SEAFOOD BOIL
3lbs lg shrimp de-viened shell on
or any other shell fish
3 lbs of sausage mix it up spicy sweet so sliced
4lbs of red potatoes cleaned
1 small bag of pearl oinions peeled
12 ears of sweet corn broke in half
6 cloves of garlic broken up
1 can of old bay
fill pot 1/2 full with water
put in old bay,onions,potatoes,garlic bring up to a boil
when potatoes are about half done put corn and sausage
when corn is about 3/4 done drop shell fish in done when shrimp are a nice light orange
then take i stick of butter and 1/3 of a cup of oregeno and melt
take pot off the fire then set up a table i lay news paper down and pour out all the food on the table then spread the butter mixer over the top and dig in.
Lucas Hand/Las Vegas, NV
DeZert Turkey
Since DeZert season is coming up and T-day, I finally will add this one. We have been cooking our T-day turkey like this for the last 20+ yrs.
DeZert Turkey
Turkey
Tie Wire
2 Baking Bags
2 Aluminum Baking Pans
FIRE
Prepare your turkey how you like, with stuffing what ever. Now place the bird in a Baking bag then place it in another Baking bag, tying the end of each bag. Get 2 throw away aluminum backing pans,place the bird in the pan breast down so if the fire gets to hot it won't burn the breast it will burn the back. Now take the 2nd pan and cover the bird, take some tie wire and make a giant loop about 4 times, and sew it around the pans to hold them together and to drag it from the fire.I sew the loops under the lips of the 2 pans seems to work best to pull it out.Look at the pictures to help understand.
Dig a pit and start a fire in the bottom, and when you get a good large bed of coals, take some out to restart your fire, cover the coals with moist sand about 4"-6". Place the bird in the hole and cover it with moist sand, place the coals on top and start your fire again. Make sure to keep the fire going well during the cooking time, you can let it die down 30mins before you are ready to remove to make it easier(so your not burning your self up) to remove.
Cooking time is 15mins per lbs
C.Litten/Santee, Ca.
HOBBO'S DELIGHT
2 lbs ground beef (80/20)
1 whole onion
enough potatos to cover meat about 2" thick. ( This depends on what you are cooking it in)
1 can Cream of Mushroom soup.
1/2 cup of milk or cream.
Seasonings to taste ( I use salt, pepper, and garlic powder. Sometimes a dash of worschester sauce)
You can do this in the oven at home or a dutch oven by the fire works the same.
Layer ground beef in the bottom of what ever you are cooking in.
Season the meat to your liking.
Layer the onion.
Cover with the potatos
Mix the soup with the milk/cream and pour over the top.
Cover and bake till meat is done. (about 1 to 1 1/2 hrs)
Its one of those meals that you make it, and then kick back and not have to sweat over the campfire for. George/Yuma,AZ
Shashlyk BBQ on skewers or Broil.
We found out about this from my sister when we went to her wedding last weekend. Great stuff. I've had the pork, chicken, and the Lamb.
Shashlyk is a Caucasian dish which the Ukrainians adopted many centuries
ago. It has long since become a great favorite throughout most of Ukraine.
It is traditionally served with fluffy rice and a garnish of chopped green
onions. Shashlyk is a truly delicious dish and very simple to prepare at
home. When entertaining at a buffet meal, shashlyk will undoubtedly add to
the enjoyment of the occasion.
2 to 3 pounds leg of lamb
1/2 cup cooking oil
1/2 cup vinegar
1/2 cup water
1/2 cup dry red wine
1 large onion, chopped
1 clove garlic, crushed
10 peppercorns
1/2 bay leaf
1/2 teaspoon salt
Remove the bone and skin from the meat and cut off excess fat. Cut the meat
into 1x2 inch pieces and put them into a bowl. Combine all the ingredients,
pour over the meat, and mix thoroughly. Cover and let the mixture stand for
2 hours or longer at room temperature to marinate and tenderize the meat.
This is very important for successful results.
Drain the meat and pat dry each piece very thoroughly to prevent sputtering
during cooking. Save the marinade for tenderizing roasts.
Arrange the meat cubes on a skewer. Brush the filled skewers very generously
with cooking oil. Place the skewers under the broiler close to strong heat.
Turn the skewers every few minutes and baste frequently with cooking oil or
with the fat that drips into the pan. Total broiling time will be about 12
minutes. Slip the meat off the skewers onto a hot plate and season with salt
and pepper. When steamed rice is used, place the shashlyk over it and
garnish attractively. Serve at once.
SHASHLYK WITH WINE SAUCE:
2 to 3 pounds leg of lamb
Marinade of preceding recipe
Small firm tomatoes, sliced thick
Mushroom caps
Thin bacon slices
1/4 cup dry red wine
1/4 cup lemon juice
1/2 cup cooking oil
1 clove garlic, crushed
1 teaspoon grated onion
3 tablespoons freshly grated horseradish
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon marjoram
1 teaspoon sugar
Follow the preceding recipe for Shashlyk. Prepare the meat and tenderize it
in a marinade as directed. When ready to broil the shashlyk, thread each
skewer with a cube of lamb, a thick slice of the tomato, another piece of
lamb, and then a mushroom cap, wrapping the bacon slices around each.
Continue in this manner until the skewer is filled. Prepare the sauce by
combining the wine with the remaining ingredients in a sealer. Close the
sealer and shake it vigorously to the blend the ingredients thoroughly. Pour
the sauce into a shallow dish and roll the filled skewers in it to coat
thoroughly. Broil as directed in the preceding recipe, basting frequently
with the wine sauce. Serve immediately.
BroncoII Guy/Canada
Orange Cup Cinnamon Rolls
This one is fun cuz you use the orange to cook in:
4 Oranges
1 Can of Biscuits
Cinnamon
Powdered Sugar
Little bit of Milk
Directions:
Cut 1/3 of the orange off and scrape pulp from the insides of both pieces. Take 1 biscuit and mash out. Sprinkle a little powdered sugar and cinnamon and layer with another biscuit and repeat. Usually takes 2 or 3 biscuits. Roll up the layered biscuits and put into the hollowed orange. Add about a tablespoon of powdered sugar on top and a teaspoon of milk. Replace top and wrap in tin foil. Place in coal of fire for about 30 minutes. Remove, unwrap, pull top off and out pops a delicious cinnamon roll with a hint of orange.
