Post by: Ghost65 on July 20, 2016, 10:43:20 AM
Post up your pics, recipes, anything goes!
I'll kick this off with one of my favorite recipes on the trail, which involves a little pre-prep and is a quick meal with all food groups repped.
I found this recipe on an RV tent trailer site, so I can't claim OG status, but we have made it at least a half dozen times while camping, and a couple of times at home.
Ham/Potato/Green Bean Skillet
Ingredients:
1 - Ham steak, cubed (about 1 lb)
1/2 - med onion, chopped
1/2 - bell pepper, chopped
1/2 - tsp tyme
2 - tbsp spicy brown mustard
1 - can evaporated milk
1 - 1/2 cup water
1 - can green beans (drained)
1 - box au gratin potatoes (any variety will do, I use Betty Crocker)
Yeah...I tend to "forget" things, so first time out I had printed the recipe for reference. :D
(http://i971.photobucket.com/albums/ae195/DzrtX/Camp%20Cooking/hamandpotatoesrecipebeer.jpg) (http://s971.photobucket.com/user/DzrtX/media/Camp%20Cooking/hamandpotatoesrecipebeer.jpg.html)
Preparation:
- In a large skillet, fry onion, pepper and ham (note if ham is precooked, add with potatoes)
(http://i971.photobucket.com/albums/ae195/DzrtX/Camp%20Cooking/Hamandpotatoes.jpg) (http://s971.photobucket.com/user/DzrtX/media/Camp%20Cooking/Hamandpotatoes.jpg.html)
- When onions are clear, add remaining ingredients (except potatoes) and bring to a simmer.
- Add dried potatoes and sauce packet, return to simmer, cover and cook 20 min.
Grab a spork and enjoy!
This recipe easily feeds two people with leftovers, or you can add or subtract ingredients for more folks if you choose. What I liked about this was it was easy to pack, takes up very little space, and if you pre-cut the ham, peppers, and onions, you literally dump them in the skillet and move forward.
Don't forget a can opener for the green beans and evaporated milk.
We also subbed yellow peppers for green, as we like the taste better...YMMV.
Go easy on the thyme, as I added too much first time out and it was very "thyme-ie".
Post by: RikRong on July 20, 2016, 10:55:36 AM
Also, not my recipe, but I will be trying out these omelets in a bag next time I camp.
http://www.thenewx.org/forum/29-gear-equipment/18456-trail-menu-ziploc-baggie-omelet.html
Side note...Does that SCCX sticker actually hold up under heat?
Post by: Celt on July 20, 2016, 10:57:39 AM
A very easy dinner especially in the winter is take a package of the Idahoan mashed potato dry mix or the like and rehydrate in a skillet. Brown up some hamburger and Campbell's condensed cream of mushroom soup in a can. Pour that into the hamburger then pour the mix over the mashed potatoes. If you want to get fancy add in some chopped mushrooms. It's really good believe it or not and very easy to prepare/clean up especially when everyone is cold and tired.
Post by: Celt on July 20, 2016, 11:00:23 AM
I don't have an exact recipe, and the amounts depend on how many people you are cooking for. It's basically a pretty simple, cook-in-foil dish. We would used stew beef, chopped up carrots, chopped potatoes, and sometimes chopped mushrooms and tomatoes, depending on personal preferences. You'd chop up everything prior to the trip, place enough for each person in individual foil packs, season to preference, add butter/oil if preferred, and then close up the foil packs. To cook, you can place on a grate over the fire, on the coals, or right next to the coals if the fire is too hot. Cook until the potatoes are soft, remove from the heat, and eat directly from the foil package. This is not great for backpackers or people that like to pack light, but it works for any car-camping type situation.
Also, not my recipe, but I will be trying out these omelets in a bag next time I camp.
http://www.thenewx.org/forum/29-gear-equipment/18456-trail-menu-ziploc-baggie-omelet.html
Side note...Does that SCCX sticker actually hold up under heat?
Great recipe !!!! Even though everyone goes out for days at a time doesn't mean you can't be a foodie and eat really tasty meals.
Post by: CVXTERRA on July 20, 2016, 11:41:15 AM
(http://i.imgur.com/IhqL7Us.jpg)
(http://i.imgur.com/QWvUjlv.jpg)
Grilled Cheese and Soup from our overnight on Monday at Buckhorn Campground
Post by: Ghost65 on July 20, 2016, 11:51:06 AM
(http://uploads.tapatalk-cdn.com/20160720/83d92eb8b362c51658ee7e3b5f3b36cc.jpg)
Lol!
Great stuff all...keep em coming!!
