Of the many methods for cooking with live fire, few rival the simplicity, speed, and flavor-to-effort ratio of the 茅clade de moules. This traditional dish (going back at least to the 13th century) is from the French d茅partement of Charente-Maritime, which sits on the Atlantic coast north of Bordeaux. It originated when hungry mussel foragers carried their haul up from the sea to the pine forests along the coast and used the fuel they found there to cook their catch quickly and deliciously, without pans or implements. This was often done directly on the ground, on a flat area of dried mud, but over time wooden boards became de rigueur, as they keep the food cleaner.

Mussels generally come in two-pound bags, so you’ll want two or three bags depending on the size of your board and the number of people you’re feeding. Traditionally, they’re cooked on a round wooden board a couple of feet across; if you have the carpentry skills and are so inclined, you could cut and attach a few planks together to create such a substrate. Unless you have a big round board, though, it’s probably best to think of this as an appetizer rather than a main course.

The method couldn’t be simpler. Soak your board for at least four hours before cooking, which helps keep it from catching on fire. Hammer four nails about an inch apart into a cross shape at the center of your board so that the heads protrude at least an inch. Start with the larger mussels first, and lean them against the nails, hinge side up (this keeps the ash from getting inside) and the point angled toward the center of your board. Now work your way around, placing the mussels in concentric rings or a spiral until they’re all arranged. Make sure they’re crowded together tightly so they can’t pop open during cooking and ruin your beautiful arrangement. Spread the pine needles generously over the top so that you can’t see any mussels鈥攜ou want a layer at least a couple of inches thick, but four or so is ideal. Then light the needles in several places, starting at the base, and fan the flames into a conflagration. Once they burn down to ash, you can fan or blow the ash away and begin eating.

Serve them on the still-smoking board or transfer them to a platter. Crusty bread and salted butter (and a glass of cold white wine) are the traditional accompaniments, as is a bowl of boiled new potatoes, but the mussels are also amazing piled on top of a green salad or added to a larger seafood spread or raw bar situation. You could also use the mussels as components in other dishes, or toss them in a little melted butter and hot sauce and stuff them into hot dog buns, lobster roll鈥搒tyle.

It’s easy, impressive (and very social media鈥揻riendly), and above all it’s primal鈥攁n inspiring way to enlist flames to make your dinner. Besides the elegance of the arranged shells and the drama of a whooshing fire, the pine needles impart a delightfully smoky flavor to the mussels that plays beautifully with their briny character: a real fusion of land and sea. An 茅clade de moules is also a terrific way to eat in high style but lower on the food chain, as farmed shellfish are one of . So rejoice, and fire up an 茅clade at your next cookout, campfire, or clambake.

The Gear You’ll Need

1. You’ll need a good-sized plank, 1-by-12 or 2-by-12, cut a couple of feet long. Don’t use pressure-treated wood or plywood: the chemicals in the former and the glue in the latter are toxic, and you don’t want those fumes near your food. You’ll also need four nails at least a couple of inches long, and a hammer to hit them with. And you’ll need an armload or two of bone-dry pine needles (foraged or store-bought) as fuel for your fire, and something to light the fire with. Buy needles from a local garden center rather than a big box store, where the quality can be inconsistent.
2. If you don’t have pine needles, you could try other dried plant material. Dried fava bean stalks are another traditional fuel source, but most people prefer pine needles because they burn faster. A longer cook time means your mussels might get rubbery. Dried grass could work well, but not lawn clippings鈥攖hink long dead grass from the edge of a meadow, or maybe beach grass. They won’t give you the piney flavor, but they’ll burn fast.

Be sure to set this up somewhere safe, far from combustible materials, as you would any other type of cooking fire.

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By day, Bob Carbaugh designs hospitality spaces as a senior associate with , based in Portland, Oregon. Off the clock, he’s an avid traveler and hiker. Those two passions, as dissimilar as they may seem, are actually in pursuit of the same goal.

“When you’re hiking a trail or getting to the end of an arduous climb, there’s that big reveal, that big ‘aha’ moment, and you get chills to feel that magic,” he says. “I feel like I’ve created a great project when I can give that sense of exploration and excitement to people who use a space.”

Brewery taprooms aren’t typically synonymous with that sense of awe. Most need to function, at least partially, as sterile manufacturing businesses full of stainless steel and industrial-grade cleaners. But Carbaugh still pays a lot of attention to natural elements of light, sound, and texture when he’s designing a brewery, restaurant, or hotel. In particular, he takes inspiration from the geological textures and colors that define a given place, whether it’s sun-beaten southern California or lake-dappled New York State. The more guests feel those outdoor elements inside an interior, the more that a business feels integrated into its surroundings.

