Camping Favorites?

[Shar]

We're going camping this weekend and we're going to have a total of 8 kids ranging from 3-13 with us (and 6 adults). I'm trying to plan the menu and I've got the basics down, but I'd like to do a few new/fun things too. We aren't hiking in or anything but we'll be going on day hikes. I figured this would be the group to ask! I've searched through the other Gourmet Guerrilla threads and I've found a couple references to various camping items like GORP, but no "favorites" per se. I'm particularly interested in kid or group-friendly favorites - but I'd also like to see what you all eat when you are out camping.

Also, I'm trying to track down a really good, no fail recipe for a dutch oven cobbler. I realize that sounds stupid, but there are a ton of recipes out there, I'd just like to see if there's one someone has made that I can trust. I've never been the one making it before!:o

[Ambush Master]

Here's a link for a bunch of different cobblers that look very close to what I have used:

http://southernfood.about.com/od/cobblers/r/blbb305.htm

For an easy breakfast, put 2-3 eggs (without shell!!) in a Freezer Ziplock per person. Bring a large pot of water to a boil and have everyone take one of the bags, write their name on it with a sharpie then add whatever additional ingredients they want into the bag. ie grated cheese, onion, bell pepper, sliced Canadian bacon, bacon bits, cooked sausage, etc. Drop the bags into the boiling water and cook til done. Very simple and all of the "fixins" can be prepared in advance. No cleanup and everybody gets their own custom "Omlet"!! Try it at home first.


If you are a hand with a Dutch Oven, prepare about 10-12 charcoal briquets placing the oven on top of half and put the other half on the lid. With 3-4 Ball canning lid rings in the bottom of the oven, place a pie pan filled with canned biscuits (after the oven has heated up) and bake until done. Without the lid rings, you'll burn the bottom odf them every time!!

For a large group, you will need to stage some more charcoal to replenish the oven with.

Take care.
Martin

[Rumblyguts]

1 avacado
nearly one brick of cream cheese
nearly one small jar of salsa
tortillas
favorite cheese, sliced or grated
pepers/onion to taste
dobule the portions to make enough for a group of 10-14

Empty the tortillas out onto a plate/rock/whatever.
Finely section the avacado "meat"while still in the skin, then scoop it into the tortilla bag.
Cut up the cream cheese and add it to the bag
Add about a half-jar of salsa to be conservative.
Seal bag and let the kids squish it all up.

Add more salsa so that is fairly runny, and the mixture looks a bunch like something your dog might erm...regurgitate.

Cut off the corner of the bag and pipe the concoction into the tortilla. Add cheese, other fixings, roll, and eat.

This was a regualr on many of my camping trips, and kids loved it. My wife has co-opted it for a dip as well.

----

Spaghetti made from scratch where all the kids get to pitch-in making the sauce is always a good one. Give one ingredient to each kid, let them add it, let them smell it, etc., and they'll love it!

Enjoy!

--- edit, another one that I just thought of is a Dutch oven dish called Monkey Bread. Essentially small balls of dough rolled into butter and brown sugar. Throw it in the oven and let it bake for an ooy-gooy mess. Need to head out, maybe a google will get you a recipe?

Oh, and don't forget about pudgy pies/pie irons!

[Shar]

We're fully trying the omlets and the salsa - although I'm positive that the fun of the omlet ingredients will be fully lost on the kids. Maybe they'll surprise me.

And, that salsa? Will totally be a family favorite. I was laughing just reading the recipe because I swear that sounds like something my father-in-law could totally get behind. Using the sack as the delivery device is classic!

I knew you guys would come through!

Wait - what are pudgy pies/pie irons??

Google got a couple good monkey bread recipes - I think I'll edit them according to what I've got here and the size of my dutch oven (which I've discovered just now isn't very big...)

[x SF med]

A modified Ranger Stew might work too. You'll need a large pot/dutch oven, and ask everyone what they like in the stew toss it all in there with enough water to make a stock, tuck it away on the side of the fire, and see if it's done in about 3 hours. The original recipe we used was one or two cams from each guys C-rations in a non-tactical situation, and we used a steel pot (helmet) to cook it all together. It got tougher to make with the introduction of Kevlar helmets and MREs, you can't cook in a Kevlar helmet.

[SOCOM8721]

We always liked silver turtles...

Aluminum foil
ground beef - season to liking
sliced carrots
sliced potatoes
onions
bell peppers
salt
pepper


start fire and get a good base of coals

tear sections of foil and have the kids place ground beef ( we usually just made a patty) on the foil then carrots, potatoes, peppers and what ever else to your liking. Salt and Pepper.

Then Fold up the foil around your "meat and potatoes". I double wrap mine.

Place the silver turtle in the fire on the coals (or for the kids on a grate over the fire) should cook 10 to 15 minutes per side.

Remove from fire, open and eat!

They are good, they are easy and they are kid pleasing!

[Peregrino]

Shar - Check out:

http://www.campfirecafe.com

I've been doing the campfire cooking gig since Boy Scouts. It might be a bit late for this trip but check out your local Scout store; it will have a lot of good references. Start with the Cooking and Camping merit badge books, then add specialty group and dutch oven cooking books. Remember - the Scouting programs are designed to teach teen-age boys to plan and prepare group meals in the outdoors. Recipes and techniques are oriented towards their tastes/abilities. Sucess is not guaranteed but it is within reach.

