You鈥檙e ten minutes from the trailhead and an hour from home when you realize the snacks are still on your kitchen counter. Big bummer. Stopping at the last gas station between you and four hours of hiking, you know this is make-or-break time, the difference between a magical day on the trail and a grown-up meltdown. So how can you save the day for under $15? Here are six considerations for those looking to score some last second calories without breaking the bank.

1. Slim Jim ($1)

Not the most elegant of the meat sticks, but this classic snack packs a protein punch鈥攕even grams to be exact鈥攆or much less than its other beef jerky competitors. Bonus points for being flexible, thin and incredibly pack-friendly, a Slim Jim offers you a nice calorie baseline in a pinch.

2. Honey Roasted Peanuts ($4)

Roasted nuts are full of burnable calories and make for great trail fuel. While almonds offer a balance of iron, calcium, and magnesium, we鈥檙e opting for peanuts that are higher in protein and fiber. That tasty coating of honey and sugar could give you a boost on a steep incline. Plus, taste, you know?

3. Pedialyte ($3.50)

Skip the sugary sports beverage and grab that drink 听your sick kid lived on once for some real replenishment power. Pedialyte is high in electrolytes and sugar that help replenish what you lose while sweating on the trail, and offers 780 milligrams of potassium and 7.8 milligrams of zinc per serving. Combine with water for longer days on the trail.

4. Bananas ($1)

This kind of depends on the gas station, but many (like 7Eleven) will offer some bananas hanging out by checkout. Bananas are high in potassium, which helps prevent cramping and boosts your blood sugar to keep energy levels from crashing during your day hike. If bananas aren鈥檛 available, dried apricots are a good alternative.

5. Snickers ($1.75)

The ultimate backcountry snack, Snickers might be the most useful candy bar of the lot, combining peanuts, chocolate, and caramel into a delicious energy pop when you need it most. I tend to pack a Snickers for summit days, breaking off a half at the top for a reward, but also that necessary protein and sugar kick. The second half can provide some emergency calories on the return trip, 听but also tastes great in the parking lot.

6. Hard-Boiled Egg ($1)

Believe it or not, lots of gas stations have them, and they’re always cheap. Hard-boiled eggs, while not the most glamorous trail snack, are a great emergency option for replenishing energy and repairing muscle tissue after or towards the end of a long day on the trail. Protein rich, these trail MVPs provide all nine amino acids and are easy to throw in the top of any hiking pack. Bonus points for pickled hard-boiled eggs, which offer lots of anti-inflammatory benefits to offset that post-hike rigor mortis.

The post Gas Station Snacks Are the New Trail Magic. Here’s What Smart Hikers Get. appeared first on 国产吃瓜黑料 Online.

According to wildlife filmmaker Casey Anderson, the grizzly bear might be the greatest forager. Having closely observed the Yellowstone grizzly鈥檚 diet and eating habits, he鈥檚 seen them dig up caraway roots in the meadows, graze on pine nuts from whitebark pine trees, and raid squirrel caches. Now, Anderson is sharing his insights with chef Kevin O鈥機onnor as they explore the varied terrain of grizzly country with a little help from Yellowstone Bourbon.

Established in 1872,听听was crafted to honor the sprawling wonder of America鈥檚 first national park. It鈥檚 what first inspired us to create approachably smooth whiskey for the benefit and enjoyment of the people, and why we still do it today.

The post How to Eat Like a Yellowstone Grizzly Bear appeared first on 国产吃瓜黑料 Online.

Want to get to know the landscape in a whole new way? Try sampling nature鈥檚 bounty. The greater Yellowstone ecosystem is a great place to add foraged ingredients to the menu鈥攋ust follow the advice of Kevin O鈥機onnor, a wilderness-inspired chef who seems born to the job.

O鈥機onnor knew he wanted to be a chef by the time he was nine years old. 鈥淭here are a lot of factors that set me on that path,鈥� he says. 鈥淕rowing up on a vineyard in the Sierra foothills was one of them. Being able to forage and hunt was another.鈥�

Early on, he realized that good food came from a healthy landscape and that using the land鈥檚 abundance to feed people was a . For two decades, O鈥機onnor worked in Michelin-starred restaurants and even opened a hot new eatery right on the edge of Yellowstone National Park.

鈥淭hat鈥檚 where I learned what burnout was,鈥� he says. Overworked and depressed, O鈥機onnor quit his job and fled to a ranch in Montana to recoup鈥攁nd got back into foraging. 鈥淚 had the inspiration and sheer humbling power of the national park and surrounding wilderness,鈥� he says. 鈥淚t was a six-month-long vision quest that changed my life forever. Getting your hands dirty and your feet wet鈥攖hat鈥檚 all the medicine you need.鈥�

An Edible Landscape

Here鈥檚 what to forage in Yellowstone National Park, plus how to prepare each one (foraging permit required).

Caraway

‍Find it: Year-round, in wet, low-lying pastures.

‍Use it: The seeds are good for seasoning, or chop the roots into soups or stews.

‍Rosehips

Find it: September鈥揙ctober, in sunny patches and along streams.

‍Use it: Make a syrup. Drizzle it over yogurt, or mix it with and mint leaves.

‍Black Morel Mushrooms

Find it: June鈥揓uly, in burn zones one year after a fire.

‍Use it: Saut茅 with garlic and herbs and stir into a creamy pasta.

‍Golden Chanterelle Mushrooms

Find it: August鈥揝eptember, on the forest floor among pines.

‍Use it: Cook in butter and serve alongside grilled steak. Pair with .

‍Oyster Mushrooms

Find it: May鈥揓une, on cottonwood trunks and standing snags.

‍Use it: Lightly saut茅 and throw them on a pizza.

‍Wild Strawberries

Find it: July鈥揂ugust, on the ground along partially shaded trail.

‍Use it: Put them in your morning oatmeal or a cup of yogurt.

‍Huckleberries

Find it: July鈥揂ugust, on bushes along trails and in open forest.

