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,,,.
As my wife and I use the equipment in the box while we are camping, lets talk about how things are working out.
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.
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.
HARD BOILED EGGS
Eggs to be hard boiled should be carefully placed in boiling water and cooked 15 minutes from the time the water commences to boil again.
If cooked a longer time, the white of egg will look dark and the outer part of yolk will not be a clear yellow, as it should, to look appetizing when served.
SOFT BOILED EGGS
The quicker way to prepare eggs is to drop them in a stew-pan containing boiling water, and let boil 3-1/2 to 4 minutes, when the white part of the egg should be “set” and the yolk soft, but a soft
boiled egg is said to be more easily digested if dropped into a stew-pan of rapidly boiling water.
Remove the stew-pan of boiling water the minute the eggs have been put in from the front part of the range to a place where the water will keep hot, but not allow the eggs to boil. Let the eggs remain in the hot water from 8 to 10 minutes. On breaking the egg open, the yolk will be found soft, and the white of the egg a soft, jelly-like consistency.
Potatoes are one of the most valuable of vegetables. They are easy to grow, and will grow just about anywhere as long as the soil is workable and the area gets plenty of rainfall.
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.
All young housewives may not know “that there is more real food value in potatoes baked ‘in their jackets’ than is found in preparing this well-known tuber in any other way.” The secret of a good baked potato lies in having a hot oven, but not too hot.
Scrub good sized potatoes, or, for a change, they may be pared before baking, place in a hot oven, and bake about 45 minutes, when they should be a snowy, flaky mass inside the skins, palatable and wholesome. When fully baked they should fed soft to the touch when pressed.
Medium-sized potatoes, pared, cut in half lengthwise, and baked in a hot oven 25 to 40 minutes, until the outside of the potato is a light brown, make a pleasant change from boiled potatoes. When baked the proper length of time and served at once, the inside of potato should be light and flaky.
Serve rice or macaroni and omit potatoes from the bill of fare, especially in the spring of the year.
Potatoes should always be served as soon as baked, if possible. Potatoes may be baked in less than a half hour in a gas oven.
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.
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.
Place pork roast in a covered roasting pan containing a small cup of hot water, season with pepper and salt and sweet marjoram and sprinkle a little powdered sage over it, and stand in a very hot oven.
After the meat has been roasting for a half hour, have less heat in your oven, allow about 25 minutes to every pound of pork, or longer if necessary, but be sure it is well done.
When served, underdone pork is very unwholesome and unappetizing. When meat is sufficiently roasted, pour off all the fat in the pan except a small quantity, to which add 1/2 cup of boiling water, pepper and salt and serve.
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.
Use either veal chops or veal cutlets, cut in small pieces the size of chops; pound with a small mallet, sprinkle a little finely-minced onion on each cutlet, dip in beaten egg and bread crumbs, well seasoned with salt and pepper. Place a couple tablespoonfuls of a mixture of butter and sweet drippings in a fry-pan; when hot, lay in the breaded cutlets and fry slowly, turning frequently and watching carefully that they do not scorch.
These take a longer time to fry than does beefsteak. When a rich brown and well cooked take up the cutlets on a heated platter and serve, garnished with parsley.
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.
2 pounds top round of beef.
A little flour.
2 bay leaves.
2 ounces salt pork.
6 whole cloves.
2 cups of tomatoes.
1 stalk celery.
1 blade mace.
Cut the beef into 2-inch pieces and sprinkle with flour. Fry the salt pork until a light brown; add the beef and cook slowly for about thirty-five minutes, stirring occasionally. Cover with water and simmer about two hours. Season with salt and pepper or paprika.
From the vegetables and spices a sauce is made as follows:
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.
On the weekend of September 17th and 18th family and I rented beach house and spent a couple of days at the beach relaxing. 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.
During breakfast my granddaughter looked at her eggs, saw some pepper and thought the pepper was dirt. To make matters worse, she said the black specks of pepper were “po-po”.
