jbjeep

Something else to use all that garlic and rosemary in:

Rosemary And Garlic Hash Brown Potatoes

2 large Potatoes, grated
2 1/2 Tablespoons Oil
1 small Onion, minced
1 teaspoon Garlic, minced
3/4 teaspoon Rosemary
Salt and pepper to taste

Heat the oil in a heavy skillet over medium heat. Mix together the potatoes, onion,
garlic and rosemary. Check the seasonings. Add the mixture to the pan. Press down
with a spatula. Cover and cook for 15 minutes. Remove the lid. Flip the mixture and
brown the other side (uncovered) for 15 minutes longer. Serve warm.

-jenn

jbjeep

Something else to use all that garlic and rosemary in:

Rosemary And Garlic Hash Brown Potatoes

2 large Potatoes, grated
2 1/2 Tablespoons Oil
1 small Onion, minced
1 teaspoon Garlic, minced
3/4 teaspoon Rosemary
Salt and pepper to taste

Heat the oil in a heavy skillet over medium heat. Mix together the potatoes, onion,
garlic and rosemary. Check the seasonings. Add the mixture to the pan. Press down
with a spatula. Cover and cook for 15 minutes. Remove the lid. Flip the mixture and
brown the other side (uncovered) for 15 minutes longer. Serve warm.

-jenn

jbjeep

Something else to use all that garlic and rosemary in:

Rosemary And Garlic Hash Brown Potatoes

2 large Potatoes, grated
2 1/2 Tablespoons Oil
1 small Onion, minced
1 teaspoon Garlic, minced
3/4 teaspoon Rosemary
Salt and pepper to taste

Heat the oil in a heavy skillet over medium heat. Mix together the potatoes, onion,
garlic and rosemary. Check the seasonings. Add the mixture to the pan. Press down
with a spatula. Cover and cook for 15 minutes. Remove the lid. Flip the mixture and
brown the other side (uncovered) for 15 minutes longer. Serve warm.

-jenn

JimG

Man!... when are you guys planning you next camp/ride? I would come all the
way north just for the food!

--
JimG
80' CJ-7 258 CID, HEI
4.56 Gears, Lock-Right F&R
35" BFG MT on 15x10 Centerlines
D44 Rear, D30 Front. SOA
Dana 300 w/4:1 & Currie twin sticks
Warn X8000i w/ dual batteries

00' TJ Sport 4.0L, 5sp
4.56 Gears, TrueTrac rear
33" BFG AT on 15x8 Eagle Alloys
D35 Rear, D30 Front. 3" Suspension Lift

"Mike Romain" wrote in message ...
>I figured it was best to start an unattached thread for camp cooking
> recipes rather than have a couple others going at once.
>
> My wife likes coming along camping and we always believed we should eat
> good while out in the bush, so we do. 25+ years later, my wife still
> comes camping with me. :-)
>
> I have more than a few recipes, this duck one is for a lazy afternoon
> around camp when you have lots of firewood like we do in the Canadian
> Bush. A covered BBQ can work too.
>
> This is a marinade for spit roasting a duck. I would double or triple
> the volume as needed for more than one duck.
>
> 1 Cup red wine vinegar.
> 1/4 cup olive oil or other vegetable oil will work.
> Juice from 1 lemon or liquid lemon juice equivalent.
> 1 Cup brown sugar.
> 1 med onion diced.
> 2 cloves of garlic pressed and chopped.
> 2 tablespoons of soy sauce. Darker will make darker skin.
> 1/4 tsp. of Oregano.
> 1/4 tsp. of black pepper.
>
> I mix this up and marinade the duck in it overnight.
>
> I get a nice bed of coals going and usually manage to set up a wind
> break with chunks of logs or sticks set in with 'tin' foil or like last
> summer, big slabs of bark. I use a green stick wrapped in foil as a
> spit and use foil or a cookie sheet as a drip tray.
>
> I keep the duck at a point where a steady drip of fat is running off it
> for at least 6 hours. The skin will go dark, but still tastes great and
> the meat just falls apart. 7 hours is usual. It is done when the skin
> starts to sizzle and darken and it stops dripping fat.
>
> This can be cooked in an oven or covered BBQ on low. It then takes
> about 3-4 hours but the skin needs a couple strips of bacon on top for
> the last half hour or more to help crisp it up.
>
> Billy Ray has started a Camp Cooking photo site which has the last
> duck's photos and an oven chicken I made traditionally, stuffed and
> baked in Steve and Jo's Coleman oven. I now have a Coleman oven I got
> for xmas and have some recipes for that too, but this is the first one.
>
> http://www.imagestation.com/album/?id=2115046342
>
> If others feel like adding more I will add a few more for sure.
>
> I am really interested in the 'tri tip' idea. We don't find that cut in
> Canada, but if I ask I bet I can get one. We get the top sirloins, not
> the bottom for some reason and I'll bet a top sirloin would work too. I
> can get nice ones of those I bring on runs. We have some day trips
> where everyone chips in and I have put together steak, escargot, potato
> salad and garlic bread lunches.... I think one of the last ones ended
> up at $6.00 or so each.
>
> Mike
> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> 88 Cherokee 235 BFG AT's
> Canadian Off Road Trips Photos: Non members can still view!
> Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> (More Off Road album links at bottom of the view page)
>>

