It’s finally fall, which the best season for campfires, s’mores and outdoors adventures. If you’re looking to spend more quality time outside this season, here are some tips on where you can camp around the Northland, a few affordable items that will improve your experience and a few campfire-friendly recipes as well!
Places to Camp
If you’re looking for a camp spot that is close to home, Smithville Lake offers a variety of campsites, ranging from primitive sites to pads for your camper. Most of the sites are close enough to the water that you can walk down and throw a line in. If you’re bringing a boat, there are plenty of public ramps to launch from as well. Just make sure you book ahead of time as campsites can fill up quickly, particularly on the holidays.
For a little more rustic adventure, you might consider heading over to one of the local state parks. Weston Bend State Park offers primitive campsites as well as sites with electric hookups. It’s a short drive up to the scenic overlook trail, which is an unbeatable view when the leaves change.
For you history buffs, you might check out Watkins Mill State Park, which contains the Watkins Woolen Mill State Historic Site, a National Historic Landmark. It offers camping, biking and equestrian trails, fishing, boating and more.
If you are looking to hunt or have a less manicured camping experience, many of the conservation areas managed by the Missouri Department of Conservation have primitive campsites available on a first-come, first-serve basis. These sites do not have bathrooms or running water, so be prepared to rough it!
This is not an exhaustive list, so make sure to check out the Missouri State Parks and Missouri Department of Conservation websites to explore more areas to camp.
Essential Camping Gear
Coffee is an essential for my camping trips, but I don’t want to bring a French press or other complicated brewing method. My favorite travel coffee setup is the Överst metal coffee strainer from IKEA. It’s cheap, light and has accompanied me on multiple-day backpacking trips all throughout Missouri. All you need is two cups, your grounds, and something to heat your water with.
Speaking of heat sources, a camp stove is a must-have for any camping trip. You don’t want to get to your campsite, get everything set up and then not be able to start a fire because of rain. Gas-powered stoves also give you a more even heat than cooking directly on a campfire. My pick for a starter stove is the classic single-burner camp stove. They typically work with propane canisters and will give you a lot more cooking time per canister compared to the flat burners you see used in grocery stores for cooking samples. These can be had for anywhere between $20-30 and the canisters cost about $6 for 16 ounces of fuel. One canister is enough for a few days of regular cooking! If weight is no issue, you might consider the Blackstone 22” Omnivore Tabletop Griddle. It can fit easily on a tailgate and comes in open or hooded configurations. The flat cooktop allows you to cook a variety of recipes with more accurate heat control than traditional camp burners.
I would also recommend a dedicated campware set. You can go ultralight and get a set with a basic pot, pan and plates for around $20 or you can upgrade to a heavier set such as Stanley 14 piece Wildfare set. The benefit of the heavier, more expensive kits is that you’ll have a more even cooking surface with fewer hot spots, especially with a single burner camp stove. If you’re backpacking, the reduced weight of the ultralight kit is definitely worth it, so long as you keep a close eye on your food and stir it regularly to keep it from burning in the middle and undercooking on the sides.
One last pro tip is to not fall for buying expensive camping sporks and silverware. You can pick up a metal fork and spoon at Walmart for a dollar a piece. They are light and will last through years of camping trips. If you’re going to invest money in silverware, get a high-quality chef’s knife and cutting board. A sharp knife makes prepping your camp meals both easier and safer.
Camping Recipes
Charro Beans
Ingredients
- 1⁄2 a package of thick cut bacon
- 2 drained 14 oz cans of pinto beans*
- 1⁄2 a large white onion
- 1 jalapeno
- 1⁄4 - 1⁄2 cup chopped cilantro
- 2 cups of chicken broth
- Pinch of ground cloves
- 1 lime
- 1⁄2 lb chorizo (optional)
- Paprika, oregano, salt and pepper to taste
*This recipe is best done with dried pinto beans, but canned beans will work in a pinch! For dried beans, simply soak the beans in a cup of water in your fridge or cooler overnight.
Directions
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Place bacon in a cold pot and cook on low until browned on both sides. If you are using chorizo, cook it with the bacon. While the meat is cooking, dice the onion and jalapenos
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Remove the cooked bacon (and chorizo) from the pot and cook the onions and jalapenos until translucent
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Add the cloves, paprika, oregano, and pepper. Stir
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Add the beans and broth. Cover and bring to a simmer and allow to cook down for 20 30 minutes if using canned beans and 1-2 hours if using rehydrated dried beans. You may remove the lid towards the end to cook away some of the broth
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Turn off the heat. Chop the cilantro, bacon and chorizo and add it to the pot. Also add the lime.
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Salt to taste and serve over rice, with chips and fresh pico or really any way you like!
Walking Tacos
Ingredients
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Single-serve bags of Doritos or Takis (about one per person)
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1lb ground beef
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Taco seasoning
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Shredded lettuce
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Shredded Cheddar Cheese
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Jalapenos (pickled or fresh)
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Sour cream
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Diced tomatoes
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Black or pinto beans (optional)
Directions
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Add taco seasoning to ground beef and cook on medium heat until browned and cooked through
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Open chip bags and add the meat and your desired toppings
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Enjoy!