Campfire Cooking: Backcountry Hiking


All work and no play? Not the chefs in Jackson. They appreciate the outdoor opportunities Jackson Hole has to offer as much (if not more) as its visitors do. Find out what keeps these chefs busy on their weekends, and how they stay fueled for the adventures. For this first edition, we talked backcountry cooking with Brad Pryor, executive chef at Amangani. hiking

Summer Activity: Hiking

Location: Alaska Basin to Sunset Lake

Just outside Grand Teton National Park, Alaska Basin is actually located in the Jedediah Smith Wilderness. This area provides ample single or multiday hiking opportunities with fields of wildflowers, stunning mountain views and alpine lakes. Because it is located in the wilderness, this area does not require overnight camping permits. On these excursions, Pryor will take along a wrap of quinoa, roasted vegetables and grilled chicken for a backcountry meal that is high in fiber and protein. For overnight trips, Pryor breaks out a Jetboil to cook instant stuffing with cream of chicken soup. A simple dish that’s easy to assemble, this meal is hearty and warm for comfortable camping. shrimp

Cous Cous and Shrimp


  • 1 cup Israeli cous cous
  • 1 1/2 cups water or stock of your preference
  • 1 pinch saffron thread
  • 1 teaspoon garlic, chopped
  • 1 teaspoon shallots, chopped
  • 6 each shrimp, each peeled, deveined and cut in half horizontally
  • 1/2 cup Sambuca
  • 1/4 cup marinated tomatoes (grape tomatoes, halved, marinated in olive oil, basil, salt and pepper)
  • 1 teaspoon thyme
  • 1 teaspoon parsley


  • Bring water to a boil with a pinch of saffron.
  • Add cous cous and cook for 8-10 minutes.
  • Sweat garlic and shallots in a pan.
  • Add shrimp and sauteée until shrimp are half-cooked.
  • Deglaze with Sambuca.
  • Allow alcohol to burn off, reducing until a caramel consistency is reached.
  • Add fresh herbs and any other greens if you prefer.
  • Combine all ingredients.
  • Spice with red pepper flakes or chilies if you prefer.


About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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