinner, which I served that evening when they got back from the evening hunt. 

I was just a little frustrated knowing that I had to give up that evening’s hunt to pull my share of the trips KP, cooking the evening’s meal on one of only five days we were out in Texas.   This frustration drove me look in to ways to speed the cooking time, while providing plenty of good food and getting me out the kitchen and into the woods looking for Mr. Buck.

 I found several short cuts then that save me from the situation my sister presented me with and many an hours of hunting in the future.  I continue to look for the faster and easier ways to do it.  One of the things I recently found is the Orion Smoker/Cooker, which is a Smoker, as well as a Convection cooker.   The time it took to fix the evening meal after I had gotten back from hunting that evening was fast and really wowed my buddies.  Dinner was served about the time they had finished cleaning that evenings deer, about an hour and a half.  The Orion is something that can save one a lot time in a pinch and products mouth watering meals.

The Orion Smoker/Cooker provides that slow Smoking/Bar-B-Q-ing results in a fraction of the time.  It’s a simple 3 step process that really works with wowing results.

  1. Load the cooker with the food to be cooked and place the charcoal in the top and bottom rings.
  2. Light the charcoal and start the timing as recommended by the manufacture for the food being cooked.
  3. Remove the food from the cooker at the end of the recommend time and eat.  Simple as 1, 2, 3.

For example:  Cooking 6 racks of ribs in an hour and fifteen minutes. 

Prepare the ribs with your favorite dry rib rub, place zip-lock bag and allow marinating overnight in the frig.  Then place the ribs in the cooker on the hangers as recommended by the manufacture.  Place the top on the cooker and load the charcoal rings with charcoal.  Light both rings of charcoal starting with the top ring and then moving down to the lower ring.  Start the cooking time when the top ring of charcoal is being lite and No peeking after that.  Messes up the cooking timing.  When the hour and fifteen minutes are up, remove the top of the cooker carefully using a pair of heat resistant gloves (be very careful, the cooker is very hot and it will get you if you are not paying attention to what you are doing).   If you want to cook lesser amount of ribs.  Say only 3 racks of ribs, the time changes to about an hour of cooking time. 

Some people like them cooked a little longer than that (ribs falling off the bone) and cook them for about an hour and a half for 6 racks of ribs.  I found this made the ribs difficult to remove from the cooker because they were literally fell apart.  Either way, served with garlic bread, some good creamy coleslaw, baked beans and my favorite BBQ dipping sauté, these were some of the best ribs I have had. 

A couple of tips for you.  I found the self lighting charcoal tends to work best with the Orion.  If you want to use smoking chips, they can go in the bottom on the out side of the water pan.  You can also go on line for more cooking recipes at the Orion cooker’s web pages where many of their patrons post their comments and receipts at   

Find other cooking options on the Bass Pro Cookware Blog Page

Happy trails and good eats to you and yours.

Wes. P--Camping dept.


Preparing Your Home For Disaster

Disaster can happen to you, not just to people you don't know in some far away town. It can come in many shapes and forms. Tornadoes, flooding, hurricanes, all carry potentially life-threatening circumstances, and in some cases, help may not come for days or even weeks. To best protect yourself and your loved ones, it would be wise to be prepared for the worst in any situation.

The first step is to know your area and be knowledgeable about what kind of disasters are most likely to happen. Is your area prone to hurricanes? Tornadoes? Is your home in a low-lying area where flooding is possible? Each circumstance carries its own unique set of challenges, and knowing what is likely will help you to prepare for the specific dangers of each event.

However, we humans have needs that must be met in any circumstance, and these needs are threatened by any disaster. Here are some suggestions to ensure you and your family's basic needs in a home survival situation, all of which can be found at your Bass Pro Shops Camping Department.

Drinkable water is probably our most urgent need. Our bodies need it to maintain an incredible array of functions, and without it we will expire within 3 to 5 days in the most ideal of conditions. In many disaster situations, infrastructure that brings clean running water to our homes may be damaged. It is always a good idea to have a stock of emergency bottled water in your home. However, considering water is so important, it is important to have alternative means of acquiring potable water. While boiling water will kill most bacteria and pathogens, a small, easy-to-use water filtration system such as the Sawyer Squeeze Filter will allow you to filter particles like dirt, protozoa, and bacteria from water using a hollow-fiber membrane system. Using such a system, you can drink directly from this source or fill containers for storage, and most Sawyer products are guaranteed to be effective in filtering up to 1,000,000 gallons of water.

Secondly, we must have food. While it is possible to survive a relatively long time without food, hunger will leave you weak and unable to deal with the many other challenges that may befall you in a disaster situation. Having a stock of non-perishable foods in your home is a good idea at any time, and freeze dried foods such as those by Mountain House or Backpacker's Pantry are an ideal option for emergency preparedness as well as camping. These products are very diverse, lightweight, easy to prepare meals that provide the comfort and morale boost of a hot, tasty meal. While canned foods may keep for a couple years, these foods can keep your emergency pantry stocked for 7 to 25 years!

In addition, we need shelter. We must keep warm, dry, and safe from the elements. An emergency tent may be a good thing to keep in the event that your home is damaged. But equally important may be an emergency bivouac sack, such as the Sol Emergency Bivvy, a compact, lightweight, weatherproof shelter that reflects 90% of body heat to keep you warm and dry in extreme conditions. These could also be used to make a tent in a pinch and, because of their bright orange color, could be used to signal for help in conditions where you may otherwise be difficult to spot.