Usually, when a child says something like “po-po” in their food, and adult puts the thought in the childs head. As innocent as it sounds, asking a child if the food taste like po-po puts the thought in the childs head that feces is in their food.
To help the granddaughter know that there was no dirt or po-po in her food, I took a pepper shaker, put some pepper in my hand and showed the pepper flakes to her. After she saw the pepper in my hand, she seemed to be more open to eating eggs with pepper in them.
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.
Some 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 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.
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.
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.
*Grill stove with two 10,000 BTU burners and PerfectFlow pressure control system
*1 nickel-chrome stove grate and 1 removable die-cast aluminum grill grate
*Regulates pressure of propane to provide consistent cooking performance
*Windblock side panels double as side trays when folded down
*Matchless InstaStart technology
*Grease management system with removable tray
*Dimensions: 23.5 x 15 x 6 inches
Using the Stove:
The stove has 2 burners and runs off of a 1 pound bottle of propane. On the propane adapter there is no on or off valve, and no adjustment, just connect the bottle of propane and you’re ready to go.
The Coleman instant start gill has a wind shield on each side of the burners that hold out and snap into place.
To light the stove, slightly turn on the burners and then press the light button located in the front of the stove. It took 1 – 2 presses of the light button to ignite the grills.
Standing at the stove, the griddle is to the right and the stove top is to the left. The stove is far enough from the wind shield to fit a small pan on the burner.
The griddle measures about 12 inches by 10 3/4 inches, which means you can cook a lot of hot dogs on it.
As the meat cooks, the grease drains into a grease trap located under the stove. The bad thing, the grease trap is rather small. Cooking a few pieces of sausage on the griddle almost filled up the grease trap.
After cooking on the griddle I noticed that amounts of grease had become trapped on the risers of the griddle.
Coleman PerfectFlow Insta Start Grill Stove Final thoughts:
In my opinion, I think a hot plate would have been better then a griddle, mainly due to the clean up.
Cooking on the grill was a breeze. Some of these types of gas grills have 2 adjustments – wide open or off. While cooking eggs and making toast, the grill was turned down so that it did not burn what was being cooked.
I will start looking for a hotplate to go on my Coleman instant start gill, because I do not like how the griddle is working out. If I can not find a hot plate to fit the griddle, I will probably use a skittle to cook with.
If I were going to buy this stove again, I would probably just buy a unit with 2 burners, instead of a burner and a griddle.
What 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
Propane grill – but propane will run out sooner or later
Single burner propane or butane stove Wood stove
One option that I like is a fire ring. These provide a cooking grate, and a community meeting place for people to sit around a fire, cook and socialize. Prices on fire rings range in the $150 range. Or, if you have metal working tools, make one yourself.
In May of 2011, my wife and I went camping with some friends at a local park. While on the camping trip we used a propane grill to cook breakfast and had a sandwich for lunch. For dinner we put some foil on the grill of the fire ring, then put some sausage, boudain, pot of beans and boneless strips of pork on to cook. When everything was done cooking, we had a feast.
While were cooking our meal on the fire ring, I started thinking about how this would work in a long term SHTF survival situation. If someone has access to a remote camp that will be used as a bug out location, why not get a fire ring? Fire provides more then just a way to cook, boil water, and provides warmth, fire also provides emotional support. Having a fire relaxes people. Maybe its something left over from our primal years when early man feared what roamed the nights, but fire has a soothing effect.
Stove for a Bug Out Location
For a camp in a remote location, there is only real solution, and that is propane.
Propane stores well,,,, in fact, it stores forever.
When the power goes out, propane still works.
Propane is efficient – it cooks fast, and it boils water fast.
The drawback, the propane will run out sooner or later. But while its there, make good use of it.
