what have you cooked recently?
- Thread starter travis.diller
- Start date
Here is Jim65wagon grilling hamburgers ( 73.7 % "lean") on Monday.
Lets just say this thread is titled "What did you cook", not "What did you eat". The result of this culinary conflagration was less then edible, but fantasticly entertaining none the less.
Lets just say this thread is titled "What did you cook", not "What did you eat". The result of this culinary conflagration was less then edible, but fantasticly entertaining none the less.
travis.diller
Adventurist
on my last camping trip I had a genius idea... Although I love cooking in can sometimes be messy and time consuming while out on the ol' dusty trail... what if. I pre-made some meals, vaccuum sealed them, then froze them to carry in my ice chest!? Today I made chili,and meat sauce for pasta. Tomorrow I am going to make some pork chile verde (super easy if you want the recipe), and maybe some carnitas (also super easy and BOMB.COM). I am continuously looking for better ways to take better food camping. Carrying everything frozen will not only last longer, it will keep my "refrigerated" items cooler for longer... has anyone ever tried this before?
GET OUT! You prepared meals, packaged, and froze them at home. Then put them in your ice chest for consumption in camp later? Let me get this straight - you had tasty, homecooked meals that you just warmed up and served while camping. That is flippin' crazy!
No, I think you are pretty much the one who invented this new, crazy concept, you big pioneer, you...
It sounds like a dilly!
No, I think you are pretty much the one who invented this new, crazy concept, you big pioneer, you...
It sounds like a dilly!
That reminds me of the "rotating ball of flame" incident I had with a chicken on the rotisserie. I called the resulting mess Airplane Crash Chicken............burnt beyond recognition.
-Andy
travis.diller
Adventurist
GET OUT! You prepared meals, packaged, and froze them at home. Then put them in your ice chest for consumption in camp later? Let me get this straight - you had tasty, homecooked meals that you just warmed up and served while camping. That is flippin' crazy!
No, I think you are pretty much the one who invented this new, crazy concept, you big pioneer, you...
It sounds like a dilly!
Hey take it easy, no one had suggested it to me before... everyone says bring canned food... gross.
I know I'm not the inventor haha. So does it work well? It sure is cheaper than a 700 dollar arb fridge
travis.diller
Adventurist
my CO actually pointed out that I am a "needler" didn't you see my other comment trash talking you haha 
Trust me I live for it
Trust me I live for it
No, I hadn't seen it - now I have to find it so I can come back with something pithy.
Back to chow...
I enjoy my ARB fridge to no end and luckily I got it when it first came to the US market when it was a couple hundred dollars less than now. I generally plan my meals out in advance while keeping in mind the ability to deviate from the original menu plan. Specifically, I partially prepare some of the items and then finish cooking them on site. Often I'll dice up aromatic veges ready to add to the dish in plastic containers that stack in the ARB to maximize space. I bring NO canned food and the closest I do bring is vacuum packed protein like tuna or a quality boxed mix like Tony Chachere's Red Beans and Rice or Jambalaya that I "doctor up." Bagging and/or vacuum bagging pre-made dishes is another option when part of a larger party; one such I served at last January's Country Fried Weekend was New Brunswick Stew that was prepared days in advance in VA and served in GA.
Another protein that I call a "Game Changer" for its versatility and ease in storage is Jimmy Dean's Sausage Crumbles (I get the healthy turkey variant). They are pre-cooked and come in a zip-lock bag and can be frozen. Add to a larger meal plan, make sausage gravy and biscuits, add crumbles to eggs with cheese for breakfast, pizza - anything you can imagine you might cook outdoors.
Back to chow...
I enjoy my ARB fridge to no end and luckily I got it when it first came to the US market when it was a couple hundred dollars less than now. I generally plan my meals out in advance while keeping in mind the ability to deviate from the original menu plan. Specifically, I partially prepare some of the items and then finish cooking them on site. Often I'll dice up aromatic veges ready to add to the dish in plastic containers that stack in the ARB to maximize space. I bring NO canned food and the closest I do bring is vacuum packed protein like tuna or a quality boxed mix like Tony Chachere's Red Beans and Rice or Jambalaya that I "doctor up." Bagging and/or vacuum bagging pre-made dishes is another option when part of a larger party; one such I served at last January's Country Fried Weekend was New Brunswick Stew that was prepared days in advance in VA and served in GA.