Lastly, you will likely need fire. For warmth, to cook food or boil water, to see in the dark, or even to signal others, fire serves a great many purposes. It is important to keep waterproof tinder, such as UST's Wetfire Tinder or Coghlan's Fire Sticks and a means to start the fire, such as waterproof matches or a fire starting tool such as a Blastmatch.

There are many other things that could prove essential in surviving a disaster situation. A versatile first aid kit, a lantern, cookware, any item or any bit of knowledge may improve your chances in a survival situation. Bass Pro Shops carries a variety of survival manuals that go into much more detail specific to a wide variety of situations. Knowledge and organization may save your life in a situation such as this. Make a list, know what you have, where it is, and how to use it. Keep learning and keep preparing. Hope for the best, plan for the worst.





Crock Pot Cuisine: Venison Stew

I’m a simple guy. Meals tend to have meat and not tofu. (Know what I mean?) And I love to cook. Honestly, it’s a delight in my day to actually prep and make everything for a good meal. But you know how I started this blog? Yeah, sometimes I like to keep my cooking simple as well. That is why no home is complete without a crock pot! Slow cooker… big bowl thing that heats up… device of hunger ender… whatever you call it, you know what I am talking about.

There is something so nice about tossing in a bunch of ingredients, hitting a button or twisting that knob and taking off. You let the crock pot do the work for you. And life is busy, so it’s a great option if you are going to be gone all day and don’t want to worry about the whole cooking process after work or whatever!

And what’s great too… crock pots don’t care what you put in them! I’m sure certain fancy French cookware companies scoff at game meat but not the good ol’ crock pot. So here’s something for all you hunters out there to try, Venison Stew!

Crock Pot Venison Stew

3 carrots
5 potatoes
2 lb. meat, in 1 1/2 inch cubes
1 c. water
1 tsp. Worcestershire sauce
1 clove garlic
1 bay leaf
1 stalk celery
3 onions, quartered
1/2 tsp. pepper
Salt to taste
1 tsp. paprika


Put all ingredients into crock pot. Stir to blend spices. Cook on low for 10 to 12 hours or on high for 5 to 6 hours.

"Oh Deer! That looks good!"


Don’t have venison but maybe some buffalo? Don’t forget our old friend Rocky and his recipe for Buffalo Chili!


Tape Worms A-Tap Dancin’! Giddy-Up!!


Product Spotlight - Lodge Cast Iron

Fried Chicken with Cast Iron - Bass Pro Shops AltoonaDo you cook with cast iron? For some, it's the ONLY way to fry chicken because of the even heat disbursement. But cast iron can be used to cook anything! Whether on the stove, in the oven, over the fire, or Dutch Oven-style, Lodge cast iron is efficient, long-lasting, and made in the USA!

We recently bought the 15 1/4" diameter Lodge cast iron skillet to replace one we used to have and inadvertently left behind in a move. We used our Bass Pro Shops burner from our aluminum fish fryer and decided to fry chicken on the patio. Even heat and long-lasting heat retention makes cast iron the first choice of chefs all over the world. 

*  Ready to use right out of the box - A newly developed process seasons the skillet at the factory, so the Lodge cast iron is ready to go. You don't have to season it yourself and it doesn't take many, many batches of chicken before you have it just right.

*  A traditional handle, PLUS an assist handle makes it easier to lift and transport. 

*  A pour lip makes it easier to dump the oil for reuse. 

*  Last, but not least, it's Made in the U.S.A., by Lodge which has been making it for over 100 years...and is now the only U.S. company making cast iron cookware. 

Don't be afraid - grab some cast iron and start cooking!


For a great look at Lodge and the rebirth of cast iron, check out this NBC Nightly News video!


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Get ready for chili on May 17th and 18th!

Whether it's your family's generational recipe or a can from the store, chili has its grips on us. Camping is a great time to make chili and here at Bass Pro, we have an outstanding selection of cookware to help in making this delicious meal.

The CHeRiTH VaLLeY gardens Tito's Classic Chili Mix is a Bass Pro favorite. We will be using this in January for our Chili Event (more info on that will be posted soon). If you are wanting a quick and easy way to prepare a great meal by the fire or at home, this mix is the way to go. All you have to do is add water and any additional ingredients you wish. It serves eight so if you only have two to serve....LEFTOVERS! We all know chili tastes better the second day as all of the flavors have been infused. You can also add a personal spin by adding your latest game catch. Venison is a great meat to add to chili, but is best used in homemade chili. Nevertheless, it is still good in this mix.

CHeRiTH Chili Mix


Featured is the 7-Quart Cast Iron Dutch Oven. As great on the stove as it is over a campfire, a Dutch Oven from Lodge Logic delivers smooth heat distribution, retention, and cooking versatility that can't be matched by other cookware. Attested by users, this is a great way to cook your chili or any meal at that!

Cast Iron Dutch Oven


Now who can have chili without cornbread!?! Bass Pro also has Uncle Buck's Smoky Jalapeno Corncakes mix to have right with your delicious meal. Cornbread is great at any time but there is something about having it with chili that makes it exceptional. Use this mix as a base for your own or just as it is. Add more jalapenos if you like the heat or maybe fresh corn for added texture.