Skyler from Cucamonga, CA
4 Oranges
1 Can of Biscuits
Cinnamon
Powdered Sugar
Little bit of Milk
Directions:
Cut 1/3 of the orange off and scrape pulp from the insides of both pieces. Take 1 biscuit and mash out. Sprinkle a little powdered sugar and cinnamon and layer with another biscuit and repeat. Usually takes 2 or 3 biscuits. Roll up the layered biscuits and put into the hollowed orange. Add about a tablespoon of powdered sugar on top and a teaspoon of milk. Replace top and wrap in tin foil. Place in coal of fire for about 30 minutes. Remove, unwrap, pull top off and out pops a delicious cinnamon roll with a hint of orange.
Skyler from Cucamonga, CA
This is real easy.... Yellow Tail or Mahi and White corn on the cob.
( you can prep at home and place in zip-locks)( Keep fish and corn in seperate bags)
Yellowtail or Mahi
sticks of butter
tin foil
ears of white corn
garlic salt
I prep the corn first.
#1 remove corn husks and wet with water.
#2 lather in butter and sprinkle with garlic salt
#3 wrap in tin foil and twist at ends
Now prep the fish.
#1 cut filet of choice into 2x2 squares
#2 set filet on 6x6 tin foil squares (skin towards foil if any)
#3 put (1) square of butter on each filet and sprinkle with garlic salt
#4 pull all (4) corners of foil together and twist lightly (making a chimney in center)
lets cook
Place fish over medium heat (Grill / BBQ Do NOT Flip!) cook 20-30 min. or untill
fish is flakey. While fish is cooking place corn on grill and rotate (roll) every couple
minutes. Untill done. Remove foil and enjoy!
This is an awsome meal when you don't want something heavy! Long ride the next
day,Pre-running , or surf trips. Stimpy/Oceanside,Ca.
Sticky Chicken
Prep this at home before leaving. 2 zip lock bags. 1 with diced up chicken, the other with the rest of the ingredients. When ready to eat dump the bag of chicken in the other bag, mix them well then dump this bag into a large pan or skillet. Cook until chicken is done.
2 servings
2 boneless chicken breasts
1/4 cup peanut butter
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Mix all ingredients together except for chicken. Place in 1 zip lock bag. Cut the chicken up into 1 inch cubes and place in the other bag. When ready to eat mix the 2 bags together. It usually helps if you warm the mixture bag up to room temperature before adding the chicken. Pour the chicken and mix into a large skillet.Cook over medium flame until chicken is done. Mixture is pretty thick so you need to stir constantly. We usually eat ours served on a bed of couscous.
Mark Gehley
Redondo Beach, California
2 servings
2 boneless chicken breasts
1/4 cup peanut butter
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Mix all ingredients together except for chicken. Place in 1 zip lock bag. Cut the chicken up into 1 inch cubes and place in the other bag. When ready to eat mix the 2 bags together. It usually helps if you warm the mixture bag up to room temperature before adding the chicken. Pour the chicken and mix into a large skillet.Cook over medium flame until chicken is done. Mixture is pretty thick so you need to stir constantly. We usually eat ours served on a bed of couscous.
Mark Gehley
Redondo Beach, California
Meatloaf Hamburger Supreme Recipe From the BBQ PIT BOYS
Recipe:
3-4lbs. Beef Ground Chuck(or 80% Beef)
Bacon
Pork Sausage
Bell Peppers
Onions
Pepperoni
Mushrooms
Sliced Pineapple
Shredded Cheese
Your favorite Beef Spices
Barbecue Sauce or Tomato Sauce
Form the Beef Ground Chuck on a baking pan about 1-2" thick as shown. Sauté sausage and bacon, and then add sliced vegetables, cooking only slightly so that they remain firm. Spread sauce on the meatloaf and then cover with your favorite shredded cheese. Now cover the meatloaf with all the prepared sausage, bacon and veggie's. Place the loaf opposite the hot coals in a grill set up for indirect heat! Add some hickory wood, apple wood, or mesquite to produce a light smoke.(Optional) Maintain temperature of the covered grill at around 250-275f for up to about 1hour, or until the internal temp. of the meatloaf reaches about 160f. Remove, slice into burger patties, serve and enjoy. Perfect for slicing and sandwiches.
This recipe is really good. It had so much flavor and was very easy to make. You must give it a try. I got the recipe from the BBQ PIT BOYS. Check them out. http://www.youtube.com/watch?v=G0rYSf2w2qs Rory/Imperial Beach, California
BBQ CHICKEN KABOBS
This is my favorite bbq recipe!
large metal or wooden skewers
2 cups grapes
3/4 pound cooked skinless chicken breast, cut into 1-inch cubes
1 Tbsp vegetable oil
1/4 cup lime juice
1 Tbsp crushed red chili peppers
On each skewer, alternate 1/4 cup grapes with three cubes of chicken.
Brush lightly with vegetable oil. Sprinkle with lime juice or crushed red chili peppers.
Grill or broil for 5 to 8 minutes. Serve.
If using wooden skewers, soak 10 minutes in cold water before assembling and cooking.
Barbara Halting, Crystal Beach TX
large metal or wooden skewers
2 cups grapes
3/4 pound cooked skinless chicken breast, cut into 1-inch cubes
1 Tbsp vegetable oil
1/4 cup lime juice
1 Tbsp crushed red chili peppers
On each skewer, alternate 1/4 cup grapes with three cubes of chicken.
Brush lightly with vegetable oil. Sprinkle with lime juice or crushed red chili peppers.
Grill or broil for 5 to 8 minutes. Serve.
If using wooden skewers, soak 10 minutes in cold water before assembling and cooking.
Barbara Halting, Crystal Beach TX
Barbecued Stuffed Mushrooms
24 medium mushrooms
1/4 cup chopped green onion
3 Tbsp. margarine, divided
2 tsp. flour
1/2 tsp. dried marjoram, crushed dash pepper
1/4 cup dry white wine
1/2 cup finely chopped cooked ham
1 Tbsp. snipped parsley
Remove stems from mushrooms; reserve caps. Chop stems.
