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Show me your camp cookouts

Discussion in 'Off-Roading & Trails' started by powder1134, Jun 2, 2022.

  1. Jun 5, 2022 at 5:31 PM
    #21
    powder1134

    powder1134 [OP] Well-Known Member

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    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 pellets20220605_172613.jpg 20220605_172830.jpg .
     
  2. Jun 5, 2022 at 5:38 PM
    #22
    Rock Lobster

    Rock Lobster Thread Derailer

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    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.

    20200307_190016.jpg



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

    20191027_090128.jpg
     
    Last edited: Jun 5, 2022
  3. Jun 5, 2022 at 6:38 PM
    #23
    azshooter40

    azshooter40 Well-Known Member

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    This is awesome! Thanks
     
    tonykarter likes this.
  4. Jun 5, 2022 at 6:41 PM
    #24
    azshooter40

    azshooter40 Well-Known Member

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    Following for more great ideas!
     
  5. Jun 5, 2022 at 6:45 PM
    #25
    tonykarter

    tonykarter Crappie Savant

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    Pine tree air freshener
    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.
    il_fullxfull.156164791.jpg
    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.
     
    Last edited: Jun 6, 2022
  6. Jun 5, 2022 at 6:52 PM
    #26
    Sharpish

    Sharpish Well-Known Member

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    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.
     
    Last edited: Jun 5, 2022
  7. Jun 5, 2022 at 7:14 PM
    #27
    powder1134

    powder1134 [OP] Well-Known Member

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    Yes. This 100%
     
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  8. Jun 5, 2022 at 7:43 PM
    #28
    Sharpish

    Sharpish Well-Known Member

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    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.
     
  9. Jun 6, 2022 at 10:07 AM
    #29
    LWLLWWW

    LWLLWWW Well-Known Member

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  10. Jun 6, 2022 at 12:44 PM
    #30
    Phessor

    Phessor Well-Known Member

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    Stuff
    My breakfast while camping.
    IMG_20210904_105652_477.jpg

    And for my monthly military training.
    IMG_20210410_182220_704.jpg
     
  11. Jun 6, 2022 at 4:03 PM
    #31
    powder1134

    powder1134 [OP] Well-Known Member

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    I really like that Shell. I see it is an ARE. What model is that?
     
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  12. Jun 6, 2022 at 4:57 PM
    #32
    Phessor

    Phessor Well-Known Member

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    Thank you, it is a DCU 23 x 29 wedge style.
     
  13. Jun 6, 2022 at 5:52 PM
    #33
    RustyGreen

    RustyGreen A breaker point guy in a Bluetooth world

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    That is brilliant! :101010:
     
  14. Jun 9, 2022 at 7:00 AM
    #34
    themcnertney

    themcnertney Well-Known Member

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  15. Jun 9, 2022 at 7:04 AM
    #35
    Kronk21

    Kronk21 IG @narrowgateexpeditions

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    Pie irons are fun too and they taste amazing.. you can make a million types of sandwiches in this thing.. 0445D59D-8C99-44AA-99FB-4B57FBC91650.jpg70C3C4B9-D4C3-4DC1-817C-6B88DEE4A338.jpg4D0C967A-693A-4150-BCA3-14516D7501EC.jpg
     
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  16. Jun 9, 2022 at 7:04 AM
    #36
    Kronk21

    Kronk21 IG @narrowgateexpeditions

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    Been looking at these how you like it?
     
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  17. Jun 9, 2022 at 7:05 AM
    #37
    powder1134

    powder1134 [OP] Well-Known Member

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    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?
     
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  18. Jun 9, 2022 at 7:07 AM
    #38
    powder1134

    powder1134 [OP] Well-Known Member

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    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.
     
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  19. Jun 9, 2022 at 7:12 AM
    #39
    powder1134

    powder1134 [OP] Well-Known Member

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    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:headbang:
     
    Rock Lobster[QUOTED] likes this.
  20. Jun 9, 2022 at 7:17 AM
    #40
    Rock Lobster

    Rock Lobster Thread Derailer

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    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. :facepalm: 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. :anonymous::anonymous::anonymous:
     

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