Uncle Bucks Cornbread

One would automatically cook their cornbread in a cupcake tray or in a small loaf. Not here at Bass Pro. We have high standards for this addition to chili in the form of perch cornbread (or any other baked goods) mold!!! Fun and easy, this mold is sure to please. Already seasoned and ready to go, all you have to do is pour in the mix, bake and enjoy.

Perch Cast Iron

We are having our GO OUTDOORS cooking demos on Saturday and Sunday May 17th and 18th here at Bass Pro Shops Mesa. We will aslo be smoking meat, making popcorn and pie. it will be a great weekend of good food, so come on down and enjoy!



Seasoning Your New or Old Cast Iron

Seasoning your cast ironThere might be a few people who will receive or give cast iron cookware for Christmas presents. Plus, aside from those who cook year-round with cast iron, many people are putting their Dutch Ovens, etc., away for the winter.  We thought it would be a good time to revisit how to maintain your cast iron, so we asked our Camping Department experts for some tips.

Prepare cast iron for use is called seasoning. Most manufacturers sell pre-seasoned cast iron, but not all. The package should tell you. By the way, Lodge, a very popular brand, is the only non-enamel "Made in the USA" manufacturer.

The best practice is to have designated pans for different cooking and to circulate use.

There are some tell-tale signs that it's time to reseason your cast iron:

  • Food sticking on bottom
  • Food not moving freely
  • There should have a shine to the pan
  • Rust

To season a new pan:

  • First, heat the pan in an oven at 400 for about five minutes. The warmth loosens up the pores of the skillet.
  • Using a liquid vegetable oil  – no olive oils or solid shortening - wipe the cast iron piece, inside and out, including the handle.
  • When you think you’ve got all the oil out of the paper towel...take another paper towel and do it all over again.
  • Bake the oil-coated skillet in the oven upside down, so there’s no pooling in the bottom of the skillet – 400 degrees for  one hour.
  • Cool in oven


What about rust?

Surface rust

  • Make a 50/50 vinegar water solution.
  • Spray on the rust area and then rub off with paper towel.
  • Dry completely.
  • Apply oil like when seasoning.
  • Bake again.  Even if it’s just one little spot, do this complete process.

If the cast iron is pitted, you will need to use steel wool and go deeper.


Remember - Cast iron is only as good as the care it receives. Always put it away dry and it’s okay to season once a year, even if you don’t think it needs it. Just adds to the protection factor even more.

Enjoy and happy cooking!



National Cookbook Month - Dutch Oven Cooking

If you can cook it in an oven, you can cook it in cast iron over coals. Dutch Oven cooking can be done year round, but it's a super way to enjoy the great outdoors in the cool fall weather. A firepit, concrete slab, or even a small Weber Smokey Joe charcoal grill can hold your coals for your cast iron oven. Dutch Oven cooking is more than just chili, stew and cornbread. In honor of National Cookbook Month, check out some of the cookbooks Bass Pro Shops has to offer to help you with recipes, coal placement, etc. All of these cookbooks make a great gift for someone who is wanting to start Dutch Oven cooking, campers, and those cooks who want to explore different cooking methods. Here is a look at a few from the collection offered:

Dutch Oven Gold

Val and Marie Cowley bring you 225 dutch oven recipes and tips for mouth-watering campsite meals! 


Championships Dutch Oven Cookbook


More recipes from the Crowley's favorite collection, developed especially for dutch ovens, featuring 200 recipes. 



Lodge Texas Treasury

The Texas Treasury of Dutch Oven Cooking is a collection of recipes from the competitive cook-offs sanctioned by the Lone Star Dutch Oven Society. It includes history on the Dutch Oven and tips for care and maintenance.




Lodge Cast Iron Cookbook

Founded in 1896, Lodge remains the only American manufacturer of quality cast iron cookware. This cookbook is a celebration of cast iron and features over 200 delicious recipes to make in cast iron, from peanut brittle to curry to pancakes!



Cast Iron cooking for dummies
Lodge also brings you this basic "dummies" book that covers everything from care to cooking. Don't be scared off by cast iron cooking...the experts will walk you through it!
Bass Pro Shops carries a multitude of cast iron equipment and accessories, from tripod stands to cooking stands, lid lifters, and heavy-duty gloves. 
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Change It Up: Skillet

I’m usually not one for change and rarely replace something that is working. This is evident by the fact that my vehicle has over 340,000 miles (only four oil changes!) and my shoe laces are Velcro. But when something new comes out, I do take interest. Slow and steady like my pet tortoise (who ran away, I whistled for him but he never came back) I approach new things. I found myself checking out the cast iron cookware a week or two back. I came across a newer product from Lodge®.

Now for those of you who have never cooked on cast iron, let me go ahead and inform you that you have never cooked then. Cast iron cookwares were a gift to the pioneers of our great country, and are still a saving grace in modern kitchens. The flavor that comes from the years of their use (and they last for YEARS) is distinct and desirable. The rustic charm of them also adds to their desirability in most peoples’ kitchen. And ever since the movie Tangled, cast iron has proven itself as a viable self defense weapon.

Lodge has introduced a new line into their already impressive array of weaponry… I meant cookware. Lodge is pretty legit for a few reasons. One, they have been around for over 100 years and two, they are made right here in “Amurica!”

