One of the best parts of camping on a float trip in the spring is snacking on hot food on those cooler nights. While s’mores and marshmallows are the old standby, a far less sticky option is campfire popcorn. You may remember the old-fashioned popcorn poppers your parents used to have on campouts when you were a kid. But if you suspect that old-fashioned popper was sold in a garage sale or tossed in the garbage many moons ago, there’s still hope for campfire popcorn since you can produce a popper of your own with a roll of heavy-duty cooking foil and campfire forks. Just follow these simple steps and remember, you’re not responsible for burning anyone’s popcorn except your own. But if you cook the campfire popcorn just right, you’ll receive rave reviews with demands for an encore before the next float trip!

First, you’ll need to prepare your campfire popcorn cooking packet. Tear off an 18” long piece of heavy-duty cooking foil and place it on the picnic table. Next, pour 2 tsp. of vegetable or olive oil in the center of the foil and then add 4 tsp. of popcorn. Repeat these steps for all campers wishing to pop their own popcorn.

Now you’re ready to create the foil tents. On each packet, carefully bring together the two longest opposite ends of the foil above the popcorn. Fold them over and down at least three times for a good seal, similar to folding the top of a brown paper lunch bag. Then bring the remaining two foil corners to the center above the popcorn to complete your foil tent, rolling all the edges together to seal the popcorn and oil inside while leaving enough space inside for the popcorn to pop.

With your popcorn cooking packets assembled, poke the ends of your campfire fork through the thick folds at the top and then set the pack into the fire’s hot coals until you can hear the cooking oil begin to sizzle and the kernels pop. When you hear the first kernel pop raise the packet slightly and shake it continuously back and forth until the popping slows. Remove the packet from the fire and allow your popcorn to cool for several minutes before adding any salt, shakable butter or any spices you’d like.

When popping campfire popcorn be sure to abide by these safety tips. Never leave a popcorn packet directly in the fire. If kids are involved, it’s a good idea to have the stovetop version of popcorn as a backup just in case someone’s popcorn gets burned. Cooking popcorn is no different than cooking anything else on a campfire and requires constant and careful monitoring. With children around the campfire adults should be present at all times to supervise and help.

If you just happen to still have your parents’ old-fashioned popcorn popper, the procedure for campfire popcorn is similar. Throw in a handful of your favorite popcorn and 2 to 3 tablespoons of oil. Attach the lid and hold the popper over the campfire, shaking the popper continuously and more vigorously when the popping starts. Once the popping slows down, remove the popcorn popper from the campfire, allow it to cool, remove the lid and enjoy.

If you don’t want to purchase (not haul) large amounts of firewood for cook fires on your next float trip, cooking on a gas camp stove is a great option.  Available in white gas or propane-fueled varieties, lighting and cooking methods on Coleman gas stoves are as easy as cooking at home.  Here are some tips and recipes for cooking with a Coleman Stove.

First, be sure to place you stove on a picnic table a safe distance from highly flammable areas or items like your tent or surrounding trees.  One you have secured a safe cooking area, open the stove by pressing the center button.  This will release the locking mechanism and open its cover.  Open the arms of both sides of the stove and attach them to the outside of the stove using the clips.  These arms act as a shield to prevent the wind from blowing out your burners.

Next, attach the fuel reservoir or canister.  If you’re using white gas, slowly fill the tank using a funnel and be sure to safely store the remaining fuel, closing the lid tightly.  With propane gas stoves you’ll attach the fuel arm to the stove, threading the canister to the opposite end of the fuel arm and positioning it on the table or ground next to the stove.  Don’t let the canister hang from the stove as this is a safety hazard.

With the fuel in place you’re ready to light the stove by turning one of the burner knobs to the “on” position.  You should be able to smell gas.  At this point you can light a match, hold it close to the burner and ignite the gas.  Turning the knob to the low position will help you conserve fuel and makes it easier to light the other burners you may need.

Now you’re ready to set your cookware on the stove’s grate.  It’s best to use smaller size pots and pans on a gas camp stove and consider the amount of fuel you have available.  Smaller pots will heat faster.  You can adjust the heat the same way you would on your stove at home.

Once you’ve cooked your meal, turn the burners to the “off” position and allow the stove to cool completely.  Be sure to remove the propane tank and fuel arm or any remaining liquid fuel into the fuel canister before you put your stove away.  You can always clean the stove at home where you’ll have access to better light and cleaning products before you fold it and store it until your next float trip.

