Ranger Review: Grub Sticks at Monadnock State Park
Campground Review: It’s been a rainy, drizzly spring in New England and this weekend was no exception, but I had reservations for Gilson Pond campground at Monadnock State Park, so I headed out. I’ve hiked Mt Monadnock several times), but had never camped here before. It’s a newer campground, opened in 2010. Before I left I received a call notifying me that there was a problem with the water system, so there would be no running water during my stay. So much for a warm shower after a muddy hike up the mountain! Upon arrival they provided me with a gallon of water and a bundle of firewood to compensate.
The campsites are large and wooded; I had a better view of the campsite across the road than the ones next door. The bathrooms/showers are centrally located, but there are pit toilets distributed throughout the campground. The pit toilets are clean and, this early in the season at least, odorless, with waterless hand cleanser available. Because of the water outage, I didn’t get to see the interior of the bathrooms, but they do have a large dishwashing area with coin-operated hot water.
I had a standard site (A13) with ample space for my teardrop camper and a 12x12 canopy; I could easily have pitched a large tent as well. When choosing a site, note that the tent only sites often have small parking areas with 1-2 platforms and are not suitable for an RV/trailer. Only 7 sites are suitable for a trailer/RV, 4 of them with electric hookups (add $10 to the site rate), but none with water. There are 5 remote sites, but I only made it to 2 of them (R1 & R2). The trails were quite wet. R2 is nice, near a small waterfall.
There’s a long approach to Mt. Monadnock that leaves from the campground (Birchtoff), with shorter trails leaving from the State Park headquarters 2 miles down the road. Because of the puddles and muck I encountered when trying to find the remote sites, I decided against hiking the Birchtoff trail for my Saturday afternoon ascent and drove to the Headquarters entrance instead, where my camping pass covered the entrance fee. Pond trail run around Gilson Pond. There is a large playground for kids <12 and a wide open day use area for picnicking. It would be a great place to run around and play games.
If you want a treat after your hike, head into Jaffrey for homemade ice cream at Kimball Farm.
Grub Stick Review:
As a Ranger for the Dyrt I sometimes get to review equipment. On this trip I was testing Grub Sticks Deluxe and Intro kits. My current camping gear includes an assortment of hot dog sticks and skewers, so I was interested in checking out these sets that give you solid handles with interchangeable heads. Here’s how I used them:
1. Forks: chicken jalapeno sausage and vegetables
2. Burgcage: hamburger (I pre-mixed the ground beef with hot salsa)
3. Grubcage:
a. S’waffles: I made gingerbread waffles at home for a twist on this; also tried waffles with cinnamon
b. S’mores: standard recipe
c. Silver clouds: peppermint patty and marshmallow inside crescent rolls
d. Nutella and strawberry inside crescent rolls
4. Grubtube: biscuit dough- filled with chocolate pudding; crescent rolls – rolled in cinnamon sugar before and after cooking; filled with chocolate pudding
5. Grubpocket & bacon clip – fail
The telescoping handles are sturdy and substantial, with a rubbery grip that feels comfortable in your hand. I liked being able to adjust the length and it still felt sturdy; a groove in the extension keeps them from rotating. In addition to the handles and heads, the kits include a carrying bag (drawstring for the intro kit; zippered for the deluxe) and a tool for opening the cages. The deluxe version also contained silicone trivet and fingertip protector, plus a bacon clip (more on that later).
Forks: straightforward, it’s great to have 2 spikes at the end of the stick. It enabled me to cook 2 of the sausages at once and to spike slices of vegetables across both. The sausage cooked quickly and evenly.
Burgcage: also straightforward; the cage closes securely and it’s easy to open while hot with the special tool they include.
Grubcage: Besides shape, the difference between this and the Burgcage is the depth, making it better suited to cooking something thicker/multi-layered like the s’mores and s’waffles. I tried the gingerbread s’waffles the first day and found it held everything securely in place; my biggest challenge was patiently holding it far enough from the coals that it would melt the chocolate and marshmallow and not burn the waffles. It was good! I tried the s’mores the next day and found this a little harder to manage. I used fun-sized chocolate bars, so when I flipped it, one of the bars was not held securely by marshmallows and fell against the cage. I’d love to try these with the new chocolate filled marshmallows that are out, but I couldn’t find any in time! Using a hazelnuet spread would be an alternative.
Be sure to fill the full depth of the Grubcage to make sure your pieces stay together. I tried these with slices of vegetables as well, but they have to be very large to not fall through the gaps between the wires. Some of the suggested recipes with larger vegetables wrapped in bacon, etc. might be a better choice.
Grubtube: Ever make doughboys as a youth camper, wrapping dough around a stick? This takes those to a new level. Wrap the dough around the tube and it slides off effortlessly when cooked. I contemplated mixing dough, but ended up using refrigerated biscuits the first time and crescent rolls the second time. The trick is to ensure the seams are sealed. Two crescent rolls are a perfect fit around the tube. One time I rolled it in cinnamon sugar before and the second time after I cooked it. Rolling it in the cinnamon sugar before cooking it makes a nice glaze. It reminded me of a treat I’d had in Romania a couple of years ago where the dough is spiraled around a larger tube and then roasted, sometimes dipped in cinnamon sugar or coconut. I opened it at the seam afterwards and spooned chocolate pudding into it, making a pudding boat. It was easier than spooning it into the tube as I did the night before with the biscuit dough. I could see filling these with taco meat, string cheeze, or pizza filling, etc.
Grubpocket: I watched the videos showing how to make a bacon pocket, but try as I might, this was a fail. First piece of advice is not to use thick bacon! The bacon clip won’t fit around it. I found the clip very hard to operate; I couldn’t open it far enough and long enough to easily slide it down over the bacon. I was thinking about this and I would have liked a nesting cage (think the two sides of the Burgcage nested) instead, so I could weave bacon in it, holding the bacon in place. I didn’t try this again with dough to form a cup. The downside of making the cups is that you either need to fill it with something cold or heat the filling separately. I think I’d rather have an extra Grubtube rather than a Grubpocket.
I’m a simple camp cook and expect I’ll use the Burgcage, Forks, and Grubtube most often. You need to upgrade to at least the Deluxe kit to get the Grubtube. These are a higher quality than your standard hot dog/marshmallow sticks, but you’ll have to decide for yourself if they’re worth the extra cost and if you’re interested in the windows they open for some more creative meal options. They fill a fun niche, but I wouldn’t call them a need.
Update 6/30/2019: After using these for about a month, on a camping trip with friends, one of the handles fell apart. There are little clips that hold the telescoping pieces together and these came out. Grub Sticks was great, offering immediate replacement that arrived swiftly. They stated they have a 1-1.5% failure rate, which seems high. The clips are definitely a weak point.