Their new line is made out of carbon steel. They currently have skillets in a 8”,10” and 12” size. (I snagged the 10” bad boy.) These skillets are extremely lighter but no less durable than their cast iron counterparts. The tag says they heat quickly (and retain that heat) and work with just about every kind of heat known to man (except the microwave). Just like cast-iron, you need to hand wash these products. Think of it like polishing a sword or running a scrub down your .30-06 more so than just simply cleaning a dish.

Now like I said, I do not like change. So I wanted to make sure these pans had some versatility to them. I decided to cook a man’s three course meal. That would include an:

Appetizer. Bacon.

Entre. Steak.

Dessert. Bacon Wrapped Steak

As you can see, this skillet handled my man meal with ease. So if you are looking for an addition to your kitchen that can go from one second of browning pork chops to the next second of delivering sweet justice to a home intruder, I am pretty sure you know what I’m getting at here. Leapin’ Lizards!



Picnic in Style!

cookbookWe all know that July 4th is the iconic holiday at the beginning of July. This is the one with the fireworks, flags and parades that everyone looks forward to.  But, did you know there are other lesser-known holidays in July, overshadowed by their star-spangled older sister? It's true - July is National Baked Bean Month.  Which is terrific, considering it is also National Picnic Month!

Since these two go hand-in-hand, we'll consider them together. First off, the key to any well-planned picnic is a serving of slow-cooked baked beans. These are the perfect side dish, no matter what's on the grill:  hot dogs, chicken or hamburgers. Since good baked beans are a matter of preference and recipes are often handed down from generation to generation, we suggest preparing whatever formulation your family likes best, whether it includes dry mustard, carmelized onions, brown sugar or molasses.

In the event you don't have Great-Grandma Mattie's heirloom recipe, hope is not lost. Stop by your local Bass Pro Shops and pick up a copy of the World Championship Dutch Oven Cookbook and stir up their version of Trail Beans:

1 large can of pork and beans

1/2 cup ketchup

1/2 cup brown sugar

2 teaspoons dry mustard

4 slices bacon, cut in small pieces

1/4 cup molasses

1/2 green pepper, cut in small pieces

1 medium onion, cut in small pieces

Mix all ingredients together and put in a 12" Dutch oven Cover and simmer over low fire for 2 hours.oven

What's that? You don't have a Dutch oven? Then head back to our Camping Department and take a look at the huge collection of cast iron cookware from Lodge.  Dutch ovens are available in a variety of sizes, to fit every need, from 1quart to 10 quart.

This summer, Bass Pro Shops is your picnic headquarters! You can find everything you need to spend a day outdoors with your family at your local Bass Pro Shops.






Camp Cooking Choices

So I will always offer to be camp wife. A bearded camp wife, but one none the less. You guys go do your thing; I’ll be getting supper ready! I love cooking. And I love the outdoors. So naturally I enjoy the musings of Theodore Roosevelt’s African safaris*. And I love cooking outdoors. I will take a fold out table and Coleman stove over a commercial quality oven and marble slab kitchen any day of the week!

*The phrases “hither and thither” and “bully good” is just too classic.

Now camp cooking has come a long way. Collecting twigs and leaves has given way to screwing in a little green propane bottle. In fact, it has almost gotten a little ridiculous. We now offer camping cookware that will charge electronics via a USB port on the side.

If you have read any of my other pieces, you know I believe in keeping things simple. That and there are usually six different halves-of-the-fun, depending on the topic. So let us go over the basic set up for camp-cooking.



Grill and Stove Combo!

I have both a grill and stove when I go camping. This way I can cook up a couple sides along with a nice array of meats. I use old pots and pans, because why do you need new stuff that is just going to get banged up? I like taking an assortment of sides that need only water to make. Instant mashed potatoes, corn, peas, instant stuffing and beans are all camp favorites.

When it comes to meat, make sure you properly store it. Have plenty of ice and triple bag to keep meat-juices from ruining other items in the cooler. Also, you do not need a Bobby Flay-esque amount of seasonings out there. Salt, pepper, garlic salt and onion powder will hold you over well.

If you want to snag a few new items to add to the campsite kitchen, look no further than good ol’ cast iron! Bury a Dutch oven under some coals and set your feet up for a spell.

Make sure you bring plenty of fuel and lighting sources with you. You do not want to run out of propane or not be able to start a fire when you have a campsite of hungry hunters.

Side note: I do find the object below perfectly acceptable for camp use. Where is Mr. Make-It-A-Large Moose?!


Cooking Around The Campfire

Cooking Around The Campfire

lodgeSummer is the time when families spend a lot of time out of doors.  Hunting, fishing and camping are just a few of the things that we do.  If your spending any time cooking around the campfire this summer, you should consider purchasing a good set of cast iron cookware.  Lodge gives you a large selection of pots to choose from. 

My friend, who is a Boy Scout Leader gave me this recipe.  It is one he uses when he takes his boys camping.  They all love is and it is easy for them.  


Campfire Goulash

1 lb ground round

1 lb lean ground pork

1 package thin sliced bacon

2 cups combination of chopped onions, bell peppers and celery

2 – 26.5 oz. cans Hunt’s “Original Style Traditional” Spaghetti sauce

1 large package small pasta shells

Salt and pepper to taste (add red pepper flakes or Cheyenne pepper for additional heat).


