5 Dads Go Wild; the Food We Ate

Disclosure – this blog post is about the 5DadsGoWild camping trip to Manning Park that I took with four other dad bloggers. Our trip was supported with products from a group of brands including House of Knives and Casus Grills Canada. As always, editorial control of everything I share on my blog remains with me – all opinions expressed here are my own.

In my most recent blog post about the #5DadsGoWild camping trip to Manning Park I mentioned the discussions and rich conversations that we were taking part in. Well, just like being fashionably dressed, we also had to be well fed and well “coffeed” in order to fully participate in those discussions and conversations.


Of course Stephen Fung likes to get fancy with his French Press and Chemex style coffee making but I need a cup of quality coffee as soon as I get rolling. So I quickly use my old fashioned cone system to make myself, Michael, and Stephen a cup of Ethical Bean coffee provided by Wes and the team at the Blue Moose Coffee Shop in Hope BC. Simple and ready quickly.


My responsibility for keeping the group fed was to make biscuits. And seeing as I did not have an actual stove, never-mind an oven, I was pretty worried about how the biscuits would turn out.


As it turned out, my biscuits were pretty darn good! I prepped them ahead of time (at home) by mixing the dry ingredients in a Ziploc bag (including a 1/2 cup of powdered milk to replace the actual milk). The dry ingredients are simple:

  • 4 cups of flour
  • 4 teaspoons of baking powder
  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 1/2 cup of powdered milk

Just before cooking the biscuits I added and mixed in about 9 tablespoons of butter and about a cup and half of water. Once the dough was mixed and sticking to itself I formed them into little circles (about 2 dozen biscuits) and cooked them in my cast iron frying pan on the camp grill.

Although the first couple burned on the bottom (too high of heat – I turned the camp stove burner way down for the second batch), I was able to salvage them by using the new House of Knives Fusion Classic 8″ Chef’s knife to slice off the thinnest layer from the bottom of the burned biscuit.

After slicing off the burnt bottom, I then put the biscuit back in the hot pan to sear the bottom of the biscuit.

Cutting up Daikon Radish – because nobody took a picture of me breaking down the chicken!

The House of Knives Fusion Classic Chef’s knife is an incredibly affordable option for the home chef – they retail for less than $100 at the House of Knives.

Later in the day I took part in a discussion about “how to save money on your grocery bill” and one of the easiest things to do to save money is to buy a whole chicken rather than buying chicken parts. However, what do you do with a whole chicken?

Well, I now know how to “break down” a chicken! I used my Fusion Classic Chef’s knife to cut the bird into parts: wings, drumsticks, thighs, and breasts (with the “tenders” separated out). And of course at the end you have the carcass left over to toss in a pot with some chopped up carrots and onions to make a stock.

The good thing about the House of Knives Fusion Classic Chef’s knife is that the blade is made from German steel making it a little softer and therefore more durable than the traditional Japanese steel blade so if you do like me and hit the bone when breaking down a chicken, there is very little chance you will chip your knife blade.

I was thinking about baking the biscuits on the Casus Grill – another sponsor for our trip but Dale from Parenting 101 was busy cooking up burgers and peach cobbler on the Casus so I stayed out of the chef’s way.

#5DadsGoWIldBut the Casus Grill – what a crazy cool idea. The grill is made from CARDBOARD!! Yes, cardboard. And the charcoal briquettes – from bamboo! and the grill that you set your food on? Yes, bamboo!

As you probably know, bamboo grows like wild around the world. It doesn’t need fertilizers or irrigation. There is no need for pesticides. And while it is growing, bamboo absorbs more carbon dioxide than cotton or timber.

To light the grill you simply hold a flame to the briquette in the corner and within minutes the entire grill is “white” hot. Place the bamboo rack over the briquettes and get ready to cook! And what do you do with the Casus Grill after you are done grilling? Either drop it all in the fire pit or let it cool off and it will biodegrade within 6 months.

But the best part of the Casus Grill? It costs $10. That’s it. $10. No more buying those little propane bottles that get tossed into the landfill. For $10 you get a biodegradable grill.

I will talk more about our 5DadsGoWild trip in the coming days – including a chat about our attempt to make gravy from the McSweeney’s beef jerky and of course the wine pairing we did with the Sumac Ridge wines we brought along.

Be sure to follow the other dad bloggers who were on the trip with me:

And you can also follow the #5DadsGoWild hashtag on social media – Twitter, Facebook, and Instagram for ongoing sharing of our pictures from our adventures. 





One response to “5 Dads Go Wild; the Food We Ate”

  1. Lucy Avatar

    A boning knife is a better choice for cutting up a whole chicken. It is easier to position a boning knife in the joints of the chicken. Congratulations for doing a good job with a chef’s knife, which is normally used to slice and dice vegetables.