FWIW - Anything you can cook in a kitchen, you can cook over an open fire. Heat control and imagination/confidence are the only issues. The easiest way to learn heat control (for baking) is with charcoal. For a 350 oven, use the 3-up, 3-down method. Double the diameter of the oven (10" example = 20 briquets) 10 minus 3 on bottom, 10 plus 3 on top (7D- 13U). Adjust as required, keep charcoal fresh when baking - use seperate fire pan to start/keep fresh charcoal.

For an easy desert try a "dump cake". Line your 10"/12" DO with aluminum foil. Dump in two cans of pie filling (I'm partial to sour cherry myself). Take one box of yellow cake mix (or other similar), dump it on top of the pie filling. Dump (pour) the required liquid over the top. Some recipies go so far as to use club or similar non-cola soda for the liquid. (I actually prefer to lightly mix the cake batter - don't overmix - and spread it on top, but that is not necessary.) Hint - Start the cake over the fire to quickly heat the DO/contents. As soon as it's hot move it to one side and adjust the charcoal to the 7/13 (for 10" DO). Some cooks will leave it on a slow fire for 35-40 minutes and add the top coals for the last 10-15 minutes to finish (brown) the cake top. Bake without disturbing for about 50 minutes. Allow to cool "a little" before serving. (Bubbling pie filling resembles lava.) The beauty of this recipe is its simplicity; minimal ingredients, a can opener is the most complicated utensil, and nothing has to be precise. Use a spoon, scoop into bowls, add canned whipped cream (stores in coolers better than ice cream) and enjoy.

HTH - Peregrino

[Shar]

Shar - Check out:

http://www.campfirecafe.com

I've been doing the campfire cooking gig since Boy Scouts. It might be a bit late for this trip but check out your local Scout store; it will have a lot of good references. Start with the Cooking and Camping merit badge books, then add specialty group and dutch oven cooking books. Remember - the Scouting programs are designed to teach teen-age boys to plan and prepare group meals in the outdoors. Recipes and techniques are oriented towards their tastes/abilities. Sucess is not guaranteed but it is within reach.



Thanks - my husband is the Varsity Coach down here for one of the troops and goes camping quite often with his scouts, but the cooking they do wouldn't get my kids eating (or me) but I think I will hit him up to get me some manuals. I'm certain the scout organization has better recipes than what they're doing. My guess is they are leaving it up to the 13 year old boys like you said and WOW :eek:

These are all great suggestions, we'll definately be trying some or most of them. We've gotten good at the basics (hotdogs, smores, pancakes, cereal, sandwiches) but I wanted to branch out and try some new things. Cooking is something I enjoy a lot.

[Pete]

.......For an easy desert try a "dump cake". Line your 10"/12" DO with aluminum foil. Dump in two cans of pie filling (I'm partial to sour cherry myself). Take one box of yellow cake mix (or other similar), dump it on top of the pie filling. Dump (pour) the required liquid over the top. Some recipies go so far as to use club or similar non-cola soda for the liquid.......
HTH - Peregrino

Guys

I've had that one, and the maker is a scout leader. His is made with apple filling and he puts Sprite in as the liquid and then a few pats of butter. Yum, Yum, empty pot every time.

Also, I think a few Dutch Ovens full of "Mountain Man Breakfast" will be made Saturday Morning. I'll take my camera. Three Dutch Ovens, cooking oil for the tator pot, lots of tators, sausage, onions, bell peppers, salt, pepper. Fry up all that till 90% done and cross level all the Ovens, pat down and crack 18 eggs into each Oven, place on lids, cover lids with hot coals, drink a few cups of coffee, remove lids, put 1-2 Lbs of cheese into each pot, replace lids, go find your plate, drink another cup of coffee and then dig in. Feeds about 30 guys.

Pete

I got the crew served coffee pot as my responsibility this weekend.:D

[Sdiver]

Breakfast, you can't go wrong with Pigs in a Blanket. Kids always love those.

Dinner/late night, Hot dogs wrapped in cheese and bacon. Always a camping favorite.

[Rumblyguts]

We're fully trying the omlets and the salsa - although I'm positive that the fun of the omlet ingredients will be fully lost on the kids. Maybe they'll surprise me.

And, that salsa? Will totally be a family favorite. I was laughing just reading the recipe because I swear that sounds like something my father-in-law could totally get behind. Using the sack as the delivery device is classic!

I knew you guys would come through!

Wait - what are pudgy pies/pie irons??

Google got a couple good monkey bread recipes - I think I'll edit them according to what I've got here and the size of my dutch oven (which I've discovered just now isn't very big...)
Just Googled pie irons and came up with this:
http://www.chuckwagondiner.com/pieiron.html

Essentially they are two cast iron or aluminium squares about the size of a slice of bread on the end of handles. One greases the insides of the squares, places de-crusted slices of bread in them, and what ever ingredients you want for filling. Cook over the fire. I've done pie fillings, grilled ham and cheeses, pizzas (calzones) etc. There are recipes for breakfasts, lunches, dinners and deserts. Two things to remember: 1) trim off any excess bread after closing the irons together, and 2) the fillings will be napalm hot. Great multipurpose campfire cooking if you are car-camping.

