Re: Camp Cooking and Trail Recipes
Heh heh heh...
good! KJK "Steve G" <stevncin@charter.net> wrote in message news:9qbxf.11$vj4.1@fe03.lga... : "BFE"... LOL : : Sorry that just made me laugh! ;-) : : |
Re: Camp Cooking and Trail Recipes
Wow, what a wonderful start, I'm starving! Mr.H. had more
teeth pulled (Norton 850 Commando 30 years ago) and we're on mushy food until tomorrow, ackk! Seahag "Mike Romain" <romainm@sympatico.ca> wrote in message news:43C43416.A29284F1@sympatico.ca... >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) |
Re: Camp Cooking and Trail Recipes
Wow, what a wonderful start, I'm starving! Mr.H. had more
teeth pulled (Norton 850 Commando 30 years ago) and we're on mushy food until tomorrow, ackk! Seahag "Mike Romain" <romainm@sympatico.ca> wrote in message news:43C43416.A29284F1@sympatico.ca... >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) |
Re: Camp Cooking and Trail Recipes
Wow, what a wonderful start, I'm starving! Mr.H. had more
teeth pulled (Norton 850 Commando 30 years ago) and we're on mushy food until tomorrow, ackk! Seahag "Mike Romain" <romainm@sympatico.ca> wrote in message news:43C43416.A29284F1@sympatico.ca... >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) |
Re: Camp Cooking and Trail Recipes
Make him some garlic mashed potatoes and some steamed zucchini with a
meatloaf, all not so chewey and would be pretty good! Ok ok, now I have to go cook supper. "Seahag" <Seahag@toadymail.net> wrote in message news:43c5812a_5@newsfeed.slurp.net... : Wow, what a wonderful start, I'm starving! Mr.H. had more : teeth pulled (Norton 850 Commando 30 years ago) and we're on : mushy food until tomorrow, ackk! : : : Seahag : : "Mike Romain" <romainm@sympatico.ca> wrote in message : news:43C43416.A29284F1@sympatico.ca... : >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) : : |
Re: Camp Cooking and Trail Recipes
Make him some garlic mashed potatoes and some steamed zucchini with a
meatloaf, all not so chewey and would be pretty good! Ok ok, now I have to go cook supper. "Seahag" <Seahag@toadymail.net> wrote in message news:43c5812a_5@newsfeed.slurp.net... : Wow, what a wonderful start, I'm starving! Mr.H. had more : teeth pulled (Norton 850 Commando 30 years ago) and we're on : mushy food until tomorrow, ackk! : : : Seahag : : "Mike Romain" <romainm@sympatico.ca> wrote in message : news:43C43416.A29284F1@sympatico.ca... : >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) : : |
Re: Camp Cooking and Trail Recipes
Make him some garlic mashed potatoes and some steamed zucchini with a
meatloaf, all not so chewey and would be pretty good! Ok ok, now I have to go cook supper. "Seahag" <Seahag@toadymail.net> wrote in message news:43c5812a_5@newsfeed.slurp.net... : Wow, what a wonderful start, I'm starving! Mr.H. had more : teeth pulled (Norton 850 Commando 30 years ago) and we're on : mushy food until tomorrow, ackk! : : : Seahag : : "Mike Romain" <romainm@sympatico.ca> wrote in message : news:43C43416.A29284F1@sympatico.ca... : >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) : : |
Re: Camp Cooking and Trail Recipes
Garlic-lemon-thyme roast chicken, mashed taters, and
corn-so-you-know-you-ate tonight! Seahag "KJ.Kate" <KJ.Kate@WhoseHotMail.com> wrote: > Make him some garlic mashed potatoes and some steamed > zucchini with a > meatloaf, all not so chewey and would be pretty good! > > Ok ok, now I have to go cook supper. > > > "Seahag" <Seahag@toadymail.net> wrote: > : Wow, what a wonderful start, I'm starving! Mr.H. had > more > : teeth pulled (Norton 850 Commando 30 years ago) and > we're on > : mushy food until tomorrow, ackk! |
Re: Camp Cooking and Trail Recipes
Garlic-lemon-thyme roast chicken, mashed taters, and
corn-so-you-know-you-ate tonight! Seahag "KJ.Kate" <KJ.Kate@WhoseHotMail.com> wrote: > Make him some garlic mashed potatoes and some steamed > zucchini with a > meatloaf, all not so chewey and would be pretty good! > > Ok ok, now I have to go cook supper. > > > "Seahag" <Seahag@toadymail.net> wrote: > : Wow, what a wonderful start, I'm starving! Mr.H. had > more > : teeth pulled (Norton 850 Commando 30 years ago) and > we're on > : mushy food until tomorrow, ackk! |
Re: Camp Cooking and Trail Recipes
Garlic-lemon-thyme roast chicken, mashed taters, and
corn-so-you-know-you-ate tonight! Seahag "KJ.Kate" <KJ.Kate@WhoseHotMail.com> wrote: > Make him some garlic mashed potatoes and some steamed > zucchini with a > meatloaf, all not so chewey and would be pretty good! > > Ok ok, now I have to go cook supper. > > > "Seahag" <Seahag@toadymail.net> wrote: > : Wow, what a wonderful start, I'm starving! Mr.H. had > more > : teeth pulled (Norton 850 Commando 30 years ago) and > we're on > : mushy food until tomorrow, ackk! |
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