‍Use it: Bake them into a buttery pie or cobbler. Pair with to bring out the bourbon鈥檚 cherry notes.

‍Raspberries

Find it: August鈥揝eptember; look for big bushes along trails or in partial shade.

‍Use it: Scatter with almonds over homemade ice cream.

Raise a Toast: Huckleberry and Honey Sour

Celebrate a great day in the national park with this custom recipe and , which was founded in 1872 to honor America鈥檚 first national park, and which continues to the national park system today.

Glassware: Rocks glass

‍Ingredients

• 2 oz Yellowstone Select Bourbon
• 1 oz fresh lemon juice
• 3/4 oz honey syrup (1 part honey, 1 part hot water, mixed and cooled)
• 1/2 oz huckleberry puree or huckleberry syrup
• Fresh huckleberries or lemon wheel for garnish

‍Directions

• ‍Fill a cocktail shaker with ice.
• Combine all ingredients and shake until chilled.
• Strain the mixture into a rocks glass filled with ice.

Established in 1872, was crafted to honor the sprawling wonder of America鈥檚 first national park. It鈥檚 what first inspired us to create approachably smooth whiskey for the benefit and enjoyment of the people, and why we still do it today.

The post Eat Like a Grizzly appeared first on 国产吃瓜黑料 Online.

I just made the switch to an all-electric cooking system for car camping. The setup includes an induction cooktop, which uses an electromagnetic field in lieu of direct heat to cook food.听While many people associate induction with lower air pollution or faster cook times, I switched for three different reasons: convenience, packed size, and the ability to 鈥渞efill鈥� my energy stores in camp.

An important piece of background here is that high-capacity power stations鈥攂asically big batteries housed in convenient boxes with all the management functions and charge ports built in鈥攈ave become commonplace for adventurous car 听camping, a hobby sometimes referred to as 鈥渙verlanding.鈥�

Carrying a power station enables you to power gadgets like 12-volt fridge-freezers, charge your phone and camera gear, and light up your camp. As the price, size, and weight听of these power stations decrease, the amount of energy people are taking outdoors increases. And that has fueled a growing ecosystem of electric accessories which allows you to travel with hitherto unprecedented level of connectivity and convenience.

My two favorite electric items? Heated sleeping pads made by Ignik and Starlink鈥檚 satellite internet dish. The former add an incredible amount of comfort in cold weather, while the latter gives me the ability to work from anywhere, even my favorite beaches in extremely remote areas of Mexico. Together, all that helps me enjoy more time outside, even if I鈥檝e got a deadline, and even if the weather鈥檚 not great.

But a big battery pack still takes up a lot of space in , especially given that I鈥檓 also bringing along my wife Virginia and three big dogs (Wiley, Bowie, and Teddy), and听that one of the things we enjoy most about camping is cooking. Figure in a 95-liter fridge with one half packed full of gourmet ingredients and the other full of the frozen chicken drumsticks I base听around鈥攑lus tools, tire equipment and recovery gear鈥攁nd the truck bed fills up fast. That鈥檚 becomes a problem when听I鈥檓 then trying to pack in a 10-pound propane tank听and a big freestanding two-burner ($470), along with pots, pans, dishes, and other kitchen gear.

Swinging by my storage unit to pack all that up before hitting the road has started to feel like a real burden, and it鈥檚 eating into space I could better use for sports equipment and travel supplies, especially on extended trips like the the three months we spent camping our way around Baja last year. That’s what led me to induction cooktops.

I wanted to try out induction cooking before blowing a bunch of money. So, I ordered a , which translates to 鈥減repare.鈥� While not designed for outdoor use, or to withstand the vibration, dust, and general abuse of off-road travel, I figured it was as good a test platform as any. It鈥檚 reasonably powerful at 1800 watts (more on that below), and 听is a relatively svelte six pounds that loosely measures about one square foot.

What Is Induction Cooking?听

Where gas burners transfer heat to a pot or pan through a flame, induction cooktops create a magnetic field that excites the particles in the pot or pan, generating heat directly from the metal rather than from the cooktop.

That process听is more efficient than using liquid fuel to produce a flame, since all the heat transfers directly into the contents of听the pot or pan, rather than being lost to the space around it.

This does, however, require the use of cookware made from ferrous materials鈥攕teel and cast iron. You can鈥檛 use aluminum, titanium, or ceramic cookware on an induction stove. Typical enamelware, which is made using a cast iron core, works just fine, since the coating doesn’t hamper the magnetic field. 听Simply put: if a magnet sticks to it, you can use induction to cook with it.

Induction Versus Propane, in Numbers and in the Real World

The reason the Camp Chef Mountaineer has been my car camping stove of choice for so long is that its two burners each produce 20,000 British Thermal Units (BTUs), or around twice the power of the burners used in most propane camp stoves. That brings big pots of water to boil fast, and can put a solid sear on a steak through a cast iron pan without turning the meat鈥檚 interior grey.

The formula for comparing the output of a propane stove to that of an induction cooktop is to multiply the latter鈥檚 wattage by 3.41. So, that means my new 1,800-watt Ikea is only equivalent to about 6,100 BTUs.

But there鈥檚 more to a stove鈥檚 power output than its BTUs, especially outdoors. Induction setups are immune to variables like windspeed and elevation since there’s no combustion, and all the heat they produce goes directly into whatever you’re cooking. So, the difference in power output is less than the raw numbers might indicate.

One factor you have to consider with induction that really isn鈥檛 a concern with gas is the size of your cookware. The magnetic fields produced by induction only propagate directly over its coils, so you need to use a pot or pan that loosely matches the size of those coils, which you can鈥檛 see below the glass top. Referring to the Ikea cooktop鈥檚 manual, I learned this thing works best with cookware that measures between 4.7 and 7.9 inches in diameter. That鈥檚 not very big. The outright size of a pot or pan I can use on a propane stove is limited only by its windshield; the Mountaineer can handle cookware about 14 inches in diameter.

