| Photo: A sad culinary scene at Bonnaroo
By noon each day campsites were filled with empty PBR cans, half-empty industrial-sized jars of generic peanut butter and remnants of canned beans warmed over propane ranges. A few industrious music lovers, however, weren't going to let a lack of gas or electricity keep them from eating well.
More photos, bison chili, pork chops and Rotel after the jump.
On Friday, Canadian Devin Dehne, 23, decided to make a bison chili spiked with onion, habanero peppers and various spices over an open flame. "I just put a bunch of stuff in there," he said nonchalantly, holding up a gallon-size Ziploc bag of the leftovers that he and his (ridiculously lucky) friends enjoyed with eggs the next morning.
| Photo: Devin Dehne and his chili leftovers
"We're from the South; we cook," he said as he held a cigarette in one hand and flipped a chop with the other. But he was quick to admit that he wasn't always so well equipped for eating under the stars. "This is our fifth year at Bonnaroo, and our first year we showed up with nothing but beer and a tent."
| Photo: Jason Smith grills marinated pork chops
But when it came time to mix the melted Velveeta with a can of Rotel tomatoes, Larson realized she had forgotten a can opener. Luckily, she had a pocket knife and was able slowly but surely pry her way to cheesy goodness.
| Photo: Danielle Larson conquers the can
Still, that didn't stop him from packing his 124-gallon Igloo cooler with hamburger meat, hotdogs, salad fixings and shrimp cocktail. DePriest spent about $300 to feed a family of four for the weekend -- not including a cooling system that would have made Alton Brown proud.
"It's all about the dry ice" he told us, digging through deli meat and Gatorade to reveal the bottom of his cooler. "Put down a base of dry ice and then cover it with frozen water bottles. You could put whole chickens in here and they'd be perfect."
| Photo: Doug DePriest's stocked cooler