Mr. Flintstone made plans with the kids to go camping on Father’s Day. He had bought a tent that could fit our family of four, along with cozy sleeping bags, and mini-cast iron pans. He had also purchased goodies for our campfire cookout, such as sausages and marshmallows.
Unfortunately, the eldest kid caught the flu.
With a heavy heart, Mr. Flintstone cancelled the much-anticipated camping trip, much to the annoyance of the youngest kid.
Not one to be disheartened by life’s little hurdles, Mr. Flintstone, a go-getter if you ever saw one, dragged us all out of the house one misty midnight. He’s adamant to go camping, and the kids are beyond thrilled to sleep under the stars.
The camping trip is both a belated Father’s Day celebration and our annual 4th of July outdoor cook-off. Mr. Flintstone spent time in the US as a student, and 4th of July traditions had rubbed off on him.
As soon as we packed our gears in the car, the kids begun screaming at the top of their lungs. It is no secret that my stone-age sweetlings take after their father.
The moment we arrived on the campsite, Mr. Flintstone immediately set up a fire. The kids helped their paleo pop prepare his favorite breakfast: steak and eggs.
It was a bit cold up in the mountains, so I made sure to pack bonnets, scarves, and gloves for the tiny tots. We were assisted by a kind local, and the kids shared the Red, White, and Blue Yogurt bars with him as we traversed the mountain path. The kids saw hundred year old trees, waterfalls, rivers, wild berries, and hanging coffins. They had the time of their lives.
We went back to the camp by lunch time. By then, the kids were beat.
Good thing I baked a tray of baby back ribs at home a few days before. I quickly grilled these on a sizzling ridged cast iron pan. Unsurprisingly, these were devoured by my family faster than you can say Hakuna Matata!
The kids took a quick nap after lunch. By mid-afternoon, they were re-energized and dead set on exploring hidden nooks and crannies of the vast wilderness that laid before us.
By night time, we were too tired to cook. We munched on instant soup and canned goods and had a rollicking good time still.
Round the campfire, we sang, we shared stories, sometimes funny, sometimes scary. We joked, we laughed, and we got hungry again.
I whipped out our trusty cast iron pan once again. The kids filled the bottom of the pot with Reese’s peanut butter cups and chocolate chips, then layered the top with ginormous marshmallows. Et voila! Easy peasy campfire smores.
“This is the best day ever, dad. Thank you. You’re my hero.” whispered the eldest kid.
Indeed he is.
Baby Back Ribs
Baby back ribs
Red pepper powder
1. Season ribs with salt, finely cracked black pepper, paprika, red pepper powder, cayenne pepper, mustard powder, cumin powder, and brown sugar. Wrap the ribs in plastic wrap. You can do this up to 1 week in advance. Put the seasoned ribs in the chiller.
2. Before baking, thaw the seasoned ribs to room temperature. Wrap the ribs in foil. Bake in a 250 degrees Fahrenheit oven for 3 hours.
3. Cool the ribs. Stow away in the chiller.
4. Thaw the chilled, cooked ribs to room temperature. Grill the ribs. Drizzle with barbecue sauce.
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Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.