Trail Cooking

Grizz’s BBQ Bowl Revisited

The original recipe was given to us by Perry, a hiker who I ended up meeting far later on in person at a blogger convention. He shared some of his go-to recipes (he was a chef) that he’d take with him on hiking trips. So the original dates back close to the start of the website, so very long ago (maybe around 2003 to 2004).

I was thinking it would be fun to remake it, and get actual water measurements (he was a “cover with water” kind of trail chef). I left the chili powder out because for my taste I felt the BBQ sauce added enough. What I also changed was how many fried onions. It called for a cup…which don’t get me wrong, would fuel your cravings for salt and fat, but it is also over powering. I found a quarter cup was plenty on top. It gives a savory crunch.

Grizz’s BBQ Bowl
Author: Perry Perkins
In a quart freezer or sandwich bag pack:

In a snack bag:

Also Take:

FBC Method:

Add the BBQ sauce to the bag, then cover with 1½* cups boiled water. Stir well, seal tightly and put in a cozy for 15 minutes.

Top with the fried onions.

One Pot Method:

Add the BBQ and 1½* cups water to a small pot. Bring to a boil, add in the dry ingredients and stir well. Cover tightly and let sit for 15 minutes. If in cool temperatures or at altitude, put in a pot cozy.

Top with the fried onions.


To get BBQ sauce packets, ask nicely at a deli in any grocery store. If you are buying something, they often will give you a few. Or pack about 2 Tablespoons in a leaf proof container. Get the brand you like, any flavor will work overall.

On the water, 1½ cups produces a fully rehydrated meal, but if you like it be saucier I would suggest going up to 1¾ cups.

Serves 1 to 2, depending on appetite. This is a very filling meal, and if you used more of the onions it would serve 2 normal appetites.
FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes. This includes both Amazon and Thrive Life

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