One of the nice things about having a propane stove, it can also be used as a heater. One winter my family and I were at the camp during deer season. for some reason the blower of the furnace was not working. So what did we do? We turned on a couple of eyes of the stove. We made sure to crack a couple of windows to let fresh air into the house. When the alarm went off at 4:30am, the house was nice and warm.
Propane is usually stored in either 150 or 250 gallon tanks. There are 500 gallon tanks avaible, but I dont know of too many people that use 500 gallon tanks.
Most of the time, the propane tanks are only filled to maybe 75% of the way. So a 150 gallon tank might only hold 100 or 120 gallons of propane.
A buddy of mine recently bought a 500 gallon tank and plans on using it to power his generator. Lets say that his 500 gallon propane tank is filled to 400 gallons. That is “about” the same as having 400 gallons of gasoline. Instead of having to store 400 gallon of gasoline that needs to be rotated and treated, just store propane.
Smoker for a Bug Out Location
When I started working on my smoker, I wanted something big enough that I could put a whole hog or deer on. If the world goes to hell in a hand basket, I wanted something to cook for a whole family on. That if one of the people in our group got a hog or deer, cooking or smoking the meat will not be an issue.
There is nothing wrong with having a permanent smokehouse. I just wanted something that I could pull between my house and the camp.
My main section is made out of a 250 butane tank that was sitting in a cow field for close to 20 years.
The smoker section and firebox are made out of a 150 gallon tank.
The main grill is 6 feet 9 inches long.
The smoker has 2 – 24 inch in diameter trays.
The main grill section has a sliding tray that can hold a 10 pound bag of chicken quarters.
Now for a video about how to make sausage. Special thanks to James at Jasper Quality Meats for volunteering to make this video.
So there ya have it, we have talked about fire rings, propane stoves and smokers.
One of the topics that we have not talked about are solar ovens. Since I take all of my own pictures, and create my own content for this blog, I guess its time to play around with a solar oven.
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 the essentials and some considerations.
Running 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.
To keep the water tank filled up, pump water from a nearby creek with a solar powered water pump, or have a well put down and install a hand pump on the well.
With a “little” imagination, custom engineering, sweat and determination, just about anything is possible, and that includes running water without electricity.
Its 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:
Family / Unit 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.
It 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.
To be able to cook a lot of bacon at one time, we put a griddle on top of the grill. The griddle fit pretty good, and we were able to cook about 17 – 18 pieces of bacon at one time. The griddle got so hot, it started melting the plastic fork that we were using. So its advised that you use metal utensils when cooking with the Coleman Perfectflow Stove. Because this thing can get really hot real quick – if not a little too hot.
The griddle was also used to cook the sausage and boudain. I think the griddle might have been a “little” too hot for the boudain; it seemed to have scorched the casing a little bit too fast, while leaving the inside of the boudain a little cold.
When the sausage was cooked, it was cut in half and each half put on the griddle. The stove made quick work of the sausage – it was cooked in a matter of minutes.
When we got ready to cook the eggs, the griddle was removed and a skillet was used.
Overall, I was impressed with how fast, quick and easy the stove cooked breakfast for about 8 people. But it seemed to cook a little too hot. If the fuel was turned down too low, the flame went out. It would have been nice to see a simmer setting on the stove for keeping stuff like coffee hot.
Another version of the Coleman Perfectflow Stove is supposed to have an electric start. This model did not have the electric start, so we had to use matches.
Now I know what to ask for for fathers day. This sure beats my 15 year old liquid fuel Coleman stove. The liquid fuel stove does a good job, it just cooks a little slow, and the tank has to be kept pumped up.
On a personal note, I have been using some type of Coleman stove for over 15 years. Whether its a single burner propane backpacking / hiking stove, or a dual burner liquid stove, Coleman stoves have always given outstanding performance.
Some kind of SHTF / TEOTWAWKI survival situation has happened, the moral of the group is down, everyone is acting depressed or irritated, what do you do to help resolve the issue? What can you do to help improve the morale of the group?
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, 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.