July is finally here, which means if you’re anything like me, you’ve already got one eye on the clock and the other on the truck, waiting to hitch up the trailer and head out to the lake.
There’s nothing better than a warm Alberta summer night by the fire with a cold drink. But let’s be honest—nothing ruins a weekend quicker than opening the cooler to find soggy, water-logged grocery store packaging, or biting into a dry, cardboard burger.
You don’t need to eat like you’re roughing it just because you’re sleeping in a tent or an RV. With a tiny bit of planning, you can eat like royalty at the campsite. Here are a few quick tips to level up your camp cooking game this month.
Stop Packing “Cooler Soup”
The biggest mistake I see people make is throwing standard grocery store Styrofoam trays right into the ice. As that ice melts, water gets in, things get soggy, and it’s a mess.
Instead, ask us to vacuum-seal your meat before you leave the shop. It takes up half the space, it won’t leak, and it keeps everything fresh.
Pro-Tip: If you aren’t eating those steaks or marinated chicken skewers until night three of the trip, let us know. We can freeze them solid for you right in the vacuum bags. They’ll act as extra ice packs for the first two days and thaw out perfectly right when you need them.
Real Food for the Campfire
Leave the boxed frozen burgers behind. If you want a real meal after a long day on the water, go for cuts that can handle the unpredictable heat of a campfire grate:
- The Campfire Burger: A fresh, hand-pressed chuck patty holds its moisture way better over open flames than anything out of a box.
- Butcher-Style Sausages: High-quality, house-made sausages are the ultimate camping food. They’re already packed with flavor, they don’t dry out easily, and they’re a massive upgrade from hot dogs for the kids.
- Kabobs: Grab some pre-marinated beef or chicken skewers from the counter. Zero prep work on a shaky picnic table—just fire and eat.
Pack the Cast Iron
If the campsite grill grate looks a little sketchy, don’t sweat it. Throw a seasoned cast-iron skillet right over the coals. It gives you a perfectly even sear for a thick-cut Alberta ribeye, and it’s ready to go for the best part of the morning: thick-cut bacon and eggs before the boat hits the water.
Before you head out to Wabamun or Jackfish this weekend, swing by the shop. Tell us where you’re camping, and we’ll get your cooler packed right. Have a great July, everyone!
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