Tag Archives: Provincial Park

Camp Food Day 4: Bon Echo Smoked Ribs

We spent our final day of camping bliss relaxing on the beach and taking in the last views of Mazinaw Rock.

Mazinaw Rock - Bon Echo

Mazinaw Rock – Bon Echo

I wandered along the shore line, trying to get a better view of the rock and discovered some tree roots along the way.  I’ve always loved to draw and photograph tree roots.  Winding and crawling their way forwards, I like to try to capture their texture and creepy shadows.

Bon Echo

Bon Echo

Mazinaw Rock - Bon Echo

Mazinaw Rock – Bon Echo

For our last supper we smoked some baby back pork ribs from The Healthy Butcher on the smoker.  We rubbed our ribs with the Texas rub from Paul Kirk’s Championship BBQ book and smoked the ribs for about 4 hours on medium low.  Alongside the ribs we had coleslaw, creamed corn and baked beans – when was the last time you had creamed corn?  I remember growing up my friend always had creamed corn in a little Thermos for lunch and my mom served it for dinner once and awhile.  I think the one time canned food is completely acceptable is on the last night of a camping trip…when you’ve been waiting to eat delicious smoked ribs for hours!

Smoked ribs - Bon Echo

Smoked ribs – Bon Echo

Our bellies full of southern comfort food, we wandered out to the beach to take some night photos.  The lake was perfectly still as the park slept quietly.  I took some deep breaths soaking in the last few hours of an amazing camping trip, and gazed up at the full moon glowing through the clouds.

Bon Echo

Bon Echo

Camp Food Day 3: Bon Echo

Mazinaw Rock - Bon Echo

Mazinaw Rock – Bon Echo

Day three was leftover day! We made some serious breakfast burritos using up the leftover roasted sausage, pico de gallo and guacamole.  For lunch added the leftover smoked pork along with some kelp and celery to some Ichiban instant noodles. Instant noodles are perfect camping comfort food and throwing in some leftover meat is a great way to make a quick, gourmet ramen dish.

Maple pork sausage breakfast burrito - Bon Echo

Maple pork sausage breakfast burrito – Bon Echo

Smoked pork ramen - Bon Echo

Smoked pork ramen – Bon Echo

After a relaxing, pork-filled morning we decided to work it off on one of the many hiking trails in the park.

Bon Echo

Bon Echo

We hiked the 1.7km moderate High Pines trail where we passed numerous ponds, groves of hemlock and these beautiful tall pines.

Bon Echo

Bon Echo

The sun was starting to set as we walked through the pines right at magic hour, casting a gorgeous orange glow on the trees.

Bon Echo

Bon Echo

We walked to the end of the narrows, taking a break to watch the sun set over the lake and wishing we could just stay a few more days, weeks…months…

Bon Echo

Bon Echo

Moments like these are when I feel such a strong connection with nature.  The peace fills my soul and I know that eventually I’ll spend the rest of my days among trees and near water.

Bon Echo

Bon Echo

We cooked over the fire for dinner, roasting eggplant, tomato, hot yellow peppers and red onion over the fire, adding the onion and peppers to some quinoa and mixing the tomato in with the eggplant for a creamy, smoky sidedish.  We marinated a rack of lamb from The Healthy Butcher  in some lemon juice, olive oil, rosemary and oregano and roasted the rack over the fire for a few hours.  The lamb came out nice and smoky, juicy, full of flavour and paired nicely with the smoky eggplant and quinoa.

Bon Echo

Bon Echo

Camp Food Day 1: Bon Echo

I fully admit it: I’ve been slacking on the blogging.  In a blink of an eye, summer was half over and while I could have been diligently typing away on my laptop, instead I was super busy prepping, packing, unpacking and then re-packing again for my favourite type of trip: camping.  Being able to choose from so many beautiful provincial parks is one of the many reasons I love living in Ontario and ever since the age of four, I have gone camping every single year of my life. Camping has become essential for my soul and I love leaving city life behind to connect with nature and above all: to make copious amounts of yummy camp food.

Our car camping trip this year was to Bon Echo, a beautiful provincial park in the South Eastern part of Ontario just north of Kaladar.  While there are several lakes throughout the park, Bon Echo is most known for Mazinaw Lake, the second deepest lake in the province. The other main feature of this lake is the Mazinaw Rock, a massive 330 foot escarpment that towers high above the water and is adorned with native pictographs.  The rock is a popular challenge for outdoor climbers, and is most impressive up close by canoe.

We arrived really late on the first night and were setting up our tent as quietly as possible at two in the morning.  Relaxed, we had the munchies and were so tired that we disregarded the number one rule about camping and brought some Pringles into the tent.  Within seconds there was an animal poking around the outside, and we could see their little paw imprint searching for the zipper – freaky!  The chips were quickly thrown into the car, and while we were rid of animals, the rain started soon after we fell asleep and we woke up to a few puddles in our tent.  Murphy’s Law – as soon as we put the up the tarps it never rained again, but we didn’t complain!

Maple pork sausages - Bon Echo

Maple pork sausages – Bon Echo

For lunch we roasted some maple pork sausages from The Healthy Butcher over the fire.  Crispy, juicy with an addictive sweet and salty flavour, a roasted sausage over the fire is still one of my favourite camp foods.  So simple, yet so effective.  We bought some fresh Italian buns and topped off the yummy sausages with some sauerkraut, hot banana peppers, mustard and pickles.  And so…the meat marathon began!

Smoked pork - Bon Echo

Smoked pork – Bon Echo

For dinner we smoked a pork shoulder in my handy little Bradley smoker, one of my best additions to my camping equipment to date.  I can smoke anything, anywhere, anytime!  We rubbed the shoulder a few days before with Paul Kirk’s Dry Rub and smoked it for three hours, about an hour per pound.  We also wrapped some apples, asparagus and carrots (with a bit of olive oil, salt and pepper) in aluminum foil and roasted them over the fire.

Smoked pork with roasted apple & veggies - Bon Echo

Smoked pork with roasted apple & veggies – Bon Echo

Smoked pork with roasted apple & veggies - Bon Echo

Smoked pork with roasted apple & veggies – Bon Echo

The sweet roasted apple was the perfect compliment to the fatty, salty pork and we paired the dinner with a Crazy Beard Wild Apple Ale, a natural apple flavoured ale that had a bit of sweetness like a cider, but cut through the rich pork like a beer. Pork is really one of the tastiest meats to smoke.  I remember thinking “will it really be as good as I remember?”.  Yes, yes it was.