Camp Cooking and Trail Recipes
Guest
Posts: n/a
Cowboy Taters
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.
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.
Guest
Posts: n/a
Cowboy Taters
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.
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.
Guest
Posts: n/a
Re: Camp Cooking and Trail Recipes
Here's a cool link for BBQing chicken.
Every spring a fellow from Spencerville
shows up with a huge charcoal BBQ and broils half chickens
with the Fire department for charity, in my home town of Richmond.
He does it pretty well the same as on this site
http://www.msstate.edu/dept/poultry/bbqbroil.htm
and man! it's so good you could eat the bones :-)
Can't wait for spring!!!!
Mike Romain wrote:
> 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)
Every spring a fellow from Spencerville
shows up with a huge charcoal BBQ and broils half chickens
with the Fire department for charity, in my home town of Richmond.
He does it pretty well the same as on this site
http://www.msstate.edu/dept/poultry/bbqbroil.htm
and man! it's so good you could eat the bones :-)
Can't wait for spring!!!!
Mike Romain wrote:
> 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)
Guest
Posts: n/a
Re: Camp Cooking and Trail Recipes
Here's a cool link for BBQing chicken.
Every spring a fellow from Spencerville
shows up with a huge charcoal BBQ and broils half chickens
with the Fire department for charity, in my home town of Richmond.
He does it pretty well the same as on this site
http://www.msstate.edu/dept/poultry/bbqbroil.htm
and man! it's so good you could eat the bones :-)
Can't wait for spring!!!!
Mike Romain wrote:
> 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)
Every spring a fellow from Spencerville
shows up with a huge charcoal BBQ and broils half chickens
with the Fire department for charity, in my home town of Richmond.
He does it pretty well the same as on this site
http://www.msstate.edu/dept/poultry/bbqbroil.htm
and man! it's so good you could eat the bones :-)
Can't wait for spring!!!!
Mike Romain wrote:
> 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)
Guest
Posts: n/a
Re: Camp Cooking and Trail Recipes
Here's a cool link for BBQing chicken.
Every spring a fellow from Spencerville
shows up with a huge charcoal BBQ and broils half chickens
with the Fire department for charity, in my home town of Richmond.
He does it pretty well the same as on this site
http://www.msstate.edu/dept/poultry/bbqbroil.htm
and man! it's so good you could eat the bones :-)
Can't wait for spring!!!!
Mike Romain wrote:
> 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)
Every spring a fellow from Spencerville
shows up with a huge charcoal BBQ and broils half chickens
with the Fire department for charity, in my home town of Richmond.
He does it pretty well the same as on this site
http://www.msstate.edu/dept/poultry/bbqbroil.htm
and man! it's so good you could eat the bones :-)
Can't wait for spring!!!!
Mike Romain wrote:
> 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)