The time-to-boil for four cups of water was about 4:40 seconds on both devices. I controlled variables听by using the same 8-inch pot with no lid (so I could watch for the moment of roiling boil).听I also used water directly out of my home tap set to cold, and I performed both tests here at our home in Bozeman, which sits at about 4,800 feet in elevation.

That result surprised me, given the big delta in BTU equivalents between the cheap induction cooktop and the powerful gas stove.

Less surprising was the consistency provided by the induction unit at lower heat levels. Again, without factors like wind or gas flow getting involved, the heat level you select (1-9 on this thing) just sets and holds at a precise temperature, with no fluctuation. And that leads to more consistent, predictable results. Induction is a joy to cook on.

Pros and Cons For Induction vs. Propane

Boiling that water on the induction cooktop drew about 1,700 watts from my power station and depleted 5 percent of its 2,611kWh capacity. That means the cheap Ikea unit isn鈥檛 achieving its full power rating. But rather than seeing that as a negative, I鈥檓 instead encouraged that level of insight is possible. I have no idea whether or not my propane stove is producing its advertised output, or what amount of fuel it drew from the big 10-pound tank. So add the ability to carefully monitor and manage energy use to this list of pros .

Pros of Induction Cooktops:听

• Safety: There’s no flame or carbon monoxide. The surface returns to ambient temperature soon after hot cookware is removed. This will be especially important for people who cook inside a tent, camper, or other structure.
• Speed: Even a cheap unit boils water as quickly as a supposedly much-more-powerful propane burner operating in ideal conditions.
• Impervious to conditions: The burner is unaffected by wind or elevation.
• Size and Weight: Induction cooktops are much slimmer than similarly powerful propane burners.
• No fuel: Induction cooktops draw energy from the power station you鈥檙e likely already carrying.
• No waste: Without fuel bottles, there鈥檚 nothing to throw away.
• Refill anywhere: Whether you charge your power station while driving, from solar panels, or both, there鈥檚 no need to find a refill station or retailer.
• Easy clean up: Even after a big, gross spill, cleaning the glass surface of an induction cooktop should never require more than a wipe with a damp microfiber cloth.
• EV-compatible: If the limited infrastructure available in the U.S. isn鈥檛 a problem for you, and you use an EV as your adventuremobile, then all you likely need is the induction cooktop. Just plug that directly into that EV’s outlets.

Cons of Induction Cooktops:

• Fragility: Electric devices are prone to damage from weather, vibration, and dust intrusion鈥攊.e., stuff you鈥檒l likely encounter while camping. While the glass surfaces are pretty robust, they鈥檙e still glass.
• Limited repairability: If your cooktop breaks in a more significant way than blowing a fuse, you鈥檒l probably need to replace it.
• Requires specific cookware: I haven鈥檛 found this at all challenging, but I do have to leave my at home.
• Requires a power station: You鈥檒l want one that can output at least 2,000 watts, and with enough capacity to handle the kind of cooking you plan to do. Calculating those numbers is easy. Finding the cash to pay for them can prove harder.
• Power demands: You’ll need a vehicle to transport that power system.

Pros of Propane Stoves:

• Universal availability: I could have purchased a propane camp stove at virtually any outdoors-adjacent store here in Montana. In contrast, I had to order the induction cooktop online and wait a week for it to arrive.
• Durability: Camp stoves are designed to withstand the hardships inherent in camping.
• Repairability: If you鈥檙e handy and carrying a multitool, you can usually in a few minutes.
• Size and weight: Propane and isobutane stoves are available in a wide range of sizes, weights and outputs. You can grab an ultralight system for backpacking, or a giant setup for feeding a group while car camping.

Cons of Propane Stoves:

• Conditions impact performance: Both wind and elevation can significantly increase cooking times.
• Limited fuel: You have to find a refill station if you have a big tank and an outdoor gear store if you鈥檙e using disposable bottles.
• Safety: With open flames and harmful emissions, you , and need to be careful with it even outside.
• Weight and space: You’ll need to carry a fuel bottle, in addition to the rest of your cooking setup.

How Do You Power Induction?听

I鈥檝e been through a bunch of iterations with my own power setup, and found that, like most things, you get what you pay for. The cheaper battery packs I’ve used from budget brands have all failed prematurely, usually in the middle of a trip, which has caused significant problems in my ability to transport fresh food, or log into the internet to file a story or make a meeting. Crappy off-brand solar panels produce nothing like the output they advertise. And my last set of those just randomly stopped working one week into that three-month trip through Baja.

It鈥檚 involved a significant upfront expenditure, but I feel I鈥檝e arrived at a vehicle-based power setup I can rely on. Since this guarantees my ability to work remotely, and means I鈥檓 not wasting expensive food, or compromising the quality of the ingredients my wife and I鈥攐r our dogs鈥攃onsume, the value is there听for us. The fact that we can now cook with it just takes make the proposition even more compelling.

Solar Panels

I鈥檓 using of a new design that鈥檒l be released in coming weeks, in addition to a ($450). Adding the portable panel speeds charge times for when I鈥檓 running multiple high-draw devices, like both the induction cooktop and Starlink, or when I鈥檓 parked in the shade. That water boil test consumed about 130 watts of power, which can take as little as a half-hour of sun exposure to make up for with the portable panel deployed. Zamp makes these panels by hand in Bend, Oregon, and provides customers with a 25-year warranty.

Not sure if you need solar power? If you’re only camping for a night or two at at time, the answer is probably not. Just recharge your power station on home power before you leave, and top it up on your vehicle’s alternator while you drive.

Power Station

With first-in-space solid-state battery technology, Japanese brand Yoshino is able to pack more capacity into less size and weight than anyone else in the space. ($3,299) holds 2,611kWh of energy, and can handle loads of up to 4,000 watts. The solid-state battery composition also helps the power station remain operational in extreme cold鈥攖he minimum ambient temperature in which it鈥檚 rated to work is -0.4 degrees Fahrenheit. It will also last longer than other batteries, with a lifespan to 80 percent capacity of 4,000 complete charge/discharge cycles.

