Скачать или смотреть Cooking in Algonquin Park Vol. 4 - YETI Cooler Backcountry Cooking Adventure

Welcome back to Brad Morgan Adventures — where the GoPro rolls, the bacon sizzles, and the wilderness becomes a five-star kitchen! In this fourth volume of Cooking in Algonquin Park, I dive deep into the backcountry with my trusty YETI Roadie Cooler, proving that roughing it doesn’t mean giving up great food. This video is a celebration of good gear, great meals, and the simple joy of outdoor cooking done right. The YETI’s incredible insulation lets me bring real ingredients — fresh eggs, butter, milk, and even raw chicken — deep into Algonquin Park for multi-day trips.
Today’s Backcountry Menu:
Breakfast for Dinner – Scrambled eggs, crispy bacon, and golden home fries made from pre-baked potatoes.
Curried Chicken & Rice – Simmered over an open fire, served with freshly baked naan cooked in a makeshift rock oven greased with bacon fat.
Classic KD (Kraft Dinner) – The OG recipe, cooked the proper Canadian way — with real butter and milk, not just powder and dreams.
Hard-Boiled Trail Eggs – Fresh from the YETI and into the fire — the perfect protein-packed snack for me and my dog, Bear.
Along the way, I share a few backcountry cooking secrets and tips to make your next camping meal taste better than you ever thought possible — all while keeping things cold and food-safe thanks to YETI’s cutting-edge cooler tech. YETI Cooler Fun Fact: YETI’s performance comes from its rotomolded shell, high-density PermaFrost™ foam insulation, and a freezer-style gasket that seals in cold air like a vault. If you treat it right — pre-chill it, use block ice, and keep that cold water in — you’ll be eating (and drinking) like a king even days deep in the wild. If you love campfire cooking, canoe adventures, or just want to see how a steak tastes better in the middle of nowhere — this one’s for you. Adventure On. Laugh, Learn, Explore — It’s Brad Morgan Adventures.