  • In heavy cast iron pot slowly fry bacon until very crisp but not burned.
  • Remove bacon and save drippings in pot
  • Add chopped celery, onions and bell peppers; cook until translucent
  • Leave all dripping and juices in pot and add Hunt’s Spaghetti sauce, lower heat and bring to slow boil.
  • Add pasta, mixing well and just enough water to maintain the consistency desired.
  • Slowly cook until pasta is tender, remove from heat, add bacon pieces, cover and let stand 5 minutes before serving.


Camping Associate

Denham Springs




Duck Commander Like a Boss!

duckDuck Commander merchandise has taken flight at Bass Pro Shop! Duck Commander is the name of the duck call (and other licensed merchandise) featured on the wildly popular reality show "Duck Dynasty," shown on the A&E network.

Phil Robertson founded the company in 1972, when he began making duck calls in a family shed. The company has since grown into a multi-million dollar empire, which has grown beyond the duck calls made from Louisiana cedar.  In addition to the hit television series, additional merchandise now includes DVDs; CDs; a variety of calls;  and an apparel line, featuring hats, polo shirts and t-shirts for the entire family. There are even books, cookbooks, cookware, posters and huge variety of other novelty items available. You know you've become a cultural icon when you have your own bobble head.

Many of these items are now available at your local Bass Pro Shops.  Next time you're here, pick up one of Si's tea cups, a field box or can cooler.  For more information on the "Duckmen," visit their website at:   logo


Cooking With Cast Iron

Cooking With Cast Iron

Did you know “Lodge” is the only cast iron cookware foundry in the good ole U. S. of A.  They offer a wide variety of cast iron cookware.  From a 6.5” skillet, to a whopping 15” skillet.  They also make grill pans, wedge pans (great for making cornbread), fajita sets, Dutch ovens & even Hibachis.  Lodge also offers a selection of Porcelain enamel cast iron cookware.lodge

We cooked a peach cobbler in one of the Dutch ovens the other day and it was outstanding.  We have also made homemade biscuits over a wood fire before (probably the best I’ve ever eaten).  The more you use a cast iron pot the more non stick it becomes.  Don’t forget to read the instructions when you buy a cast iron pot because it is important that you “season” your pot after every use.  We live in Louisiana where jambalaya is a staple dish.  There is no substitute for cast iron when you make jambalaya.  Just a hint – Don’t let anone open the lid after your jambalaya gets cooking!

Looking for a great gift or a great piece of cookwear?  “Lodge” cast iron cookware is second to none on the market.  Even heat distribution along with over a lifetime of service this heavy duty cookware will fit all of your cooking needs.

We thoroughly love our cast iron cookware and so will you.  Happy Cooking!!

Darren Burns

Camping Lead

Denham Springs


Look What's in Camping!

Last month, I gave you a little bit of information about our gifts department. I hope that you read and enjoyed "It's All About the Gift"  ( published on January 16th. This month I would like to focus on our camping department.

Bass Pro Shops camping department has it all! Whether you are gearing up for a camping trip, planning an outdoor barbeque, processing your own meat, or simply looking to accessorize your vehicle, our camping department can help you with any task. If you haven't had a chance to take a stroll though our camping department, let me tell you what all you are missing! You are missing hundreds of items featuring various name brands at bargain prices. Now, in order to see them all, you will have to come into the store and stroll isle after isle, but, I will try to highlight what I can (until you can make the trip)!


Our camping department has a vast selection of your basic camping needs. We feature a variety of tents to fit your needs including cabin tents, backpacking tents, and dome tents. Whether you're looking for a tent to fit just one person or a whole family, I am sure we have one that is sure to be the right size. We carry great name brands such as Boulder Creek, Ascend, Coleman, and (of course) Bass Pro Shops.  We also carry all of your tent accessory needs including, but not limited to, extra stakes, tent fans, tent lights, and replacement poles. In order to sleep in your tent, you must make a decision about a sleeping bag. Come check out our hugh selection of sleeping bags from Ascend, Bass Pro Shops, Coleman, Redhead, and North Face. If a sleeping bag is not in the cards for you, we have other alternatives including cots, sleeping pads, and air beds.  


   First aid kit               

After the decision of what type of tent and sleeping bag suites your needs, don't forget about all of the other camping accessories. We offer a variety of toilets and showers. (Which my daughter believes are the absolute must-haves for camping!) We also have various sunblocks, repellents including ThermaCell, water treatments, vacuum bottles, and heaters.You definitely do not want to leave home without a map and a compass. Our camping department has a variety of maps available for you! One thing I know is a must have on my check list, when we go camping, is a first aid kit. Our camping department has an assortment of first aid kits to fit your needs.



Coolers are also a must have for the camping trip. We offer a variety of sizes and name brands of coolers, including the indestructible Yeti! Camping stoves, camping cookware, camping tableware, and flashlights should round out your list of supplies. We have a vast selection to choose from including our extensive collection of Lodge cast iron cookware. If you are in to the simple side of meals, check out our freeze dried meals. They are lightweight and easy to pack.



If your camping trip takes you into an area of rugged terrain, try picking up a couple of trekking poles to help you make the climb. If you do plan on taking a long hike while you are camping, don't forget to check out the backpacks that are available in our camping department. If your walk leads you to search for treasure, don't forget to take a metal detector with you. Regardless of whether you are taking a short trip or long one, don't forget to get a camel back to help you with your hydration. If you find that hiking is not on your list of things to do, maybe you would be interested to know that we sell a variety of canoes and kayaks.



