Show me your camp cookouts

This is my father in laws equalizer at the campsite. Portable pizza oven. The chimney folds down and it all tucks into a little carry case. Can get up to 900ish degrees using wood pellets .

 

Shrimp tacos with mango salsa have gotten me a complement or two.

Also chorizo with bacon and egg is a winner.

I'm constantly challenged. I like carrying the fewest number of ingredients that can be rearranged to create the largest possible variety of meals, both breakfast and dinner. Hence, tonight's leftover meat gets stirred into tomorrow's breakfast hash.

Subbed for ideas.





Edit, also, baking in the Dutch oven has been a lesson I refuse to learn.

 

This is awesome! Thanks

 

Following for more great ideas!

 

I've been using the same fold-over grill since the early 80's like the one below. It's stainless steel so it doesn't rust out like some others do. And foil.

I have cooked everything but soup using it. Camp favorites among the brain trust that kicks our campfire includes Zummo hotlinks and Boutte's boudin, or boudin made at Best Stop in Scott Louisiana, when we can get it. Put them in the grill with sliced onion and bell pepper, wrap the top of the grill loosely with foil and prop it up over the fire where it gets equal amounts of heat and smoke. Turn, re-foil. Eat. Cook over red oak. When done, return the grill to the fire to burn "wash" it. Bang burnt residue off it, then store it in a kitchen garbage bag. I can live a long time eating nothing but smoked boudin.

Don't waste your money on one that is not stainless. It'll be rusted by next season.

Best camp meal I ever ate was when my college roommate cooked a whole beef tenderloin over red oak coals on top of a piece of stainless steel expanded metal used as a grill. Foil as cover. He brought a couple bottles of $100+ red wine. Sauteed spinach. Stilton cheese. Bearnaise sauce over the tenderloin. Fed six, with leftovers (not the wine). Never ate so good, even at home, we merry group in deer camp, way back in the Davy Crockett National Forest.

 

I’ve made fantastic roasted chickens in the cast iron Dutch oven over the fire for hours and hours. Then once the chicken is eaten, scrape the bottom to get the flavour off and throw in venison cubes, potatoes, stock, onions and (edit: meant to say carrots) and leave it in the coals overnight for an unbelievable venison stew for breakfast.

 

Yes. This 100%

 

The last chicken I did, I put it on the fire around lunch and took it off at dinner time. I poked it with a wooden spoon to see if it was ready and it Literally Shattered into savoury, tender, juicy, steaming hot chunks of meat. Damn it was good.

 

My breakfast while camping.


And for my monthly military training.

 

I really like that Shell. I see it is an ARE. What model is that?

 

Thank you, it is a DCU 23 x 29 wedge style.

 

That is brilliant!

 

Pie irons are fun too and they taste amazing.. you can make a million types of sandwiches in this thing..

 

Been looking at these how you like it?

 

Nice little griddle. 6 slices of bacon, and about 2 eggs...that's my kind of breakfast.

Have you used a regular frying pan on the griddle?

 

This brings back good memories. My God father growing up had a couple of these he always brought camping. We liked them such we used to use them @ home regularly.

 

Using a Dutch Oven a skill I have yet to learn and really want to explore more. I can see some safety glasses next to the Dutch oven. That's some extreme cooking

 

It's been a trial and error challenge when it comes to baking. Learning to pre-heat the cast iron before adding your food was a revelation. Also using an IR temperature gun to verify, using a rack to get the dough off the bottom, using indirect heat, and cutting off the bottom 1/4" of your rolls because they're still burnt.