For most of us, that harmony with nature is soothing. Rebecca Spears, principal with in Fort Collins, Colorado, says it’s why “biophilia”鈥攁n innate desire to seek out living things鈥攈as lately become a guiding principle in architecture and design. In taprooms, it requires a balance between reminding guests of “process-oriented” details of the brewing happening on-site as well as comforting them with organic elements. “Nature reenergizes us and centers us,” Spears says. “It’s desirable in pretty much any indoor environment.”

Below, we’ve collected the most scenic breweries across the United States. Stop in for brew and awe.

Fonta Flora Brewery-Whippoorwill Farm

Nebo, North Carolina

Less than one mile as the crow files from Lake James State Park, makes full use of the former dairy farm on which it’s situated. Local produce flavors seasonal beers, and even the decorative bouquets were grown on-site. Dozens of miles of singletrack extend out the brewery’s door.

Maine Beer Co.

Freeport, Maine

ethos, “do what’s right,” is inspired by and extends to its natural surroundings. The outdoor campus is rewilded with native plants, while inside, a sculpted bronze willow tree fountain, moss art installation, and a 53-foot finback whale skeleton bring the sounds and textures of an oceanside environment to the tasting room.

Pelican Brewing at Siletz Bay

Lincoln City, Oregon

Floor-to-ceiling windows and a deck offer prime views of the bay. At low tide, you can watch clammers dig for mollusks, and at high tide, the water laps right up to the deck’s edge. Opened in 2022, this brewpub is the newest addition to three other (equally beautiful) coastal Oregon locations. Can’t make it to Coastal Oregon? Chase the zen with Pelican Brewing’s webcam, which streams live beach views at .

Scratch Brewing

Ava, Illinois

Shaded by woods on all sides, patio is ringed by a retaining wall of river stone scooped from the creek behind the patio. In the fall, the sound of hickory nuts falling on the roof of the pavilion punctuates sips of beers brewed with foraged ingredients.

Upward Brewing Company

Livingston Manor, New York

Awarded an honorable mention in the 2020 World Design Awards, reclaimed mahogany millwork and warm color palette evoke fall in the surrounding Catskill Mountains. Hiking trails offer a chance to more deeply explore the brewery’s 120-acre property.

Twin Oast

Catawba Island, Ohio

Businesses on Catawaba Island tend to lean nautical in their design, but literally draws from its 60-acre farm. Its two towers, or oasts, plus firepits and facade are made from Catawba stone excavated during the brewery’s build-out, while local black walnut wood forms the bar top and wall coverings.

The Drowned Lands Brewery

Warwick, New York

Inside expansive taproom, the lines between inside and outside feel softened, almost blurred. Muted tones, clean lines, and intentionally minimal design keeps the focus on views of the Warwick Valley and the changing light filtering through the windows.

Lawson’s Finest Liquids

Waitsfield, Vermont

plays multiple roles in different seasons: it offers a front-row seat to the splendor of summer wetlands as well as a cozy refuge during winter’s ski season. Architects were careful to minimize the building’s environmental impact, keeping with the brewery’s commitment to solar energy, electrical vehicle charging, and other sustainability efforts.

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In the, chef and host Biju Thomas visits three coastal towns in Maine, where life has been shaped by the land, the sea, and as Thomas says, “the people who make a living from both.”

There is a term for this in the East: aquaculture. Along the coast in towns like Freeport, Camden, and Biddeford, aquaculture knits together communities, grows local and larger economies, and cares for the planet.

Thomas explores it鈥� and coastal life in Maine鈥�听by learning from a kelp harvester, walking on (yes, on) acres of wild blueberry farms, and by sitting with award-winning chefs and cocktail engineers who all understand that along the coast of Maine, it’s not just about the food; it’s about the feeling.

Freeport

If you’re visiting Maine, you’ve probably got your mind set on lobster and oysters, but Maine’s food story runs much deeper.

Freeport, a shoe-making and ship-building hub that later turned into a food haven, as drawn world-wide attention for harvesting something much less common: kelp.

Ken Sparta, owner of and the , harvests different kinds of kelp (sugar, skinny, winged) alongside oysters. Most know about oysters, but kelp? It’s nutrient rich, and if harvested right, tasty enough to be a main dish, not just a versatile ingredient.

