Welcome to the first video in our new BIKEPACKING HOW-TO series. We’ve got some great topics lined up to bring newcomers and old hands alike - you! - some deep-dive info on bikepacking. Got a great idea for a new video topic? Let us know!
If you want hot food in the backcountry, you need a cook kit. Learn about the ultralight alcohol stove cook kits we use - and we'll also show you a tasty backcountry recipe!
We use a lot of Vargo gear, simply because we dig it. Check out Vargo stuff here - and no, we're not sponsored or anything: vargooutdoors.com
RECIPE for CHICKEN MARBELLA (Joey's modified version):
Combine in ziploc bag or similar:
1/2 cup: Cous-cous
1/4 cup: Dehydrated Vegetables (Karen's "Just Veggies" are great)
1 teaspoon: Dried Oregano
1/2 teaspoon: Salt
1/4 teaspoon: Garlic Powder
1 packet: Broth Powder (available at Natural Grocers and similar)
1/3 cup: Chopped Dates
1 packet (tablespoon): Olive Oil
1 packet (2.5oz): Black Olives
1 package (7oz): Chicken (or, for lighter, smaller pack size, tuna or beef jerky)
To prepare: Set 1 cup of water on to boil. Add contents of ziploc bag while water is cold to pre-soak. When close to boiling, add chicken (or tuna/jerky), olives, dates, and oil. Stir. Bring to full boil, then snuff the stove and place the pot in your homemade Reflectix pot coozy (you did make one, didn't you?). Let sit for 5-10 minutes, then dig in! You may need to experiment with the amount of water and the cook time, depending on your elevation and climate.
For the original Backpacker's Chicken Marbella recipe, check out Fresh Off the Grid here: freshoffthegrid.com/backpackers-chicken-marbella