Of course knowing how to cook with a gas camp stove is only half the battle.  You also need to know what’s good to cook on a gas camp stove.  When it comes to breakfast, pre-packing your pancake or biscuit mix is best.  Condiments like syrup, butter or spices should be in sturdy containers to avoid a mess.  And if you can’t go without eggs for breakfast, make sure to use durable plastic egg containers.  Cook any of these breakfast favorites like you would at home.

For lunch, many campers settle for trail mix, a quick energy bar or sandwich they made at home.  But if you’re in the mood for something warm, you could have chicken-and-dumplings by mixing a can of chicken, two small pouches of dry soup mix, 1 cup of biscuit mix, 2 cups of water and ½ cup of mixed vegetables in a pot.  Cook this on low heat for 10 minutes and you’ll have a warm meal that will hit the spot.

Wise campers, camp light and know that dinner in the great outdoors doesn’t have to be complicated.  Boil a small box of pasta shells.  Drain all but a small amount of the water and add 1 tsp. of basil, a can of smoked salmon and 1 cup dried corn.

Gas cooking stoves can also satisfy your sweet tooth for dessert.  Bring 3 cups of water and boil them in a pot.  Then add a 3 oz. box of instant chocolate pudding, 1 cup of rice and 1 cup of powdered milk.  Simmer until your rice is soft.  Let the mixture sit for five minutes and you’ll have delicious chocolate rice pudding.

For many mid-westerners there’s something about the fall’s cooler weather that has us hankering for a bowl of chili, and the heartier and meatier the better. Add family, friends and a campfire to the mix and you have the perfect combination for dinner on your next float trip. Maybe we aren’t so different than black bears and other animals that feel the need to eat and sleep more once the cold weather hits. But one thing’s for sure, a hot bowl of chili on your next fall float trip is sure to satisfy hunger and warm the heart.

Sure you could buy a can of chili at the store but it’ll be loaded with sodium and preservatives. And who wants that when you could enjoy the same chili mom makes with your friends or family around the campfire? All it takes is some pre-planning and preparation before you go.

One of the great things about chili is how easy it is to alter the spiciness even after it’s been cooked. Simply bring along a few small bottles of hot sauces or a small spice container of cayenne pepper and you have all the fixings to meet the individual tastes of your fellow campers. Another benefit to serving chili on your next float trip is the variety of ways you can serve it. You can add spaghetti or macaroni noodles for chili mac. For a cheesier version of chili mac, add some cooked Kraft macaroni and cheese to your chili. And for extremely hungry campers, chili dogs hit the spot.

If you do plan to have chili on your next float trip, you’ll want to prepare your chili at home. Store it in an airtight container in a cooler in your car until you’re ready to warm it up on a camping stove or in an iron pot or Dutch oven on the campfire.

While some campers prefer their family’s chili recipe, you may have not yet determined the chili you like best. For those of you open to trying a new chili recipe, the following is sure to satisfy your taste buds and hunger on your next float trip.

In a skillet, melt 1 TBSP butter or margarine. Dice an onion and sauté in the melted butter in your skillet until brown. Next add 1 pound ground beef and cook on medium heat until browned. Spray inside of crock pot and then combine the cooked meat, onion; 32 oz. can chopped tomatoes, 32 oz. can Brook’s Chili Hot Beans, 1 tsp. chili powder, ½ tsp. salt and ½ tsp. pepper. Set crock pot to low and cook several hours. You can increase the spiciness of this recipe by adding more black pepper or hot sauce. If you prefer less spicy chili, use the Brook’s Chili Mild Beans instead and not as much black pepper.

If you like to add condiments like shredded cheese, sour cream, Saltine crackers or soup crackers to your bowl of chili, be sure to pack these items in Ziploc sandwich bags ahead of time. This makes it much easier to add to your chili if you’re sitting around the campfire and creates less mess and clean up later.

Let’s face it, fall float trips call for hot chocolate. And when we say hot chocolate we don’t mean merely boiling some water and pouring the contents from a packet you get at the store. Just because you’re camping doesn’t mean you can’t have a decadent cup of hot chocolate with a twist. In fact, it’s time you prove the sophisticated camper that you are by making the ordinary cup of hot chocolate extraordinary with a bit of preparation before you leave the house. Here are some suggestions for some variations on the typical cup of hot chocolate and great pairing options.

