fishing for words

(and tossing out random thoughts)

my favorite outdoor food really isn’t mine… (and breakfasts of legend)

3 Comments

This post brought to you by the writing prompt “Share Your Favorite Food
from the Outdoor Blogger Network (OBN)

I’m a food lover.

That’s why it’s difficult to narrow down my list of favorite outdoor foods to a single dish. Or snack cake. Or junk food.

When I’m in the Great Outdoors, usually fly fishing, it’s an opportunity always seized upon to graze freely. Though not out of doors, there’s always In-n-Out on the drive to or from the Family Cabin, the forward base of operations. A short few minutes away is Diamondback Grill. (Yes, we likes our hamburgers, though I favor the buffalo burger, medium rare.)

If I make it to the Eastern Sierras, there’s Bodie Mike’s Barbeque and the Whoa Nellie Deli for sandwiches in Lee Vining. And trips with the club to “The Eastside” come loaded with calories: pork posole stew, pasta, and barbecue beef sandwiches, all washed down with homemade beer.

While the above can be consumed out of doors, none are truly portable in the Great Outdoors.

That said, I’m not afraid of roughing it. I’ve spent time sleeping on rocks under a canvas roof or in the back of a questionable fly fishing vehicle (e.g. minvan). But age brings on a certain requirement desire for comfort. That limits much of my outdoor eating to the time I’m on the water.

Breakfasts of Legend*

Old-School Campsite Grill/Griddle

The source of Legendary Outdoor Breakfasts

I’d be remiss to not mention those breakfasts cooked by dear ol’ dad on the ancient heavy steel griddles that seemed to dot every campground we visited when I was a kid. You know the ones. They were made of ½-inch steel, attached to a matching steel fire ring or two “walls” made of cement and indigenous rocks.

Who knows how long the detritus of the forest — pine needles, sap, bird droppings, dead insects — accumulated on that griddle. But the first morning in camp dad would take a scrub brush to it and stoke up the fire to “sanitize” it. Once only coals were left, the cooking of one of the best outdoor breakfasts began.

There was a specific order to the cooking of this morning repast. Sausage or bacon came first, and a lot of it, to ensure a good layer of grease that was necessary in an era before Teflon®. Then the eggs, popping and sizzling like nothing you’ll see today in today’s non-stick skillets. Last, and certainly not least — and my favorite — bread slathered with real butter and “toasted” in the grease and any bits of eggs still stuck to the griddle. These were the breakfasts of legend.

These days another of my favorite foods is more of a meal: lunch on a guide boat. The phthalo blue of the open water, fresh air carried on a slight breeze, and the ribbing about the last missed hookset become condiments to whatever’s on the menu. Like that awesome pastrami sandwich from the local deli, piled with provolone, pickles and peperoncini on a rustic roll and slathered with spicy mustard. Sure, it tastes mighty good, but even better is that inevitably the “bite” will turn on with a vengeance as I chew that first mouthful.

As alluded to above, the Great Outdoors can lend a flavor to even the simplest of foods. Most of the lunches I toss together before heading to a stream or river are simple. Beef jerky, an apple, water and maybe a granola bar. (The less time taken to assemble lunch means more time on the water.) And every time, that apple carelessly thrown into my vest tastes so much better when eaten streamside — while a hatch starts, of course.

Nowadays, my favorite outdoor food is the one I never finish eating because I’m up on my feet again making that next hookset because the fish are the ones eating a favorite food.


* I believe my brother will whole-heartedly agree that there nothing that compares to our memory of these breakfasts, if not the reality. I think he’d also share my opinion that although there’ve been great breakfasts in the intervening years, there’s still nothing like breakfast cooked outdoors on these griddles, and eaten in the cool morning air of the Sierra Nevada high country.

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3 thoughts on “my favorite outdoor food really isn’t mine… (and breakfasts of legend)

  1. You made me so hungry! In-N-Out, Diamondback Grill — but the griddle toast made my mouth start watering. Just the mention of it and I’m sitting near the fire, smoke in the air and clothing, shivering from the cold morning air, sleep in the eyes and nothing to do during the day but play, swim, hike, read a book, play cards….good memories!

  2. I don’t remember the BBQ set up being that fancy. Heat it up, scrap it off, apply Jimmy Dean rounds, followed by Bisquick pancakes using the sausage grease as lube for the ‘cakes. Nummy!

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