Camping and  Cooking on Your Motorcycle Travels by Thomas C. Jamrog


Food, shelter, and clothing are the necessities of life, whether you are sacked
out on the couch at home at home or on an extended motorcycle tour.   The ritual
of setting up camp and cooking dinner is an enjoyable and highly theraputic
option to a hotel and a restaurant evening.   Fixing dinner with others is one
activity that helps develop group unity.   At the end of a high mileage day, a
hot cup of coffee and a simmering stew are the perfect way to put the day's
accomplishments into perspective.  The dishes are cleaned up and put away,  the
horizon stretches out forever,  and you zip up the tent screen and snuggle down
into your sleeping bag for a satisfying night's rest. What I hope to accomplish
in this article is to review my cooking routines and preferences while on a
motorcycle camping trip.  I spend at least a month every  year sleeping on the
ground, much of that on motorcycle camping trips.  I usually travel to the edges
of the geographical envelope seeking  wilderness locations.  I like to travel
with friends, and I've included some of their own tips as well. What does the
motorcyclist need to successfully prepare meals? Eqipment,  food and attitude. 
Let's start with cooking gear.  You'll need the following basic items:
-backpacking-type stove utilizing white gas, unleaded fuel or gas cannister
-1-pint or 1-quart container of spare fuel -backpacking or Boy Scout cookset
(placed inside protective nylon stuffsack) -cup (preferably plastic) -bowl
-knife, fork, and spoon -matches or cigarette lighter -can opener -paper towels
-one or two one-quart canteens with fresh water -individually packaged hand
wipes -small plastic container with liquid dish detergent and plastic "scrubbie"
-small collection of spices (salt,pepper,Tabasco sauce, etc.) Check out stoves
and cooksets that were designed for backpackers.  These are easily analyzed at
outdoor supply stores, or through catalogue sales from the larger mail order
companies.  The type of cookset you want is one that has at least two pans and a
lid that can be stacked while cooking.  That way, you can cook and keep warm
more than one item at a time.  While motorcyclists need not be as concerned
about weight, small size and compact design are primary features that help
conserve space within tankbag or saddlebag.  While a review of stoves are beyond
the scope of this article, be aware that there are combinations that allow the
stove to be nestled inside the pot set, further conserving valuable storage
space. These setups usually allow you to cook for three.   I even store small
items like the cigarette lighter, packets of spices and detergent/scrubbie set
inside the pot set.  Buy a repair kit when you purchase your stove,  because the
specialized parts that you will someday need are not available on the road. 
Good quality plastic cups and plates are preferable to metal.  Burn your lips
after sipping  a steaming aluminum cup of coffee and you'll quickly trade it in
for a plastic travel mug.  I prefer durable Lexan for my cup and eating
implements.  These days  I go cheap with a bowl that is cut from the bottom of a
one gallon plastic  milk jug. Fresh water is a must when camping.   I keep one
pint in my tankbag to sip on, and I'm sure to fill an additional quart at the
last stop of the day.  I learned this lesson the tired and hungry way when I was
unable to find any campgrounds on the northern shore of the Gaspe Peninsula.  
The sun began to set and I was forced to pull off down a woods road where I
improvised a campsite.   I was unable to cook my planned meal because I had
consumed all my water on that hot afternoon. You may need to slightly shift your
eating habits to make the most of the mealtime opportunities that a riding day
allows.  The most efficient use of your time will not involve hauling out the
cookset and firing up the campstove for your three squares a day.  Cooking on a
motorcycle camping trip is supposed to be fun.  If it's drudgery, can it. The
right attitude also orients you to look for seasonal or local specialities.  For
example, you may want to stop at the farmstand and pick up that pint of fresh
wild Maine blueberries, or buy a couple of links of homemade Canadian venison
sausage.  My own bike is electromagnetically drawn to any home bakeries hidden
in small towns.  To me these places are the oases of the highway.  Some of my
best motorcycling memories involve aromas and visions of homemade cranberry
scones or fresh lemon squares, still warm from the oven. Let's chomp through one
of my  typical eating days of the road.  Breakfast is never a cooked-up full
camp meal.  Instead, I fire up my stove, and boil water for  hot drinks -
coffee, cocoa, or tea.  I may have a couple of individual spare packages of my
favorite hot cereal on standby, but the jump-start of a hot drink usually 
enough.  One of my traveling buddies carries a box of his favorite cereal that
he sprinkles with dried milk.  After he pours a little cold water on it he's
duplicting a morning ritual that starts his day.  After these little teasers, 
we head for a diner.  Breakfast is easy on the pocketbook, and usually an
excellent value for the money.      You also avoid the need to clean up greasy
pans and dishes.   In unfamiliar territory,  pull into a gas station and ask the
attendant where the preferred greasy spoon is to be found.  I like to rack up
about 100 miles before stopping to eat.  It's a welcome break to warm up from
the early morning cold, take a bathroom break and sample the local fare.  I
usually  have a razor, toothbrush and small tube of toothpaste in my jacket
pocket that completes the wake up call when I use the restaurant bathroom. Lunch
comes out of the tankbag, and may be assembled from items that I've brought from
home or purchased at a market- sandwiches, fresh fruit, nuts, chips, or cheese. 