>Suggestion. Check your local area and or nearest city for a butcher or
>meat market.
>Someone who specializes in just meat. Call and ask them. It used to be
>hard to get
>out where I am, and I started bitching at the local butchers in the grocery
>store.
>All the local stores now carry them. Not cheap, but they carry them.
>Occasionally I
>find it on sale, and the last time I did bought nearly 60 lbs of tri tip to
>spit
>between myself, my sister and her husband, and a friend and his GF (can you
>tell we
>eat it all the time?).

>If you have a Costco where you are, ask the butchers there about it. All
>the
>Costco's that I know of (granted all on the west coast) carry that cut.

>You can bbq (grill or fire) or you can broil it in the oven. I often do it
>in the
>oven on a broiler pan when its too wet to stand outside at the bbq.

>By the way, this also tastes very good on lamb chunks too.

>I am sorry that I don't have any good set amounts, but this is how my mom
>gave me the
>recipe.

>Tri-Tip and Lamb Marinade
>cut meat to grilling size before marinating (if not using tri-tip)
>use balsamic vinegar ONLY
>drizzle over some olive oil
>add garlic that has been minced very fine or thru a garlic press
>add cut up FRESH rosemary
>marinate meat for at least 1 hour a side.

>What I do:
>Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock.
>Add approx
>1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the
>bag with
>the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic
>vinegar - any type
>is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT
>substitute a
>different type of oil. Add as much garlic as you think you would like to
>the bag.
>You can use granulated garlic, fresh garlic, or the stuff in a jar. Must
>be chopped
>up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more
>Rosemary. It
>does not need to be chopped fine, and I leave the stem in there too
>usually. You
>just want it bruised and or cut so that it will release the oils.

>Shake bag well. Take bag and refrigerate several hours or several days.
>Turn bag
>over approx 1/2 way thru so that it soaks in well on both sides. (I have
>been known
>to take a frozen tri tip, make up the marinade, put them in the same bag
>and then put
>them back in the freezer until the day we decide to cook it on the trail.
>Just get
>it out that morning, turn it 1/2 way thru the day, grill it that night.

>Grill or broil approx 10-30 minutes a side, depending on thickness, how you
>like your
>meat, and if it is frozen or not. A fresh tri-tip served very rare is
>usually about
>10 minutes or so on a medium heat. You will have to experiment to get it
>just the
>way you like it.

>Take the meat off the fire with a spatula or some grabbers. Do NOT poke a
>fork or a
>knife in it. After you take the meat off of the fire, you need to let it
>sit
>undisturbed (don't poke any holes in it or slice it) for at least 10
>minutes. If you
>do not do this, it will bleed out the juices and be dry. Letting it set
>for about 15
>minutes or so will lock in the juices and make it really nice and juicy and
>tender.
>Cut meat into slices across the grain.

>I warn you, this will be inhaled when done well. We usually figure 2-3
>people per
>tri tip depending on size and how much other food we have with it. An
>average
>tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it feeds
>2 larger
>appetites. Last time I did this in camp we had 7 of us and I used 3 med
>tri-tips and
>had barely enough left over for lunch.

>Oh, and the marinade can be cooked up in a pot and then poured over the
>meat (kinda
>like a gravy). I like it over pasta and also over potatoes as a side dish
>with the
>meat.

>-jenn
>Good make ahead trail snack food. Its just enough batter to hold the dates
>and the
>nuts together.

>Date Nut Squares

>Beat 2 eggs, add 1/2 cup sugar, and 1/2 teaspoon vanilla.
>Add 1/2 c flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
>Mix in 1 cup walnuts (or pecans) and 2 cups chopped dates.
>------ in an 8" pan.

>Bake at 325 for 25-30 minutes.

>-jenn
>Something else to use all that garlic and rosemary in:

>Rosemary And Garlic Hash Brown Potatoes

>2 large Potatoes, grated
>2 1/2 Tablespoons Oil
>1 small Onion, minced
>1 teaspoon Garlic, minced
>3/4 teaspoon Rosemary
>Salt and pepper to taste

>Heat the oil in a heavy skillet over medium heat. Mix together the
>potatoes, onion,
>garlic and rosemary. Check the seasonings. Add the mixture to the pan.
>Press down
>with a spatula. Cover and cook for 15 minutes. Remove the lid. Flip the
>mixture and
>brown the other side (uncovered) for 15 minutes longer. Serve warm.

>-jenn

JimG

Man!... when are you guys planning you next camp/ride? I would come all the
way north just for the food!

