Homesteading and Survivalism

Living a simple life

Tag: cooking after shtf

Bug Out Box Essentials

While my wife an I are camping at Martin Dies State Park – which is closee to Jasper Texas – I thought this would be a good time to talk about our Bug Out Box. We do not call it a Bug Out Box per say, we call it our camping box. But it would serve either purpose.

If some kind of SHTF event happens and we have to bug out to the homestead, the box contains everything we need to prepare, cook and eat a good meal – pots, pans, coleman stove, propane, utensils, plates, radio,,,.Cooking hot dogs on a coleman stove

As my wife and I use the equipment in the box while we are camping, lets talk about how things are working out.

Related Article – Never underestimate the effect of a hot meal on morale.

The Box – My wife and I use a Rubbermaid 36 gallon / 136.3 liter green tote, which measures 29.75 inches long, 20.25 inches wide, and 20 inches tall.

After several years of camping with friends and family I think the Bug Out Box is tuned enough for me to share my experiences.

Egg Recipes

Chickens are probably the perfect livestock for a long term SHTF survival situation. Unlike a lot of farm animals, chickens will produce food every couple of days in the form of an egg. Once the chicken has matured and stopped laying, the chicken can be butchered and eaten.

One of the problems that people will experience after SHTF will be food fatigue. Even though the chickens may be laying eggs everyday, once food fatigue kicks in people will be sick of eggs.

To help ward off food fatigue, here is a list of various egg recipes.

OMELETTE

3 fresh eggs.
1 cup sweet milk.
3 level tablespoonfuls of flour.

Place a small pan on the range, containing one tablespoonful of butter.

Place 3 tablespoonfuls of flour in a bowl, mixed smoothly with a portion of the cup of milk, then added the three yolks of eggs which had been lightly beaten and the balance of the milk and a pinch of salt.

Stir in lightly the stiffly-beaten whites of eggs.

Pour all into the warmed fry-pan and placed it in a moderately hot oven until lightly browned on top.

The omelette when cooked should be light and puffy, and remain so while being served.

Double the omelette together on a hot platter and sprinkle finely chopped parsley over the top.

Serve immediately.

Potato Recipes

PARSLEY PIES

Mash and season with butter and salt half a dozen boiled white potatoes, add a little grated onion and chopped parsley.

Sift together in a bowl 1 cup of flour, 1 teaspoonful baking powder and a little salt.

Add a small quantity of milk to one egg if not enough liquid to mix into a soft dough.

Roll out like pie crust, handling as little as possible. Cut into small squares, fill with the potato mixture, turn opposite corners over and pinch together all around like small, three-cornered pies. Drop the small triangular pies into boiling, salted water a few minutes, or until they rise to top; then skim out and brown them in a pan containing a tablespoonful each of butter and lard.

Germans call these “Garden Birds.” Stale bread crumbs, browned in butter, may be sprinkled over these pies when served. Serve hot.

These are really pot pie or dumplings with potato filling.

Meat Recipes Part 3

BOILED HAM

When preparing to cook a ham, scrape, wash and trim it carefully. Place ham in a large cook pot or boiler, partly cover with cold water, let come to a boil, then move back on range where the water will merely simmer, just bubble gently around the edge of the boiler.

A medium sized ham should be tender in five or six hours. When a fork stuck into the ham comes out readily, the ham is cooked. Take from the boiler and skin carefully, removing all the discolored portions of the smoked end, stick 2 dozen whole cloves into the thick fat, and sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs over top.

Place in a very hot oven a short time, until the fat turns a golden brown. Watch carefully to see that it does not scorch.

When cold, slice thin and serve.

SLICED HAM

When about to fry a slice of uncooked ham, do young housewives know how very much it improves the flavor of the ham if it is allowed to stand for ten or fifteen minutes in a platter containing a large teaspoonful of sugar and a little cold water? Turn several times, then wipe quite dry with a clean cloth and fry in a pan containing a little hot drippings and a very little butter (one-half teaspoonful) just enough to prevent its sticking to the pan.

Do not fry as quickly as beefsteak.