We certainly aren’t here to tell you that using hot chocolate packets while camping is a crime. In fact, it’s smart. But one way to kick your hot chocolate up a notch is to stir in 1 teaspoon of seedless raspberry jam. What could be better than raspberry hot chocolate on a crisp autumn evening with family and friends at the campfire? But perhaps you prefer butterscotch hot chocolate instead. This is easily rendered by adding 1 tablespoon of butterscotch sauce to your hot chocolate. But some among the campfire may like to spice up their hot chocolate. This can be remedied by stirring in 1/8 teaspoon each of ginger and cinnamon. Still there are those who can’t go without coffee, homesick for a taste of Starbucks. No problem, stirring 1 teaspoon of instant coffee into their hot chocolate is just the caffeine boost they needed.

But if you really want to impress your fellow campers, the following two hot chocolate versions will have them raving about your culinary skills long after the float trip ends. In the fall nothing beats a cup of pumpkin spice hot chocolate. In a medium sauce pan, whisk together 2 ½ cups milk and 1/3 cup hot cocoa mix. Next, add ¼ cup canned pumpkin, ½ tsp. vanilla, a pinch of salt and 1 and ½ tsp. pumpkin pie spice. Heat until you reach your desired temperature. Then pour into glasses and top with whipped cream and/or marshmallows and a sprinkle of pumpkin pie spice. This pumpkin spice hot chocolate recipe makes 3 servings. You can also impress your fellow campers with peppermint hot chocolate. In a medium sauce pan combine ½ cup whole milk, ¼ cup heavy cream and 6 crushed peppermint candies. Simmer about 4 minutes before adding 5 ounces coarsely chopped chocolate. Whisk for 2 minutes before serving with marshmallows or whipped cream.

It’s also helpful to know how to pair hot chocolate with food. Salty, sweet and tangy foods are ideal foods to pair with hot chocolate. Some of the best salty food pairings include popcorn; peanut butter on rice cakes or grainy bread; salted soft pretzels; spiced, roasted almonds (or other nuts) and toasted pumpkin seeds. For those with a sweet tooth among you, some ideal sweet pairings are angel food cake drizzled with caramel sauce or crème de menthe liqueur; peppermint flavored mints, chocolate or candy canes; caramel candy or dulce de leche frozen yogurt and tart candied fruits like candied lemons with the peel. Finally, tangy fruits are a great way to play off hot chocolate’s sweetness while cleansing the palate. Some tangy suggestions include any sour citrus fruit, blackberries, apples, green grapes, mangos, raspberries or strawberries.

And don’t forget hot chocolate for breakfast, the perfect accompaniment with breakfast or energy bars, English muffins and bagels. Hot chocolate is a great way to keep the kids warm in the morning, especially when most haven’t developed a taste for coffee.

Any of these hot chocolate versions will impress your fellow campers while warming their hearts on your next float trip.

After a long day on the water, you and the rest of your float trip party are beyond hungry and an ordinary meal of hotdogs won’t suffice.  So you need to kick things up a notch, creating a culinary camping extravaganza that’s sure to please the hungriest of campers.  Here’s a float trip feast that will satisfy famished campers of all ages on your next float trip.

Tonight’s menu is Sausage and Bean Dutch Oven Stew, Campfire Mac ‘n’ Cheese and a Campfire You Can Eat for dessert.  For the Sausage and Bean Dutch Oven Stew you’ll need one 15.5 oz. can each of cannellini beans and chickpeas (garbanzos).  Before you leave home, measure 1/3 cup olive oil and store in an airtight container.  Bring 1 tablespoon chopped fresh rosemary leaves, ½ red bell pepper sliced, ½ yellow bell pepper sliced, a sliced poblano chile, 1 and ½ pounds cooked Italian sausage cut into 1-inch chunks, 1 teaspoon minced garlic and ¼ cup fresh oregano leaves.  Store these ingredients separately in Ziploc bags or airtight storage containers.  You’ll also need a 4 to 6 quart cast-iron camp Dutch oven.

Once your campsite is set up, get a fire going.  Drain the cans of beans and mix ¾ cup water and all ingredients except the oregano into the Dutch oven.  With the campfire going, move any large pieces of burning wood to the side and level the hot coals to fit the size of your Dutch oven.  Set the Dutch oven on top of the hot coals and pile the rest of the coals on top of the lid.  Check the food and temperature every 15 minutes, adding more water if the stew gets dry and removing or adding wood or coals to adjust the heat.  This savory stew is ready to eat in 45 minutes.