I prefer to buy the items well before the noon, which gives me the opportunity
to stop for lunch whenever and  at whatever scenic spot I desire.  If I'm going
off for several days, I'll stock up on various flavors of bagels at my local
bakery.  I then freeze them and pack them deep in my saddlebag  where they'll
retain their freshness over the next several days.  I find they hold together
well on the road and are excellent for sandwiches, particularly with almond
butter and the jar of fresh jam I've packed. I enjoy cooking dinner outdoors. 
Mealtimes will be a balance of freedom of choice and freshness versus speed of
preparation.  Aim for the one-pot stew.  It will require less clean up and
cooking time.  When you purchase items for your lunch,  assemble the items for
your dinner at the same time.  The key to interesting combinations is to think
the" big three": starch, vegetable, and protein.  Go to the prepared foods
section and reach for a noodle or rice packet that cooks in ten minutes or less.
 Don't waste your money on freeze dried foods.  They are too expensive and while
they pack small, the savings in weight is not a factor on a motorcycle. There is
a great selection of flavors and tastes available in larger supermarkets.  With
your starch needs taken care of, choose a can of chicken, tuna, turkey, or even
salmon.  For those of you who are more adventurous, you can even stir fry diced
up chicken or beef that you've bought before setting up camp. Just remember to
bring  additional  items in your saddlebag, like cooking oil, and a fry pan if
you like to play wok che .  Vegetables can be either canned (peas, corn, green
beans) or fresh and local.  The canned ones are easier, less bulky and quickly
reheated.  Follow the recipe for the noodles or rice, add a little extra water,
and then add the meat and vegetables.  A packet of a gravy, powdered soup , or
sauce mix really livens the dish.  You are usually digging in within 15 minutes
of boiling the water.  You may wish to add additional spices to tailor the final
product to your liking.  I particularly like dried onion flakes. You should have
a minimal organizational system for you cooking  supplies or you'll spend
frustrating search time looking for that stray spoon or  salt shaker.  I keep
long-term food storage items and supplies in the bottom of my right saddlebag. 
Grouping items in clear plastic bags also lets you see what's inside.  In the
morning I shift items that I'll need for lunch or snacks from the saddlebag into
my tankbag.  I put a piece of clothing on top so they are insu;lated from the
baking rays of the sun. When cooking in camp, you may consider putting some
level of structure into your day on the road.  Think about where you are going
to set up camp ahead of time.  There is usually no problem in the summer, but in
the spring and fall you should be stopping early enough to prepare your meal and
clean up before darkness falls.  Be sure to have a flashlight ready, willing,
and able at all times.  Another tip is to take advantage of hot water if  you
are staying in a campground.  Take a canteen or pan and fill it up in the
washhouse after your evening meal.    Back at your tentsite, you save fuel and
the aggravation of boiling up wash water. Right now, my saddlebags and cooking
gear are stored a few feet away from my motorcycle.  Here in Maine, the snow is
still on the ground , but spring rains will soon clear the roads of slippery
gravel.  When I make that move from the couch to the motorcycle seat, I'll be
cooking that first night's meal at the campsite.  After the long winter, I've
had my fill of  restaurant meals.