[7624U]

For lunch here is what I eat all the time out in the feild instead of MRE's

tomato basil tortilla wraps
head of romaine lettuce (last much longer and packs smaller)
sliced provalone cheese
ranch dressing

Just lay a wrap out put 2 peace's of cheese on it eather let them melt in the sun for a bit or you could put them on a frying pan for a few sec's, then take a leaf of lettuce (without the stalk) put that on the cheese then add some ranch dressing, fold wrap and enjoy ... I was suprized how good that was the first time i tried it lol

[Peregrino]

Guys

I've had that one, and the maker is a scout leader. His is made with apple filling and he puts Sprite in as the liquid and then a few pats of butter. Yum, Yum, empty pot every time.

Also, I think a few Dutch Ovens full of "Mountain Man Breakfast" will be made Saturday Morning. I'll take my camera. Three Dutch Ovens, cooking oil for the tator pot, lots of tators, sausage, onions, bell peppers, salt, pepper. Fry up all that till 90% done and cross level all the Ovens, pat down and crack 18 eggs into each Oven, place on lids, cover lids with hot coals, drink a few cups of coffee, remove lids, put 1-2 Lbs of cheese into each pot, replace lids, go find your plate, drink another cup of coffee and then dig in. Feeds about 30 guys.

Pete

I got the crew served coffee pot as my responsibility this weekend.:D

Pillsbury Grands Cinnamon Rolls. The ones with the Cinnabon cinnamon and the Philladelphia Cream Cheese frosting. You have to be sneaky 'cause there's not enough to share with everybody, but leadership should have some rewards. :D Peregrino

[mffjm8509]

I started making this in deer camp years ago, still make it when there's a large group out these days. Its simple, quick and tastes great!


1lb ground venison
1lb pork sausage
1 bag Ore-Ida potatoes O'brien (the one with peppers and onions)
1 dz eggs (scrambled)
hot sauce/salt/pepper

brown the sausage/venison together (dont drain)
add potatoes O'brien (cook till tender)
add eggs
season to taste

[Shar]

Just Googled pie irons and came up with this:
http://www.chuckwagondiner.com/pieiron.html


Sorry, should have figured that out myself but you guys have me hopping on menu changes! Hubby would kill me if I sent him out for another trip to the store tonight so these will have to wait for another expedition. He may ban me from these boards as I keep coming up with more things I need from the store! He has this crazy idea that we could possibly hike in somewhere... crazy man. :o

[7624U]

You could always make it a challange just bring a spice rack and the fishing poles and nothing else. Catch something or you dont eat ;) bet that would fly for about 1 day.
I tryed that with my wife once and she said hell no...

[BoyScout]

Try original or peppered venison/beef jerky spread with or dipped into peanut butter. I tried it while North of Durango Co. backpacking. Trust me, it tastes better that it sounds. It's easy, lightweight, no cooking involved though.

[trailrunner]

Big Props on the mini fruit pie press/bakers! Two slices well buttered bread, fruit filing, mash together in the press and cook over the fire... When I was a kid this was the Best!

Sausage burgers - in an iron skillet, fry sausage patties up the size of hamburgers, fry eggs, add cheese and top with your favorites.

Easy Peach Cobbler - Works quick at home, adj to suit for camping.

1/2 stick margarine
1/2 cup sugar
1/2 cup milk
1/2 cup self-rising flour
1 can of sliced peaches

Melt margarine in 4x8x1 1/2 bake dish
Mix Sugar, milk, flour and add melted margarine.
Add peaches
Mix well
Pour into baking dish, which has a healthy dose of the melted margarine.
Bake at 225 for 25-30 min. or until brown.
serves about 6-8

Good luck!

Have Fun!

[LibraryLady]

You could always make it a challange just bring a spice rack and the fishing poles and nothing else. Catch something or you dont eat ;) bet that would fly for about 1 day.
I tryed that with my wife once and she said hell no...

My EX-husband didn't like me very much when I packed that way to go camping. :lifter

Well, ok, I did pack some lemons and onions too.

LL

[Air.177]

One that I've always liked for day hikes and such:

Salami wraps

Flour tortillas
Butter/Margarine
Salami/dried sausage of your choice
Salt/Pepper/Hot Sauce of your choice

Spread Butter/Margarine on tortillas, place a few slices of Salami on top of Butter, season with your favorite seasonings, Roll up and wrap in Saran Wrap. These can be carried pretty easily with no real need for refrigeration and are a great snack for quick stops along the trail, plenty filling.

Variation:
add cheese of your choice to the roll, or try some Pickapeppa Sauce instead of Tabasco etc.

Good times,
Blake

[The Reaper]

Taco bags, if you are going to have access to a cooler.

Take the usual taco ingredients, minus the shell.

Buy the individual bags of Nacho Doritos.

Let the kids open the bags and smash the chips to bits.

The put the seasoned meat, shredded lettuce, diced tomato, shredded cheese, sour cream, and salsa in the bag with the chips, as desired.

Eat with a fork, throw away the bags and forks, easy cleanup.

Kids love them.

TR

[Buffalobob]

Well, I guess I am the only wimpy wiener who ever went camping with the Girls Scouts!


KICK THE CAN ICE CREAM

What you will need
3/4 cup milk
1 cup cream
1/3 cup sugar
1/2 teaspoon vanilla
Flavoring (chocolate, raspberry, you choose!)
Empty 1 pound and 3 pound coffee can with lids
Crushed ice
3/4 cup salt
Masking tape

Instructions
1. In the small can, mix the milk, cream, sugar, vanilla, and flavoring.
2. Place lid on can and tape it shut.
3. Put the small can inside the large can.
4. Pack the crushed ice around the edges of the small can.
5. Sprinkle the salt over the ice.
6. Put the lid on the large can and tape it shut.
7. Roll the can back and forth with a friend for 10-15 minutes. Use your feet, NOT your hands!


