Traditionally, since many consider it to be the last day of summer, August 31st is the last chance for you to take out the camping grill and enjoy eating in the outdoors. You can do it right after work. If not, just eat your breakfast, lunch or dinner outdoors. It doesn’t have to be barbeque. What’s important is that you eat outside.

Looking for ideas if you decide to do some grilling after work? Watch this:

Energy bars can really give you a boost in energy when you’re backpacking. Preparing them yourself is easier that you might think. Try these simple recipes to start with - Granola Nut Protein, Honey Trail Mix, Orange.

The first time I hear someone claim to have perfected the art of S’mores is when Kurt Flecksing and Sean Starovitz opened up their S’more Cart in front of the Urban Culture Project’s Paragraph Gallery. It’s all for charity with the aim of raising funds and awareness for artists who want to help the community through public and interactive pieces.

These guys have a system going to make S’mores very quickly. One of them roasts, the other squishes the marshmallows and chocolate together, that sort of thing. The cart uses an open, wood-burning fire attached to a rolling S’mores prep station. An open flame on the sidewalk never fails to attract attention. It’s an excellent idea especially when nobody else is doing it.

Furthermore, taking over a campfire is a natural thing to do which gives these guys the opportunity to engage the public and talk about how they support the arts.

It’s called the Iron Chef Outdoors. Participants will cook their best dish using a camp stove in under 2 hours. The cost of entry is 25 bucks (today’s the last day!) and will be held at Carter Park, Breckenridge, Colorado 80424.

[media:http://www.youtube.com/watch?v=r8CyTp43-74]

From Backpacker Magazine

Trout with Mustard Sauce
By Kelly Bastone. Serves 3.

1 package McCormick Hollandaise sauce mix
1/4 cup butter or 4 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
1 tablespoon cooking oil
1 cup water
4 trout fillets

Heat oil in a pan until sizzling. Cook fish until flaky*. To make sauce, fork-whisk water, butter/olive oil, and contents of sauce packet. Add mustard and tarragon and bring to a boil. Pour over trout.

*Yes, you’ll need a pan or pot to make the sauce. Yes, you could just cook the fish in that pan. But it’s still fun to bake on a hot rock. And if you want to skip the pan altogether, you can always mix and serve the sauce cold.

If you want more, check out these other trout recipes.