How Much Power Do You Really Need?

Determining your total power needs is simple. Simply add up the total draw of the stuff you need to power then compare that against听a power station鈥檚 maximum output. Then make sure its capacity is balanced with charge times.

An 1,800-watt induction burner, for instance, draws 1,800 watts an hour, or 1.8kWh. Figure 30 minutes of use a day, or 900 watt-hours, and I need to carry at least 900 watts of capacity, along with the ability to replenish it if I’m going to be out for more than two days. If you’re looking to save money, sizing a power station as closely as possible to your exact needs is an effective approach.

The rule of thumb for solar panels is that you should be able to rely on 75 percent of a panel鈥檚 rated output for five hours of direct sunlight a day. So, with up to 300 watts of solar on my truck, I鈥檓 reliably producing at least 1,125 watt-hours each day, provided that I don’t park underground or indoors. That’s more than enough to replenish any power I use heating up water for coffee, frying up bacon and eggs for breakfast, and cooking an elaborate dinner. Those are all tasks that, armed with this induction cooktop, I can now perform without carrying a giant propane bottle, creating fire or carbon monoxide poisoning risks, or making a huge mess.

The post Should You Cook With an Induction Stove On Your Next Camping Trip?听 appeared first on 国产吃瓜黑料 Online.

Cooking with fire is as primal as food gets鈥攊t鈥檚 a foundational facet of our humanity. Evidence suggests that humans were only able to evolve our big, energy-hungry brains after we learned to use fire to transform food, making it more nutritious and easier to eat. Diverse methods developed around the world over many millennia offer myriad options for imparting the irresistible flavor of fire, and mastering these methods will make you a much better cook.

We鈥檙e all familiar with grilling, where everything sits above the heat and receives a similar char. This meal uses an open flame to cook three different components, and each one has a completely different character. It will open your eyes to the many possibilities around live-fire cooking, whether you鈥檙e in the backyard or the backwoods. Fire constantly changes, needing to be fed and adjusted, and as a result you need to reposition the food, moving it to hotter or cooler areas, or turning it so it cooks evenly. It鈥檚 an immersive and engaging (and extremely analog) process鈥攁nd an excellent antidote for too much screen time.

A few years ago, a chef friend turned me onto the metal tripod as an essential accessory for the firepit in my garden: three metal legs and a chain with a hook to hold the handle of a pot, like a Dutch oven, witch鈥檚 cauldron鈥搒tyle. It鈥檚 inexpensive, portable, adjustable, and perfect for making a slow-cooked stew on a campfire. It also produces the best chicken you鈥檝e ever tasted: the perfect balance of grilled, roasted, and smoked flavors. This is not a quick method鈥攐ptimal results generally take about three hours. But it鈥檚 worth the time investment, and you don鈥檛 have to watch it like a hawk. You can prep other ingredients, gather firewood, take a dip, or just hang out around the fire and savor the aromas.

Build Your Fire Setup

You can do this over a traditional campfire or a circular metal firepit that sits on the ground鈥攁nywhere you鈥檙e able to safely build a fire and set up the tripod. Don鈥檛 put a tripod on top of a kettle-style grill or anything that鈥檚 already on legs. Ideally, you also have a grill you can set up over part or all of the fire, because you can use that surface as both stove and grill for other parts of the meal. If you don鈥檛, you can put your skillet directly on some embers for the mushrooms and greens.

Set up your tripod. Light a charcoal or hardwood fire that鈥檚 just off to one side of the tripod, so that the chain isn鈥檛 hanging down into the fire. Let it burn for at least thirty to forty-five minutes to create a bed of embers. Use a shovel to spread some of these out under the tripod, and keep the fire burning off to one side. You want some radiant heat from embers underneath your bird, and a nice fire burning next to it for lots of indirect heat and smoke, as well as a steady supply of more embers. You don鈥檛 want a raging bonfire, which will burn your food, and you don鈥檛 want an anemic little smolder that won鈥檛 get the job done.

Note: Fires vary, so the times here are imprecise. You鈥檒l need to use your senses鈥攁nd a meat thermometer鈥攖o determine when each component is done. The sides won鈥檛 need as long as the chicken, so once they鈥檙e cooked, put them around the perimeter to keep warm.

Prep and Cook the Chicken

If you can, rub the chicken inside and out with some salt a day ahead of time and let it sit in the fridge overnight. A pre-seasoned chicken will taste notably better than one salted right before cooking.

Using stainless steel or aluminum wire, you鈥檙e going to truss the chicken according to the standard method (see below), but you鈥檙e going to twist loops of wire at the neck, cavity opening, and the middle of the back. By giving you three points to hang it from, these loops will allow you to easily reposition the bird in relation to the heat鈥攏eck up, neck down, and breast down. You can also raise or lower the bird using the chain for even more control.

You don鈥檛 need to brush anything on your chicken, especially if you salted it the night before. You鈥檒l get a beautiful golden brown and crispy skin all over as you rotate it to cook all sides. But if you want it saucier, combine equal parts soy sauce, maple syrup, vinegar, and tomato puree in a saucepan to make an easy barbecue-style sauce. Put that on or near the fire to heat up and simmer so that it reduces gently while the bird cooks. Brush it all over every half hour or so. For extra credit (and flavor), make a brush out of sprigs of rosemary, parsley, and oregano tied together with string. Or if you鈥檙e in the woods, use a couple nice bunches of fresh white pine or spruce needles to furnish your brush.

Use a poker or tongs to turn the chicken every half hour or so, using a different loop to hang it so that a different side faces the fire. Raise or lower it as needed; you want the hot side to be active, steaming and bubbling and catching some color. Feed the fire and rake out more embers as needed to maintain proper heat. It鈥檚 ready to eat when a meat thermometer inserted into the thickest part of the breast and the thigh (don鈥檛 let the probe touch bone) reads 165藲F. Let it rest for five to ten minutes before carving, and serve the extra sauce (if using) on the side.