After a slice of ham has been cut from a whole ham, if lard be spread over the end of ham from which the slice has been cut, it will prevent the cut place from becoming mouldy.

Meat Recipes Part 2

BEEF STEW

Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet; cook a few minutes, add a little water, and simmer a couple of hours; add sliced turnips and a few medium-sized potatoes.

Should there he a larger quantity of broth than required to serve with the meat and vegetables, a cup or more of the broth may form the basis of a palatable soup for lunch the following day.

SAVORY BEEF ROLL

Three and one-half pounds raw beef, or a mixture of beef and veal may be used, run through a food chopper. A cheap cut of meat may be used if, before chopping, all pieces of gristle are trimmed off. Place the chopped meat in a bowl, add 8 tablespoonfuls of fine, dried bread crumbs, 1 tablespoonful of pepper, 1-1/2 tablespoonfuls of salt. Taste the meat before adding all the seasoning specified, as tastes differ.

Add 3 raw eggs, 4 tablespoonfuls of sweet milk or cream, 2 tablespoonfuls of butter, a little sweet marjoram or minced parsley.

Mix all together and mold into two long, narrow rolls, similar to loaves of bread. Place 1 tablespoonful each of drippings and butter in a large fry-pan on the range. When heated, place beef rolls in, and when seared on both sides add a small quantity of hot water. Place the pan containing meat in a hot oven and bake one hour.

Basting the meat frequently improves it. When catering to a small family serve one of the rolls hot for dinner; serve gravy, made by thickening broth in pan with a small quantity of flour. Serve the remaining roll cold, thinly sliced for lunch, the day following.

Meat Recipes Part 1

“SAUERGEBRATENS” OR GERMAN POT ROAST

Three pounds of beef, as for an ordinary pot roast. Place in a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little water, a couple of whole cloves and a little allspice); this should cover the piece of meat.

Vinegar should be poured over it hot; let stand a couple of days in a cool place uncovered; turn it over occasionally. When wanted to cook, take from the vinegar and put in a stew-pan containing a little hot fried-out suet or drippings in which has been sliced 2 onions. Let cook, turn occasionally, and when a rich brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot water, cover and cook slowly for two or three hours, turning frequently.

Half an hour before serving add small pared potatoes, and when they have cooked tender, serve meat, gravy and potatoes on a large platter.

HUNGARIAN GOULASH

2 pounds top round of beef.
1 onion.
A little flour.
2 bay leaves.
2 ounces salt pork.
6 whole cloves.
2 cups of tomatoes.
6 peppercorns.
1 stalk celery.
1 blade mace.

Chickens Fishing and Cooking

As a survivalist, prepping / survivalism should NOT be a hobby, it is a way of life. What good does it do if you stockpile food, stockpile survival gear, but never practice or test your preps. If you incorporate survivalism into your lifestyle, you will always be testing, planning and looking for ways to improve.

While looking across my backyard this weekend, I realized that part of my preps were not only in the backyard, but how they were part of my life. The three preps I saw were the chicken coop, boat and bar-b-que pit.

Think about that for a minute, the chicken coop and the boat are a source of food. The pit provides a way to cook and smoke meat.

Some people raise chickens for fun, some raise them to know where their eggs and meat came from. Survivalist keep chickens so our families can have a source of food and protein during a long term SHTF survival situation. That is how we look at things. Survivalism is not a hobby, its not something we do on the weekends, its a way of life.

Video about cooking some mac and cheese that had been stored in a mylar bag for 1 year.

Wasting food after a disaster

Wasting foodThis weekend my family and I rented beach house and spent a couple of days at the beach. This was our last summer bash before old man winter arrives.

Something that was observed during breakfast reaffirms my belief that children will waste the most food then any other group during a long term shtf survival situation.

Several months ago my family and I had a cookout. When we have a cookout, we have a “COOKOUT” – ribs, brisket, beans,,,, the works. After everyone had packed up and went home, my wife and I started cleaning up the yard. It was during the clean up that I found something that irritated me – one of the children and taken a single bite out of a babyback rib, and then threw the rib on the ground. The size of the bite mark indicated a childs mouth.

