Cooking
We have looked at propane refrigerators and woodstoves for cooking. Many cabins have propane stoves with ovens, or perhaps a combination of wood/propane. Our oven would take half the forest, all day, and cook us right out of the kitchen while we tended to something inside, rotating every 5 or 10 minutes, and occasionally blowing ashes off the food.
How do I know this? Experience.
(Wow, do we ever miss Ted something fierce. . . sigh.)
I have learned to make English muffins on the stove top.
And, Trail Guy barbecues most of our dinners. Our favorite menu item is pizza on the Weber kettle barbecue.
Amazing what comes out of our one-butt kitchen without electricty.
7 Comments
Awesome, beautiful pizza and love the “one butt kitchen” description.
Bill, another man named Bill gave me that most apt term for a small kitchen. 😎
And the pizza tastes as good as it looks.
Looks yummy. And with a glass of wine Perfect !!
Thanks, Loretha. You can have my glass.
I’m very grateful for our galley kitchen with its propane appliances, but I’m always amazed at those cabin dwellers who can still cook on/in wood-burning stoves! I mean . . . how do you regulate temperature? Deal with the heat during hot summer days? I get why Trail Guy uses the outdoor BBQ a lot! But pizza on a Hibachi? I’m impressed!
Sharon, a wood stove cook learns to regulate temperature by scooting the pans around or even removing the plates. I only cook breakfast on it, unless it is during the fall when the heat is welcome.
“Hibachi”!! Bite your tongue! It is Weber kettle BBQ. Ora Kay gave us directions from a Sunset magazine in about 1987 or ’88. Very thoughtful.
Sorry–I use “Hibachi” for any small, portable charcoal cooker thingie. I wish I had the one I had about 30 years ago. I can’t find a single-steak size anymore.
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