Did you know that our camping department is more than just camping supplies? We also offer a large variety of grills. Yes, I realize that the two are connected but, you don't have to go camping to use a grill and you don't have to own a grill just to go camping. Our grill selection includes names such as Brinkman, Browning, Char-griller, Coleman, and Masterbuilt. We have grills that are made for propane, charcoal, or both. We sell flavored wood chips and lump charcoal, along with marinades and seasonings. We offer fryers, as well. We have deep fryers, fish fryers, and turkey fryers for all your wild game cooking needs.



Along with our selection of grills and fryers, we have all your essential needs to process your own meat. We carry meat grinders, meat slicers, wild game processing kits, food savers, and dehydrators. We have all of your processing needs including sleeves for sausage and seasoning mixes. Once the meat is processed, you can freeze it using one our our food savers or get it ready to fry by using a breader.




Last, but certainly not least, our camping department offers a variety of accessories for your vehicle. From floor mats to seat covers, we have the vehicle accessory that you are looking for. We carry steering wheel covers, key chains and air fresheners from names brands like RedHead, Browning, and Bone Collector. Don't forget to check out our decals, license plate frames, and car covers. We also have deer alert sets for your vehicle. While you are here, check out our GPS selection in the marine department.

Well, I hope that the next time you are in the store, you will check out our camping department. Until next month.... Enjoy the outdoors!


Outdoor Cooking Primer - Dutch Oven Tips

The National Dutch Oven Gathering (NDOG) was held recently in Canton, Texas, and . The The gathering brings together dutch oven cooks from around the U.S. and other countries to share in good Prairie Rose President Ron Groenendykeats made in cast iron cookery. The event brought in over 500 people; with great representation from members of the Iowa Prairie Rose Cookers, many of whom are fans of Bass Pro Shops Altoona!  

Prairie Rose President Ron Groenendyk says the NDOG event is officially three days long, but people start arriving early.

"They started out with 50 people on the first Sunday, and that number grew to 540 by Saturday noon.  Most of the meals (breakfast and dinner) are cooked in Dutch Ovens.  The most people come in on Thursday. Friday for dinner there were 120 Dutch Oven pots on tables, Saturday breakfast had 109, Saturday dinner 177. These people take their cooking seriously."

Codey and Marina Rupprecht (Fremont, Iowa) won the youthMike and Wanda Anderson division. Mike and Wanda Anderson (Des Moines) won first place in a photo contest, with Rupprecht receiving second and third. Michelle Shock (Cedar Falls) won third place in both the breakfast and desserts. Shock and Prairie Rose President, Ron Groenendyk, were 10th out of 20 cookers for the International Dutch Oven Society cook-off. The Groenendyks made BBQ Brisket with a homemade BBQ sauce of red wine, beer, molasses, and Dijon mustard; Hawaiian Braided Sweet Bread with honey butter, and a pumpkin dessert with a mascarpone/rum sauce.

Mike and Wanda Anderson, Des Moines

Groenendyk says Iowa is hosting the 2014 NDOG and they hope to have a good representation of the upper Midwest.

At the recent Iowa Outdoor Expo in Des Moines, we asked Groenendyk, president for some tips on Dutch Oven cooking:

1. There's Lodge cookware and then there's everything else. 

2. Have a pair of good, heavy gloves.

3. When storing your pans, put a paper towel in the bottom of the pan. Then fold another paper towel and put it between the lid and bottom to hold the lid open a bit to keep moisture from accumulating.

4. Don't use cold water on a hot skillet.  It will crack or break the skillet.

5. Use wood or plastic utensils.

6. Your coals should be half and half..if they're all white, then they're past prime.

7. Clean your ovens with a 50-50 mixture of apple cider vinegar and water. It will get anything off your cast iron, including rust. Just spray it on, let it sit for a bit and then wipe it out or use a rubber scraper. You may have to do it a few times. The vinegar can also act as a disinfectant. 





Dutch Oven Cooking

Suzanne from our Camping Department really gets into Dutch Oven Cooking!  Anytime Bass Pro Shops does a demo people flock to get some of her Sour Cream Apple Pie. Suzanne has perfected this recipe and is willing to shall her technique with us.  I thought cooking in a dutch oven might be a little complicated, but I found out it is fun for any age.  It also makes a fun family project you can do together.

Sour Cream Apple Pie

2 crust pie pastry

5-7 applies, peeled and sliced

1/3 cup sugar

3 tablespoons flour

2/3 cup sour cream

3 tablespoons brown sugar (optional)

1 teaspoon cinnamon (optional)

3 tablespoons sugar (optional)

1 cup chopped walnuts (optional)

1 egg

1 teaspoon vanilla

Beat together sour cream, egg, vanilla, 1/3 cup sugar, salt and flour in bowl.  Add apples and mix.  Spoon into pie crust (Suzanne tabs a little butter on top) Mix remaining sugars, cinnamon, and walnuts then sprinkle over filling.  Top with crust and seal edges (cutting slits in top crust) Place in the Lodge Logic 10quart cast iron dutch oven. Now make sure your charcoal is hot and ready. Bake for about 1 hour until the apples are tender.  Place 13 coals on the bottom and 26 coals on top. The hard part is waiting for the pie to be done. (FYI the lid on this dutch oven flips and can be used as a griddle also!)

