Getting a tasty feed when you are on holidays, doesn’t have to involve big bills at fancy restaurants with clever planning, and a little know how you can cook up a flash feast in the bush to rival the cooks on telly!

With a bit of know how you can completely give a miss to the restaurants, when you are out camping resulting in a hearty feed after a long day on the tracks, or a low and slow feast you’ve spent the day cooking up.

The right Equipment

There’s no point having all the gear, if you have no idea what exactly you need to get your meals on the roll!

Cooking with gas or wood or over hot fire beads will give you a different result and depending on what you are cooking will determine exactly what you need to feed the crew.

4WD Supacentre offers all the gear you need for your chosen setup. From our Kings portable Meat smoker, to the Gasmate Portable Barbeque any flavour you want can be achieved.

Even with our range of Portable Steel fire pits to provide the heat you need to get the best meals out of your Spun steel Bedourie camp oven.   

Having the right equipment makes the job much easier.

Fresh ingredients

Watch any cooking show or read any cooking publication, all the experts say the same thing, fresh food is best, it only makes sense, you aren’t going to cook up a storm with rotting meat or spoiled vegetables, fresh definitely is the best.

There is one solid way, to keep your ingredients the freshest when you hit the track, that is with a portable car fridge like the range available from the Adventure Kings Range with everything from a 15L all the way up to a full sized 90L dual zoned fridge you should be set for practically any length of trip.

Unlike some “thermo-electric” fridge systems on the market, the Kings range of fridges actually use a compressor to control the temperatures for the ultimate portable storage of temperature sensitive items. The compressor technology uses minimal amounts of power and can be controlled with the touch of a button and will automatically monitor the temperature you choose for the freshest meat, (and it will keep your beers frosty cold too!)

Planning

Planning your meals for your trip makes the cooking bit a piece of cake, looking up recipes that are actually achievable, and creating a shopping list means that when you head to the supermarket/butcher/green grocer before you leave you don’t forget any critical items for your master feasts in the bush.

By coming up with an idea of which meals you plan on eating you will blow everyone away at dinner time, with perfectly cooked meals for a fraction of the cost of takeaway or even heading to the nearest restaurant for over inflated prices on sub par meals!

Recipe Suggestions

With the bits and pieces of cooking gear you can pick up from 4WD Supacentre you can cook up a storm,

Starting with slow cooked chicken wings, simply brown a half kilo or more of Chicken wings, inside your bedourie camp oven with a simple spice rub, like the Flaming Coals Traditional Lamb Rub, once brown, coat with a generous serve of barbeque sauce, cover with the lid, place at the edge of your campfire for around 45 minutes, with a light dusting of hot coals, after 45 minutes flip recoat in barbeque sauce and cook covered for another 45 mins. This recipe will give you juicy and tasty barbeque flavoured wings.

 Next up is a slow cooked smoker meal, this utilises the incredibly affordable Adventure Kings Portable Smoker, this is one of the best value cooking setups, this barbeque favourite is the best tasting meal but one of the easiest you can do on your smoker.

Take a few kilos of a decent cut of pork on the bone, from your favourite butcher, cut off excess fat or loose fat making sure you have no more than 3-4mm of excess fat, rinse with water and pat dry with paper towel,  and coat in your favourite spice rub. Now you can refrigerate for a few hours to let the flavours brew,  remove your pork from the fridge a half hour before you are ready to start cooking.

Get your Smoker up to temp using the integrated temp gauge to around 110°C with a water pan in the bottom of the smoker filled with a handful of wood chips, and a dash of apple cider vinegar to a volume of around ¾ full.

Place the pork on the top shelf of the smoker fat side down, depending on the size of the cut you want to bring the internal temperature of the meat up to over 70°C then double wrap the pork in al-foil, continuing up to an internal temp of 90°C and when it does, remove it from the smoker.

Allow the meat to sit for around 30 mins and pull apart using 2 forks, serve with a dallop of tasty barbeque sauce and serve on fresh bread buns, with crunchy coleslaw.


The potential for tasty meals when you are away from home is basically endless, so to get the most, head to www.4WDSupacentre.com.au call our expert team on 1800 88 39 64 or drop into one of our fully equipped showrooms and take home a bargain today.