CVXTERRA...diggin your camp cook style!! Nice plate ware and kitchen setup!!
Sent from Cygnus-X1
Post by: RikRong on July 20, 2016, 12:02:56 PM
Rick...on the coffee pot yes...Camp Chef wind screen...not so much.Wow surprising. lol
Lol!
Celt (or was it Woody? I can't remember now) I know the subject of brisket dry rub will come up...Is that a classified recipe?
Post by: FrankB on July 20, 2016, 12:10:58 PM
. . . and is a quick meal with all food groups repped.
Umm . . . I don't see the Chocolate food group anywhere in that list of ingredients.
Post by: Ghost65 on July 20, 2016, 12:37:00 PM
Umm . . . I don't see the Chocolate food group anywhere in that list of ingredients.
Good point...
Sent from Cygnus-X1
Post by: Celt on July 20, 2016, 12:41:56 PM
Wow surprising. lol
Celt (or was it Woody? I can't remember now) I know the subject of brisket dry rub will come up...Is that a classified recipe?
Both of us have "Secret" recopies for tri-tip, brisket and ribs etc. I am somewhat of a BBQ connoisseur and can confirm that Woody's recipe is top notch. My son just smoked a 13 lb brisket for the guys at work on the 4th of July that turned out really amazing. He too has his own secret recipe that he might share with everyone if you ask him.
Post by: RikRong on July 20, 2016, 12:44:52 PM
Both of us have "Secret" recopies for tri-tip, brisket and ribs etc. I am somewhat of a BBQ connoisseur and can confirm that Woody's recipe is top notch. My son just smoked a 13 lb brisket for the guys at work on the 4th of July that turned out really amazing. He too has his own secret recipe that he might share with everyone if you ask him.Thanks, I might do some asking next time I'm around you all in person.
Post by: Ghost65 on July 20, 2016, 01:42:37 PM
Both of us have "Secret" recopies for tri-tip, brisket and ribs etc. I am somewhat of a BBQ connoisseur and can confirm that Woody's recipe is top notch. My son just smoked a 13 lb brisket for the guys at work on the 4th of July that turned out really amazing. He too has his own secret recipe that he might share with everyone if you ask him.
Well...since this is a thread titled "share..." maybe you could share a "basic" bbq rub or recipe here for the benefit of the club that is not a club?
Sent from Cygnus-X1
Post by: knightrider on July 20, 2016, 01:47:08 PM
1 Tbsp Salt
2 tsp. Garlic Powder
2 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Pepper
1/2 tsp. Unsweeted Cocoa
Post by: Ghost65 on July 20, 2016, 01:48:51 PM
Woody posted his rub in the mojave rd 2016 picture thread...
1 Tbsp Salt
2 tsp. Garlic Powder
2 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Pepper
1/2 tsp. Unsweeted Cocoa
Noice!!
Sent from Cygnus-X1
Post by: RikRong on July 20, 2016, 01:55:21 PM
Woody posted his rub in the mojave rd 2016 picture thread......and there it is. This is almost identical to what I use on prime rib, minus the cocoa. I'll have to add that in next time.
1 Tbsp Salt
2 tsp. Garlic Powder
2 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Pepper
1/2 tsp. Unsweeted Cocoa
Post by: Celt on July 20, 2016, 02:10:03 PM
Well...since this is a thread titled "share..." maybe you could share a "basic" bbq rub or recipe here for the benefit of the club that is not a club?
Sent from Cygnus-X1
Generally speaking I don't measure everything out too much it's more to taste but a basic dry rub consists of brown sugar, cracked pepper, cayenne pepper and the secret ingredient "Montreal Steak seasoning" I mix everything in a bowl with amounts proportionate to the size of the cut of meat going into the smoker and cover. If you like more fire add in more cayenne etc. Be a little judicious with the amounts of brown sugar as it can at times tend to have a drying effect on your cut of meat. Depending upon the flavor I'm going after determines if I inject the meat with southern sweet tea, apple cider or beer with some butter. I have done a honey/pineapple/cracked cayenne pepper glaze on some yard bird that turns out very nice. I will often times use oak with some soaked apple chips thrown into the mix if I have them in the smoker. I love the smell with the food. In my opinion, mesquite works best with steaks open grilled for that true Western BBQ flavor. Now on the subject of getting that nice deep smoke ring on the meat is my secret that I'll not reveal easily. If a guy doesn't know what a smoke ring is well I suppose BBQ might mean throwing some hot dogs on a grill and calling it a day.