--
JimG
80' CJ-7 258 CID, HEI
4.56 Gears, Lock-Right F&R
35" BFG MT on 15x10 Centerlines
D44 Rear, D30 Front. SOA
Dana 300 w/4:1 & Currie twin sticks
Warn X8000i w/ dual batteries

00' TJ Sport 4.0L, 5sp
4.56 Gears, TrueTrac rear
33" BFG AT on 15x8 Eagle Alloys
D35 Rear, D30 Front. 3" Suspension Lift

"Mike Romain" wrote in message ...
>I figured it was best to start an unattached thread for camp cooking
> recipes rather than have a couple others going at once.
>
> My wife likes coming along camping and we always believed we should eat
> good while out in the bush, so we do. 25+ years later, my wife still
> comes camping with me. :-)
>
> I have more than a few recipes, this duck one is for a lazy afternoon
> around camp when you have lots of firewood like we do in the Canadian
> Bush. A covered BBQ can work too.
>
> This is a marinade for spit roasting a duck. I would double or triple
> the volume as needed for more than one duck.
>
> 1 Cup red wine vinegar.
> 1/4 cup olive oil or other vegetable oil will work.
> Juice from 1 lemon or liquid lemon juice equivalent.
> 1 Cup brown sugar.
> 1 med onion diced.
> 2 cloves of garlic pressed and chopped.
> 2 tablespoons of soy sauce. Darker will make darker skin.
> 1/4 tsp. of Oregano.
> 1/4 tsp. of black pepper.
>
> I mix this up and marinade the duck in it overnight.
>
> I get a nice bed of coals going and usually manage to set up a wind
> break with chunks of logs or sticks set in with 'tin' foil or like last
> summer, big slabs of bark. I use a green stick wrapped in foil as a
> spit and use foil or a cookie sheet as a drip tray.
>
> I keep the duck at a point where a steady drip of fat is running off it
> for at least 6 hours. The skin will go dark, but still tastes great and
> the meat just falls apart. 7 hours is usual. It is done when the skin
> starts to sizzle and darken and it stops dripping fat.
>
> This can be cooked in an oven or covered BBQ on low. It then takes
> about 3-4 hours but the skin needs a couple strips of bacon on top for
> the last half hour or more to help crisp it up.
>
> Billy Ray has started a Camp Cooking photo site which has the last
> duck's photos and an oven chicken I made traditionally, stuffed and
> baked in Steve and Jo's Coleman oven. I now have a Coleman oven I got
> for xmas and have some recipes for that too, but this is the first one.
>
> http://www.imagestation.com/album/?id=2115046342
>
> If others feel like adding more I will add a few more for sure.
>
> I am really interested in the 'tri tip' idea. We don't find that cut in
> Canada, but if I ask I bet I can get one. We get the top sirloins, not
> the bottom for some reason and I'll bet a top sirloin would work too. I
> can get nice ones of those I bring on runs. We have some day trips
> where everyone chips in and I have put together steak, escargot, potato
> salad and garlic bread lunches.... I think one of the last ones ended
> up at $6.00 or so each.
>
> Mike
> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> 88 Cherokee 235 BFG AT's
> Canadian Off Road Trips Photos: Non members can still view!
> Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> (More Off Road album links at bottom of the view page)
>>

>Suggestion. Check your local area and or nearest city for a butcher or
>meat market.
>Someone who specializes in just meat. Call and ask them. It used to be
>hard to get
>out where I am, and I started bitching at the local butchers in the grocery
>store.
>All the local stores now carry them. Not cheap, but they carry them.
>Occasionally I
>find it on sale, and the last time I did bought nearly 60 lbs of tri tip to
>spit
>between myself, my sister and her husband, and a friend and his GF (can you
>tell we
>eat it all the time?).

>If you have a Costco where you are, ask the butchers there about it. All
>the
>Costco's that I know of (granted all on the west coast) carry that cut.

>You can bbq (grill or fire) or you can broil it in the oven. I often do it
>in the
>oven on a broiler pan when its too wet to stand outside at the bbq.

>By the way, this also tastes very good on lamb chunks too.

>I am sorry that I don't have any good set amounts, but this is how my mom
>gave me the
>recipe.

>Tri-Tip and Lamb Marinade
>cut meat to grilling size before marinating (if not using tri-tip)
>use balsamic vinegar ONLY
>drizzle over some olive oil
>add garlic that has been minced very fine or thru a garlic press
>add cut up FRESH rosemary
>marinate meat for at least 1 hour a side.

>What I do:
>Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock.
>Add approx
>1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the
>bag with
>the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic
>vinegar - any type
>is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT
>substitute a
>different type of oil. Add as much garlic as you think you would like to
>the bag.
>You can use granulated garlic, fresh garlic, or the stuff in a jar. Must
>be chopped
>up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more
>Rosemary. It
>does not need to be chopped fine, and I leave the stem in there too
>usually. You
>just want it bruised and or cut so that it will release the oils.

