When it comes to cooking in tiny RV kitchens, it doesn't take long to learn that some foods are quick to set off the smoke alarm. That's exactly why we're now making bacon the night before, over the campfire. 

Making the transition from a full size kitchen to a two-burner setup that's one step from the living room/bedroom/bath takes some extra getting used to. Being organized and doing advance prep is key.

So, on a recent trip, while we were sitting around a roaring campfire, I decided to grab my trusty Lodge Cast Iron grill pan and fry up a batch of bacon. It turned out really well, the grill pan keeping the thick slices elevated, out of the grease. Next morning, folded bits of the crispy bacon -- from the awesome Bavarian Meats in Pike Place Market -- into scrambled eggs and boom! Breakfast! Give it a try. And please pass along RV-centric cooking tips, which we'll share with readers.

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