You will need a can for every two or three kids.

[brewmonkey]

We always liked silver turtles...

Aluminum foil
ground beef - season to liking
sliced carrots
sliced potatoes
onions
bell peppers
salt
pepper


start fire and get a good base of coals

tear sections of foil and have the kids place ground beef ( we usually just made a patty) on the foil then carrots, potatoes, peppers and what ever else to your liking. Salt and Pepper.

Then Fold up the foil around your "meat and potatoes". I double wrap mine.

Place the silver turtle in the fire on the coals (or for the kids on a grate over the fire) should cook 10 to 15 minutes per side.

Remove from fire, open and eat!

They are good, they are easy and they are kid pleasing!

We had a similar recipe we used in scouting and on family trips. We would use a large potato which would be cut open and the potato "meat" scooped out and then blended with all the other ingredients, seasoned and then added back into the skin and wrapped with foil. You can then put it either in the coals or on a rack to cook until done.

[echoes]

This always tastes best outdoors!

INGREDIENTS:
Potatoes, cooked until tender, cubed, cooled
Hard bolied eggs, cooled, coarsely chopped
Chopped red onion
Thinly sliced tomatoes with salt and pepper

Dressing:
Mayonnaise
Prepared mustard
salt and pepper to taste
PREPARATION:
Combine potatoes, egg, onions. Stir in mayonnaise, mustard, and salt and pepper to taste.
(Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes

Enjoy!

Holly

[Shar]

Thanks again for all the great ideas. We had a great time - now the unhappy task of laundry and unpacking...
We made the silver turtles, avocado smash, cobbler and all kinds of other things. I think I'm going to need a few more tries at the cobbler before that's been perfected - it tasted great but the consistency and appearance were not so good. :p I'm all sure that my dutch oven is pathetically small and may need to be upgraded.
The highlight was hiking with all the kids up to the top of Carr Peak (about 6 miles round trip and 2000 feet of elevation), somewhere along the way we thought we lost the well-traveled trail and managed to start doing a rather vertical climb. None of us were sure how we were going to get the kids down again but when we found the actual trail, the down was much easier to handle. That's what we get for letting the 9 and 13 year old lead the way. My husband got a decent pre-SFAS workout out of it since he had everyone's lunch, most of the water and my 30+ pound 3 year old on his back a good portion of the way. :lifter I'm pretty proud of the kids for making it happily and injury-free.
I wish we'd have had time to prep and try some of the other ideas you gave us. We'll just have to go camping again soon - darn! I've posted a few pics of the hike and food so you can laugh at us. I hope everyone else had a great Memorial Day weekend too. You all surely deserve it.

[Fiercely Loyal]

I learned to cook many things in Boy Scouts but here is my favorite.

Panned Outtie
1 large can of apple pie filling
1 regular white cake mix
1 small box of sugar
1 stick of butter
1 medium Dutch oven
1 bag of charcoal

First get your Dutch over prepared with coals. Once the oven is heated add pie filling. Add cake mix on top of that. Sugar is next. Slice up butter and put lid on.
The pie filling will bubble and turn mixing up the cake mix to make little cake crumbles. This makes a tasty treat in the cold Alaska winter.

[BryanK]

I was thinking since I built my fire pit that I want to build a spit for it, or something else to cook on/with if you all have any ideas. It seems a waste not to cook some critters on it. I was thinking of setting up a spit made of bamboo or maybe steel. I'd also like to put a grate over it to make a big grill of sorts. Which kind of metal would be the safest for this? The pit interior is 3' X 3', 2' deep from the top stones and the sides are roughly 1' wide. Any thoughts are greatly appreciated, and if any of you are in the area, maybe we could set up a PS.com cookout? Complete with beer, steamed Blue Crabs smothered in Old Bay seasoning, and raw oysters of course :D
:munchin

[The Reaper]

I was thinking since I built my fire pit that I want to build a spit for it, or something else to cook on/with if you all have any ideas. It seems a waste not to cook some critters on it. I was thinking of setting up a spit made of bamboo or maybe steel. I'd also like to put a grate over it to make a big grill of sorts. Which kind of metal would be the safest for this? The pit interior is 3' X 3', 2' deep from the top stones and the sides are roughly 1' wide. Any thoughts are greatly appreciated, and if any of you are in the area, maybe we could set up a PS.com cookout? Complete with beer, steamed Blue Crabs smothered in Old Bay seasoning, and raw oysters of course :D
:munchin

My Dad used to use stretch metal (expanded steel) for the grill.

You could probably form a decent spit out of rebar, but like the stretch metal, you need to really burn the coating off of it and put a nice coat of cooking oil on afterwards.

Nice work, BTW.

TR

[BryanK]

Thanks TR, I appreciate the ideas. Rebar would both be cheap and durable through the climate changes around here, but would require a lot of prep to get it right to cook on. After my post I was brainstorming with some coworkers, and we came up with a tripod type support with a steel leader/line and a giant treble hook hanging from the center to secure critters to. We could hang a dutch oven from it as well. The idea sounds good in theory, but I have to do some shopping around to find the right rig.