>Shake bag well. Take bag and refrigerate several hours or several days.
>Turn bag
>over approx 1/2 way thru so that it soaks in well on both sides. (I have
>been known
>to take a frozen tri tip, make up the marinade, put them in the same bag
>and then put
>them back in the freezer until the day we decide to cook it on the trail.
>Just get
>it out that morning, turn it 1/2 way thru the day, grill it that night.

>Grill or broil approx 10-30 minutes a side, depending on thickness, how you
>like your
>meat, and if it is frozen or not. A fresh tri-tip served very rare is
>usually about
>10 minutes or so on a medium heat. You will have to experiment to get it
>just the
>way you like it.

>Take the meat off the fire with a spatula or some grabbers. Do NOT poke a
>fork or a
>knife in it. After you take the meat off of the fire, you need to let it
>sit
>undisturbed (don't poke any holes in it or slice it) for at least 10
>minutes. If you
>do not do this, it will bleed out the juices and be dry. Letting it set
>for about 15
>minutes or so will lock in the juices and make it really nice and juicy and
>tender.
>Cut meat into slices across the grain.

>I warn you, this will be inhaled when done well. We usually figure 2-3
>people per
>tri tip depending on size and how much other food we have with it. An
>average
>tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it feeds
>2 larger
>appetites. Last time I did this in camp we had 7 of us and I used 3 med
>tri-tips and
>had barely enough left over for lunch.

>Oh, and the marinade can be cooked up in a pot and then poured over the
>meat (kinda
>like a gravy). I like it over pasta and also over potatoes as a side dish
>with the
>meat.

>-jenn
>Good make ahead trail snack food. Its just enough batter to hold the dates
>and the
>nuts together.

>Date Nut Squares

>Beat 2 eggs, add 1/2 cup sugar, and 1/2 teaspoon vanilla.
>Add 1/2 c flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
>Mix in 1 cup walnuts (or pecans) and 2 cups chopped dates.
>------ in an 8" pan.

>Bake at 325 for 25-30 minutes.

>-jenn
>Something else to use all that garlic and rosemary in:

>Rosemary And Garlic Hash Brown Potatoes

>2 large Potatoes, grated
>2 1/2 Tablespoons Oil
>1 small Onion, minced
>1 teaspoon Garlic, minced
>3/4 teaspoon Rosemary
>Salt and pepper to taste

>Heat the oil in a heavy skillet over medium heat. Mix together the
>potatoes, onion,
>garlic and rosemary. Check the seasonings. Add the mixture to the pan.
>Press down
>with a spatula. Cover and cook for 15 minutes. Remove the lid. Flip the
>mixture and
>brown the other side (uncovered) for 15 minutes longer. Serve warm.

>-jenn

JimG

Man!... when are you guys planning you next camp/ride? I would come all the
way north just for the food!

--
JimG
80' CJ-7 258 CID, HEI
4.56 Gears, Lock-Right F&R
35" BFG MT on 15x10 Centerlines
D44 Rear, D30 Front. SOA
Dana 300 w/4:1 & Currie twin sticks
Warn X8000i w/ dual batteries

00' TJ Sport 4.0L, 5sp
4.56 Gears, TrueTrac rear
33" BFG AT on 15x8 Eagle Alloys
D35 Rear, D30 Front. 3" Suspension Lift

"Mike Romain" wrote in message ...
>I figured it was best to start an unattached thread for camp cooking
> recipes rather than have a couple others going at once.
>
> My wife likes coming along camping and we always believed we should eat
> good while out in the bush, so we do. 25+ years later, my wife still
> comes camping with me. :-)
>
> I have more than a few recipes, this duck one is for a lazy afternoon
> around camp when you have lots of firewood like we do in the Canadian
> Bush. A covered BBQ can work too.
>
> This is a marinade for spit roasting a duck. I would double or triple
> the volume as needed for more than one duck.
>
> 1 Cup red wine vinegar.
> 1/4 cup olive oil or other vegetable oil will work.
> Juice from 1 lemon or liquid lemon juice equivalent.
> 1 Cup brown sugar.
> 1 med onion diced.
> 2 cloves of garlic pressed and chopped.
> 2 tablespoons of soy sauce. Darker will make darker skin.
> 1/4 tsp. of Oregano.
> 1/4 tsp. of black pepper.
>
> I mix this up and marinade the duck in it overnight.
>
> I get a nice bed of coals going and usually manage to set up a wind
> break with chunks of logs or sticks set in with 'tin' foil or like last
> summer, big slabs of bark. I use a green stick wrapped in foil as a
> spit and use foil or a cookie sheet as a drip tray.
>
> I keep the duck at a point where a steady drip of fat is running off it
> for at least 6 hours. The skin will go dark, but still tastes great and
> the meat just falls apart. 7 hours is usual. It is done when the skin
> starts to sizzle and darken and it stops dripping fat.
>
> This can be cooked in an oven or covered BBQ on low. It then takes
> about 3-4 hours but the skin needs a couple strips of bacon on top for
> the last half hour or more to help crisp it up.
>
> Billy Ray has started a Camp Cooking photo site which has the last
> duck's photos and an oven chicken I made traditionally, stuffed and
> baked in Steve and Jo's Coleman oven. I now have a Coleman oven I got
> for xmas and have some recipes for that too, but this is the first one.
>
> http://www.imagestation.com/album/?id=2115046342
>
> If others feel like adding more I will add a few more for sure.
>
> I am really interested in the 'tri tip' idea. We don't find that cut in
> Canada, but if I ask I bet I can get one. We get the top sirloins, not
> the bottom for some reason and I'll bet a top sirloin would work too. I
> can get nice ones of those I bring on runs. We have some day trips
> where everyone chips in and I have put together steak, escargot, potato
> salad and garlic bread lunches.... I think one of the last ones ended
> up at $6.00 or so each.
>
> Mike
> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> 88 Cherokee 235 BFG AT's
> Canadian Off Road Trips Photos: Non members can still view!
> Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> (More Off Road album links at bottom of the view page)
>>

