470 forum posts
So I want to start a thread that I think a lot of folks out there can help with…cooking on a stick! I would venture to bet that whether you consider yourself a big mile UL backpacker or a primitive skills survivalist most of us have done it in some form before…but the true potential of such a simple act can often go unappreciated…and I would like to give cooking on a stick the attention I believe it merits!
A simple marshmallow roasted on a stick will make you the hero of children…and a ball of dough fire-baked on a stick can do the same for adults. I frequently take a special cup of floured-mix with me on trips…or better…waiting in a cache (flour is kind of heavy!). If you have ever smelled baked anything on the trail then you know the kind of awesome that is…particularly if you’re keeping things light and simple with rehydrated (put here your choice of mush). On those occasions that the weather will not allow a fire...I drop the flour-mix into soups and stews to make dumplings…the perfect kind of warm and hearty on the very day you want it most! It also allows you a little more cushion for the occasional zero…or the ability to extend your trip just a bump. In short…a fire-baked “extra” is a wonderful luxury for both the gram-counter and the one-mile-super-camper alike.
In addition to biscuits and hushpuppies…I have also stick-cooked the familiar sausage and marshmallow…but I would really like to take this idea to the next level. To do this I am asking TS folks to help me compile a list of foods for a stick-cooking menu. To keep things as creative as possible there are very few ground-rules...and it is the spirit of the request not the letter that matters (spirit = a relatively easy treat that can be cooked on an open-fire alone or with a quickly fashioned tool). A great example of what counts is Rambler’s Apple-Pie on a Stick (apple + spice + stick + fire)…as an added bonus…the apple is as good raw as it is cooked…if the forecast has rain.