BACKCOUNTRY FLAVOR

Results of the first-ever Camp Chef Showcase!

- Jered Korfhage

It was the second night of Overland Adventure 2020. After shaking off the silt from the day’s trails and pitching camp amongst the hulking earthmoving relics of the Gold King Mine outside Jerome, Arizona, it was time to spice things up. The first-ever Camp Chef Showcase was on the menu that night, where the overland adventurers were invited to craft their favorite evening meal and put it on display for the world to see. The rules were simple: prepare your favorite endof-day dinner just as you would during any overlanding outing, document the process with your own photography, and submit the photos to the Four Wheeler judges. No hidden twists, no special rules, just good old-fashioned camp fun. While the judges couldn’t taste-test the dishes due to Covid restrictions, each participant filled out a questionnaire with details pertaining to the meal. In the end, everyone was a winner, and the prize was indulging in your own backcountry culinary creation. Here are a few of the submissions from the first-ever Overland Adventure Camp Chef Showcase. We hope they inspire your culinary creations on your next overlanding trip!

Chef: Trevor Takara

Eats: Seared ribeye steak with grilled asparagus, mixed peppers, and baked potatoes. Prep time: 45 minutes, all in camp—gotta make sure the potatoes are cooked through! Ingredients: Ribeye steak, garlic salt and black pepper to season, asparagus, potatoes, peppers, Stubb’s seasoning, and olive oil. The filling: Trevor told us this meal was simple, as well as one of his favorite foods. It is also wonderful to cook something tasteful on the trails and socializing with others while doing it.

Award: Most “4-star-restaurant-menu-esque” photo submission.

Chef: Blake Brown