Also, while pondering what kind of game we would cook up, we are considering a small pig to roast. Anyone have any advice on that idea? Every pig roast I've been to, the pig was in a smoker/grill made from a 55 gallon drum or two, but I've never had it off of a spit (openly cooked). Maybe the chefs in the house have some methods to accomplish this safely and have it still come out delicious? :munchin

[uspsmark]

Thanks TR, I appreciate the ideas. Rebar would both be cheap and durable through the climate changes around here, but would require a lot of prep to get it right to cook on. After my post I was brainstorming with some coworkers, and we came up with a tripod type support with a steel leader/line and a giant treble hook hanging from the center to secure critters to. We could hang a dutch oven from it as well. The idea sounds good in theory, but I have to do some shopping around to find the right rig.

Also, while pondering what kind of game we would cook up, we are considering a small pig to roast. Anyone have any advice on that idea? Every pig roast I've been to, the pig was in a smoker/grill made from a 55 gallon drum or two, but I've never had it off of a spit (openly cooked). Maybe the chefs in the house have some methods to accomplish this safely and have it still come out delicious? :munchin

Season the pig inside and outside with salt and pepper or your rub of choice. Put onions, carrots, celery and such inside the cavity of the pig. sew up the belly slit with electric fence wire (might have to use an awl to make the holes for the wire to go through, but normally it is thin and strong enough to pierce the skin on a young pig).
If you wrap the whole pig in something like chicken wire or chain link fencining, and tie it together with electric fence wire, it will keep it all together when you put it on the spit.

[booker]

Thanks TR, I appreciate the ideas. Rebar would both be cheap and durable through the climate changes around here, but would require a lot of prep to get it right to cook on. After my post I was brainstorming with some coworkers, and we came up with a tripod type support with a steel leader/line and a giant treble hook hanging from the center to secure critters to. We could hang a dutch oven from it as well. The idea sounds good in theory, but I have to do some shopping around to find the right rig.

...



We have used something similar to this with good results (http://www.firepies.com/rometripod.html#.UbsRIJyQMfo)

[echoes]

Maybe the chefs in the house have some methods to accomplish this safely and have it still come out delicious? :munchin

Bryan,

I am not expeienced enough to have roasted a pig on my own. That being said, there is a lot of information on the www about it, and I have researched this much for you in the hopes that it will help!:o


"Roasting a whole piglet on a spit is much easier than you'd probably think, and vastly more tasty than you can imagine.

We roast a pig every year for my sister's birthday right in her backyard in Brooklyn. If we can do it in the middle of New York, you can probably do it where you are as well.
Roasting whole animals has an unrivaled celebratory appeal that taps into one or the other of the primal centers of our brains, and nothing comes close to touching a whole young hog.

Shopping

When purchasing a whole pig, plan on having about one pound of dead weight per
person, which translates to around six ounces of meat after cooking and discarding the bones. The best pigs for roasting on a spit are under 90 pounds. Young pigs have extremely gelatinous and relatively low-fat flesh that practically melts as you cook it, oozing rich, sticky, porky juices. Older pigs have more fat, but their meat can begin to get drier and tougher, and are better suited for more gentle applications like Southern barbecue.

Since you're not going to be adding much flavoring to the animal, the quality of the pig is the biggest factor that's going to affect it's final flavor. Look for a happy, naturally raised animal which has had access to pasture. Ours came from Hemlock Hill Farms in Westchester, just outside of the city. Buying direct from the farm will save you a lot of money—particularly if you live in a city like NY where butchers will mark up the price around 200%.

You'll generally have to place an order for a pig at least a week in advance to allow time for slaughter and proper hanging of the animal. Young pigs have to be hung after slaughter for a few days in order to allow the muscles to relax after rigor mortis has set in.

Once you've got your pig, you can store it overnight in garbage bag in a bathtub covered in ice if necessary. Just remember to remove the pig before showering.
Equipment and Ingredients

The biggest piece of equipment you'll need is a spit. I don't know anyone who owns their own spit, but fortunately many farms that sell small pigs will also rent spits out for a relatively minimal fee. Call your local farms and inquire.

You'll also need:

Charcoal briquettes. You can be all macho and use hardwood coal instead of briquettes, but I find it burns too fast and too hot, and is difficult to maintain the slow, even heat necessary for prolonged cooking. Plan on at least one pound of coals per pound of pig, but have an extra 25 pounds or so on hand. You don't want to make a coal run in the middle of the roast.

A chimney starter. It's the most efficient way to light a batch of coals.

A long set of tongs for arranging the coals underneath the pig during cooking.
Kosher salt is the only seasoning you need. The pig should have plenty of flavor on its own. Rub the salt generously on the pig inside and out.

Beer and friends. The pig will take about an hour and 15 minutes per 10 pounds. It's gonna be a long, lazy day of pig-spinning, so make sure you are amply lubricated and the company is good.

The most crucial step is securing the pig to the spit. Dead pigs are heavy, and unless they are extremely well secured, they have a tendency to flop around as the spit turns if you don't secure them properly. The slideshow will teach you a method that involves strapping the spine to the spit to ensure your pig stays nice and secure.

The cooking itself is a lazy process. Once you get the coals under the pig and the pig turning (most spits have an electric motor to rotate the pig automatically), you can sit back and relax, tending to it only once every half hour or so to ensure that the coals are still hot and the pig is not over or undercooking.

Low and slow is the goal. If your pig starts taking on a burnished color within the first hour, you're going too fast. Either slow down the rate at which you are adding coals, or raise the pig a few inches from the heat source (most spits are also adjustable in height).