Cook the chopped stems and onion in 1 Tbsp. margarine just till tender. Blend in flour, marjoram and pepper; add wine. Cook and stir till thickened and bubbly. Stir in ham and parsley.
Stuff mushroom caps with ham mixture.
Place mushrooms on a 20" x 12" piece of foil; dot with remaining margarine. Fold foil to seal edges.
Grill on gas grill set at medium for 15 to 20 minutes
Mike T/Imperial,California
1/4 cup chopped green onion
3 Tbsp. margarine, divided
2 tsp. flour
1/2 tsp. dried marjoram, crushed dash pepper
1/4 cup dry white wine
1/2 cup finely chopped cooked ham
1 Tbsp. snipped parsley
Remove stems from mushrooms; reserve caps. Chop stems.
Cook the chopped stems and onion in 1 Tbsp. margarine just till tender. Blend in flour, marjoram and pepper; add wine. Cook and stir till thickened and bubbly. Stir in ham and parsley.
Stuff mushroom caps with ham mixture.
Place mushrooms on a 20" x 12" piece of foil; dot with remaining margarine. Fold foil to seal edges.
Grill on gas grill set at medium for 15 to 20 minutes
Mike T/Imperial,California
Bbq Onion Steaks with Honey-Mustard Sauce
I found this recipe on the web and it is really good.
1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices
Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture. BJ/LOS ANGELES
1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices
Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture. BJ/LOS ANGELES
Donny’s Chicken and Broccoli Casserole!!!
Great RV and Dutch Oven Recipe!
You will need:
full size casserole dish
1.5 pounds of skinless boneless chicken breast
3 heads of broccoli
2 cans of cream of chicken soup
1 cup of mayo/miracle whip (your preference)
1 loaf of fresh French bread
curry powder…almost a tablespoon
lemon juice…start with a tablespoon, add more to your taste
8 oz. bag of shredded cheese (I prefer the Mexican four cheese)
Steps you take:
Preheat your oven to 350 degrees.
Grease the casserole dish lightly with canola oil to prevent sticking
Chop up the chicken into bite-size pieces and cook in pan until slightly brown/crunchy on the outside. ( I cook my chicken in a pan with Nucoa, gives it a nice buttery flavor and doesn’t burn in the pan)
At the same time, dice up the broccoli into small pieces as well, and steam until soft.
Mix in a large bowl the 2 cans of cream of chicken, cup of mayo and lemon juice. Once all those are properly mixed, start adding curry powder a little at a time, while mixing the entire time, until you have the desired flavor. (remember, curry powder does get hotter (spicy hotter) when you cook it. If the color of the mix is now a very light brown you are probably good to go!
Evenly distribute the cooked chicken in the bottom of the dish, then add the broccoli. Spread the soup/mayo mix from the bowl evenly around the dish with a rubber tipped spatula. (I look under the bowl to see if the mix has saturated all the way down, and if not, force it down with the spatula.
Once your oven is ready, throw the dish in. (OK place it in there nicely)
Cook at 350 degrees for 18 minutes. While cooking, take approx. 1/3 the loaf of your French bread and rip into bite-sized pieces as well. Slice the rest of your bread into one inch thick slices and garnish with your favorite garlic spread.
After the 18 minutes is up, take dish out and spread the small bits of bread over the entire dish. Use your whole bag of cheese to cover the dish (that is, if you like cheese as much as I do) and cook for 12 more minutes at 350. Cook your bread in a toaster oven or the broiler….and when the dish is done, let cool for about 10 minutes and HAVE AT IT!!! DW/San Juan Capistrano, CA
You will need:
full size casserole dish
1.5 pounds of skinless boneless chicken breast
3 heads of broccoli
2 cans of cream of chicken soup
1 cup of mayo/miracle whip (your preference)
1 loaf of fresh French bread
curry powder…almost a tablespoon
lemon juice…start with a tablespoon, add more to your taste
8 oz. bag of shredded cheese (I prefer the Mexican four cheese)
Steps you take:
Preheat your oven to 350 degrees.
Grease the casserole dish lightly with canola oil to prevent sticking
Chop up the chicken into bite-size pieces and cook in pan until slightly brown/crunchy on the outside. ( I cook my chicken in a pan with Nucoa, gives it a nice buttery flavor and doesn’t burn in the pan)
At the same time, dice up the broccoli into small pieces as well, and steam until soft.
Mix in a large bowl the 2 cans of cream of chicken, cup of mayo and lemon juice. Once all those are properly mixed, start adding curry powder a little at a time, while mixing the entire time, until you have the desired flavor. (remember, curry powder does get hotter (spicy hotter) when you cook it. If the color of the mix is now a very light brown you are probably good to go!
Evenly distribute the cooked chicken in the bottom of the dish, then add the broccoli. Spread the soup/mayo mix from the bowl evenly around the dish with a rubber tipped spatula. (I look under the bowl to see if the mix has saturated all the way down, and if not, force it down with the spatula.
Once your oven is ready, throw the dish in. (OK place it in there nicely)
Cook at 350 degrees for 18 minutes. While cooking, take approx. 1/3 the loaf of your French bread and rip into bite-sized pieces as well. Slice the rest of your bread into one inch thick slices and garnish with your favorite garlic spread.
After the 18 minutes is up, take dish out and spread the small bits of bread over the entire dish. Use your whole bag of cheese to cover the dish (that is, if you like cheese as much as I do) and cook for 12 more minutes at 350. Cook your bread in a toaster oven or the broiler….and when the dish is done, let cool for about 10 minutes and HAVE AT IT!!! DW/San Juan Capistrano, CA
Dorado de los Muertos
1. Go to Bahia de los Muertos:
2. Collect driftwood and make a fire:
3. Catch a few 150-pound dorados and hack 'em up with your sharpest machete:
4. Add Onions, Peppers, Lime, Papaya, Butter. Wrap in aluminum foil and cook on a beach grill over driftwood:
5. Eat fish, and be glad you're not at home:
Jim Hatton
2. Collect driftwood and make a fire:
3. Catch a few 150-pound dorados and hack 'em up with your sharpest machete:
4. Add Onions, Peppers, Lime, Papaya, Butter. Wrap in aluminum foil and cook on a beach grill over driftwood:
5. Eat fish, and be glad you're not at home:
Jim Hatton
BBQ FISH
4 potatoes, sliced and cooked
2 carrots, sliced and cooked
Sliced onion
4 tbsp. brown sugar
4 tbsp. BBQ Sauce
4 tbsp. butter
4 lg. fish filets (bass and walleye are excellent)
Layer the following in aluminum foil: 1 fish filet, 1 tbsp. butter, 1 cooked, sliced potato, sliced and cooked carrots, a few onion slices, 2 tbsp. BBQ sauce, 1 tbsp. brown sugar and a dab of butter. Wrap with foil and cook on grill for about 15 minutes. Cooking time varies with thickness of fish filets. Rory Townsley/IB
Roasted Corn, Black Bean, and Mango Salad*
I found this recipe on one of the health sites that I look at often. Sound real good, thought I would share with you.
