I think food is a bigger part of overlanding than people admit. Everyone talks about suspension setups, tire choices, recovery gear — but nobody really talks about what they’re eating once camp is set and the engine’s off.
For me, part of the enjoyment of a trip is making good food and actually taking the time to enjoy it. Not just heating something up because I’m hungry, but cooking something on purpose. It slows everything down in a good way.
Breakfast is where that really shows up. I always make bacon in the morning. There’s something about cooking bacon outside first thing, especially if there’s still a chill in the air. Coffee going, cast iron heating up, bacon hitting the pan. That’s part of the experience for me. It makes camp feel like camp.
I prefer cooking over a fire whenever I can. Managing coals, adjusting the pan, paying attention — it feels right. It’s not the fastest way to cook, but that’s kind of the point. You’re not in a rush out there.
That said, I’m not against propane. I keep a Coleman propane grill because sometimes you just want controlled heat. If I’m boiling pasta or cooking something that needs consistency, propane makes life easier. Fire is for the atmosphere and the experience. Propane is for when I want precision. Both have their place.
Food-wise, I don’t overcomplicate it. Rice, pasta, canned beans, trail mix, jerky. Apples and oranges hold up well. Carrots don’t bruise. Hard cheese lasts longer than people think. It’s practical stuff that travels well and doesn’t create problems.
But even with simple ingredients, I try to make actual meals. Chili is an easy one — brown some meat, throw in tomatoes and beans, let it sit over the fire and do its thing. One-pot pasta works great on the propane grill. Nothing fancy, just solid food that tastes good after a long day.
I’ll prep a little before I leave — chop vegetables, pack things in some kind of order, make sure I’ve got enough water. Not because I’m trying to be meticulous, but because it makes camp smoother. Less digging around in bins with a headlamp on.
At the end of the day, part of why I go is that feeling of sitting by the fire after you’ve cooked a good meal. You’re not rushing. You’re not microwaving something. You made it. You enjoyed it. That’s a big part of the reset that comes with being outside.
Good food isn’t extra. It’s part of the trip.