Cooking in the woods has been a passion for several years. It’s the proving grounds for new meals. I got in the habit of trying something new in the outdoor kitchen first. I felt that if I could do it in the wilderness first, it would come together more easily inside.
And sometimes it did!
Fireside Feast
Fireside Feast is where survival skills meet a hungry stomach. It’s the place I test ideas the hard way, over real fire, real weather, and real consequences. This new cooking series focuses on mastering survival skills and outdoor cooking. Then, putting those skills together to show ways that have worked for me worldwide. In all weather.
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As a world traveler, high‑altitude backpacker, survival instructor, and stubborn cooking enthusiast, I’ve seen meals made every way imaginable. Some were brilliant. Some were crimes. I’ve probably committed a few. However, learning is a never-ending process. It’s not always a success. We all like a win-win situation. However, loving the process is key!
Skagway Alaska
Early summer 2010 didn’t feel like summer at all in Skagway. The wind still bit, as if it had a grudge. The town looked carved out of cold iron and old gold dust. I wanted something that could thaw a ribcage. Then I saw it: Hot n Hearty Chicken Soup. No poetry. No promises. Just straight talk from a sign that knew exactly what I needed. Count me in.
The rustic chicken soup in the video is the Skagway, Alaskan style. Lots of corn and black pepper. It’s closer to a stew than a soup. But I wasn’t about to argue logistics with a burly Alaskan holding a giant ladle!
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Winter Tools
For this dish, I wanted more control than an open fire could give me, so I reached for one of my hobo-style stoves. Nothing fancy—just a metal salad colander turned into a burner with a range top that happened to fit like it was meant for the job. Ugly, simple, perfect.
My winter splitter was the TOPS Knives Nata. It’s based on the Japanese classic, but this one carries the swagger of a hatchet with a weight-forward bite that makes cold wood behave. I paired it with my homemade 21-inch buck saw and my old standby, the Victorinox Camper. Those three tools have seen more winter camps than most people see winters.
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Wood and the Fire
The cook day came in hard. Wind ripping. Temperatures are well below freezing. At first, the wind fought me, stealing heat and patience. Later, it turned into an ally, pushing air through the coals when I needed a boost. I started with Poplar wood to get things going. Once the fire found its legs, I fed it maple, beech, and oak. Those woods burn hot, steady, and honest—exactly what a cold day demands!
Enjoy it, and try it!
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