Nearly every kid in America loves Mac ‘n’ Cheese and if they can have it while camping, so much the better.  With their parents’ supervision, making Mac ‘n’ Cheese is a breeze with disposable aluminum pie pans, a sturdy stick that’s not too dry and some pre-camping preparation.  Before you leave home, pack enough disposable aluminum pie pans, and the following per serving ingredients:  ½ cup cooked elbow macaroni, ¼ cup shredded Cheddar, 1 tablespoon Parmesan, 1 tablespoon milk, ½ tablespoon butter, salt and pepper to taste and 12 by 16 inch piece of foil.  Let the kids combine all the ingredients in their pan, seal it in foil (double the layers if cooking over an open flame) and fold the extra foil over the top to make a sturdy handle for a stick or tongs.  Hold the packet over the campfire for 7 minutes to allow the cheese to melt.  Remove from the fire and give the packet a few minutes to cool.  Open carefully and stir the Mac ‘n’ Cheese before eating.

Learning campfire safety is an important part of camping, especially for pint-sized campers.  Why not teach them about campfire safety over dessert with this fun “Campfire You Can Eat” recipe?  You’ll need 12-inch flour tortillas, red licorice rope, peanuts, peanut butter, Fried Chinese noodles, Tootsie Rolls, Mini pretzel sticks, White grape juice, hot cocoa powder and Candy corn.  Clear some space on a picnic table and have your kids lay down a tortilla fire base.  Wrap a licorice rope safety circle around their tortilla an inch from its edge.  Then have the kids build a peanut rock ring halfway between the center of the fire base and their red licorice safety circle.  Spread a small circle of peanut butter for the fire base and top with a small handful of fried Chinese noodles for kindling.  Now the fire is ready for the Tootsie Roll logs.  Lay four logs around the peanut butter circle.  Then use mini pretzel sticks, forming a tepee inside the ring of logs and over the Fried Chinese noodle kindling, sticking the pretzel sticks into the peanut butter.  Form a box around the tepee with more Tootsie Roll logs and pretzels for another layer.  Be sure you have the glasses of grape juice (representing the buckets of water) and hot cocoa powder (representing dirt) to put out the fires if necessary.  Have your kids light their fires with Candy corn flames.  When you, the camp director, approves the fire kids can throw dirt on their fires to put them out.  Once the fires are out, it’s the moment everyone’s been waiting for – time to eat your campfire!

No One Wants Ordinary Smores

One of the best times to make a bonfire on a Missouri float trip is when the weather cools in late August and early September.  With hints of the autumn to come there’s something about the crisp air that makes s’mores taste even better.  So don’t limit this campfire delicacy to graham crackers, marshmallows and Hershey bars.  Kick ordinary s’mores up a notch with some of these tantalizing variations.

Chocolate S’more Variations

If you’re a chocolate lover, then you must try a Chocolate Chip Cookie S’more.  Adults and children alike love chocolate chip cookies and adding roasted marshmallows and Hershey’s chocolate to the mix is heaven sent.  You can bake your own chocolate chip cookie recipe at home or pick up your favorite store-bought brand.  Either way, this s’mores variation is mouth-watering.

Break out the After Eight or York Peppermint patty cookies and you’ll transform mundane s’mores into a gourmet campfire dessert.  Using After Eight chocolate squares or York Peppermint patty cookies in place of milk chocolate make the Double Chocolate Mint S’more to die for.  Indulge your inner chocoholic by opting for chocolate graham crackers.

And the chocolate doesn’t stop there because there are plenty of other chocolate variations of s’mores.  With Reese’s Peanut Butter Cup S’mores, it’s business as usual but with phenomenal taste.  Use traditional graham crackers, Reese’s Peanut Butter Cups in lieu of milk chocolate squares and marshmallows.  You’ll wonder why you didn’t think of this before.

Add some flavors from the tropics to your next Missouri float trip with the Tropical Coconut S’more.  Instead of graham crackers bring lemon or orange cookies and coconut chocolate Mounds candy bars.  Add a roasted marshmallow and you’ll have a taste of the tropics at your campfire.