>Suggestion. Check your local area and or nearest city for a butcher or
>meat market.
>Someone who specializes in just meat. Call and ask them. It used to be
>hard to get
>out where I am, and I started bitching at the local butchers in the grocery
>store.
>All the local stores now carry them. Not cheap, but they carry them.
>Occasionally I
>find it on sale, and the last time I did bought nearly 60 lbs of tri tip to
>spit
>between myself, my sister and her husband, and a friend and his GF (can you
>tell we
>eat it all the time?).

>If you have a Costco where you are, ask the butchers there about it. All
>the
>Costco's that I know of (granted all on the west coast) carry that cut.

>You can bbq (grill or fire) or you can broil it in the oven. I often do it
>in the
>oven on a broiler pan when its too wet to stand outside at the bbq.

>By the way, this also tastes very good on lamb chunks too.

>I am sorry that I don't have any good set amounts, but this is how my mom
>gave me the
>recipe.

>Tri-Tip and Lamb Marinade
>cut meat to grilling size before marinating (if not using tri-tip)
>use balsamic vinegar ONLY
>drizzle over some olive oil
>add garlic that has been minced very fine or thru a garlic press
>add cut up FRESH rosemary
>marinate meat for at least 1 hour a side.

>What I do:
>Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock.
>Add approx
>1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the
>bag with
>the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic
>vinegar - any type
>is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT
>substitute a
>different type of oil. Add as much garlic as you think you would like to
>the bag.
>You can use granulated garlic, fresh garlic, or the stuff in a jar. Must
>be chopped
>up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more
>Rosemary. It
>does not need to be chopped fine, and I leave the stem in there too
>usually. You
>just want it bruised and or cut so that it will release the oils.

>Shake bag well. Take bag and refrigerate several hours or several days.
>Turn bag
>over approx 1/2 way thru so that it soaks in well on both sides. (I have
>been known
>to take a frozen tri tip, make up the marinade, put them in the same bag
>and then put
>them back in the freezer until the day we decide to cook it on the trail.
>Just get
>it out that morning, turn it 1/2 way thru the day, grill it that night.

>Grill or broil approx 10-30 minutes a side, depending on thickness, how you
>like your
>meat, and if it is frozen or not. A fresh tri-tip served very rare is
>usually about
>10 minutes or so on a medium heat. You will have to experiment to get it
>just the
>way you like it.

>Take the meat off the fire with a spatula or some grabbers. Do NOT poke a
>fork or a
>knife in it. After you take the meat off of the fire, you need to let it
>sit
>undisturbed (don't poke any holes in it or slice it) for at least 10
>minutes. If you
>do not do this, it will bleed out the juices and be dry. Letting it set
>for about 15
>minutes or so will lock in the juices and make it really nice and juicy and
>tender.
>Cut meat into slices across the grain.

>I warn you, this will be inhaled when done well. We usually figure 2-3
>people per
>tri tip depending on size and how much other food we have with it. An
>average
>tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it feeds
>2 larger
>appetites. Last time I did this in camp we had 7 of us and I used 3 med
>tri-tips and
>had barely enough left over for lunch.

>Oh, and the marinade can be cooked up in a pot and then poured over the
>meat (kinda
>like a gravy). I like it over pasta and also over potatoes as a side dish
>with the
>meat.

>-jenn
>Good make ahead trail snack food. Its just enough batter to hold the dates
>and the
>nuts together.

>Date Nut Squares

>Beat 2 eggs, add 1/2 cup sugar, and 1/2 teaspoon vanilla.
>Add 1/2 c flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
>Mix in 1 cup walnuts (or pecans) and 2 cups chopped dates.
>------ in an 8" pan.