Don鈥檛 Forget Your Vegetables

The chicken is going to drip fat and juices and some of your basting mixture (if you鈥檙e using it) as it cooks鈥攅specially when you turn it so the cavity is pointing down. Putting a pan beneath it to catch that goodness is smart, and having something in the pan to cook in those drippings is smarter still. Mushrooms make an excellent choice, especially with some slivered onions and a handful of fresh herbs. Button or cremini are fine, but if you can get oyster, maitake, or similar, you鈥檙e in for a treat.

Make sure they have a little oil or fat to get them going, sprinkle on some salt, and position the pan so it catches the drips but doesn鈥檛 burn. Stir or shake the pan regularly as the mushrooms cook, and taste before serving. When they鈥檙e done, you can move the pan off to the side to keep warm, or move the mixture to a serving bowl and use the pan to cook something else鈥攍ike some broccoli rabe.

Broccoli rabe looks like lanky broccoli, but it鈥檚 more closely related to turnips. Its slight bitterness and sturdy texture make it ideal for grilling鈥攊t gets irresistibly savory and tender over a fire. Trim the stalk ends if they鈥檙e brown, then toss your rabe in enough olive oil to coat the stalks, leaves, and florets with a little shine. Sprinkle on a fat pinch of salt per bunch and toss again to distribute it evenly. When the stalks are a vivid dark green and becoming tender, take the rabe off the fire and hit it with some lemon juice and a bit more olive oil.

The Gear You鈥檒l Need

The Tripod

Lodge Cast Iron makes a that鈥檚 also designed to keep a full Dutch oven off the ground, so it鈥檒l be sturdy enough for your chicken.

Wire or Butcher鈥檚 Twine

Stainless steel or aluminum wire for the chicken is best. Alternatively, soak butcher鈥檚 twine in water for 15 minutes before trussing to reduce the singeing.

Carbon Steel or Cast-Iron Pan

If you鈥檙e making vegetables (and you鈥檒l want to), use a pan that鈥檚 built for live-fire cooking, like or

How To Truss a Chicken

1.

Pat a 4-to-5-pound chicken dry with paper towels, and rub with a tablespoon of salt. Cut a 6-foot piece of wire or butcher’s twine.

2.

Place the chicken in front of you, breast up, with the neck pointing away from you.

3.

Make a 2-to-3-inch loop at the midpoint of the wire and twist the loop a couple of times to secure it. You want your loops to easily fit over the tripod鈥檚 hook with room to spare.

4.

Position the loop behind the back in between the wings. Cross the wire over the breasts, then around again to secure the wings. Pass the ends of the wire under the thighs and cross over the leg joints; twist to secure. Create a second loop around the ends of the drumsticks. Flip the chicken so that it鈥檚 breast-side down.

5.

Bring the wires back up to the neck, twisting one more loop at the midpoint of the back, then tie the wires to the loop at the neck and twist to secure them. Snip off any extra wire. Now you have a properly trussed bird that can be hung three different ways for even cooking.

The post How to Cook a Chicken Over an Open Flame appeared first on 国产吃瓜黑料 Online.

Some parks get drive-by visitors stopping on their way somewhere else. Not Big Bend. From the Wild and Scenic Rio Grande to the sky islands of the Chisos Mountains and all the canyons, Cretaceous-era fossils, and stretches of Chihuahuan Desert in between, Big Bend National Park is always the main event.

This Texas national park sits at the state鈥檚 southern tip, forming a desert refuge where peccaries, great horned owls, and spiny lizards make their homes. People are drawn to Big Bend to paddle the Rio Grande between sheer canyon walls, hike mountain trails thousands of feet above the surrounding desert, look for the park鈥檚 450-plus bird species, and camp under a dazzling night sky.

was drawn to Big Bend for the same reasons: It鈥檚 a special place that serves up nature and adventure in Texas-sized doses and deserves support to match. That鈥檚 why this summer, the brewery is featuring a of its flagship Pale Ale dedicated to four national parks, Big Bend included. (The other three are Great Smoky Mountains, Yellowstone, and Yosemite.)

The beer hasn鈥檛 changed, but the artful limited-edition packaging shines a spotlight on these iconic parks. Sierra Nevada Brewing Co. is backing that up with a donation to the to support wildlife and habitat conservation. 鈥淥ur national parks are a jewel that we need to preserve,鈥� founder Ken Grossman says. 鈥淐onnection to nature is really critical. I think it鈥檚 our legacy to preserve those places forever.鈥�

Amie Engerbretson, professional skier and Sierra Nevada Brewing Co. ambassador, agrees. 鈥淭he national parks are where you see the very best that Mother Nature has to offer,鈥� she says. 鈥淎nd they鈥檙e so accessible, it makes it possible for all people to see some of the coolest places in the world.鈥�

So put Big Bend on your must-go list鈥攜ou won鈥檛 get there any other way鈥攁nd start planning with this guide to the park鈥檚 can鈥檛-miss spots to hike, camp, paddle, and 鈥渃heers!鈥� a day well spent.

Best Mountain Day Hike

South Rim Trail

Big effort is rewarded with big views on . With 12.5 miles of hiking and almost 4,000 feet of elevation gain and loss, it both tests and rewards hikers with expansive vistas over desert wilderness, canyons, and peaks stretching into Mexico. And up at 7,000-plus feet, the air is slightly cooler compared to the desert below. (Still, be prepared for intense sun; skip this one in the heat of summer.) Start by hoofing it up the steep Pinnacles Trail, then connect to Boot Canyon, South Rim, and Laguna Meadows trails for an all-day loop across the top of the park.

Pale Ale moment: Back at the trailhead, continue on to the Window View Trail, an easy .3-mile loop, and grab a bench to savor the sunset.

