Five Camp Tips To Try This Summer
Campfire Travel • June 1, 2022
Summer has arrived, and soon you'll find yourself counting down the days until camp starts. Whether you're sending your child or if this is a family getaway, summer camp is an exciting and memorable time that you'll always look back on. So here are five easy tips to make the most out of your camp this summer:
Make Camp Checklists
Camp checklists are essential when packing up and heading out. They can help you remember everything you need and ensure it's there when you arrive at camp.
Try these ideas to help keep things organized this summer:
- Use your smartphone's note-taking app to create a digital checklist of things to do before leaving on vacation - like reserving campsites and making travel plans with family members.
- Make sure you have a copy of all necessary documents - such as travel insurance information, passports, or birth certificates - stored somewhere safe in case something happens while you're away from home.
- Make separate checklists for packing, unpacking, and organizing your gear. For example, you'll need one list for packing camping gear into your trunk (sleeping bags, air mattresses, tents, and other essentials) and another list for unpacking the same gear after arriving at camp (getting everything out of the car or truck). You'll also want a separate "campground organization" checklist that includes putting away groceries, finding lost items, and cleaning up after meals.
Embrace The Idea of Packing Light
If you're planning a weekend getaway, try bringing only what's essential - then set aside anything else that you don't think you'll use. You can always pick up extra supplies if you find yourself using them!
Here are some tricks to help you pack light for your next
camping trip:
- Pack everything in resealable bags. Pack all liquids, food, and toiletries into resealable bags or containers - this will help prevent spillage, keep things organized and save space in your bag!
- Roll clothes instead of folding them. Rolling clothes takes up less room than folding them, plus it helps prevent wrinkles!
- Use a compression sack for clothing. Compression sacks (or stuff sacks) compress clothes by around 30% of their original size without damaging the fabric or seams. This means you can fit more clothing into a smaller space!
Keep Food Cold
One of the most popular ways to keep food cold is with a cooler. You can buy coolers at most stores, but consider purchasing an electric cooler if you're looking for something more reliable. An electric cooler works by using a built-in motor and fan to circulate air in and out of its insulated walls; this helps keep the food last than other types of coolers. The only downside is that they run on batteries, so they don't work when there's no power available.
If you'd prefer not to buy an electric cooler, consider purchasing a traditional ice chest instead. These come in many different sizes, but all have one thing in common: they're made from metal and have an insulated lid that allows for better cooling than plastic ones (although metal ones are typically heavier). They also come with multiple compartments for organizing your food and an extra room for storing drinks or other items needed during your camping trip.
Decorate Your Campsite
If you're planning on staying at one location for more than a few days, it's good to make your campsite feel more like home. You can do this by decorating your campsite with a few simple additions.
- Use colorful fabrics or rugs to cover the hard surfaces of your tent or RV. These are easy to pack and can add comfort to your space!
- Put up signs that say "Welcome" or "Home Sweet Home." You can also try tying them together with twine if you want to add an extra touch of sweetness.
- Hang lanterns around the perimeter of your site so that they give off a nice glow when turned on at night (and serve as some extra light). Lanterns are available in various designs, so pick those that match your taste and needs best!
- Bring along some flowers or plants to place around your tent or camper! They'll add color and give off fresh scents while also helping to keep away bugs!
Get Involved With Group Activities
You don't have to sit around all day doing nothing; there are usually plenty of things going on at campsites where you can join in on the fun!
Campsites often have organized games or activities for
families and groups. Whether playing cards around the campfire or participating
in a camp activity like archery or canoeing, it's always fun to spend time with
others! You can also arrange your games by borrowing campfire equipment from
another site; this will help you save money. And campers tend to be friendly
people, so they are usually more than happy to share their belongings.
That's it for our Five Camp Tips To Try This Summer article.
Hopefully, you have found this article informative, the advice helpful, and you
take away at least one new idea or trick to bring back to camp. We hope you
enjoyed it, and as always, let us know if you have any questions.