>Bake at 325 for 25-30 minutes.

>-jenn
>Something else to use all that garlic and rosemary in:

>Rosemary And Garlic Hash Brown Potatoes

>2 large Potatoes, grated
>2 1/2 Tablespoons Oil
>1 small Onion, minced
>1 teaspoon Garlic, minced
>3/4 teaspoon Rosemary
>Salt and pepper to taste

>Heat the oil in a heavy skillet over medium heat. Mix together the
>potatoes, onion,
>garlic and rosemary. Check the seasonings. Add the mixture to the pan.
>Press down
>with a spatula. Cover and cook for 15 minutes. Remove the lid. Flip the
>mixture and
>brown the other side (uncovered) for 15 minutes longer. Serve warm.

>-jenn

KJ.Kate

Jen
We have gone to the butcher shops AND the guys at the supermarkets. Pretty
slim pickins here.
We went to the Costco in Nashville a couple of years ago and ask the butcher
there.
The SOB had the audacity to say "Well, this ain't California! You aint gonna
get everything you want out here" then turned and walked away.
now, I know he was being an ignorant jackass, but his attitude is typical of
what we have gotten out here when it comes to looking for things that locals
are unfamiliar with.
We used to buy them a lot at Costco when we were on the west coast. Well...
ya just caint get evverything ya want out here in good olf BFE.

I'm not a marinade kind of gal, I like meat with some garlic salt and pepper
on it and I am most happy.
The rest of my family marinades nearly everything, I am just something of a
purist.
If it's venison, flour it and fry it, make some gravy and potatos and that
is perfection.

Kate


"jbjeep" <jbjeep@saw.net> wrote in message
news:mer8s1h8rnglg0ubj7skh8llo827tpujp9@4ax.com...
: Kate - You are correct on its hard to find a suitable substitute cut.
:
: Suggestion. Check your local area and or nearest city for a butcher or
meat market.
: Someone who specializes in just meat. Call and ask them. It used to be
hard to get
: out where I am, and I started bitching at the local butchers in the
grocery store.
: All the local stores now carry them. Not cheap, but they carry them.
Occasionally I
: find it on sale, and the last time I did bought nearly 60 lbs of tri tip
to spit
: between myself, my sister and her husband, and a friend and his GF (can
you tell we
: eat it all the time?).
:
: If you have a Costco where you are, ask the butchers there about it. All
the
: Costco's that I know of (granted all on the west coast) carry that cut.
:
: You can bbq (grill or fire) or you can broil it in the oven. I often do
it in the
: oven on a broiler pan when its too wet to stand outside at the bbq.
:
: By the way, this also tastes very good on lamb chunks too.
:
: I am sorry that I don't have any good set amounts, but this is how my mom
gave me the
: recipe.
:
: Tri-Tip and Lamb Marinade
: cut meat to grilling size before marinating (if not using tri-tip)
: use balsamic vinegar ONLY
: drizzle over some olive oil
: add garlic that has been minced very fine or thru a garlic press
: add cut up FRESH rosemary
: marinate meat for at least 1 hour a side.
:
: What I do:
: Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock.
Add approx
: 1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the
bag with
: the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic
vinegar - any type
: is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT
substitute a
: different type of oil. Add as much garlic as you think you would like to
the bag.
: You can use granulated garlic, fresh garlic, or the stuff in a jar. Must
be chopped
: up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more
Rosemary. It
: does not need to be chopped fine, and I leave the stem in there too
usually. You
: just want it bruised and or cut so that it will release the oils.
:
: Shake bag well. Take bag and refrigerate several hours or several days.
Turn bag
: over approx 1/2 way thru so that it soaks in well on both sides. (I have
been known
: to take a frozen tri tip, make up the marinade, put them in the same bag
and then put
: them back in the freezer until the day we decide to cook it on the trail.
Just get
: it out that morning, turn it 1/2 way thru the day, grill it that night.
:
: Grill or broil approx 10-30 minutes a side, depending on thickness, how
you like your
: meat, and if it is frozen or not. A fresh tri-tip served very rare is
usually about
: 10 minutes or so on a medium heat. You will have to experiment to get it
just the
: way you like it.
:
: Take the meat off the fire with a spatula or some grabbers. Do NOT poke a
fork or a
: knife in it. After you take the meat off of the fire, you need to let it
sit
: undisturbed (don't poke any holes in it or slice it) for at least 10
minutes. If you
: do not do this, it will bleed out the juices and be dry. Letting it set
for about 15
: minutes or so will lock in the juices and make it really nice and juicy
and tender.
: Cut meat into slices across the grain.
:
: I warn you, this will be inhaled when done well. We usually figure 2-3
people per
: tri tip depending on size and how much other food we have with it. An
average
: tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it
feeds 2 larger
: appetites. Last time I did this in camp we had 7 of us and I used 3 med
tri-tips and
: had barely enough left over for lunch.
:
: Oh, and the marinade can be cooked up in a pot and then poured over the
meat (kinda
: like a gravy). I like it over pasta and also over potatoes as a side dish
with the
: meat.
:
: -jenn