Best Desert Day Hike

Mariscal Canyon Rim

If standing on the edge of a sheer 1,400-foot drop to the Rio Grande sounds more thrilling than terrifying, put on your list. From the remote Talley Trailhead, follow rock cairns through patches of cholla and rock cactus before steeply climbing to the tabletop of Mariscal Mountain. Tiptoe to the overlook for a peek into the tight folds of Mariscal Canyon, where the Rio Grande begins its swing to the north. Retrace your steps for a 6.6-mile day.

Pale Ale moment: Set up camp at one of the near the trailhead for a beer with a side of stargazing.

Best Paddle

Santa Elena Canyon

The westernmost river canyon in Big Bend is the stuff of legend: 1,500-foot rock walls, peregrine falcons and red-tailed hawks soaring overhead, gravel beaches, and鈥攖his is big in southern Texas鈥攂lessed shade. Tackle the 20-mile float from Lajitas to the Santa Elena River Access Point for a rejuvenating two- or three-day trip, camping on gravel bars (). Check river levels, as the canyon鈥檚 Rock Slide rapid becomes a Class IV obstacle at certain flows. Or skip the long driving shuttle and get straight to the heart of the canyon scenery by doing it 鈥渂oomerang鈥� style: Paddle upstream from the take-out, an option available when the river is flowing 200 cubic feet per second (CFS) or lower, then retrace your strokes when ready.

Pale Ale moment: Pick a beach, any beach.

Best Soak

Boquillas Hot Springs

Pale Ale moment: Alcohol isn鈥檛 allowed at the hot spring itself, but that鈥檚 fine, because after soaking, when you鈥檙e good and relaxed, is the perfect time for happy hour. For that, grab a permit for one of the nearby primitive drive-in campsites at or (high-clearance vehicle required) and toast your good fortune. (Alternate overnight spot: The down the road has more amenities.)

Note: It鈥檚 always smart to check the before your trip for conditions and safety information, as well as where alcohol consumption is permitted.

Sierra Nevada Brewing Co., founded by Ken Grossman in 1980, is a pioneer in craft brewing. With breweries in California and North Carolina, it鈥檚 known for quality ingredients, innovation, and sustainability. Popular beers include Pale Ale, Hazy Little Thing, and Torpedo. Learn more at .

The post The Beer Drinker鈥檚 Guide to Big Bend National Park appeared first on 国产吃瓜黑料 Online.

Night Before the Trail Run

Nonalcoholic IPAs deliver punchy hop flavor with none of the hangover, and an explosion of new NA beer brands over the past five years means there鈥檚 more variety and quality than ever. Whether your preferred IPA tastes classic and bitter or hazy and tropical, store shelves are full of booze-free options that are ready to help you carb up and tackle the mountain feeling fresh.

• Athletic Brewing Company
• Best Day Brewing
• Brooklyn Brewery

Morning of a Big Hike

Even at breakfast, these beers won鈥檛 set you back. Reach for nonalcoholic golden ales when the day鈥檚 plans call for an easy-drinking crowd-pleaser with bright, refreshing carbonation. Hemp-derived THC and CBD have recently found their way into NA beers, offering a low-dose boost without the buzz. (Throw an extra in your pack for a midday, top-of-the-mountain treat.)

• Easy Man
• Sierra Nevada
• Patagonia Provisions x Deschutes Brewery Kernza Golden Brew

Midday on the Water

Stay even-keeled with a four to five percent ABV craft lager. For decades, American craft brewers largely shied away from so-called 鈥測ellow fizzy beer,鈥� preferring to leave pilsners to the world鈥檚 biggest brands. Thankfully, they鈥檝e finally seen the light and are now brewing ultra-crisp, characterful lagers with manageable alcohol contents that make them easy to reach for.

• pFriem Family Brewers
• Threes Brewing
• Firestone Walker Brewing Company

Afternoon Mountain Biking Break

A mix of beer and carbonated lemonade, radlers have long been associated with German cyclists. It鈥檚 easy to see why: They鈥檙e sweet-tangy enough to toe the line between beer and juice. Today, radlers鈥攁nd their British cousin, shandies鈥攃ome in a rainbow of citrusy flavors from grapefruit to orange. Their thirst-quenching power, however, remains steadfast.

• Stiegl
• Shiner
• Von Trapp

Back at Base Camp

Wind down with the new and improved world of West Coast IPAs. After years of hazy, fruity New England鈥搒tyle IPA dominance, the West Coast version has made a triumphant return. But today鈥檚 versions aren鈥檛 tongue-scrapingly bitter; they expertly blend classic hops鈥� pine, dank, and subtle citrus notes for a prismatic sip that eases you out of a hard day鈥檚 work at six to seven percent ABV.

• Breakside
• Upslope Brewing
• 罢谤枚别驳蝉

Campfire Nightcap

Once you鈥檝e debriefed the day鈥檚 challenges and successes, it鈥檚 time to drink dessert. Reach for a slightly sweet stout that incorporates chocolate, peanut butter, hazelnuts, or other other culinary ingredients. The best of these indulgent beers maintain a coffee-like roast that helps balance those confectionary additions. Feeling extra bold? Look for a version that鈥檚 been whiskey barrel鈥揳ged.

• Mother Earth
• Samuel Smith
• Left Hand

The post There鈥檚 a Beer for That appeared first on 国产吃瓜黑料 Online.

If you subscribe to the notion that national parks are America鈥檚 best idea, you need to visit ground zero. Not only is Yellowstone the country鈥檚 oldest national park, it鈥檚 also still as wild as they come.

In this 2.2 million-acre park鈥攍arger than some states鈥攖he very ground bubbles and steams, fueling the highest concentration of geysers in the world. Wildlife like grizzly bears, moose, bison, and wolverines endure here, thanks to the park鈥檚 vast protected habitat. Mountains overlook enormous waterfalls, trout-filled rivers, quiet lakes, and the most remote landscapes in the lower 48. You could spend a lifetime exploring Yellowstone National Park and still discover something new every time you visit.