Post by: Ghost65 on July 20, 2016, 06:09:46 PM
Sent from Cygnus-X1
Post by: Ghost65 on July 21, 2016, 07:36:33 AM
These should be easy to bring for a camping trip, and I hope a few of you join me in the future cooking with coals...
Cowboy Stew
Ingredients:
1 lb. ground beef
1 onion
3 potatoes
(all cans are about 15 oz.)
1 can green beans
1 can baked beans
1 can black beans
1 can tomato soup
1 can corn
1 can diced tomatoes
1 tsp Chili powder
1 tsp cayenne pepper
Salt and pepper
Preparation:
Cut potatoes into 1 inch cubes.
Dice onion.
Place dutch oven over 375 degree heat for Frying.
Brown ground beef and onion.
Add potatoes and contents of all cans, undrained.
Fill one can about half full of water and pour it between all cans to clean them out. Pour the water into the dutch oven.
Add spices (more or less if you like bland or spicy)
Reduce heat to about 225 degrees.
Simmer until potatoes are soft (about 45 minutes), stirring every 5 or 10 minutes.
Serves about 8.
This recipe came from a really cool website I have been studying over at dutchovendude.com
Of course there are others...I'll share more as I explore.
Post by: Celt on July 21, 2016, 08:45:07 AM
Post by: lutsie on July 21, 2016, 11:52:15 AM
Get thin steak, veggies of choice preferably long (i.e. Green onions, squash, etc)
cut the veggies into strips if necessary season to taste.
Wrap the steak around the veggies season steak to taste
Wrap steak in aluminum foil
Place steak over fire for slow cooking, or in a pan with a little water to steam or directly on light coals in the fire. Cook to desired temp (personally I am a rare kind of guy)
We like this recipe because it is so versatile and easy. We use whatever thin steak in on sale and what ever veggies are cheap. If long veggies are unavailable sub any other veggies by wrapping them in foil separately so they cook properly.
This recipe is so easy it is a go to when I do motorcycle camping. Minimal supplies to cook and you can buy exact quantities for one meal so you don't have left overs.
Sent from my iPhone using Tapatalk
Post by: Celt on July 21, 2016, 12:06:36 PM
My wife and i's favorite is "steak roll ups"
Get thin steak, veggies of choice preferably long (i.e. Green onions, squash, etc)
cut the veggies into strips if necessary season to taste.
Wrap the steak around the veggies season steak to taste
Wrap steak in aluminum foil
Place steak over fire for slow cooking, or in a pan with a little water to steam or directly on light coals in the fire. Cook to desired temp (personally I am a rare kind of guy)
We like this recipe because it is so versatile and easy. We use whatever thin steak in on sale and what ever veggies are cheap. If long veggies are unavailable sub any other veggies by wrapping them in foil separately so they cook properly.
This recipe is so easy it is a go to when I do motorcycle camping. Minimal supplies to cook and you can buy exact quantities for one meal so you don't have left overs.
Sent from my iPhone using Tapatalk
Now that's a darn good recipe idea there!
Post by: Jayrat on July 21, 2016, 01:00:01 PM
1lbs Roast Beef Sandwich Meat from Deli
1 package Au Jus Gravy
4 cups water
Sandwich Buns
Cheese of choice
White onion
In a sauce pan
Mix 4 cups water with Au Jus Gravy bring to boil
Remove 1 cup of Gravy (save for dipping)
Cut roast beef to desired size, place in sauce pan with the remaining 3 cups of gravy on Low/Med covered
Cut onion to preferred size , saute in frying pan with Olive Oil, S&P
Toast Buns
Add cheese meat & onions
Dip into remaining 1 cup of gravy
Post by: CAWoody on July 21, 2016, 09:03:30 PM
Here is the actual rub I used on the tri-tip. I t has a little more kick.
1 cup firmly packed brown sugar
1/2 cup granulated garlic (garlic powder works)
1/2 Cup kosher salt
1/2 cup paprika
2 Tbsp. granulated onion
1 Tbsp. dry mustard
1 Tbsp.Creole seasoning
1 Tbsp. chili powder
1 Tbsp. ground red pepper
1 Tbsp. ground cumin
1 Tbsp. ground black pepper
Now these quantities covers the 10 lbs of meat I brought, so if you are planning to make this for the average family, cut it in thirds. If you are feeding Celts family, stay full sized. >:D
Post by: Ghost65 on July 22, 2016, 09:09:54 AM
(http://uploads.tapatalk-cdn.com/20160722/1793ef36dba6d608560fa1ff24aa1880.jpg)
Sent from Cygnus-X1
Post by: Ghost65 on July 22, 2016, 02:32:27 PM
The ingredients...