With the rib being thrown on the ground, we were dealing with 2 different things – 1, a parent that is not watching their children; 2, a child that was just outright wasting food.

Video about cooking some ribs and brisket on the pit.

Bug out location stove and grill

Bug out location stoveSome kind of disaster has happened, you and your family have moved to the bug out location, you open a #10 can of chili mac,,, and now what? What are your plans on cooking that the bug out location?

In other words, the SHTF, and now what? How do you plan on cooking at your bug out location?

In this article we are going to be looking at propane stoves, wood stoves, and wood grills.

Propane:

Propane is a short term answer to a long term problem. Propane has several advantages – it stores well, it burns clean, and propane has multiple uses.

Two of the main reasons why I like propane – it stores well, and it has a multiple of uses. I can buy the 2 pack of 1 pound propane bottles, store them at the camp, and the fuel never expires. Then there are the wide range of attachments for the bottles – lanterns, stoves and space heaters.

When the weather gets cold, my brother takes a small space heater to his deer stand. Go back a year later and the stove still works.

When we need some light outside, get a propane lantern.

Need to warm up a meal, get the propane stove out and cook something up.

At the camp we have a 250 gallon propane tank which is used to fuel the furnace and the stove. When the power goes out, we can light a couple of the burners on the stove, and we are able to heat just about the whole house with just a couple of burners going.

A buddy of mine has a 500 gallon propane tank that he plans on using for his generator.

Besides 1 pound propane bottles, 250 gallon and 500 gallon propane tanks, there are the 20 pound propane bottles.

Instead of using the 1 pound propane bottles, people can stockpile the 20 pound bottles, then get an adapter to power lanterns, stoves and other devices.

Coleman PerfectFlow Grill review

Coleman perfectflow stoveThis article is a review of the Coleman PerfectFlow Insta Start Grill Stove. The unit has 2 names – “grill stove”, because there are 2 burners, 1 with a stove top and the other burner has a griddle.

Last christmas I added a Coleman instant start grill to my wishlist, and sure enough someone got it for me.

The reason why I picked the grill was because of the built in griddle. That way I did not have to worry about cleaning any pots and pans, just wipe the griddle down and the stove was cleaned up.

I liked the idea of using the griddle to cook more food then can fit in a typical skillet. With a cooking surface of 12 inches by 10 3/4 inches, a lot of bacon and/or sausage can fit on there. The plan was to use the stove top with a small skillet to cook eggs or make toast, and use the griddle to cook bacon, boudain or sausage.

Purpose:

The whole purpose of buying the stove was to have a propane stove that my family can bring on camping trip to the local parks. For camping on the river I have a small single burner stove, but the Coleman Perfectflow stove could also be brought out to the river on camping trips.

My wife and I keep a large plastic tote box filled with camping supplies. Instead of packing liquid fuel that can spill, we decided to get a propane stove.

But that is not the way things worked out.

Cooking after TEOTWAWKI

cooking after shtfWhat is your long term cooking solution post SHTF? We are not talking 2, 3 or even 5 days after the power goes out, we are talking about cooking for the long term – 1 year, 2 years, or even 3 years.

Most of the people that visit the forum know about my long term survival cooking solution, its a pit on a trailer with a cooking surface 6 feet 9 inches long and 29 inches across. The main pit is built out of a 250 gallon butane tank, the smoker and fire box are out of a 250 gallon tank. When I built my pit, I wanted something that was big enough to put a whole hog or deer on. With the smoker, maybe I can even make my own sausage.

Not everyone is going to have a pit with a built in smoker, so what are your choices.

Charcoal grill that can also use wood
Fire ring
Propane grill – but propane will run out sooner or later
Single burner propane or butane stove
Wood stove
Fireplace
Solar oven

Bug out location essentials

This past weekend was opening deer season for rifle hunters. While I was at the deer camp, I noticed a few things that would make life a little easier at a Bug Out Location. Lets take a look at some of the items on the list and talk about them.

bug out location water towerRunning water – modern civilization is built off of several things: running water, sanitation and the ability to make hot water, only to name a few. Having a raised water tower makes most of the items on that list possible. Through running water we are able to wash our hands, flush our toilets, and run water through a hot water heater (propane powered of course).