No wonder is among Yellowstone鈥檚 biggest fans. A respect for wild places has been part of the brewery鈥檚 DNA since founder Ken Grossman named it after one of the country鈥檚 most iconic mountain ranges. That legacy continues this spring as the brewery features a of its flagship Pale Ale dedicated to four national parks, Yellowstone included. (The other three are Big Bend, Great Smoky Mountains, and Yosemite.)

The beer hasn鈥檛 changed, but the artful limited-edition packaging shines a spotlight on these iconic parks. Sierra Nevada Brewing Co. is backing that up with a donation to the to support wildlife and habitat conservation. 鈥淥ur national parks are a jewel that we need to preserve,鈥� Grossman says. 鈥淐onnection to nature is really critical. I think it鈥檚 our legacy to preserve those places forever.鈥�

Amie Engerbretson, professional skier and Sierra Nevada Brewing Co. ambassador, agrees. 鈥淭he national parks are where you see the very best that Mother Nature has to offer,鈥� she says. 鈥淎nd they鈥檙e so accessible, it makes it possible for all people to see some of the coolest places in the world.鈥�

With so much to see and more than 1,100 miles of trail, it can be hard to decide exactly where to spend your time in the park. Here鈥檚 our guide to Yellowstone鈥檚 can鈥檛-miss spots to hike, camp, explore, and 鈥渃heers!鈥� a day well spent.

Best Day Hike

Lone Star Geyser

It鈥檚 not just the 鈥攁 45-footer erupting from a 12-foot-high mineral cone every three hours or so鈥攖hat makes this five-mile round trip such a pleasant way to spend a few hours. It鈥檚 the flat, shady trail that traces the Firehole River through a conifer forest. The trail is partially paved (you can even bike most of the way to the geyser) and a welcome break from the crowds just down the road in Upper Geyser Basin. But yeah, catching a water show in relative solitude is a nice perk.

Pale Ale moment: From the trailhead, walk next door to the Kepler Cascades overlook and tip one back while listening to the triple-tiered waterfall.

Best Backpacking Trip

Heart Lake

Kick back on the pebbly beach surrounding this out-there lake for a day or two, scoping for trumpeter swans, elk, grizzlies, and wolves in the daytime hours and getting dazzled by the stargazing at night. The out-and-back from the is a shade over 17 miles total, but you鈥檒l want to tack on the seven-mile round-trip side hike to the summit of 10,308-foot Mount Sheridan. From the top, you鈥檒l spy Heart Lake, as well as Yellowstone, Lewis, and Shoshone lakes, with the Absaroka Range rising regally on the skyline. Tip: For the best shot at your preferred itinerary, sign up for the.

Pale Ale moment: Evening in camp, fire crackling in the foreground, Heart Lake just beyond.

Best Peak Hike

Avalanche Peak

Short, sweet, and steep is what you get on this 4.2-mile round-trip hike on the park鈥檚 east side. huffs up 1,000 feet per mile, traversing talus slopes and narrow ridgelines en route to a dizzying view of Yellowstone Lake. Target July or August for this strenuous trip. Before then, the trail will probably be snow-covered; after that, grizzly bears start to show up looking for whitebark pine nuts (always be bear alert and carry bear spray in Yellowstone National Park).

Pale Ale moment: Post-hike, from the trailhead, cross the road and grab a picnic table next to pretty little Eleanor Lake.

Best Campground

Slough Creek Campground

The Lamar Valley in the park鈥檚 northeastern corner is wildlife central, with excellent chances of spotting resident wolf packs, bison, elk, and bears. Animals are early risers, and you should be, too鈥攁n easy task when you鈥檙e sleeping right in the thick of the Lamar. This quiet 16-site creekside also offers trout fishing and easy access to the Slough Creek Trail.

Pale Ale moment: Pop up your camp chair on the rocky beach and enjoy a creekside happy hour.

Best Ski

Riverside Ski Trail

Tour through quiet conifer forests, along the wide Madison River, and across meadows with views of the Madison and Gallatin ranges on this 7.7-mile out of the gateway town of West Yellowstone. From the park boundary, glide through the woods for one mile, then turn right to ski the shorter Upriver Loop. When you return to the junction, continue north to explore the Downriver Loop鈥檚 waterfront views.

Pale Ale moment: Hang out under the evergreens east of the trailhead鈥攋ust make sure not to step in the ski track.

Best Old Faithful View

Observation Point

From this overlook above Upper Geyser Basin, just a short distance from the boardwalk, you can watch Old Faithful erupt, far removed from the geyser鈥檚 famous crowd scene. Walk the first part of the boardwalk, then peel off on the to the switchback a half-mile up the hill. Return the way you came for a 1.6-mile round trip.

Pale Ale Moment: Yellowstone offers overnight options for every budget and preference. Relocate to a lodge, cabin, or campground (make reservations early), and 鈥渃heers鈥� America鈥檚 first national park.

Note: It鈥檚 always smart to check the before your trip for conditions and safety information, as well as where alcohol consumption is permitted.

Sierra Nevada Brewing Co., founded by Ken Grossman in 1980, is a pioneer in craft brewing. With breweries in California and North Carolina, it鈥檚 known for quality ingredients, innovation, and sustainability. Popular beers include Pale Ale, Hazy Little Thing, and Torpedo. Learn more at .

The post The Beer Drinker鈥檚 Guide to Yellowstone appeared first on 国产吃瓜黑料 Online.

The post Masters of Craft appeared first on 国产吃瓜黑料 Online.