Another protein that I call a "Game Changer" for its versatility and ease in storage is Jimmy Dean's Sausage Crumbles (I get the healthy turkey variant). They are pre-cooked and come in a zip-lock bag and can be frozen. Add to a larger meal plan, make sausage gravy and biscuits, add crumbles to eggs with cheese for breakfast, pizza - anything you can imagine you might cook outdoors.
On our trip to Prescott last weekend I made chicken soup with french bread in the Dutch oven. The soup was from my recipe but the bread was a take-and-bake loaf from Safeway. I was busy eating and didn't take any photos, but here is a shot from at home:
Here's the recipe:
Red potato and chicken soup
4 strips bacon
2 cloves garlic (chopped)
1-2 chicken breasts (chopped)
1 sweet onion (diced)
1 tsp tarragon leaves
1 tsp sweet basil
1 tsp oregano
Salt and pepper to taste
1 cup white wine
1 can cream of chicken soup
2-3 cans water
Pinch of Cayenne pepper
1 bunch broccoli florets
10 small red potatoes (chopped)
Cook bacon and garlic in 4qt pot over high heat until garlic is browned. Add chicken, onion, and spices. Lower heat to med and cook until chicken is white on outside. Add wine, chicken soup, and 2-3 cans of water (depends on how thin you want it). Cook 3-5 minutes or until rolling boil. Add remaining ingredients, cover, and bring to boil. Reduce heat to simmer and cook 30 minutes. Let set 5 minutes before serving.
Here's the recipe:
Red potato and chicken soup
4 strips bacon
2 cloves garlic (chopped)
1-2 chicken breasts (chopped)
1 sweet onion (diced)
1 tsp tarragon leaves
1 tsp sweet basil
1 tsp oregano
Salt and pepper to taste
1 cup white wine
1 can cream of chicken soup
2-3 cans water
Pinch of Cayenne pepper
1 bunch broccoli florets
10 small red potatoes (chopped)
Cook bacon and garlic in 4qt pot over high heat until garlic is browned. Add chicken, onion, and spices. Lower heat to med and cook until chicken is white on outside. Add wine, chicken soup, and 2-3 cans of water (depends on how thin you want it). Cook 3-5 minutes or until rolling boil. Add remaining ingredients, cover, and bring to boil. Reduce heat to simmer and cook 30 minutes. Let set 5 minutes before serving.
You're making me hungry!
Last night we cooked up some snapping turtle. Gave it a nice coating of flour, salt pepper, and Old Bay seasoning; threw it in a skillet for a nice browning and then slow cooked it in the crock pot for a few hours. Tossed in some sweet onions and just a splash of chicken broth to accompany it well it cooked. Once done we served it over a bed of rice...
Good stuff right there I tell ya.
Good stuff right there I tell ya.
A little something we did last weekend camping in GWNF, did it again tonight!
Hotdogs wrapped in bacon, smothered with BBQ sauce!
Hotdogs wrapped in bacon, smothered with BBQ sauce!
DesertFront
Adventurist
A little something we did last weekend camping in GWNF, did it again tonight!
Hotdogs wrapped in bacon, smothered with BBQ sauce!
Yum, now try dropping them in a bun, add cheese, mayo mixed with oregano sour cream and lemon juice, cover it with pico de gallo, ranch style beans, three blend shredded Mexican cheese, and top the whole thing with fresh chopped cilantro and you got yourself a "Sonoran Dog" (Coarse it's better with mesquite smoked bacon). That how we do.
travis.diller
Adventurist
ready for smoke!
SMOKE!
In the mean time I bottled this.... busy day
Honey Porter...
and Lemon Chicken!
