Outdoor extras, including a Plan B for camp cooking

Posted on: June 3, 2019 | Bob Frye | Comments

You want outdoor extras? We’ve got outdoor extras…

Lure of the week

Lure name: Water Dragon

Company: Culprit Lures (https://culprit.com/)

Lure type: Soft plastic lizard

Camp cooking after a day of fishing can be tiring.

Water dragon

Sizes and colors: Available a 7-inch model in 12 colors, including Bama bug, black neon, swamp juice, green pumpkin, watermelon red and sapphire blue.

Target species: Largemouth and smallmouth bass.

Technique: There are a lot of soft plastic lizard lures on the market. So what makes this one different? Here’s what the manufacturer says. “First the head is designed with gills and gill filaments for a new look and extra gliding function on Carolina rigs. The body is filled with detail and contour to make a more realistic presentation, reflecting light in many directions and breaking up the image. Features include raised ribs for exposing your hook, a lateral line that can be easily adapted with a marker-style pen for added color, and a large flat spot on the tail that really pushes water and creates a seductive tail wave.”

Sugg. retail price: $5.45.

Notable: A video showing the lure in action and further describing how it works can be seen at here. One thing that shows some potential is the way the bait rides nose down when Texas-rigged. The larger rear legs give off a wavy action when fished nose down with a Texas rig.

Tip of the week

It never hurts to have a Plan B. That’s as true with your camp kitchen as anywhere else. You may head to the woods with every intention of trying new recipes in your Dutch oven, over the campfire or on a camp stove. But what happens if the weather goes sour or a rodent gets into your food or you just come back from paddling, hiking, fishing or whatever dead beat? Carrying what some term “bailout” foods can save the day. Nonperishables like canned soup or stew, Ramen noodles or foil packets of tuna or chicken are filling and fast to make.

Recipe of the week

Egg in a hole grilled cheese


  • Bread
  • Cheese (pick your favorite; we like bacon cheese)
  • Butter
  • Eggs
  • Salt and pepper to taste


If you’re a veteran camper, you’ve probably made the breakfast version of this, which is egg in a hole toast.

This is a lunchtime interpretation of that camp cooking favorite. It  pretty popular with children (and can be more so if you use dinosaur, animal or other fun-shaped cookie cutters to make the hole in your sandwich).

Spread butter on two slices of bread. Put the cheese in between and fry over medium heat on a griddle. When the cheese begins to melt, flip the sandwich over.

Take your cookie cutter and cut a hole in the center of the sandwich. Put that on the side of the griddle so that you can finish cooking it.

Drop a bit of butter in the hole and fill it with your egg. Add salt and pepper and cook until the egg white is set (you can leave the yolk runny or fry it hard, as you prefer), then serve.


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Bob Frye is the everybodyadventures.com editor. Reach him at 412-838-5148 or bfrye@535mediallc.com. See other stories, blogs, videos and more at everybodyadventures.com.

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Bob Frye is a storyteller with a passion for all things outdoors. He hunts, he fishes, he hikes, he camps, he paddles, backpacks and snowshoes depending on the season. If he’s not an expert at anything, it’s because he’s passionate to try a little bit of everything.