None of Marcus Samuelsson鈥檚 childhood memories took place inside. Growing up in Gothenberg, Sweden, the acclaimed chef, who was born in Ethiopia, spent much of his time on the water fishing or in the forests foraging for mushrooms or lingonberries. His uncles, professional fishermen, would take him with them for their daily catch. Surrounded by a vibrant food culture, Samuelsson apprenticed in kitchens in Switzerland, Austria, and France before moving to New York City in the 1990s. He channeled his love of soccer into long runs through Central Park and beyond, exploring the culinary mecca mostly on foot. He ran and in-line skated his way through Manhattan, first as an apprentice at Aquavit, a Scandinavian restaurant in Midtown, and then as its executive chef. There, Samuelsson became the youngest chef to earn a three-star rating from The New York Times. Samuelsson, now 54, still runs through the city, often dreaming up dishes for his new restaurant, Marcus Addis, in Addis Ababa, Ethiopia.

OUTSIDE: I hear you have a rule: no matter where you are in the world, you exercise four times a week. Often you run. How does a kid from Gothenburg become a lifelong runner?

I think it鈥檚 because I鈥檓 Ethiopian. I grew up watching sports, and . Like them, I found it easy to run. It was something in my veins that I enjoyed, and I鈥檓 light on my feet. I played a lot of soccer as a kid too, but as I grew up and started working in kitchens鈥攈aving less time for team sports鈥擨 started running just to run. Running gives you freedom. You start to think about your outside experience differently than when you鈥檙e playing on a team with a coach, refs, and so many moving parts. It was like skateboarding or biking as a kid鈥攁 sense of freedom and discovery that I really enjoyed.

How did running shape your relationship with New York City?

It became my way to explore. I like to , especially in the early morning, when there aren鈥檛 that many cars. There is a sense of discovery that you can鈥檛 get once a city is fully awake.

But one of my favorite ways to see the city was on Rollerblades. I鈥檇 skate from Midtown down to Chinatown to discover the best food stands, or find places where you can pick up international foods like galangal or different types of ginger that weren鈥檛 [available] in Midtown. The train or a cab was out of my budget, so Rollerblading or running became the ways I got down there.

What makes running in Central Park one of the best places in the world?

If you go for a run in Central Park on a weekend, you meet people from all over the world doing something鈥攎aking music, praying, screaming. Whatever it is, they鈥檙e doing it well. You run past iconic places, like where John Lennon lived. If you run downtown, you see beautiful historic buildings鈥攊t鈥檚 urbanism at its fullest.

How did you decide to run your first marathon? What did your training plan look like?

It was a challenge from my mom. Growing up, she pushed me constantly. She challenged me to open a restaurant in Harlem [Red Rooster, in 2010], and we were arguing about whether I was still an athlete. I鈥檝e always been naturally athletic鈥擨 could roll out of bed and play sports pretty well. But she said, 鈥淵ou鈥檙e not an athlete anymore.鈥� To prove her wrong, I ran my first in 2001鈥攚ithout any proper marathon training. I was only running maybe six miles at a time, and I never built up to twelve or eighteen miles. I paid dearly for it. I don鈥檛 recommend that to anybody.

You鈥檝e gotten involved with run clubs recently. How does running with other people change the experience for you?

I love running with young people. You get into new music, learn new slang and trends鈥攖hat鈥檚 exciting to me. It鈥檚 fun to share space with people who aren鈥檛 part of the chef community. I love that. And people [I meet at run clubs] are always excited to learn I鈥檓 Ethiopian鈥攂ut I鈥檓 probably the slowest Ethiopian you鈥檒l ever meet. I blame it on being Swedish.

Has running altered your relationship with food?

You know, it鈥檚 not just running鈥攊t鈥檚 spending time outdoors with my kids. When fall comes around and it鈥檚 time to pick apples or pumpkins, that鈥檚 such a great way to be outside with the family. Not only does it take them away from their iPads, but it鈥檚 also the kind of food-driven freedom I grew up with. I realized that Swedish freedom is a luxury, and I鈥檓 trying to give my kids that same sense of luxury.

Running is also a good time to meditate on my work. I鈥檇 come to understand umami while running鈥攖hinking about how I can improve my processes and recipes. A lot of that happens during the cerebral thinking process when you鈥檙e running.

Has running ever inspired a dish? Can you share one you came up with while on a run?

At Hav & Mar [his seafood restaurant in Chelsea], we have a dish called Addis York, which really balances New York City life with Addis Ababa. That鈥檚 not a dish I would have come up with in a kitchen. It popped into my head on a run, where I get space from the kitchen and have time to think deeply. I was wondering how to connect these two places and came up with the idea of placing a piece of Ethiopian-spiced fried chicken on top of injera with doro wot stew.

Do you find that running helps you find some zen?

When I travel for work, running takes over my thoughts. Right now, I鈥檓 in Miami for an event, and all I can think about is . Running is decompression time. A lot of people focus on the distance when they run, like it鈥檚 work. For me, it鈥檚 more about the excitement of looking at the ocean or exploring the city.

Why was it important to you to open your restaurant in Addis Ababa?

I have a very strong heritage there: my half-siblings from my father鈥檚 side, my wife鈥檚 brother, and her mom all live there. We travel to Ethiopia often. I鈥檓 really excited about the restaurant because it鈥檚 connected to a school where Ethiopian students have a path to study hospitality, learn to problem-solve, and work together. It gives them a path to a job and a path to success. That makes me really happy.

Why is your work with World Central Kitchen so meaningful to you?

During the pandemic, Jos茅 Andr茅s and World Central Kitchen were among the first people to come to Harlem when we truly, truly needed help. With their support at Red Rooster, we served more than 1,000 people per day for several months.

We recently went to Altadena, California, to help after the fire, and the devastation was shocking. But it also brought out the best in people. In the worst of times, you see real people鈥擜mericans helping Americans. No one cares who鈥檚 a Republican or a Democrat. That makes me proud of the organization and proud to be an American, especially when that can feel challenging.

This piece first appeared in the summer 2025 print issue of 国产吃瓜黑料 Magazine. Subscribe now for early access to our most captivating storytelling, stunning photography, and deeply reported features on the biggest issues facing the outdoor world.

The post Running Helps This New York City Chef Create His Best Recipes appeared first on 国产吃瓜黑料 Online.