Kelp is planted in Maine in the fall when the water temperature drops below 50 degrees Fahrenheit. When the temperature rises, the kelp is taken out of the water and driven into town. Fifty thousand pounds of kelp were harvested during the 2025 season in Freeport, Maine.

But what Ken geeks out about the most is the fact that harvesting kelp takes nitrogen and oxygen out of the water, therefore lowering ocean citification and making our planet more sustainable.

“I’m making food for my friends and family and making the ocean a better place,” he says.

Back at Freeport Oyster Bar,听Thomas takes on kelp tacos and burgers. “If somebody didn’t tell me I wasn’t eating meat, I wouldn’t have known,” he says. Vodka is sustainably harvested from sugar kelp and distilled in small batches to sell at the bar, too.

Camden

Like Freeport, the small coastal town of Camden was once a 19th century ship-building hub, a protected harbor that eventually brought in artists and foodies alongside sailers. Camden quickly became known for its wild trails, blueberry farms and a food scene deeply rooted in tradition.

“Come late summer, the hills turn a deep, brilliant blue,” Thomas says, walking acres of wild blueberry farm alongside the owner of , Jeremey Howard. “Wild blueberries aren’t the big plump ones you find at the grocery store,” Jeremy says. “They’re smaller, bright, with complex flavor.”

Brodis Blueberries has been running for nine generations, but the blueberries have been growing wild in this part of Maine for 10,000 plus years, though not a single patch was planted, Jeremy听says.

“When the glaciers receded, they pushed away the fertile soil, and the only things that liked the acidic, ledgy soil, were blueberries.” Ron Howard, Jeremy’s father, explains how the different shades are different wild plants. Each is genetically different. These wild blueberries genetically modify on their own as they grow and thrive. There’s no need to mess with them.

Thomas tours 听where the shelves are stocked with blueberry gin, blueberry vodka, blueberry brandy, and more. The blueberries go through the fermentation process, and when they are complete mesh, (which is a wine at that point) they are put into a still that extracts the alcohol vapors.

“It tastes like booze with a kick of sweetness at the end, with the brandy warmth to it,” Thomas says.

Thomas also meets up with Jeremy’s business partner, Andrew Stewart on a trail run. “Apparently here, we hydrate with distilled fruit, then go run up a mountain,” Thomas jokes. The trails are closer to the ocean, and the views are unreal.

Stewarthelped launch Barren’s waterfront restaurant downtown. It’s become known for its seafood classics alongside its full line-up of blueberry spirits.

Biddeford

Along the Saco river, the town of Biddeford draws in the artistic and the young. It’s a hip, developing area that once stood out in the booming textile industry through the 1900s. Those same mills are now full of chefs and artisans like Kate and Jason Hamm, co-owners of , and semi finalists in James Beard awards’ emerging chef category.

Fish and Whistle’s main event is its fish and chips, but the happenin’ new place also serves up some seriously unique sandwiches, like the “squidwhich,” a sandwich full of squid, swallowed up by scored and fried milk bread, and smothered in marina and hot cherry peppers鈥�听a seafood lover’s dream.

All the seafood at Fish and Whistle is caught fresh from the gulf of Maine, the couple says.

Thomas also visits where he chats with Brian chats with Brian “Cat” Catapang, director of听beverage working alongside owner of the place, Julia Russell, to create an incredibly experience for those bustling through Biddeford.

Russell sees Magnus on Water as a neighborhood bar and destination restaurant. It is one of only 37 bars (of 10 in the U.S.) recognized by the pinnacle guide to excellence in cocktail craft.

Thomas joins Catapang听as he explains how the “couch surfer” was born, the restaurant’s bread and butter, and a love letter to Maine.

“I would go to the beach and check for surf, if I got skunked, I started collecting some of the high tide water to make some sea salt in house,” Catapang听says. “The beach has magical properties that no one tells you about.”

Carrying five-gallon buckets during high tide, Catapang brings fresh salt water back into the restaurant to cook down and add to fresh pineapple juice and egg whites for stabilization. The liquor is made with poblano peppers, creating that zippy experience, just like waves that can pull you under.

Magnus on Water’s chef, Rafael Zimmerman, is constantly experimenting with Peruvian comfort food that makes for a fun menu. During his visit, Thomas tries the restaurant’s most popular dishes and is most impressed by the roasted cabbage, because its听flavors catch听him by surprise.

There is an energy forming in Biddeford, but not just there, in every quaint town with aquaculture at its core. There is a shared respect for tradition and nature, and for creative dishes and drink that truly embody coastal living.

