TLB Travel Tips From Hassel Weems

True Liberty® Bags

Guest blogger Hassel Weems shares how his family uses True Liberty® Bags during their travels.

Our family loves road trips. We’ve covered 33 states so far and have plan to visit the other 16 wheelable states before the nest is emptied. We eat in restaurants on occasion but most of our meals are cooked at home, frozen, and reheated on the road.

Several years ago, our first long trip taught us that a pot of chili from home makes good road food but it also makes a mess that is very difficult to clean up on the roadside. It looked like boil-in-bag was the way to go but we didn’t want to buy and maintain an expensive vacuum sealer for this one task. We tried every oven and crock-pot bag we could find. The first problem is that all of these bags are made for turkeys or large crock-pots. They were huge and wasteful. Second, some of them were too thin and wouldn’t hold up to freezing, riding many miles in a cooler, the boiling. Let me tell you, waterlogged fajita meat is not good and the pot is still a mess afterwards.

Just before we left on our most recent trip, 5198 mile journey to the Grand Canyon, Zion, Bryce, Navajo National Monument, Four Corners, and the dirt roads between them, I ran across True Liberty® Bags. The solution to our cooking problem was at hand!

The first thing I found is that the bags were available in many useful sizes. (We bought chicken sized bags.) Second, the bags open on the short end, meaning they would fit the pot much better than crock-pot bags that open on the long side. Third, they were strong. There were no splits or tears on the whole trip. We did a lot of off-road driving on this trip with bags or frozen food banging into each other in the cooler and never had a problem.

Boil-in-bag cooking is perfect for traveling and cooking with a camp stove. You can heat your food without dirtying your pot. After cooking, we use the bags as trash containers.