Camp Cooking and Trail Recipes
01-11-2006, 05:08 PM
#32
Guest
Posts: n/a
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)
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)
01-11-2006, 05:08 PM
#33
Guest
Posts: n/a
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)
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)
01-11-2006, 05:08 PM
#34
Guest
Posts: n/a
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)
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)
01-11-2006, 06:28 PM
#35
Guest
Posts: n/a
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)
:
:
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)
:
:
01-11-2006, 06:28 PM
#36
Guest
Posts: n/a
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)
:
:
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)
:
:
01-11-2006, 06:28 PM
#37
Guest
Posts: n/a
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)
:
:
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)
:
:
01-12-2006, 07:35 PM
#38
Guest
Posts: n/a
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!
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!
01-12-2006, 07:35 PM
#39
Guest
Posts: n/a
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!
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!
01-12-2006, 07:35 PM
#40
Guest
Posts: n/a
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!
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!