KJ.Kate

Jen
We have gone to the butcher shops AND the guys at the supermarkets. Pretty
slim pickins here.
We went to the Costco in Nashville a couple of years ago and ask the butcher
there.
The SOB had the audacity to say "Well, this ain't California! You aint gonna
get everything you want out here" then turned and walked away.
now, I know he was being an ignorant jackass, but his attitude is typical of
what we have gotten out here when it comes to looking for things that locals
are unfamiliar with.
We used to buy them a lot at Costco when we were on the west coast. Well...
ya just caint get evverything ya want out here in good olf BFE.

I'm not a marinade kind of gal, I like meat with some garlic salt and pepper
on it and I am most happy.
The rest of my family marinades nearly everything, I am just something of a
purist.
If it's venison, flour it and fry it, make some gravy and potatos and that
is perfection.

Kate


"jbjeep" <jbjeep@saw.net> wrote in message
news:mer8s1h8rnglg0ubj7skh8llo827tpujp9@4ax.com...
: Kate - You are correct on its hard to find a suitable substitute cut.
:
: Suggestion. Check your local area and or nearest city for a butcher or
meat market.
: Someone who specializes in just meat. Call and ask them. It used to be
hard to get
: out where I am, and I started bitching at the local butchers in the
grocery store.
: All the local stores now carry them. Not cheap, but they carry them.
Occasionally I
: find it on sale, and the last time I did bought nearly 60 lbs of tri tip
to spit
: between myself, my sister and her husband, and a friend and his GF (can
you tell we
: eat it all the time?).
:
: If you have a Costco where you are, ask the butchers there about it. All
the
: Costco's that I know of (granted all on the west coast) carry that cut.
:
: You can bbq (grill or fire) or you can broil it in the oven. I often do
it in the
: oven on a broiler pan when its too wet to stand outside at the bbq.
:
: By the way, this also tastes very good on lamb chunks too.
:
: I am sorry that I don't have any good set amounts, but this is how my mom
gave me the
: recipe.
:
: Tri-Tip and Lamb Marinade
: cut meat to grilling size before marinating (if not using tri-tip)
: use balsamic vinegar ONLY
: drizzle over some olive oil
: add garlic that has been minced very fine or thru a garlic press
: add cut up FRESH rosemary
: marinate meat for at least 1 hour a side.
:
: What I do:
: Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock.
Add approx
: 1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the
bag with
: the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic
vinegar - any type
: is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT
substitute a
: different type of oil. Add as much garlic as you think you would like to
the bag.
: You can use granulated garlic, fresh garlic, or the stuff in a jar. Must
be chopped
: up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more
Rosemary. It
: does not need to be chopped fine, and I leave the stem in there too
usually. You
: just want it bruised and or cut so that it will release the oils.
:
: Shake bag well. Take bag and refrigerate several hours or several days.
Turn bag
: over approx 1/2 way thru so that it soaks in well on both sides. (I have
been known
: to take a frozen tri tip, make up the marinade, put them in the same bag
and then put
: them back in the freezer until the day we decide to cook it on the trail.
Just get
: it out that morning, turn it 1/2 way thru the day, grill it that night.
:
: Grill or broil approx 10-30 minutes a side, depending on thickness, how
you like your
: meat, and if it is frozen or not. A fresh tri-tip served very rare is
usually about
: 10 minutes or so on a medium heat. You will have to experiment to get it
just the
: way you like it.
:
: Take the meat off the fire with a spatula or some grabbers. Do NOT poke a
fork or a
: knife in it. After you take the meat off of the fire, you need to let it
sit
: undisturbed (don't poke any holes in it or slice it) for at least 10
minutes. If you
: do not do this, it will bleed out the juices and be dry. Letting it set
for about 15
: minutes or so will lock in the juices and make it really nice and juicy
and tender.
: Cut meat into slices across the grain.
:
: I warn you, this will be inhaled when done well. We usually figure 2-3
people per
: tri tip depending on size and how much other food we have with it. An
average
: tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it
feeds 2 larger
: appetites. Last time I did this in camp we had 7 of us and I used 3 med
tri-tips and
: had barely enough left over for lunch.
:
: Oh, and the marinade can be cooked up in a pot and then poured over the
meat (kinda
: like a gravy). I like it over pasta and also over potatoes as a side dish
with the
: meat.
:
: -jenn

KJ.Kate

Jen
We have gone to the butcher shops AND the guys at the supermarkets. Pretty
slim pickins here.
We went to the Costco in Nashville a couple of years ago and ask the butcher
there.
The SOB had the audacity to say "Well, this ain't California! You aint gonna
get everything you want out here" then turned and walked away.
now, I know he was being an ignorant jackass, but his attitude is typical of
what we have gotten out here when it comes to looking for things that locals
are unfamiliar with.
We used to buy them a lot at Costco when we were on the west coast. Well...
ya just caint get evverything ya want out here in good olf BFE.