Another favorite s’mores variation is the Brownie Sundae S’more.  Bake a fresh batch of brownies at home.  Once your fire is going, roast your marshmallows and sandwich them along with chocolate between your brownie squares.  This version of s’more is quite decadent so small servings work best.

Chocolate Not Your Thing?

But s’mores don’t always have to be about chocolate.  In fact, you can combine two classic summertime desserts with the Strawberry Shortcake S’more.  Using Lorna Doone cookies or your favorite shortbread cookies instead of graham crackers and fresh strawberries topped with a roasted marshmallow you have another fantastic fireside dessert.

If you don’t feel like cutting up a bunch of strawberries, the Breakfast Biscuit S’more is perfect.  Bake canned biscuits at home and use them to sandwich fruit preserves and roasted marshmallows.  It’s easier on the teeth than the crunch of the graham crackers.

Another gourmet style s’more is the Salted Caramello S’more.  Sea-salted chocolates and caramels aren’t just for enjoyment indoors.  Cadbury Caramellos, sea salt and a roasted marshmallow sandwiched between graham crackers are divine.

Or perhaps you yearn for flavors of the orient.  If you’re a ginger enthusiast, then the Crystalized Ginger S’more can bring Asian flavors to your campfire.  Anna’s cookies are a thin, ginger flavored cookie with a delicate crunch.  Top with a roasted marshmallow, chocolate square and candied ginger or crystallized ginger for a wonderful alternative to the traditional s’more.

You can also skip the chocolate with a Fluffernutter S’more.  Combine a roasted marshmallow, peanut butter and a roasted banana sandwiched between two graham crackers for a superb departure from customary s’mores.

At the end of a hot day of floating down the river, many campers cool off with a glass of iced sassafras tea. Half the fun is finding and gathering sassafras trees along Missouri’s rivers and streams. With its distinct flavor, sassafras has been used for centuries to season Creole cooking and various dishes, as a thickener for soups and root beer gets its name from the oil extracted from sassafras roots. But its roots make an amazing tea and provided you can find sassafras trees on your next float trip, a simple recipe ensures you’ll enjoy a tall glass sooner than you think. The trick is to know how to identify sassafras leaves.

Sassafras trees grow in eastern North America and eastern Asia. Sassafras trees have many slender branches with smooth, orange-brown bark and can grow anywhere between 50 to 120 feet. Mature sassafras trees are better for making tea since young sassafras leaves and twigs are tough and gooey. Young leaves and twigs also have a citrus-like scent when you crush them. Sassafras foliage is quite ornamental and appealing with leaves that emerge in three different shapes. Sassafras leaves are either shaped like a mitten, oval or have three separate lobes and all three shapes can happen on a single branch. Leaf lengths can be between 4 and 7 inches with medium green on their upper sides and a whitish hue on their undersides. In the fall sassafras leaves change to yellow, orange or red before they fall. Sassafras tree bark is reddish brown while the bark on its twigs much smoother and green.

Drinking sassafras tea in moderate amounts is a pleasant and relaxing experience and is as simple as infusing a handful of the dried roots or leaves in boiling water. To make your own sassafras tea on your next float trip, gather 4 ¼ inches of sassafras root or put differently, 4 pieces of sassafras root that’s ¼ inch in diameter. Wash the roots and cut off any green saplings and where the root ends. Bring two quarts of water to a boil and add the roots. Simmer the roots until the water is deep brownish-red, allowing the sassafras tea to steep in a covered container for 15 to 20 minutes. The darker the water, the stronger the tea will be. It’s a good idea to bring a wire strainer or coffee filters to rid your tea of sediment. If you like your tea sweetened, add sugar or honey to your liking. Sassafras tea can be served hot or cold with lemon and a sprig of mint.

Like any drink, sassafras tea should be consumed in moderation and the FDA recommends pregnant women refrain from drinking sassafras tea. Sassafras tea is said to be a blood thinner and a blood purifier, alleviates bronchitis, has commonly been used as a diaphoretic during periods of cold and flu, extracts toxins from the body, a diuretic and is also useful fighting rheumatic and arthritic conditions.

Missourians have enjoyed sassafras tea for centuries. End your next float trip with a tea party by brewing your own sassafras tea.

Nothing completes a float trip like a gathering of family and friends roasting marshmallows together around a campfire. Kids and adults enjoy toasting their own marshmallows, whether it’s for s’mores or eating them alone, right off the stick. For safely and effectively roasted marshmallows, be sure to follow these basic tips.