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Ingredients FOR THE LEMON-PEPPER SEASONING: 3 tbsp. freshly cracked black pepper 2 tbsp. kosher salt 2 tbsp. grated lemon zest, dried for 1 hour 2 tsp. garlic powder 2 tsp. mustard powder 2 tsp. onion powder 1 tsp. sugar FOR THE STEAKS: 8 boneless rib-eye steaks (about 1 inch thick) Kosher salt, to taste 1 stick salted butter, melted Directions For the lemon-pepper seasoning: Stir together the pepper, salt, lemon zest, garlic powder, mustard powder, onion powder and sugar in a small bowl. For the steaks: Preheat a grill to medium high. Season the steaks lightly with salt and rub the lemon-pepper seasoning on both sides. Brush the steaks liberally with the melted butter Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees. Cook 2 minutes, then go ahead and flip the steak over to the other side. After 1 minute 45 seconds on the second side, rotate 90 degrees and finish cooking for 2 minutes, or until the steaks reach 115˚ to 120˚ on an instant-read thermometer (the steak will continue to cook slightly after you’ve removed it from the grill). This is medium rare— my favorite. Remember, you can always throw a steak back on the grill if it’s too red for your taste but you can’t undo it if it’s overcooked! via: https://www.thepioneerwoman.com/food-cooking/recipes/a35823414/lemon-pepper-grilled-rib-eyes-recipe/
Ingredients 1 6-ounce container blueberries 1/2 c. sugar 2 tbsp. lemon juice (from 1 lemon) 2 tsp. cornstarch 1 1/2 c. chopped strawberries (about 8 ounces) 18 to 24 glazed doughnut holes Directions Combine the blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the blueberries start breaking down and the sauce thickens, about 15 minutes. Scrape into a small bowl and set aside. Wipe the pan clean and add the strawberries and the remaining 1/4 cup sugar, 1 tablespoon lemon juice and 1 teaspoon cornstarch. Cook over low heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 15 minutes. Scrape into a separate small bowl and set aside. Meanwhile, preheat a grill to low. Thread the doughnut holes onto 6 to 8 ten-inch wooden skewers. Grill the doughnuts, turning, until warmed and marked, 1 to 2 minutes per side. Serve with the fruit sauces. via: https://www.thepioneerwoman.com/food-cooking/recipes/a33407727/doughnut-hole-kebabs-recipe/
Ingredients 6 6-inch corn tortillas 1 1/2 lb. ground beef 2 tsp. chili powder 2 tsp. ground cumin 1 tsp. kosher salt Black pepper, to taste 1 tbsp. vegetable oil 2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces 1 14.5-ounce can black beans, drained and rinsed 1 chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can 2 c. jarred salsa Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping Directions Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces. Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper. Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside. Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes. Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes. Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings. via: https://www.thepioneerwoman.com/food-cooking/recipes/a32464308/beef-taco-skillet-recipe/
Ingredients 1 teaspoon bouillion paste (I used Better than Bouillion vegetable paste, but you could also use chicken, beef, pork, miso or Thai curry paste.) 3 tablespoons kimchi (or more if you like spice!) If kimchi isn’t your thing, try sesame seed oil, chili sauce or Sriracha. veggies! I used corn, carrots and sautéed mushrooms. You could add spinach, peppers or bok choy. There are endless possibilities here. 1 cup cooked brown rice noodles. You can also try udon, soba noodles, vermicelli or spaghetti. Get creative! green onions on top (optional) mason jar (the wide mouth containers work best) Directions Add bouillion paste to the bottom of a mason jar. Next add in your kimchi. Pack in your veggies. Put noodles on top. Top with green onions. When ready to eat, remove lid and pour hot water into the mason jar. Let sit for a few minutes, then enjoy! via https://www.brit.co/mason-jar-ramen/
Ingredients Marinade 1 minced garlic clove 1/4 cup cilantro leaves 2 tablespoons olive oil 3 tablespoons tequila 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1 1/2 pounds skirt steak Instructions At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill. At campsite: Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri. via https://www.sunset.com/recipe/gaucho-steak-with-four-herb-chimichurri
INGREDIENTS 3 lbs. Ground Beef, (90% lean) 1 Tbsp. vegetable oil 1 medium onion, chopped 1 green bell pepper, chopped 1 jalapeño pepper, ribs and seeds removed, chopped 4 garlic cloves, minced 2 Tbsp. chili powder 1 Tbsp. paprika 1 Tbsp. ground cumin 1 tsp. dried oregano ½ tsp. freshly ground black pepper ½ tsp. Kosher salt 1 can (8 oz.) tomato sauce 1 can (10 oz.) diced tomatoes & green chilies, undrained 1 12-oz bottle of beer 2 8.5 oz boxes of cornbread mix (including ingredients to prepare cornbread) Optional Toppings Sour cream Sliced green onions Shredded cheddar cheese INSTRUCTIONS Step 1 Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure. Step 2 Place the dutch oven on the briquettes and allow dutch oven to get hot. Step 3 Add oil to the dutch oven and sauté onion, bell pepper, and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute. Step 4 Add Ground Beef to dutch oven and cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally until browned. If dutch oven starts to cool off, add more hot briquettes on the bottom. Step 5 Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute. Step 6 Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Cook for 30 minutes. Step 7 Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer. Step 8 Heat approximately 20 additional briquettes. Cover dutch oven with lid and place hot briquettes evenly on the top of the closed lid. Step 9 Cook for about 10 minutes, checking halfway through. Check to see if cornbread is done by sticking a toothpick into cornbread. If the toothpick comes out clean, it is done. via https://beeflovingtexans.com/recipe/campfire-dutch-oven-chili-with-cornbread/