The last half hour is where all the skin-crisping crackly magic happens, and requires high heat, so you'll want to pile on the coals at the very end, rotating the pig as necessary to expose every inch of skin to the intense blast of heat. If all goes well, it'll bubble into blistery pustules that crackle and dissolve in your mouth. Yum."


http://www.seriouseats.com/2010/06/how-to-roast-a-pig-on-a-spit.html

[uspsmark]

Two or three "U" bolts with a metal plate work well to attach the pig to the spit. Punch a hole on each side of the spine, "U" bolt inserted from the open cavity of the pig, one leg of the bolt on each side of the spine. You will need a metal plate that spans the "U" bolt amd the nuts to tighten down the "U" bolt to the spit and back of the pig. Easiest way to secure the spit to the spine of the pig.

[BryanK]

I thank you all for the replies!

uspsmark: Great ideas, I hadn't thought of those. The seasoning and wrapping methods seem like a plan!

booker: that's exactly what I was looking for for doing fish and chicken with, if I don't spit the chicken (or other game birds). I'd like to make one as opposed to buying one just to keep it a homemade project. I'm a sucker for the "old way" of doing things (even though I'm a fairly young guy here) ;)

echoes: I really appreciate the research :lifter. I looked online as well looking for good ideas. My main goal with the post was to find any tried and true methods that the members of this board have discovered which they may like to share (seasoning, stuffing, cooking, and what rigs they've used over campfires to cook with). The internet can be a wonderful tool, but there is no substitute for the experiences the members here! As far as I see within the past posts in this section anyway :cool:.

[Badger52]

Two or three "U" bolts with a metal plate work well to attach the pig to the spit. Punch a hole on each side of the spine, "U" bolt inserted from the open cavity of the pig, one leg of the bolt on each side of the spine. You will need a metal plate that spans the "U" bolt amd the nuts to tighten down the "U" bolt to the spit and back of the pig. Easiest way to secure the spit to the spine of the pig.Nice idea. Available quite cheap in a set at hardware stores' "discount" bins sometimes. Quite commonly used to secure TV aerial masts to the side of a house, and the backing plate will have some teeth for grip-page to it.

[craigepo]

Ok. I have finally, finally mastered beans on the campfire(I just finished my fire pit). Does anybody have a good beef stew campfire/Dutch oven recipe?

[Guymullins]

Ok. I have finally, finally mastered beans on the campfire(I just finished my fire pit). Does anybody have a good beef stew campfire/Dutch oven recipe?



Serves 6ish

Ingredients
5 - 6 good size onions
3 beef stock cubes
3 bay leaves
Butter 250g salted
Chilli ( I just use the lazy chilli and lazy garlic in the bottles )
Garlic
+- 1.5 - 2 kg beef (cheap cuts...stewing beef, medallions, roasting joints, topside, silverside, whatever…I’m guided by whtaever the deal is of the day)
500 - 700ml Red wine (Poeswyn/ papsak/ Tassies/ any cheap stuff)
Flour

Method. (Follow process exactly or else!)

• Cube the beef – decent size cubes ‘cause they shrink a bit.
• Finely chop the onions.
• Use a nice big pot, OK?
• Melt the whole block of butter in the – don’t be shy with the butter – this is COMFORT food cooked from the heart, not diet food. Nope…not enough…add some more…the whole block, I said! RAAAAAIT !
• Raaait !! This is a very NB step now. Do it with love. Stove on a medium heat and seal the meat cubes gently in the butter. Take your time and don’t crowd the pot. Do it in relays. This will determine the tenderness and flavour of the meat later, so be nice.
• Remove the meat from the pot once sealed and place in a bowl and cover until later!
• Add the onions to the pot and let them sweat gently. (If necessary add more butter to avoid onions catching).
• Add 6/7 heaped teaspoons of lazy chilli immediately to the onions. (or to taste)
• Allow that to cook gently for about 10 mins, or until the onion is, well, you know the look.
• Now add at least 7 heaped teaspoons of lazy garlic and cook for a further 3 mins.
• Boil a kettle now and add about 600 ml of boiling H20 to the 3 beef stock cubes that you have had waiting in that glass pyrex jug of yours.
• Take the pot off the heat and add +- 4 heaped tablespoons of flour to the onions and mix it in until the onions are really stodgy – almost bound together (use as much flour as it takes to achieve this ...er... and add it slowly so it doesn’t get stuffed up).
• Raaaaaait ! Pot back on the heat, add the stock and add about half a bottle of red wine, or so…
• Give it a quick stir, add the meat back in (together with all the juices that have drained from it), add the bay leaves, bring it to the boil, cover and simmer gently for an hour or so! NB! Make sure you stir it frequently for the first few minutes until it has boiled so that the bottom doesn’t catch. Once its just simmering, a couple of stirs every 20 mins or so will do.
• Add salt to taste.

• A great accompaniment is Portuguese rolls with which to scoop up the gravy…
• Red wine and beer work well as a drink with this dish – or Guinness, as the case may be ;-)

• Voila ! Enjoy !

[Dusty]

Serves 6ish

Ingredients
5 - 6 good size onions
3 beef stock cubes
3 bay leaves
Butter 250g salted
Chilli ( I just use the lazy chilli and lazy garlic in the bottles )
Garlic
+- 1.5 - 2 kg beef (cheap cuts...stewing beef, medallions, roasting joints, topside, silverside, whatever…I’m guided by whtaever the deal is of the day)
500 - 700ml Red wine (Poeswyn/ papsak/ Tassies/ any cheap stuff)
Flour

Method. (Follow process exactly or else!)