I'm not a marinade kind of gal, I like meat with some garlic salt and pepper
on it and I am most happy.
The rest of my family marinades nearly everything, I am just something of a
purist.
If it's venison, flour it and fry it, make some gravy and potatos and that
is perfection.

Kate


"jbjeep" <jbjeep@saw.net> wrote in message
news:mer8s1h8rnglg0ubj7skh8llo827tpujp9@4ax.com...
: Kate - You are correct on its hard to find a suitable substitute cut.
:
: Suggestion. Check your local area and or nearest city for a butcher or
meat market.
: Someone who specializes in just meat. Call and ask them. It used to be
hard to get
: out where I am, and I started bitching at the local butchers in the
grocery store.
: All the local stores now carry them. Not cheap, but they carry them.
Occasionally I
: find it on sale, and the last time I did bought nearly 60 lbs of tri tip
to spit
: between myself, my sister and her husband, and a friend and his GF (can
you tell we
: eat it all the time?).
:
: If you have a Costco where you are, ask the butchers there about it. All
the
: Costco's that I know of (granted all on the west coast) carry that cut.
:
: You can bbq (grill or fire) or you can broil it in the oven. I often do
it in the
: oven on a broiler pan when its too wet to stand outside at the bbq.
:
: By the way, this also tastes very good on lamb chunks too.
:
: I am sorry that I don't have any good set amounts, but this is how my mom
gave me the
: recipe.
:
: Tri-Tip and Lamb Marinade
: cut meat to grilling size before marinating (if not using tri-tip)
: use balsamic vinegar ONLY
: drizzle over some olive oil
: add garlic that has been minced very fine or thru a garlic press
: add cut up FRESH rosemary
: marinate meat for at least 1 hour a side.
:
: What I do:
: Take a tri-tip, fresh or still frozen, put it in a large plastic ziplock.
Add approx
: 1-2 cups of balsamic vinegar, depending on the size of the tri-tip to the
bag with
: the meat. Add approx 1/2-3/4 cups olive oil to the bag. Balsamic
vinegar - any type
: is fine. Olive oil, any type/flavor of olive oil is fine, but do NOT
substitute a
: different type of oil. Add as much garlic as you think you would like to
the bag.
: You can use granulated garlic, fresh garlic, or the stuff in a jar. Must
be chopped
: up fine. Chop up 2-5 sprigs of FRESH Rosemary. Personally I like more
Rosemary. It
: does not need to be chopped fine, and I leave the stem in there too
usually. You
: just want it bruised and or cut so that it will release the oils.
:
: Shake bag well. Take bag and refrigerate several hours or several days.
Turn bag
: over approx 1/2 way thru so that it soaks in well on both sides. (I have
been known
: to take a frozen tri tip, make up the marinade, put them in the same bag
and then put
: them back in the freezer until the day we decide to cook it on the trail.
Just get
: it out that morning, turn it 1/2 way thru the day, grill it that night.
:
: Grill or broil approx 10-30 minutes a side, depending on thickness, how
you like your
: meat, and if it is frozen or not. A fresh tri-tip served very rare is
usually about
: 10 minutes or so on a medium heat. You will have to experiment to get it
just the
: way you like it.
:
: Take the meat off the fire with a spatula or some grabbers. Do NOT poke a
fork or a
: knife in it. After you take the meat off of the fire, you need to let it
sit
: undisturbed (don't poke any holes in it or slice it) for at least 10
minutes. If you
: do not do this, it will bleed out the juices and be dry. Letting it set
for about 15
: minutes or so will lock in the juices and make it really nice and juicy
and tender.
: Cut meat into slices across the grain.
:
: I warn you, this will be inhaled when done well. We usually figure 2-3
people per
: tri tip depending on size and how much other food we have with it. An
average
: tri-tip feeds 3 for dinner if you have plenty of sides. Otherwise it
feeds 2 larger
: appetites. Last time I did this in camp we had 7 of us and I used 3 med
tri-tips and
: had barely enough left over for lunch.
:
: Oh, and the marinade can be cooked up in a pot and then poured over the
meat (kinda
: like a gravy). I like it over pasta and also over potatoes as a side dish
with the
: meat.
:
: -jenn

KJ.Kate

Cowboy Potatoes

Enough potatoes feed the gang chopped up for frying (7-8 large)
7-12 slices of bacon chopped
1 med onion chopped.
1/3 c. oil

Heat the oil in a large frying pan, toss the bacon in the pan with the oil
and let it cook until it just barely begins to brown, throw in the onions,
cook long enough that they start to turn clear then toss the potatoes in
and cook them until they are golden and yummy.

Variation:
Add about half a dozen cloves of garlic that has been chopped up nice and
fine.