Although you can use your fireplace or campfire.  Lodge also has a dutch oven cooking table with windscreen.  This table has folding legs and adjustable feet.  Wide handles, and a removable three-sided windscreen all made with durable steel .

A great  tool is the dutch oven lid lifter by Lodge Logic. This tool really makes lifting lids safe.  Don't forget after all that cooking, you want  to protect it with Camp Chef Cast Iron Conditioner.  This cleaner is all natural and will remove rust from old cast iron as well as protect.  All Lodge Logic cast iron cookware comes seasoned.

So stop on in to Bass Pro Shops and ask for Suzanne in Camping.  She will be happy to swap recipes and give you suggestions on Cast Iron Cooking.

 Robin Piedmonte - Events Coordinator

conditioner10 quart




cook tablelifter













Dutch Oven Care

Seasoning Your Dutch Oven

Cast iron Dutch ovens, if properly cared for, will last for many generations. Constant and proper Dutch oven care beginning from the day the oven is purchased will keep it in service for many years. All quality ovens are shipped with a protective coating that must be removed prior to seasoning. Removing the protective coating requires a good scrubbing with a little soap, some hot water, steel wool, and a little elbow grease. This is the only time you will ever use soap on your Dutch oven. Once the oven has been cleaned, it should be rinsed well, then towel dried and allowed to air dry.


You can use your kitchen oven to season a Dutch oven but just a word of warning; You will smoke up your house if you season your Dutch ovens indoors. I recommend using an outdoor gas barbecue in a well ventilated area. Preheat your barbecue or kitchen oven to 375°. After your Dutch oven is dry, place it on the center rack with the lid ajar. Allow it to warm slowly so it is just barely too hot to handle with bare hands. This preheating does two things, it drives any remaining moisture out of the metal and opens the pores of the metal.


Now, using a paper towel or a clean 100% cotton rag, apply a thin layer of cooking oil. I prefer using vegetable oil over peanut and olive oils because the burning point of vegetable oil is lower so it will set up and harden at lower temperatures. Tallow or lard can also be used but they tend to break down over time so are not recommended on ovens that will be stored for long periods of time. Make sure the oil covers every inch of the oven, inside and out and replace it on the center rack, this time upside down with the lid resting on top of the legs. This will keep oil from pooling in the bottom of the oven. Bake the oven for about an hour or so at 375°. This baking hardens the oil into a protective coating over the metal.


After baking, allow the Dutch oven to cool slowly. When it is cool enough to handle, apply another thin coating of oil. Repeat the baking and cooling process. When the oven can be handled again apply another thin coating of oil. Do not leave any standing oil in the oven! Standing oil can turn rancid ruining the protective coating you just applied. Allow the oven to cool completely. Now it should have three layers of oil, two baked on and one applied when it was warm. The oven is now ready for use.


This seasoning procedure only needs to be done once, unless rust forms or the coating is damaged in storage or use. This baked on coating will darken and eventually turn black with age. This darkening is a sign of a well kept oven and of its use. The seasoning’s purpose is two fold, first and most important; it forms a barrier between moisture in the air and the surface of the metal. This effectively prevents the metal from rusting. The second purpose is to provide a nonstick coating on the inside of the oven. When properly maintained, this coating is as nonstick as most of the commercially applied coatings.


Note: Avoid cooking anything with a high acid content such as tomatoes, or a lot of sugar such as cobblers for the first 2 or 3 times after seasoning your oven. The acid and sugars can break down the protective covering before it has a chance to harden properly.



Cleaning Your Dutch Oven

Dutch oven care starts with the seasoning of the metal, but the second step is to make sure you clean your ovens properly after each use. More often than not, cleaning cast iron Dutch ovens is much easier than scrubbing pots and pans. For cast iron, the cleaning process is in two steps. First, food is removed and second, maintenance of the protective coating. To remove stuck on food, place some warm clean water into the oven and heat until almost boiling. Using a plastic mesh scrubber or coarse sponge and No Soap, gently break loose the food and wipe away. After all traces have been removed, rinse with clean warm water. Soap is not recommended because it will break down the protective covering and will get into the pores of the metal to taint the flavor of your next meal. Remember, liquid soap is made to cut oil; this is what season the oven, so it will strip your hard won seasoning.


After cleaning and rinsing, allow the oven to air dry. Then heat it over the fire just until it is hot to the touch. Apply a thin coating of oil to both the inside and outside of the oven and the top and underside of the lid. Allow the oven to cool completely. If you do not oil the outside of the oven, then with use, the protective barrier will break down and the oven will start to rust. As a suggestion, it is a good idea to keep a scrubber for cast iron and never use it with soap.


"Ready To Use" Cast Iron Care

It was inevitable that someone would eventually figure out a way to produce cast iron cookware with the same type of heirloom finish that made your grandmother's cast iron skillet such a prized possession. The manufacturers of these "Ready to Use" cast iron products have taken the work out of having to season your new cast iron skillets and Dutch ovens by seasoning them for you. Lodge is the best and Bass Pro offers these fine products. With proper care and maintenance these cast iron utensils will service you well for many generations. I have outlined the proper care instructions for these products below.


      1)   Before using your "Ready To Use" cast iron cookware for the first time simply rinse it out with hot water (do not use soap as it will remove the seasoning). Towel dry the utensil thoroughly.

      2)   Before each time cooking, prepare the cooking surface by wiping it down with vegetable oil or spraying it with non-stick cooking spray.

