Boujee Backcountry Cuisine

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In July, the South Georgia heat is stickier than a ripe peach. Like clockwork, 40 friends and I head down to the Flint River for what we lovingly call “The Peach Paddle.” It’s a long, sweaty weekend of canoeing, camping on sandbars, and gorging on peaches while trying to stay partially submerged in the red clay-stained river whenever we can.

And every year, the food game levels up.

What began as a gritty summer tradition has, over time, evolved into something else entirely. Thanks to an invite list that includes a handful of legendary Atlanta chefs, fireside cuisine has morphed into shrimp salad sandwiches and paella for 40. No kitchen, just great ingredients and the will to cook for real when it would be easier to bring backpacking meals. 

I am by no means a chef. But I did spend several years guiding canoe and kayak trips for over 2,000 people annually through the Georgia Conservancy’s Stewardship Trips Program. And if there’s one thing I’ve learned, it’s this: the memories that last longest are the ones shared around a good meal.

On our first wilderness trip together, my now-husband paddled a full charcuterie board and rosé pairing into the heart of the Okefenokee Swamp. After setting up our tent, I was surprised with a spread that would’ve impressed at a dinner party, let alone a remote cypress-studded island. That moment, along with canoe camping with the chef crew, has inspired me to level up my own backcountry cuisine.

What Makes It Boujee?

To me, “boujee” doesn’t always mean complicated or expensive. It means intentional. 

The key to eating well in the backcountry is all in the prep on the front end. And a little effort up front definitely has ripple effects down the river. The following dishes are made to impress, but won’t stress you out. They’ve all been served on backcountry paddle trips and are certified crowd-pleasers (even for picky eaters).

Backcountry Recipes 

Kimchi Fried Rice + Beef Bulgogi

Flawless even in a desert sandstorm… trust me.

Beef Bulgogi (prepped at home):

  • 1 pound flank steak, sliced thinly against the grain
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang paste

Instructions: Combine all the ingredients in a plastic Ziploc bag to marinate. Store in a fridge or cooler until ready to cook. Cook within 3 days of prep.

Kimchi Fried rice

  • 16 oz kimchi, chop ahead of time, keep as much liquid as possible (I like Cleveland Kitchen Classic kimchi as it packs well)
  • 4 cups pre-cooked white rice stored in Ziploc bag
  • Soy sauce
  • Sesame oil
  • Sliced green onions
  • Bag of marinated beef bulgogi
  • Option to add fried eggs (or sub for the beef for vegetarians)
  • Greasy option: ¼ cup diced spam
  • Oil for cooking

Instructions:

  1. Sear beef on a large flattop or in a pan. Cook quickly and in a single layer. Set aside.
  2. Add oil to flattop/pan, then rice. Add soy sauce and sesame oil. Stir fry. 
  3. Once rice is lightly fried/caramelized, add kimchi and combine.
  4. If using beef, add the beef and toss to combine. 
  5. If using eggs, fry and serve on top of the fried rice.
  6. Top with green onions, and serve hot.

Pair it with a Lychee Gin Gimlet (prep at home).

  • 4 oz lychee juice or syrup
  • 2 oz Empress 1908 Indigo Gin (butterfly pea flower)
  • ¾ oz lime juice

Batch according to group size. Transfer to a Platypus wine bag and store in the cooler. When ready, serve in your fanciest camp mug.

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Campfire Dutch Oven Biscuits with Sausage Gravy

Best served on slow, cold mornings. 

Biscuit Ingredients:

  • 2 cups self-rising flour, plus extra for dusting
  • ½ cup (1 stick) chilled unsalted butter
  • Additional 5 tablespoons butter for melting
  • ¾ cup buttermilk (transferred to a mini-Nalgene for cooler transport)

Instructions:

  1. Build a campfire! Get it hot and down to coals.
  2. Grease and heat a dutch oven and place 8 coals on the bottom and 17 coals on the top. This coal distribution achieves ~375°F in dutch oven cooking.
  3. Combine flour and chilled butter in a bowl. Cut butter with 2 knives until it’s in pea–walnut sized pieces.
  4. Stir in buttermilk and knead the dough by hand until smooth. 
  5. Pat the dough flat to ¾-inch thickness on a floured surface and punch out biscuits (a drink tumbler or coffee mug is perfect for this. Bonus points if you have a Buc-ee’s wine tumbler!).
  6. Melt 3 tablespoons of butter in the oven, swirl to coat, and place biscuits inside.
  7. Cover and bake for 12–15 minutes or until golden brown. Rotate the oven and lid often to prevent burn spots.
  8. Remove from heat and brush golden biscuits with 2 tablespoons melted butter.