• Cube the beef – decent size cubes ‘cause they shrink a bit.
• Finely chop the onions.
• Use a nice big pot, OK?
• Melt the whole block of butter in the – don’t be shy with the butter – this is COMFORT food cooked from the heart, not diet food. Nope…not enough…add some more…the whole block, I said! RAAAAAIT !
• Raaait !! This is a very NB step now. Do it with love. Stove on a medium heat and seal the meat cubes gently in the butter. Take your time and don’t crowd the pot. Do it in relays. This will determine the tenderness and flavour of the meat later, so be nice.
• Remove the meat from the pot once sealed and place in a bowl and cover until later!
• Add the onions to the pot and let them sweat gently. (If necessary add more butter to avoid onions catching).
• Add 6/7 heaped teaspoons of lazy chilli immediately to the onions. (or to taste)
• Allow that to cook gently for about 10 mins, or until the onion is, well, you know the look.
• Now add at least 7 heaped teaspoons of lazy garlic and cook for a further 3 mins.
• Boil a kettle now and add about 600 ml of boiling H20 to the 3 beef stock cubes that you have had waiting in that glass pyrex jug of yours.
• Take the pot off the heat and add +- 4 heaped tablespoons of flour to the onions and mix it in until the onions are really stodgy – almost bound together (use as much flour as it takes to achieve this ...er... and add it slowly so it doesn’t get stuffed up).
• Raaaaaait ! Pot back on the heat, add the stock and add about half a bottle of red wine, or so…
• Give it a quick stir, add the meat back in (together with all the juices that have drained from it), add the bay leaves, bring it to the boil, cover and simmer gently for an hour or so! NB! Make sure you stir it frequently for the first few minutes until it has boiled so that the bottom doesn’t catch. Once its just simmering, a couple of stirs every 20 mins or so will do.
• Add salt to taste.

• A great accompaniment is Portuguese rolls with which to scoop up the gravy…
• Red wine and beer work well as a drink with this dish – or Guinness, as the case may be ;-)

• Voila ! Enjoy !

Doing this with bear meat next week, Bro. (Huntin' buddy got one.)

Thanks! :cool:

[craigepo]

Serves 6ish

Ingredients
5 - 6 good size onions
3 beef stock cubes
3 bay leaves
Butter 250g salted
Chilli ( I just use the lazy chilli and lazy garlic in the bottles )
Garlic
+- 1.5 - 2 kg beef (cheap cuts...stewing beef, medallions, roasting joints, topside, silverside, whatever…I’m guided by whtaever the deal is of the day)
500 - 700ml Red wine (Poeswyn/ papsak/ Tassies/ any cheap stuff)
Flour

Method. (Follow process exactly or else!)

• Cube the beef – decent size cubes ‘cause they shrink a bit.
• Finely chop the onions.
• Use a nice big pot, OK?
• Melt the whole block of butter in the – don’t be shy with the butter – this is COMFORT food cooked from the heart, not diet food. Nope…not enough…add some more…the whole block, I said! RAAAAAIT !
• Raaait !! This is a very NB step now. Do it with love. Stove on a medium heat and seal the meat cubes gently in the butter. Take your time and don’t crowd the pot. Do it in relays. This will determine the tenderness and flavour of the meat later, so be nice.
• Remove the meat from the pot once sealed and place in a bowl and cover until later!
• Add the onions to the pot and let them sweat gently. (If necessary add more butter to avoid onions catching).
• Add 6/7 heaped teaspoons of lazy chilli immediately to the onions. (or to taste)
• Allow that to cook gently for about 10 mins, or until the onion is, well, you know the look.
• Now add at least 7 heaped teaspoons of lazy garlic and cook for a further 3 mins.
• Boil a kettle now and add about 600 ml of boiling H20 to the 3 beef stock cubes that you have had waiting in that glass pyrex jug of yours.
• Take the pot off the heat and add +- 4 heaped tablespoons of flour to the onions and mix it in until the onions are really stodgy – almost bound together (use as much flour as it takes to achieve this ...er... and add it slowly so it doesn’t get stuffed up).
• Raaaaaait ! Pot back on the heat, add the stock and add about half a bottle of red wine, or so…
• Give it a quick stir, add the meat back in (together with all the juices that have drained from it), add the bay leaves, bring it to the boil, cover and simmer gently for an hour or so! NB! Make sure you stir it frequently for the first few minutes until it has boiled so that the bottom doesn’t catch. Once its just simmering, a couple of stirs every 20 mins or so will do.
• Add salt to taste.

• A great accompaniment is Portuguese rolls with which to scoop up the gravy…
• Red wine and beer work well as a drink with this dish – or Guinness, as the case may be ;-)

• Voila ! Enjoy !

That sounds like a great meal. I will have to give this a try.

Could someone interpret a couple of terms for me please?
1. Raaaait
2. NB
3. Lazy chili and lazy garlic
4. Stodgy

[Team Sergeant]

That sounds like a great meal. I will have to give this a try.

Could someone interpret a couple of terms for me please?
1. Raaaait
2. NB
3. Lazy chili and lazy garlic
4. Stodgy

LOL, Guy is from the other side of the world.... but Lazy Chili is already made chili and lazy garlic is probably already diced garlic.

Stodgy, no clue and have never done onions and flour like he's doing.

Raaaait and NB no clue.....:munchin

[Gypsy]

LOL, Guy is from the other side of the world.... but Lazy Chili is already made chili and lazy garlic is probably already diced garlic.