First, choose your roasting stick. Many campers bring store-bought metal skewers from home, while others prefer to use sticks from trees. While metal skewers are more sanitary, sticks are an authentic, rustic alternative. However, for campers who are concerned about germs or have low immune systems metal skewers is the best choice. Tree sticks offer a slight flavor to marshmallows that you won’t get with metal skewers. If you prefer to use a stick, find a hardwood stick rather than an evergreen or resinous one. The last thing you want is sap seeping into your marshmallow.

Next, make sure you choose a stick that’s long enough to keep you a safe distance from the campfire. This should be determined by the person roasting the marshmallow as some campers have a higher tolerance of fire than others. Small children and fire-leery people should have longer sticks or skewers. Adults and braver campers should be fine with medium length sticks that allow them to roast their marshmallows in closer proximity to the fire.

Once you’ve chosen your stick or skewer, you’re ready to load the marshmallow. The marshmallow should be loaded onto the stick or skewer far enough that it doesn’t fall into the fire once it gets hot. This means having a few inches of the stick or skewer exposed at the fire end beyond the marshmallow. Push the marshmallow too far back and it becomes more difficult to remove when it’s done roasting.

Roasting time varies with the individual. If you prefer your marshmallow burnt or blackened, stick the marshmallow near the hot coals at the bottom of the fire or directly into the flames. Once the marshmallow has caught fire, step away from the fire and others so that you can safely blow out the small flame without harming others. If you prefer a lightly brown roasted marshmallow, move your skewered marshmallow briskly over the flames, occasionally checking its progress. Avoid sticking the marshmallow directly into the flames if you only want a lightly browned result.

Once you’ve roasted your marshmallow to your liking, remove it from the fire and allow it to cool for 20-30 seconds. Holding the stick or skewer with one hand, grasp the marshmallow with your other hand and slowly pull the roasted marshmallow off the end of the roasting stick or skewer, pulling the inside of the marshmallow along with the toasted outside. If you’re making s’mores, another camper can remove the marshmallow for you by sandwiching two graham crackers around it, pulling the roasted marshmallow off the stick or skewer.

Roasting marshmallows around a campfire is a great way for family and friends to come together after a long day of rafting on the river. By following these tips you and your family and friends can have a safe and enjoyable experience roasting marshmallows while creating memories to last a lifetime.

This summer many campers will enjoy fish fries over their campfires on their float trips. But a select few will enjoy frog legs. There’s nothing like trudging along river banks or ponds with your flashlight in one hand and gig in the other as you and your kids search for iridescent pink bullfrog eyes. Missouri’s frog season opens at sunset on June 30th and closes October 31st.

Most frog hunters, or froggers, look for bullfrogs because they have more meat, weighing up to several pounds. Olive in color with white or yellow bellies and dark brown stripes on their hind legs, their reflective pink eyes and light-colored bellies will help you to identify and locate them in farm ponds, rivers, sloughs, swamps and marshes. Bullfrogs prefer permanent wetlands without fish, making them the top aquatic predators with little or no competition for food. This is what allows them to grow large and become abundant.

Bullfrogs are most active at night with Missouri’s seasonal temperatures dictating where you’re most likely to find them. In May and June bullfrogs are often found in shallow water where they call, breed and lay eggs. But as the weather gets hotter, you’re more likely to find them along the banks where it’s cooler and the food is more abundant. Bullfrogs aren’t able to regulate their internal body temperature so in August and September when shallow ponds can reach 85 degrees they leave the water at night to cool off along the shore and slow their metabolism. By late September when temperatures drop, frogs nestle in the aquatic vegetation because the deeper water is warmer than the air. By late October bullfrogs are burrowing in the mud, readying for winter. This is about the same time Missouri’s frogging season ends.

Harvesting frogs can be done using a variety of methods. The Wildlife Code of Missouri allows artificial lights, grabbing, hand nets, gigs, crossbows, longbows, trotlines, throw lines, limb lines, bank lines, jug lines, pole and line, snagging, snaring, .22 caliber firearms or pellet guns. Missouri’s daily limit is 8 frogs and you can only have 16 in your possession at any given time. Hunting or fishing licenses are required by all persons except those under the age of 16 or over the age of 65.