Mark white
You can make this simple, fresh salad up to 8 hours ahead of time.
Ingredients
2 teaspoons canola oil
1 clove garlic, minced
1 1/2 cups corn kernels (from 3 ears)
1 large ripe mango (about 1 pound), peeled and diced
1 15-ounce or 19-ounce can black beans, rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin, and salt.
Nutrition Information (per half-cup serving): 125 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrate; 4 g protein; 4 g fiber; 245 mg sodium; 223 mg potassium.
Nutrition bonus: vitamin C (70% daily value), fiber (18% daily value).
*Recipe reprinted with permission from EatingWell.
Mark white
You can make this simple, fresh salad up to 8 hours ahead of time.
Ingredients
2 teaspoons canola oil
1 clove garlic, minced
1 1/2 cups corn kernels (from 3 ears)
1 large ripe mango (about 1 pound), peeled and diced
1 15-ounce or 19-ounce can black beans, rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin, and salt.
Nutrition Information (per half-cup serving): 125 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrate; 4 g protein; 4 g fiber; 245 mg sodium; 223 mg potassium.
Nutrition bonus: vitamin C (70% daily value), fiber (18% daily value).
*Recipe reprinted with permission from EatingWell.
Easy Peachy Skillet Desert
Easy Peachy Desert
3 1/2 cups of Bisquick. (The kind you add milk and eggs to Not Water.)
4 tbs of sugar
1/2 cup of brown sugar
3tbs of Butter
3 cans of slice peaches
Mix 3 cups of bisquick with milk and one egg and 3 lbs of sugar.
Spread in a greased 12 inch skillet. Top with peaches.
Crumb Topping
Blend with fork 1/2 cup of bisquick brown sugar and one tbs of reg sugar, and butter. (Do not melt butter) Sprinkle crumb topping over peaches. Cover with lid.
Use 15 Coals on low heat.
1/2 coals on top and 1/2 on bottom.
Cook tell topping is light golden brown. ENJOY!
Sirloin Roast with Chipotole Chilies in Adobo Sauce
I usually make some variation of this a couple weeks prior to going camping.
3-4lbs Sirloin
Roast 1 can Chipotole chilies in Adobo sauce
3 potatoes
1 med onion
1 bag frozen peas, carrots and corn
Chile powder salt pepper vegetable oil
Trim fat from roast,cube.
Brown onion in a cast iron skillet with veg oil.
Add beef cubes and brown only.
Remove beef and onion from skillet and transfer to crock pot,
add can of chilies, chili powder, salt and pepper to taste.
Cook until beef is falling apart.
clean and cube potatoes.
Boil or fry (I prefer boiled in this mix) to just short of being done.
Add potatoes and frozen veggies to completed beef, let mix cool.
While cooling I prep about 6 or 8 quart size vacuum bags.
Spoon mix into said bags, before sealing place in freezer for an hour or two to avoid sucking the juice up in the sealer.
Freeze until your ready to go.
Throw in cooler, when your ready to eat just boil water, place bag in water till hot through out. You can eat this straight out of the bag or in a tortilla. Cut bag and add eggs, then heat and you've got omelet.
Caffiend/Glendora,CA
3-4lbs Sirloin
Roast 1 can Chipotole chilies in Adobo sauce
3 potatoes
1 med onion
1 bag frozen peas, carrots and corn
Chile powder salt pepper vegetable oil
Trim fat from roast,cube.
Brown onion in a cast iron skillet with veg oil.
Add beef cubes and brown only.
Remove beef and onion from skillet and transfer to crock pot,
add can of chilies, chili powder, salt and pepper to taste.
Cook until beef is falling apart.
clean and cube potatoes.
Boil or fry (I prefer boiled in this mix) to just short of being done.
Add potatoes and frozen veggies to completed beef, let mix cool.
While cooling I prep about 6 or 8 quart size vacuum bags.
Spoon mix into said bags, before sealing place in freezer for an hour or two to avoid sucking the juice up in the sealer.
Freeze until your ready to go.
Throw in cooler, when your ready to eat just boil water, place bag in water till hot through out. You can eat this straight out of the bag or in a tortilla. Cut bag and add eggs, then heat and you've got omelet.
Caffiend/Glendora,CA
Chicken, grouse or other game bird recipe.
2 chicken, grouse or other game bird breasts.
1/3c. brown sugar
1/3c white vinegar
1/8c sherry
1 TBS corn flour
1 TBS soy sauce
1 TBS powdered ginger
1 C. rice (your choice/preference)
sliced carrots, celery, broccoli florets (~1C total)
Mix vinegar, sugar, sherry corn flour in advance of trip to speed things up at dinner time. Doesnt need to be chilled due to the vinegar content but needs to be shaked before use.
Slice up breast into bite sized pieces.
Flash fry on hot coals stirring to avoid charring.
Pour in shaken liquid and stir up to get things to a rolling boil.
Add veggies and cover for ~5 min.
Pull off coals and let sit for ~10 min for veggies to steam and breast pieces to absorb fluid.
Serve over rice.
Its a basic sweet and sour recipe...
David VanVorous/
Bozeman MT
1/3c. brown sugar
1/3c white vinegar
1/8c sherry
1 TBS corn flour
1 TBS soy sauce
1 TBS powdered ginger
1 C. rice (your choice/preference)
sliced carrots, celery, broccoli florets (~1C total)
Mix vinegar, sugar, sherry corn flour in advance of trip to speed things up at dinner time. Doesnt need to be chilled due to the vinegar content but needs to be shaked before use.