      3)   After each time cooking, clean your utensil with a stiff brush under hot water (do not use soap) and towel dry thoroughly.

      4)   After the utensil is dry and while still warm from cleaning, wipe all surfaces down lightly with vegetable oil or spray all surfaces lightly with non-stick cooking spray.

      5)   Allow the utensil to cool and then store in a cool, dry place. Do not store pots or ovens with the lid on top to allow for air circulation.

      6)   If you notice a metallic taste or notice signs of rust on your cookware simply follow the steps for Stripping Rusty or Rancid Dutch Ovens outlined below then follow the steps for Seasoning Your Dutch Oven outlined above.


Stripping Rusty or Rancid Dutch Ovens

Inevitably there will come a time when you will need to strip and re-season a rusting or rancid Dutch oven. Relax! It's not that difficult. I've found the easiest way to strip an oven is to place it upside down on the bottom rack of a self cleaning oven with the lid placed on top of the legs. Set the oven to self clean for 2 hours and let it be. Allow the oven to cool completely before removing the Dutch oven.


If you don't have a self cleaning oven or would prefer not to heat up your house then you can use an outdoor propane stove to accomplish the same thing. As the metal burns it will take on a shiny oily look and may look white in some areas which is fine, keep heating the oven until all surfaces inside and out have this look then remove the oven from heat and allow it to cool slowly.


Once the Dutch oven has been burned and allowed to cool the remaining gunk must be removed from the oven surfaces. This is done by scrubbing the oven with a piece of steel wool or a metal scouring pad under hot running water until all surfaces are clean. Once clean, towel dry the oven then allow it to air dry. The Dutch oven is now ready to re-season.



Storing Your Dutch Ovens

It is important when storing your Dutch ovens to keep the lid cracked so that air can circulate into it. This can be accomplished by laying a paper wick, made from a napkin or paper towel folded accordion style, across the rim of the oven leaving a small amount outside, and then setting the lid down on top of it. The wick also acts to draw any moisture out of the oven. If air cannot circulate into the Dutch oven, the oil used to protect it will turn rancid and will permeate the pores of the metal with a sour odor. DO NOT cook anything in a rancid oven, you will not be able to stomach the food! A rancid oven must be stripped of its protective coating and then be re-seasoned again.


When storing my Dutch ovens I like to put them in a protective cover to keep them from collecting dust and to keep anything that might brush up against them from getting dirty. The covers also help protect the outside finish on the ovens from being scratched up in transit when camping or transporting ovens.


A Few Cast Iron No-No's

  1. Never, and I repeat, NEVER allow cast iron to sit in water or allow water to stand in it. It will rust despite a good coating.
  2. Never use soap on cast iron. The soap will get into the pores of the metal and won't come out very easy, but will return to taint your next meal. If soap is used accidentally, the oven should be re-seasoned, including removal of the present coating.
  3. Do not place an empty cast iron pan or oven over a hot fire. Aluminum and many other metals can tolerate it better but cast iron will crack or warp, ruining the metal.
  4. Do not get in a hurry to heat cast iron, you will end up with burnt food or a damaged oven or pan.
  5. Never put cold liquid into a very hot cast iron pan or oven. They will crack on the spot!

Getting Your Boy Scout Ready.....



Looking to get your scout ready for their next camping trip. Well where to start, bug spray?, first aid?, sleeping bag? or sleeping pad?, food and cookware?, and the list could go on and on. But have no fear, your local Bass Pro Shops camping associate is here. When sending your child away from home, whether it be overnight or for a weekend trip as a parent you want to make sure that they have everything they will need. Start with a sleeping bag. When selecting a sleeping bag there are a few things you should consider.....weight and is it a cold weather bag or a warm weather bag are two major ones. I suggest a light weight 3 to 4 pounds at the most that has about a 40 degree temperature rating. If you would like your child to be a little more comfortable you could add a camping pillow or a sleeping pad, such as Ascend Pads or Therma Rest. When it comes to bug spray, there are 3 MUST HAVES.....1)Saywer Permethrin: the parent should spray all the clothes the child will be packing a few days prior to them leaving, this should NEVER be applied to skin, 2) Maxi Deet: it comes in a 2 ounce bottle, making it easy to pack and carry, and finally 3) the Tick Key: It makes removing a tick as easy as 1.....2.....3. Typically scout groups will already have tents, so no need to worry there. Make sure to pack a few must haves like a water bottle.....the Nalgene Tritan Wide Mouth bottle is a GREAT choice, its easy to clean, impact resistant, and stain and odor resistant, a first aid kit(even though typically the Scout master will have one, its nice to have a small one with band-aids, ointments, and pain reliever), a mess kit, a pocket knife, and a flashlight just to name a few. Now we must consider whether or not you would like dehydrated food or good ole beans and weenies over the campfire, once they have decided on the particular type of food that they will be taking, you can decide whether you will need a small pan or will it be a personal burner with some fuel. All that is left is a good pair of hiking boots, look for something with good ankle support and that is waterproof. Now that your scout has pretty much everything they will need for a great trip with his or her fellow scouts, all mom or dad needs is a good book and time to kick back and relax. So when your scout comes home and tells you its that time swing into your local Bass Pro Shops Outdoor World and let one of our A-W-E-S-O-M-E camping associates help you get your scout ready!!!!!