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In the , chef and host Biju Thomas visits Moab, Utah, an old mining site turned into a mountain bikers’ dream town. MTBers and off-roaders discovered Moab after uranium extraction slowed down in the eighties. With hundreds of trails surrounded by beautiful red rock, millions of people pass through each year to visit the mountain biking mecca, and for many, the food scene is what keeps them hanging around.

“Moab isn’t just feeding the crowds, it’s starting to impress them,” Thomas says as Ashley Korenblat, co-owner of Western Spirit Cycling, gives him the historic run down of the beautiful, wild trails in front of them.

After a lesson on the fragility of the Moab’s desert ecosystem, Thomas and Ashley head to its Food Truck Park for lunch.

Moab Food Truck Park

Thomas and Korenblat first stop by Quesadilla Mobilla, owned and operated by Carrie Finn, who opened the first truck on the Food Truck Park grounds in 2012. Finn first traveled to the Moab desert to climb at Indian Creek. As a rock climber, she would grill up quesadillas for friends who thought they were good enough to sell. Finn ultimately took their advice and started her quesadilla truck in town.

In the show, Thomas points out an “earthiness” flavor to her food, which Finn says comes from the umami in it. What makes her quesadillas unique, are the red chiles she buys from Chimay贸, New Mexico.

The town favorite, the southern bell, is packed full of red chilis, shredded pork, and spicy roasted sweet potatoes.

Next, Thomas and Korenblat stop by Wrap it Up, a part Mediterranean-inspired, part Turk- and Lebanese-inspired gyro spot in the Food Truck Park. Wrap It Up is owned by Baris and Nuray Karatas who ventured to Moab on vacation five to six years ago, and decided to stay.

Spanish Valley Vineyards

Spanish Valley Vineyards yields “wine of a thousand flavors,” Russ Reali, general manager of the vineyards shares with Thomas as the two walk the grounds of what became Moab’s way to fuel the economy after the Cold War.

A bunch of grape vines were started, and 50 years later, their wines still sell out fast.

Reali ventured to Moab as a rock climber and took a job trimming the fields on one of his stays. Ultimately, Reali settled into the valley and was given the torch of managing the fields. Like so many others who have settled in Moab, Reali is a passionate person who loves working on small-scale projects that involve an entire community.

There are three things that keep the vineyard thriving in the desert, Russ says: colder nights (30 to 40 degrees Fahrenheit), provided shade, and the fact that when it reaches 95 degrees, the vines stop respirating and photo synthesizing to conserve energy.

Then, Reali walks Thomas through the bottling process. Every bottle is hand prepared in a garage.

The vineyard’s signature flavor is its Cherry Wine, which uses cherries imported from further north.

“Throw in some ice cubes and kick off your shoes,” Thomas says. The taste is tart, but not too sweet.

Sabaku Sushi

Thomas ends his time in Moab rafting down the Colorado River with guide, Jonah Boyer of Wild West Voyages, who also works as a dishwasher at the last restaurant Thomas tours.

“People take for granted solid dish washers in busy restaurants,” Thomas states, admitting to Boyer that he has never been rafting before. Despite some fears, Thomas picks up the oars to learn how to navigate the waters before handing them back over when they hit class two rapids.

“This is the kind of quiet that invites everything else to come out of hiding” Thomas says, pointing out various forms of wildlife before going back to shore to visit Boyer’s place of work: Sabaku Sushi.

Co-owners Alex Borichevsky and Frankie Winfrey were sushi chefs in Salt Lake City, Utah, before settling into Moab where they saw a business opportunity to bring sushi to the desert. The town was prime for a restaurant of this caliber, Borichevsky tells Thomas.

The restaurant combines a love for the desert with exquisite Japanese cuisine. Since Moab is landlocked, Sabaku Sushi gets its fish from all over the world, “by planes and trucks,” Borichevsky says, but you cannot tell, adds Thomas.

Chef Winfrey walks Thomas through making one of the most popular items on their menu: the delicate Arch Roll, wrapped in cucumber and stuffed with salmon, tuna, and crab.

There isn’t rice in the roll, and the sauce poured over is an onion garlic ponzu, one of Thomas’ favorites.

Moab’s got this energy. It’s so special that folks traveling in for the trails sometimes stay forever because of its close-knit community鈥攁nd the food.

The post 鈥楾he Road Less Eaten鈥� Visits Moab, Utah, a Foodie 国产吃瓜黑料r’s Heaven appeared first on 国产吃瓜黑料 Online.

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.

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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.

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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.

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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.

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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 .

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