Having a raised water tower is easier then a lot of people think. Farm supply stores sell water tanks is sizes like 250 gallon, 500 gallon and 750 gallon. With the help of some power tools, stainless steel or galvanized lag bolts, rubber strips for washers, drill bits, some 8 – 10 foot round poles for legs, PVC pipes and fittings, some hard work, sweat and custom engineering, its very possible to have your very own raised water tower. With the base of the tower just 5 – 6 feet off the ground, this can create enough pressure for people to wash their hands, fill a toilet, and maybe even run the water through a small hot water heater.

Bug out location cooking solutions

bug out location cookingIts one thing to have a remote camp that you and your family visits on the weekends, its another thing to have this camp prepped and ready to go for a disaster. Having the camp prepped means the difference between having a bug out location, or having a weekend get away. One of the comforts of modern life we take for granted is the ability to cook. We walk into the kitchen, and turn on the oven, stove, microwave, crock pot, or toaster without ever giving it a single thought – until the power goes off that is.

What are your plans for cooking with no electricity? Some people might have a grill on the back porch, some people might have a wood burning stove, with others may have no cooking options at all. Some people might have natural gas – but natural gas requires pumps to be working between your house and the natural gas supplier. When those pumps stop working, the natural gas stops flowing.

Lets divide cooking into three layers:

Personal cooking
Family / Unit cooking
Communal cooking

Personal cooking – this is a small camp fire, or maybe a single burner stove, something just big enough to cook for 1 or 2 people. Examples could include a Vargo stove, camp fire, Coleman 533 dual fuel stove, single burner propane stove,,, something just big enough to cook for 1 or 2 people.

Coleman Perfectflow Stove

Coleman Perfectflow StoveIt was the Sunday morning of the opening weekend of Spring Break 2010. My wife and I got up, setup the 15+ year old Coleman stove and started to cook breakfast. For its age, the stove was doing good, but it was just cooking a little slow. In all, we had about 8 hungry people standing around waiting on their food.

My buddy Lynn made the comment that he had a new propane Coleman stove that he wanted to try out. The conversation went something like this:

Kevin – Watching the bacon cook on the stove.
Lynn – I have a new stove I wold like to try out.
Kevin – Break it out then, this one is taking too long.
Lynn – Well, I did not want to step on your manhood.
Kevin – I’am hungry, get that stove out so we can cook faster.

So Lynn walked over to his SUV, got a brand new Coleman Perfectflow Stove out of the back, and set it up. Within minutes we had bacon, boudain, sausage and eggs cooking.

Good hot meal after a disaster

Never underestimate the power of a good hot meal during times of stress. After a disaster, and stress levels are up, food can be used as a comfort blanket.

When my family returned home after hurricane Rita, and Hurricane Ike in 2008, we found the yard covered with tree limbs. One tree in the back yard had blown down, but landed away from my house. Some of our group started cleaning up the yard, and piling the limbs up. While this cleaning up was going on I started cooking.

The pit was fired up, some sausage and steaks were cooked and we all had a feast right before dark.

It was of great comfort to have a good hot meal after a stressful event. The night before, it sounded like we had a train sitting on top of us for about 8 hours. The next morning everyone was stressed out, and edgy, but the hot meal was like a turning point for that day.

After a stressful event, plan on the group using a feast to comfort and reassure them that life will return back to normal. Then is not the time for powered eggs and freeze dried foods. Pull the steaks or ribs out of the freezer and cook them up.

The food in the freezer should be eaten before the packaged stuff anyway. So its a win win situation. The group gets a good hot meal and the perishable foods are eaten before they spoil.

Never underestimate the power of a good hot meal. It can really help with the morale of the group.

Post your comments in this thread of the urban survival forum.

Related Articles:

  1. Prepping the Bug Out Location
  2. Stockpiling food, ammo and fishing supplies
  3. Hastily assembled and ill equipped survival plans
  4. Bug out location essentials
  5. Long term survival plans
  6. Surviving a long term disaster
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