(http://uploads.tapatalk-cdn.com/20160722/49610b3b5eb7a22d809eb886fa30f56a.jpg)
Prep
(http://uploads.tapatalk-cdn.com/20160722/0f9760e1980b14642d91de6ee4508244.jpg)
Coaling basket...
(http://uploads.tapatalk-cdn.com/20160722/3cd42783e3243e6e828ff93cc05631fe.jpg)
Mix and Sprite in...
(http://uploads.tapatalk-cdn.com/20160722/0866cb593ea70c48ccd8a0afdcc69073.jpg)
Spun the top 1/4 turn every 15 minutes...this pic is @ 30 minutes...
(http://uploads.tapatalk-cdn.com/20160722/85859d70ffb3d375f72f618587717200.jpg)
And done @ 1 hour...
(http://uploads.tapatalk-cdn.com/20160722/93a91717b3604aa6148de3c7d75f8dc6.jpg)
Tasted great with a tall glass of milk. First bite had a slight metallic taste (?) maybe from the first cook in the oven? But otherwise excellent.
Clean up was easy with a scraper and some warm water.
Sent from Cygnus-X1
Post by: xxSVxx on July 22, 2016, 03:39:36 PM
Post by: RikRong on July 22, 2016, 04:05:55 PM
Post by: Jayrat on July 22, 2016, 10:35:28 PM
This is happening...Alright John >:D
(http://uploads.tapatalk-cdn.com/20160722/1793ef36dba6d608560fa1ff24aa1880.jpg)
Sent from Cygnus-X1
It's On...MRV... LOL
Post by: xxSVxx on July 25, 2016, 01:31:51 PM
trail pizza or GTFO
*it helps to have an oven*
The best White Pizza you'll ever have.
My White Pizza
Ingredients:
-1lb ground sausage (I get the hot stuff)
-1 box CHOPPED spinach
-1 cube pepper jack cheese
-1 bag o’ shredded mozzarella cheese
-1 Boboli crust (I get the OG thin crust…but that’s just personal preference)
How to:
Pre-heat oven to 400deg.
Put sausage in big pan. Brown that shit.
While sausage starts to brown, put box-o-spinach *CHOPPED…UR GONNA HAVE A BAD TIME IF YOU DIDN’T GET CHOPPED* in the microwave (or a bowl in a pot about 1/2 full of boiling water) for about 5min on high.
Stir that sausage. Keep it even while browning.
While waiting for ultimate brown-age and CHOPPED spinach, bust out the cheese grater and get to work on that pepper jack. You can do this prior to cooking, and it would make things 1000000x easier, but who the fuck thinks of that before-hand? Certainly not this guy…
Now, your sausage is done. Nice and evenly brown. Sweet…
Drain that shit. I use a plate. I don’t care what you use, but drain that shit. Again. No, seriously, again.
Now, *DING*, the CHOPPED spinach should be done. Grab that ghetto ass box out of the microwave and pry it open. It does not need to be fully cooked, to be honest. Just enough to smoosh. Empty box-o-spinach into ground sausage over low-ish heat. MIX. Mix that shit like a scientist. Blend. Fold. Work that spatula. Make sure it’s even.
Now drain. Again. Yeah, it’s getting old, but trust me…it’ll be worth it. Drain again. Again? You bet your ass. Again. As little moisture as possible…and that spinach shit brings the moisture.
Now, the fun really starts to pick up.
All that pepper jack you grated? Nuke that sausage with that shit! Make it rainnnn pepper jack! ALL OF THE PEPPER JACK BELONG TO THE SAUSAGE MIX. Blend. Mix. Fold. Repeat until it’s mixed evenly.
Drain. Yes, I know, you’re tired of draining. Sorry. Do it again. Drain.
Open BOBOLI thing and place crust on cutting board. Spread sausage mix onto boboli crust; make sure it’s even-steven. Use your spatula.
Now, add COPIOUS amounts of mozzarella. Handfuls. Wait, too much? NO SUCH THING. Add a little more. Make it even. Spread it around. Fill in the little gaps.
Now, slide that bad boy into the pre-heated oven at 400deg.
Give it 12min. Turn it once 180deg.
Another 5min.
Will serve 4-6.
**Warning…it’s very heavy. One to two pieces should suffice. It will hit you like a truck.**
Post by: Ghost65 on July 25, 2016, 02:29:10 PM
Alright John >:D
It's On...MRV... LOL
Exactly... :D
All great stuff peeps!!!
Pizza, steak roll ups, beef dips...oh man!! :) :)
Post by: Celt on August 02, 2016, 03:25:45 PM