Slice up breast into bite sized pieces.
Flash fry on hot coals stirring to avoid charring.
Pour in shaken liquid and stir up to get things to a rolling boil.
Add veggies and cover for ~5 min.
Pull off coals and let sit for ~10 min for veggies to steam and breast pieces to absorb fluid.
Serve over rice.
Its a basic sweet and sour recipe...
David VanVorous/
Bozeman MT
BBQ Cornish Hen
This is a very simple recipe you can do on a BBQ or in a Dutch Oven.
Cornish Hens-One for each person.
Rinse with cool water.
Rub the hens with your favorite Rub.
Wrap in aluminum foil.
Place on bbq or in dutch oven and cook for about one hour.
Remove foil and cook for another 15 minutes to brown.
Serve with your favorite bbq veggies and a side salad.
Delicious!
Rory Townsley/Imperial Beach,CA
Cornish Hens-One for each person.
Rinse with cool water.
Rub the hens with your favorite Rub.
Wrap in aluminum foil.
Place on bbq or in dutch oven and cook for about one hour.
Remove foil and cook for another 15 minutes to brown.
Serve with your favorite bbq veggies and a side salad.
Delicious!
Rory Townsley/Imperial Beach,CA
5 Camping Recipes in a Ziploc Bag
Here are 5 easy camping recipes in a Ziploc® bag that you can enjoy and not end up with a pile of preparation or cooking dishes.
Recipe #1 - Ziploc® Bag Fudge
What you need:
• 1 lb box of powdered sugar
• 2 packets of a cocoa mix or you can use ½ cup of cocoa
• 2 tbsp of butter
• 3 oz package of cream cheese
• 2 1 gallon Ziploc® storage bags
What to do:
Combine all ingredients into one of the bags and seal it up. Place the filled Ziploc® bag into the other bag. Pass it around to all of your campers so that they can squish the contents until it is all mixed thoroughly then enjoy. Camping Tip: Measure all the dry ingredients into a Ziploc® bag at home. At camp, just add cream cheese and butter.
Recipe #2 - Easy Mix Pancakes
What you need:
• Water
• Premeasured pancake mix either from scratch or from a box mix
• 1 gallon Ziploc® bag
What to do:
At home: Pre-measure the amount of pancake mix you will need to make the desired amount of pancakes and put that in the bag. Next mark the bag with how much water you will need to add.
At Camp: add the desired amount of water and shake the bag (leave some of the lumps in there). Cook pancakes on a hot griddle until bubbles break without filling back in, then flip and cook on other side for a minute. Remove from heat and add your favorite topping.
Recipe #3 - Ziploc® Omelets
What you need:
• a Ziploc bag for each person
• enough eggs so that each person can have 2 or 3 eggs.
What to do:
When ready to make the omelets, crack the eggs into the bag and squeeze the air out of and seal it. Squish the eggs till well blended then add your favorite omelet fillings into the bag. You can add such things as cheese, mushrooms, green peppers, seasoning, bacon, ham or whatever you like. Once everything is mixed, pour onto a hot griddle and cook. This is something that allows each person to make their own breakfast without you washing 6 mixing bowls.
Recipe #4 - Ziploc® Ice Cream
What you need:
• 1/2 Cup of milk
• 1/4 Cup of half and half
• 1/4 teaspoon of vanilla extract
• 1 Tablespoon of sugar
• 1 Tablespoon of coarse salt
• 2 Cups of ice
• 2 sandwich size Ziploc® bags
• 1 gallon size Ziploc® bag
What to do:
You will need to put one of the small bags inside the other one and then add the sugar, milk, half and half and the vanilla extract into the inside bag then seal both bags after removing as much air as possible. Put the small bags into the large one and add the salt and the ice then seal tightly. Let your little ones have a blast shaking and tossing the bag around for 5 to 10 minutes. The ice cream will be soft and ready to serve. This yields 1 to 2 servings.
Recipe 5 : Breakfast Burritos:
At home: cook the sausages and peppers, add a little taco seasoning and freeze them in a Ziploc bag. At Camp: dump the container into hot pan, fill a soft tortilla shell with the filling, add sour cream, salsa, and enjoy. This is our favorite breakfast meal.
Tips for cooking with Ziploc bags:
1. Pre-mix at home as much as you can to save time measuring at camp. And save packing space as you don't have to pack more than you need.
2. Be gentle when squishing or mixing bag contents. You don't want to break it. If you've got some really rough kids, double the bags, to prevent a mess, yes, but more importantly, so they don't lose their breakfast or meals, or dinner.
3. Ziploc® company does not recommend that their bags be boiled or used with high heat for cooking as they will start to melt which can cause many hazards. Their bags are made from polyethylene plastic which has a softening point of 195 degrees and water has a boiling point of 212 degrees. Fat (such as the fat found in eggs and cheese) will heat quicker and get hotter then water) will melt the bags very quickly. From Myrtha Chang
Recipe #1 - Ziploc® Bag Fudge
What you need:
• 1 lb box of powdered sugar
• 2 packets of a cocoa mix or you can use ½ cup of cocoa
• 2 tbsp of butter
• 3 oz package of cream cheese
• 2 1 gallon Ziploc® storage bags
What to do:
Combine all ingredients into one of the bags and seal it up. Place the filled Ziploc® bag into the other bag. Pass it around to all of your campers so that they can squish the contents until it is all mixed thoroughly then enjoy. Camping Tip: Measure all the dry ingredients into a Ziploc® bag at home. At camp, just add cream cheese and butter.
Recipe #2 - Easy Mix Pancakes
What you need:
• Water
• Premeasured pancake mix either from scratch or from a box mix
• 1 gallon Ziploc® bag
What to do:
At home: Pre-measure the amount of pancake mix you will need to make the desired amount of pancakes and put that in the bag. Next mark the bag with how much water you will need to add.
At Camp: add the desired amount of water and shake the bag (leave some of the lumps in there). Cook pancakes on a hot griddle until bubbles break without filling back in, then flip and cook on other side for a minute. Remove from heat and add your favorite topping.
Recipe #3 - Ziploc® Omelets
What you need:
• a Ziploc bag for each person
• enough eggs so that each person can have 2 or 3 eggs.
