How to Keep Steaks Cold on a Campout

Q: My patrol wants steaks on our next campout. How do we keep them cold before we cook them?
— Harrison, Birmingham, Alabama

A: Keeping meat cold on a campout can be a challenge, but it’s necessary to prevent illness-causing bacteria from growing. Many foods — like meat, eggs and dairy — should be stored at or below 40 degrees Fahrenheit.

Coolers help keep your food at a safe temperature. Insulated coolers with insulated lids can maintain low temperatures for days. A great option is the Igloo Trailmate, which comes in 25-quart ($69.99, igloocoolers.com) and 50-quart ($104.99) versions. The Trailmate has thick 1.5-inch foam-insulated walls, an insulated lid and rubber latches to seal in the cold.

To keep food colder for longer, prechill the cooler the day before your campout by filling it at least halfway with ice cubes, reusable ice packs, frozen water bottles or block ice. Freezing or prechilling your food also helps it stay colder longer. During the campout, keep your cooler closed when not in use, and don’t leave it in direct sunlight.

For a rugged, trek-friendly cooler, consider the Titan PRO Outdoor Gear High-Performance Welded Cooler ($225, arcticzone.com). This durable 25-quart cooler — made with three layers of foam insulation — is waterproof, leakproof and easy to haul around, thanks to its adjustable shoulder strap.