Stodgy, no clue and have never done onions and flour like he's doing.

Raaaait and NB no clue.....:munchin

Agree on the chili and garlic, he does mention "in the bottles". Unless he's in the bottle... :p

Stodgy...I'm thinking sort of almost like gooey or thick...probably to thicken up the liquid a bit?

Yeah, I'm lost on the Raaaaait thing. :D

[Dusty]

It means "Right!"

NB just means "nota bene", or pay attention. "look well"

"Stodgy" means slow.

I think.

G'die.

[Team Sergeant]

Ok. I have finally, finally mastered beans on the campfire(I just finished my fire pit). Does anybody have a good beef stew campfire/Dutch oven recipe?

No but I'll find you one..... stew is easy..... :D

[Team Sergeant]

Most beef stews have same ingredients and same methods/techniques. It's not rocket science but you need to know the techniques and why.

Beef stew in a Dutch oven:
1 1/2 - 2 lbs of beef chuck roast cut into 1 inch cubes

1/4 cup flour, seasoned with salt and pepper (fresh cracked pepper) You should be able to taste the seasoning in the flour.

1 onion diced

3-4 cloves of garlic minced or sliced thin

3x cups of good beef stock

1x 14 ounce can of stewed tomatoes, rough cut

Big three finger Pinch of dried thyme, ( pinches of anything,
are two finger pinch, three finger, four and five)

big hand full of small red or white potatoes, like more potatoes, add a few more.

3x carrots cut 1/2 inch slices

2x celery stalks cut like carrots

1x big hand full of peas in the last two minutes of cooking

1x tablespoon canola oil

1. Heat oil in Dutch oven. Toss cubed beef in flour to coat. Toss cubed beef into hot Dutch Oven to brown, do this in batches, as you do NOT want to "steam" the beef. Browning adds all the flavor to the beef, while steaming does nothing to add flavor. Do not be afraid to really brown the beef, just don't burn it! (Black adds a bitter flavor) Remove beef from oven set aside.

2. Add onions to oven and a touch more oil if needed, cook until translucent, add garlic for one minute. Stir in flour you used to toss beef, then slowly pour in beef stock. (Slowly!!!!) get that flour well mixed in.

3. Return beef, add tomatoes and thyme to oven, cover and simmer (not boil!) for hour and half. Stir every 10 minutes. (Note: the more viscous the ingredients the more stirring you must do so the bottom of the pot does not burn the product)

4. Add celery, potatoes and carrots and return to simmer for 1 hour. Stir every 10 minutes. Check the seasoning, need more salt and pepper, add some. The acid in the tomatoes will reduce the salt flavor. Do not season until the last thirty minutes of cooking as the reduction in liquid will concentrate the salt and pepper flavor.

A "Seasoning" technique: Take one large spoon full of stew (or anything else, soups etc) and add the tiniest bit of salt to it, mix it in and taste, if you can taste the salt the seasoning is good, if not add a pinch of salt to the pot, stir, and try technique again.
If there too much liquid continue to cook, if too little add a 1/4 cup of water.

5. When ready to serve add hand full of peas and serve. Add some heat with hot pepper sauce.

6. Like green peppers, dice them and add with carrots, love leeks, dice them and use instead of onions. Enjoy eggplant, dice and add last hour of cooking. Sky's the limit on stew.

Garnish with chives, green onions, fried onions, julienne fried yucca, etc etc etc.

[craigepo]

WHEREAS, I have finished the below-attached fire pit, and

WHEREAS, the weather is way too nice for me to be inside,

IT IS HEREBY RESOLVED that I will be trying the stew recipe today.

OK, crap. Can't figure out how to attach a file from my IPAD.

[Dusty]

WHEREAS, I have finished the below-attached fire pit, and

WHEREAS, the weather is way too nice for me to be inside,

IT IS HEREBY RESOLVED that I will be trying the stew recipe today.

OK, crap. Can't figure out how to attach a file from my IPAD.

:D:D Post of the month!

[Team Sergeant]

No pictures?

[craigepo]

Spousal unit loved. Really, really good recipe. Unfortunately, I can't figure out how to get a picture uploaded from the iPad.

[craigepo]

See if I can get this to upload. Ha. Had to download the new Ipad software, but got it. Yeah baby yeah.

[PSM]

See if I can get this to upload. Ha. Had to download the new Ipad software, but got it. Yeah baby yeah.

"Well, your Honor, clearly the defendant has produced evidence as to the efforts formerly testified to in this proceding. Still, he has yet to produce evidence of the accomplishment of the intended endeavor. I move for an order of contempt of court, Judge." ;)

Pat

[mark46th]

TS- I would recommend using canned new potatoes in stew. If using fresh potatoes, I don't add them to the pot until the last 30 minutes to keep from over-cooking them...

Craigpo- Nice fire ring!

[Team Sergeant]

TS- I would recommend using canned new potatoes in stew. If using fresh potatoes, I don't add them to the pot until the last 30 minutes to keep from over-cooking them...

Craigpo- Nice fire ring!

I love new potatoes but canned? Don't think I'm going there. I add my veggies and starches the last 45 minutes of cooking.

[mark46th]

I love new potatoes but canned? Don't think I'm going there. I add my veggies and starches the last 45 minutes of cooking. Team Sergeant

Yep- That is the best way... I prefer fresh also, but when fresh isn't possible they work...