What to do:
When ready to make the omelets, crack the eggs into the bag and squeeze the air out of and seal it. Squish the eggs till well blended then add your favorite omelet fillings into the bag. You can add such things as cheese, mushrooms, green peppers, seasoning, bacon, ham or whatever you like. Once everything is mixed, pour onto a hot griddle and cook. This is something that allows each person to make their own breakfast without you washing 6 mixing bowls.
Recipe #4 - Ziploc® Ice Cream
What you need:
• 1/2 Cup of milk
• 1/4 Cup of half and half
• 1/4 teaspoon of vanilla extract
• 1 Tablespoon of sugar
• 1 Tablespoon of coarse salt
• 2 Cups of ice
• 2 sandwich size Ziploc® bags
• 1 gallon size Ziploc® bag
What to do:
You will need to put one of the small bags inside the other one and then add the sugar, milk, half and half and the vanilla extract into the inside bag then seal both bags after removing as much air as possible. Put the small bags into the large one and add the salt and the ice then seal tightly. Let your little ones have a blast shaking and tossing the bag around for 5 to 10 minutes. The ice cream will be soft and ready to serve. This yields 1 to 2 servings.
Recipe 5 : Breakfast Burritos:
At home: cook the sausages and peppers, add a little taco seasoning and freeze them in a Ziploc bag. At Camp: dump the container into hot pan, fill a soft tortilla shell with the filling, add sour cream, salsa, and enjoy. This is our favorite breakfast meal.
Tips for cooking with Ziploc bags:
1. Pre-mix at home as much as you can to save time measuring at camp. And save packing space as you don't have to pack more than you need.
2. Be gentle when squishing or mixing bag contents. You don't want to break it. If you've got some really rough kids, double the bags, to prevent a mess, yes, but more importantly, so they don't lose their breakfast or meals, or dinner.
3. Ziploc® company does not recommend that their bags be boiled or used with high heat for cooking as they will start to melt which can cause many hazards. Their bags are made from polyethylene plastic which has a softening point of 195 degrees and water has a boiling point of 212 degrees. Fat (such as the fat found in eggs and cheese) will heat quicker and get hotter then water) will melt the bags very quickly. From Myrtha Chang
Warm sticky bananas with Raspberry Sherbert
4 small bananas firm but ripe
2tblspoons of unsalted butter
1 tblspoon of dark brown sugar
1tblspoon of fresh lime juice
cut bananas lengthway leaving the skins on set to the side
then take a alluminum pan and add butter brown sugar lime juice in the pan get butter melted and mixed with the other items just before sugar butter and lime juice is melted set bananas on the grill face down just to get some heat on them 1 or 2 min max then take them off the heat and dip them in the pan and coat them for another 2 min
then take your raspberry sherbert and put a scoop in each bowl then take bananas out of the skin cut into 3 or 4 pieces then put them back in the butter and sugar to coat them real quick th place pieces around the sherbert and take chopped pistachios and sprinkle them over the top
Next time you will make extra. Lucas Hand/Las Vegas, NV
Burgundy Beef Stew
Ingredients
* 2 lbs beef chuck, cut into 1 1/2 to 2 inch cubes
* 2 teaspoons butter or oil
* 2 medium onions, sliced thin
* 2 cloves garlic, minced
* 3 large carrots, cut into 1/2 inch rounds
* 1 lb small mushroom, left whole
* 1 bay leaf * 1/2 teaspoon salt
* 1/2 teaspoon pepper * 1/4 teaspoon thyme
* 1 teaspoon tomato paste
* 1 1/2 cups dry red wine (burgundy)
* 1/4 cup fresh parsley
* 1/4 cup flour * water
Directions 1. In a large skilled melt the butter or heat the oil and brown beef. 2. Add onion, garlic, carrots and stir for a few minutes. 3. Pour into a crockpot and add remaining ingredients EXCEPT flour and water. 4. Cook on low for 6-8 hours. 5. Drain juices into a large saucepan, mix flour and water to make a med paste and whisk in to juices over med-high heat to make a medium gravy. 6. Add to stew, stir and serve. 7. Serve with a salad and french bread and of course the remaining wine! Adam/Mandeville, LA
* 2 lbs beef chuck, cut into 1 1/2 to 2 inch cubes
* 2 teaspoons butter or oil
* 2 medium onions, sliced thin
* 2 cloves garlic, minced
* 3 large carrots, cut into 1/2 inch rounds
* 1 lb small mushroom, left whole
* 1 bay leaf * 1/2 teaspoon salt
* 1/2 teaspoon pepper * 1/4 teaspoon thyme
* 1 teaspoon tomato paste
* 1 1/2 cups dry red wine (burgundy)
* 1/4 cup fresh parsley
* 1/4 cup flour * water
Directions 1. In a large skilled melt the butter or heat the oil and brown beef. 2. Add onion, garlic, carrots and stir for a few minutes. 3. Pour into a crockpot and add remaining ingredients EXCEPT flour and water. 4. Cook on low for 6-8 hours. 5. Drain juices into a large saucepan, mix flour and water to make a med paste and whisk in to juices over med-high heat to make a medium gravy. 6. Add to stew, stir and serve. 7. Serve with a salad and french bread and of course the remaining wine! Adam/Mandeville, LA
Burgers with Blue Cheese and Spicy Sausage
4lbs of lean ground beef
1lb of sausage spicy
1-1/2lbs of crumbled blue cheese
1 bag of lipton onion soup mix
1 egg
1 tablespoon of heinz 57 sauce
1/2 tablespoon of black pepper
take all of above but about a 1/4 of a pound of the blue cheese and mix together
mix well and start making patties the lay out on the grill high heat to sear each side
then move to the low heat side of the grill
then with about 2min till finished coat the burgers with rest of the blue cheese and serve. Lucas Hand/Las Vegas, NV
Portabelo Mushrooms
Here's one for the mushroom lovers out there.
Whole Portabelo Mushrooms
Coarse ground garlic powder
S/P to taste
Butter (The real stuff) quantity depends on # on mushrooms Half a stick will do 4-6 mushrooms.
*Montery Steak seasoning can be used as well*
In a sauce pan melt butter and stir in garlic powder, S/P
Clean mushrooms with damp towel, don't run under water
Get a good bed of coals going, put shrooms on grill with the gill side up! (stem sticking up) be liberal with the butter on the musrooms and let cook about 10-15 minutes. ( depends on the thickness of the mushroom)
When you flip them, you can save the butter (sometimes) to the pan. Once flipped brush the tops liberaly again.
