As I heated ramen over a pocket rocket camp stove 5 years ago, my friend Jason smeared peanut butter on bread after a long day of canyoneering in Zion. He missed his mark, and ended up with peanut butter all over his hand, because his attention was focused on the on a grass fed bison burger, stuffed with fresh ginger and wrapped in a collard green. You see, our friend Moose had camp cooking down to an art. He was the master, and that summer we deemed him a "Backcountry Bulter". Fast forward several years and a lot of outdoor cooking experience and we've all stepped up our Backcountry Butler-ing game. Here's a recipe for a newly discovered summer favorite.
Sweet & Spicy Watermelon Cucumber Salad
1/4 cup red onion, thinly sliced
1 lime, juiced
1 clove garlic, minced
1 tablespoon El Yuecateco Red Sauce Habanero Pepper hot sauce
1 teaspoon salt
4 cups watermelon, chopped into 1 inch cubes
4 cups cucumber, halved and sliced 1/2 inch thick
1/2 cup fresh cilantro leaves (or mint if you prefer)
El Yucateco's Go Native campaign is all about celebrating summer and outdoor living & cooking with your friends and family. Whether that means a beach BBQ while enjoying the surf, grilling and boating out at the lake, or creative campfire cooking after biking, hiking, and taking in all nature has to offer. #FiftyYearsOfFlavor
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Kat Carney is an outdoor adventure photographer. She loves surfing, climbing, canyoneering, and mountaineering, and can often be found wandering around both the east and west coasts in her built out suburban. See her adventure wedding portfolio at www.swellandstone.com.