I was thinking about possibly trying Ghee this trip. Probably next. In the past I've used:
Crisco/lard
powered shortening
butter
tubs of margarine
peanut/olive oil
squirt Parkay
spray Parkay (and the like)
and probably something else too.

Last trip I went with the spray. It's a smaller quantity so for a solo trip there's less leftover (that wasn't repackaged in the quantity I needed) to toss as I pack for next year's trip. The OEM spray dohickie fits the bottles I repackage it in so it won due to convenience but I had room for more english muffins and brown and serve rolls than usual this trip so I ended up taking more of them. The spray 'butter' left me wanting something better late in the trip.

Convenience and flavor fight it out every trip. Last trip, instant coffee won so I had all this room leftover if it fit in the canoe I borrowed. The instant coffee was a big hit and will go again if I can find the same stuff next year. The extra bread I took highlighted the deficiencies with the spray butter option enough to make me reconsider.

So my question is, is Ghee a solid or liquid at outdoor temperature and how do you package it? AND - how does it affect the crust on no-bake cheesecake?