Use up all the butter it may take more that one application.
About another 5 minutes and you will have a great little appitizer, or slap them on a bun with some swiss and provalone, red onion, tomato, and mayo, and you have an awesome portabelo burger.
George/Yuma,AZ
Dutch Oven Potatos
For those that like potatos:
20 in. Dutch oven with rimmed lid.
10 lbs Good potatos: Washed, un-pealed
2 yellow onions
1 pound good bacon (not too much fat)
1 can cream of mushroom soup
1 beer (Your Preference)
Salt,Pepper, Garlic powder: To taste
Get a well seasoned dutch-oven, pre-heat and cook about 4-5 strips of bacon (for the grease) pull them out when done. These are the cooks snack.
Strart with a layer of sliced onions on the bottom. You don't have to put down the whole slice itself, break up the rings and spread them around. This is for flavor and keeps the bottom layer of taters from burning.
Then slice in a layer of taters. I usually slice them about 1/8" thick and make my layer enough that I can barely see the onions.
Then salt, pepper,garlic to your preference.
Continue with layers till you run out of taters and onions
Put the rest of the pound of bacon on top.
Pour in can of cream of mushroom soup on top, pour in some of the beer in the soup can to get all the soup out.
pour in the rest of the beer.
Cover and place on a small bed of hot coals. (coals should extend about 1-2" outside the edge of dutch oven.)
Place a scoup of hot coals on the lid of dutch oven to come up just past the edge of the rim.
Cook for 30-45 minutes. Depends on how hot the coals stay. Check after about 20-25 minutes. Soup will cook down through the layers and taters should be soft when done, not mushy.
This will feed an army if need be. If in winter time, left overs can be left in dutch oven over night and re-heated for breakfast, they go great with eggs too.
If you have a smaller party to feed, you can vary the amount of ingredients or the size of the dutch oven, your choice
Bon Appetit George/Yuma,AZ
PASTA FAGIOLI
THIS IS A GREAT TAILGATING RECIPE AT ANY OFFROAD RACE EVENT!
1 pound Bulk Italian sausage
½ pound Ground beef
2 cups Chopped onion
3 stalks Celery, sliced fine
½ tsp Crushed garlic
(1) 28 oz can Crushed tomatoes
(1) 14.5 oz can Diced carrots w/ juice
(1) 15 oz can Great northern beans, drained
(1) 15 oz can Red kidney beans, drained
(1) 14.5 oz can Petite diced tomatoes
8 oz V-8 juice
8 oz Tomato sauce
½ cup Red wine
1 cup Water
1 tsp Ground oregano
1 tsp Ground basil
½ tsp Ground thyme
½ tsp Paprika
½ tsp Salt
1 TB Balsamic vinegar
2 cups Dry ditalini pasta
Pepper to taste
Boil pasta in a large dutch oven. Drain and set aside.
In large dutch oven, cook sausage and beef. Remove meat from pan and retain drippings (need approx 2 tablespoons)
Add onion and celery. Saute for about 12 minutes.
Add garlic and sauté 2 minutes, being careful not to burn.
Add meat back to pot.
Add rest of ingredients, except pasta.
Simmer for at least an hour.
Add pasta, simmer for at least another 15-20 minutes.
ITALIAN PANINI
½ cup Butter, softened
¼ cup Grated parmesan
8 slices San Francisco Sour Dough Bread
8 slices Cotto salami
8 slices Beef bologna or olive loaf
8 slices Mortadella
8 slices Provolone or swiss cheese
16 slices Genoa salami
4 TBS Creamy Caesar dressing
4 TBS Italian dressing
Mix butter with parmesan cheese. Set aside.
Spread 4 slices of bread with 1 TBS each of Caesar dressing.
Top each slice of bread with 2 slices each of cotto salami, bologna, mortadella, and cheese.
Top cheese with 4 slices of genoa salami.
Spread 1 TBS Italian dressing on each of the remaining 4 slices of bread.
Top each meat covered bread slice with remaining bread.
Spread outside top slice of each sandwich with 1 TBS of butter mixture. Flip sandwiches over and spread bottom sides with butter as well.
Heat skillet, griddle or panini grill.
Cook sandwiches on one side until nicely browned.
Flip sandwiches and brown other side.
Let sit for a minute for cheese to set, slice sandwiches in half.
Serve sandwiches with a bowl of Pasta Fagioli.
Top soup with grated parmesan cheese, if desired.
Lana Wiley/Phoenix,AZ
Checker Flag Productions http://www.checkeredflagpresents.com/index.htm
Strawberry Dumplings
I got this recipe out of my Country Garden Magazine. Great if you have a RV or dutch oven.
4 cups quartered strawberries
1cup sugar
1/3 cup water
2 7.5 -ounce cans (10) refrigerated
Buttermilk biscuits, separated and
Cut in quarters
Sugar (optional)
Whipped Cream (optional)
Preheat oven to 375 F.
In a large ovenproof skillet, combine strawberries,
the one cup of sugar, and at the water. Bring to boiling over medium – high heat;
And cook and stir about two minutes or until slightly thickened.
Arrange biscuits quarters on top of the strawberry mixture in the skillet.
If desired sprinkle lightly with additional sugar.
Bake in oven 18 to20 minutes or until biscuits are golden brown. Serve warm with whipped cream, if desired. Makes 8 servings.
Rory Townsley/Imperial Beach
Yellowtail or Mahi
This is real easy.... Yellow Tail or Mahi and White corn on the cob.
( you can prep at home and place in zip-locks)( Keep fish and corn in seperate bags)
Yellowtail or Mahi
sticks of butter
tin foil
ears of white corn
garlic salt
I prep the corn first.
#1 remove corn husks and wet with water.
#2 lather in butter and sprinkle with garlic salt
#3 wrap in tin foil and twist at ends
Now prep the fish.