For the Gravy:

  • 16 oz package breakfast sausage
  • ¼ cup flour
  • 2 ½ cups milk
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional)

Instructions:

  1. Cook sausage in a large skillet over medium heat until thoroughly heated, stirring frequently, about 5 to 6 minutes.
  2. Stir in flour until well combined.
  3. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low. Simmer and stir for 2 more minutes.
  4. Season to taste with salt and pepper.
  5. Serve with biscuits and top with fried egg if desired!

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Canoer’s Charcuterie

A low-effort, high-reward move that pairs well with setting up a tent. This is a great way to transition from travel to camp mode before dinner prep (and keep the group’s hanger at bay).

Ingredients:

  • Favorite cracker selection
  • Selection of tinned fish (e.g. Patagonia Provisions, Jose Gourmet, Fish Wife)
  • Slices of salami
  • Apple, sliced
  • Hard cheese(s)
  • Preserves or hot honey
  • Sour Patch Kids, if you’re feeling fancy
  • Bottle of wine transferred/stored in a Platypus wine bag

Pro Tip:

  • Delegate: When you arrive at camp, divide and conquer—one person sets up tents, the other sets up this spread!

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Veggie Spring Rolls

The perfect crunch when you’re craving fresh veggies in the backcountry! My outdoor leadership mentor, Bryan Shroeder, taught me this one when he brought this out as an appetizer on day four of our Ozarks canoe trip.

Ingredients:

  • Spring roll rice paper
  • Rice noodles 
  • Carrots 
  • Parsnip
  • Cucumber 
  • Basil
  • Green onions
  • Peanuts, chopped
  • Sriracha, or your sauce of choice! 
  • Aluminum foil pan

Instructions:

  1. Cook rice noodles as the package directs. Cool.
  2. Julienne (thinly sliced) veggies.
  3. Heat filtered water to warm (not boiling) and pour into an aluminum foil dish.
  4. Dip rice paper for ~10 seconds until pliable. Place on plate.
  5. Layer on rice noodles, veggies, and chopped peanuts.
  6. Roll like a burrito: fold in the sides, then roll tightly from bottom to top.

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Dutch Oven Berry Crumble

The minimum effort, maximum crowd-pleaser dessert. Great for a wilderness birthday celebration (holds candles well!).

Ingredients:

  • 6 cups of berries, dealer’s choice, rinsed and dried at home and put in a gallon Ziploc bag
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • Sprinkle of salt (to taste)

For Topping:

  • 1 ½ cups all-purpose flour
  • ¾ cup packed light or dark brown sugar
  • ½ cup old-fashioned rolled oats
  • 1 ½ sticks cold unsalted butter, cut into cubes

Instructions:

  1. At home, pre-mix the flour, brown sugar, and old fashioned oats for the crumble topping. Store in an airtight container/Ziploc bag.
  2. Once at camp, build your campfire and burn to coals.
  3. Mix berries, sugar, cornstarch, lemon juice, and a sprinkle of salt in a bowl. Pour into dutch oven.
  4. Cut 1.5 sticks of butter into cubes. Mix with dry ingredients and then sprinkle topping over berry mixture. 
  5. Put dutch oven in fire and place 8 coals on the bottom and 17 coals on the top. This coal distribution achieves ~375°F in dutch oven cooking.
  6. Cook for ~15–20 minutes, rotating the pot and lid every 5 minutes to ensure even heat. 
  7. Remove from heat once the berry mixture is bubbling and topping is golden brown.

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Prep Hack: Sous Vide River Meals

Prep your favorite chili, curry, or stew at home. Vacuum seal and freeze. At camp, reheat by boiling in a pot of river water—no cleanup required. Bring a couple extra ingredients to garnish (I love sour cream, shredded cheese, diced onion and jalapeno for chili!).

Tools of the Trade

Food always tastes better outside. But with a little extra prep, it can become unforgettable. For me, it’s about crafting those small, unexpected moments. The sweeter the bite, the longer the memory lasts.

Now, go out there and surprise your crew!

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When Guest Contributor Laura Buckmaster isn’t cooking in the backcountry, she’s running social media for PaddleWays — by NRS and powered by onWater.