The key to harvesting frogs is to creep up slowly and dazzle them with your light. Headlamps like those used by cave explorers are ideal. Once a frog is dazzled by your light, it won’t move unless you startle it. Get as close as you can to the frog. Use your body weight to thrust the spear right behind its head. Once you’ve speared a frog you must harvest it as Missouri Wildlife code considers releasing an injured frog “wanton waste” since it’s not likely to survive. This is why many frog hunters prefer grabbing. Catching frogs with your hands gives you the chance to let it go if you’d prefer to catch a bigger one.

Once you’ve harvested your frogs, you’re ready to clean them and fry up some succulent frog legs. First, rinse the frog. Then place its head in your hands, grasping it behind its front legs, belly down on a cutting board. Stretch out its hind legs and cut them with a cleaver or heavy knife just above the hip. Keeping the legs attached as a pair will make for easier cooking. Pull down the skin to the ankles like your peeling down a pair of tube socks. Cut off the skin and feet. Then place the legs into a freezer bag with a tablespoon of salt per gallon bag of frog legs and fill the bag with water. Refrigerate or freeze until you’re ready to cook them. When you’re ready to fry them combine 1 cup flour, 1 cup crushed saltine crackers, ¼ cup corn starch, 1 TBSP black pepper, 1 TBSP salt and 1 TBSP lemon pepper salt in a bowl. In another bowl mix 2 eggs and 1 cup milk. Heat ¼ cup oil on your skillet. Drop frog legs into the egg and milk mixture. Remove legs and then place into the dry mixture until coated before placing on skillet. Fry until golden brown.

You’ll create lifelong memories this summer when hunting Missouri bullfrogs with your friends and family while enjoying the delectable taste of Missouri’s plentiful resources.

Some of life’s most memorable meals are those prepared and eaten around a campfire.  After a long day of floating, hiking or fishing, nothing beats cooking the day’s catch on an iron skillet.  Cast iron skillets can stand high heat temperatures and are a preferred method for frying fish.  Cast iron skillets are perfect for fish fries on stove tops, on a grill top or over a campfire along the river’s edge.  Here are some tips and recipes for having the best fish fry ever in the great outdoors.

Be sure to use local seasoned, dry wood to create a fire that burns cleanly and stays hot.  Most public campgrounds supply firewood but it’s a good idea to call ahead to be sure.  Do not bring wood or coals from home.  Once your firewood is burning strong place coals on the fire and wait for them to turn mostly white.  Stack your coals by raking them so that you can achieve the size flame you want.  Then position your cooking grill on either rocks or green logs over the coals.  Take your cleaned fish and fillet it.  Be sure to dry each fillet with a paper towel to remove excess moisture.  Batter sticks better on dry fish.

A cast iron skillet, a hot fire, some Ziploc bags, fresh caught fish and simple ingredients are all you need to enjoy your fresh catch of the day.

In a small bowl, combine ¾ cup beer and 1 cup buttermilk pancake mix with a fork.  Whip the batter until it’s smooth with a heavy cream consistency.  Dip your fish fillets into the beer batter.  Next, heat oil, Crisco or lard in a skillet on your campfire grill before placing the fillets in the skillet.  Fry the fillets until they are golden brown.  This can take up to 4 minutes or longer.  Be sure to bring some parsley, dill or lemon slices for garnish and a jar of your favorite tartar sauce.

Another fish fry recipe that can be prepared on a cast iron skillet requires two gallon size Ziploc freezer bags, tongs and a hot fire.  Place 1 and ½ cups of flour in one of the bags and place your fillets in the bag.  Zip the bag closed and shake.  Then combine 2 cups dry pancake mix, 2 cups club soda, 1 TBSP onion powder, 1 TBSP Lowry’s seasoned salt in the other bag.  Dip the fillets into this mixture and then place them on a heated skillet for about 4 minutes or longer, depending on how brown you like it.  Serve your fish with French fries and steamed vegetables from your favorite aluminum foil pack recipes and tartar sauce.

A third fish fry recipe can be partially prepared before you leave home for your float trip.  Mix 1 and ½ cups fine ground cornmeal, 1 heaping TBSP paprika, 1 level TBSP black pepper, 1 level TBSP garlic powder and 1 TSP salt in a Ziploc bag.  Once your campfire is going, fillet your fish, pat them dry and roll each fillet in the cornmeal mixture.  Heat a brick of Crisco shortening (butter flavor) in the pan before frying your cornmeal coated fillets.