#1 cut filet of choice into 2x2 squares
#2 set filet on 6x6 tin foil squares (skin towards foil if any)
#3 put (1) square of butter on each filet and sprinkle with garlic salt
#4 pull all (4) corners of foil together and twist lightly (making a chimney in center)
lets cook
Place fish over medium heat (Grill / BBQ Do NOT Flip!) cook 20-30 min. or untill
fish is flakey. While fish is cooking place corn on grill and rotate (roll) every couple
minutes. Untill done. Remove foil and enjoy!
This is an awsome meal when you don't want something heavy! Long ride the next
day,Pre-running , or surf trips. Stimpy/Oceanside,Ca.
Carne Asada Recipe
Heres one Ive been working on.
pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.
Serves 4-6.
only change I have made is more GAARRLLIICC. And I added about 4TBL of the hot sauce I plan on using on the tacos Pretty fool proof receipe just use all the ingrenets listed and then add what you like.
Tonight I tried it on a Tri-Tip marnated for 24 hours turned out pretty good. But I think flank steak tastes better and is quicker to cook.
Ryan/Santa Maria,Ca
DUTCH OVEN COOKING
Dump chicken, potatoes, carrots, anything else, a bottle of Italian dressing into the Dutch oven and walk away for an hour. I also use a digital thermometer (cheating?) so the chicken comes out moist and fall-off-the-bone.
We also Q'd some garlic bread (nice and crispy
These pics are from Diamond Creek in the bottom of the Grand Canyon.).Jim Hatton/SoCal
Grilled Bacon
Heres one I thought about the other day. Grill your bacon works great and doesnt leave a mess in the house. RYAN/Santa Maria,Ca
Shrimp Shish Kabobs with Veggies
1 pound(s) large or jumbo shrimp (tails off)
1 zucchini, sliced 1/2 inch thick
2 summer squash, sliced 1/2 inch thick
30 cherry tomatoes
1 large package fresh mushrooms, halved
2 onions, sliced in half and separated
3 green peppers, sliced in 2 inch squares
Vidalia onion dressing or Zesty Italian
Put on skewers any way you like brush with dressing and cook 10-15 minutes over fire and enjoy. Jesse Barriga/Indio, Ca
1 pound(s) large or jumbo shrimp (tails off)
1 zucchini, sliced 1/2 inch thick
2 summer squash, sliced 1/2 inch thick
30 cherry tomatoes
1 large package fresh mushrooms, halved
2 onions, sliced in half and separated
3 green peppers, sliced in 2 inch squares
Vidalia onion dressing or Zesty Italian
Put on skewers any way you like brush with dressing and cook 10-15 minutes over fire and enjoy. Jesse Barriga/Indio, Ca
Hobo Dinner Soaked in BBQ Sauce!
Chopped carrots, bell-peppers, onions, potatos, and steak chunks. soaked in bbq sauce wrapped in aluminum foil and trow it into the coals of a fire for a while, makes a mean stew. Thomas Chamlee/Carpinteria, CA
Chopped carrots, bell-peppers, onions, potatos, and steak chunks. soaked in bbq sauce wrapped in aluminum foil and trow it into the coals of a fire for a while, makes a mean stew. Thomas Chamlee/Carpinteria, CA
World famous Santa Maria style Tri tip cooked over Red Oak.
Standard issue Santa Maria Style is salt, garlic salt, and pepper.
INSTRUCTIONS: First trim all fat from the meat. Then add a little bit of onion powder, just enough to where it disappers when its thrown on the meat. Then add some paprika til its kinda red, then put on some sesoned salt, it will be more red. Now add the Garlic salt, dont be shy. Next comes the pepper fresh ground and alot. Repeat for the other side.
Then half way through the cooking process add more Garlic salt and pepper to the meat Both sides.
Heres a good trick cup your hand and fill it full of Garlic salt then sprinkle over the hot coals .Your nieghbors will be beating down your door for a taste.
Foil Recipe:Heres one more good one after youve cooked dinner.
Sear your Tri Tip real good . Then place it foil with onion celery carrots mushrooms and some beer and or wine. Then wrap it up and leave it over night over med-low coals(never tried with carcoal) and in the morning your left with some damn good beef for sandwiches tacos, ETC. ETC. Ryan/Santa Maria,Ca
Stuff Chops Wraped in Bacon
6 2in thick pork chops
1lb peppered bacon
1 box of stove top cornbread stuffing
2 hot italian sausages
1/2lb of sliced swiss cheese
1/2lb of sliced provalone cheese
pork dry rub
take chops butterfly them to stuff and put dryrub on bothsides
in a bowl moisten the stuffing with water and cut up the itailian sausages and cheeses
the stuff the chops till overflowing with mixture then wrap three peices of the bacon
around the chops set on the grill on medium to low heat cook till done will be tender
and moist from the bacon so they dont dry out
Lucas Hand from Las Vegas, NV
TWICE BAKED POTATO'S W/ WASABI
4Lg potatos veg oil 3/4 cup sour cream 1-1/2 cups of shredded motorey jack cheese 2 teaspoons of dijon mustard 1teaspoon wasabi paste 1 teaspoon kosher salt 1/4 teaspoon of black pepper half the potatos coat with veg oil cook till fork slides in and out easily let them cool then take the potatos and scoop out inside leave small amounts around the edge then combine all the potato in a bowl add sourcream half of the cheese wasabi mustard mix all together add salt and pepper to taste scoop back into shells and spread the last of the cheese on the tops put back on the fire and cook till cheese melts and enjoy.Lucas hand Las Vegas, NV
4Lg potatos veg oil 3/4 cup sour cream 1-1/2 cups of shredded motorey jack cheese 2 teaspoons of dijon mustard 1teaspoon wasabi paste 1 teaspoon kosher salt 1/4 teaspoon of black pepper half the potatos coat with veg oil cook till fork slides in and out easily let them cool then take the potatos and scoop out inside leave small amounts around the edge then combine all the potato in a bowl add sourcream half of the cheese wasabi mustard mix all together add salt and pepper to taste scoop back into shells and spread the last of the cheese on the tops put back on the fire and cook till cheese melts and enjoy.Lucas hand Las Vegas, NV
Here's a little tip people might not know about. For starting your campfires, one of the best things to do (besides dousing it in gas or lighter fluid!) is to save the lint from your dryer screen. Put a small wad of lint in the center and build your kindling up around it. never fails, the stuff burns great. Happy Trails to you! Donald Whitbeck, Esquire -Orange County/Barstow CA
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