Campfire cooking

[rockytop73]

A couple of buddies and I are planning a camping trip fairly soon. We are wanting to try to do some cooking over a camp fire this year and are looking for suggestions. Preferably something fairly simple, but any suggestions are welcome. We are also going to try to smoke a fatty so suggestions are welcome on that as well. Thanks guys(and girls).

 

[FULLDRAWXX75]

A great campfire side:

A large potato, cut into 1/4" slices but not all the way through,(leave it hinged at the bottom)take a thin pat of butter and place in every other slice and sliced onion in the other slices.

Place on heavy alum. foil

Add a small handful of sliced carrots (cut lengthwise into 1/4" cuts)maybe 6-8 strips

Salt & pepper

Wrap, twice

Make a nice cooking bed of coals and throw the foil wrapped taters right in the coals...........turning every 15 mins or so to prevent burning.

You will be able to tell when they are done by the feel, they will be soft.

cut open foil and waaaaa laaaaaa............best darn camp taters you ever ate.


FDXX75

 

[Anonymous]

coat hanger,hot dog,bun...get r dun....add beer.

 

[Camp]

....going to try to smoke a fatty...

I'm sure age has a lot to do with the meaning of that one, but what's your definition? :whistle:

 

[rockytop73]

....going to try to smoke a fatty...

I'm sure age has a lot to do with the meaning of that one, but what's your definition? :whistle:

Ha Ha. I was kinda waiting on somebody to say something about that. The "fatty" I was talking about usually consists of different fillings and spices wrapped in sausage or groundbeef and then wrapped in bacon and smoked. There are a few threads on here about them.

 

[JCDEERMAN]

Dang FULLDRAW, that looks really good! I am trying that this weekend without a doubt. I keep thinking of things to put in the with the onions....like little slices of red or green peppers. We will see how it goes....

 

[Anonymous]

A couple of buddies and I are planning a camping trip fairly soon. We are wanting to try to do some cooking over a camp fire this year and are looking for suggestions. Preferably something fairly simple, but any suggestions are welcome. We are also going to try to smoke a fatty so suggestions are welcome on that as well. Thanks guys(and girls).

Where yall camping at? Hardin co?

 

[Anonymous]

I once had a fat buddy of mine cook a fresh kilt squirrel with a zippo lighter after we ate all the groceries the night before. He said it wasn't too bad cept for the fuel taste.

He has yet to live it down and that was nearly 10 years ago..lol

 

[rockytop73]

I once had a fat buddy of mine cook a fresh kilt squirrel with a zippo lighter after we ate all the groceries the night before. He said it wasn't too bad cept for the fuel taste.

He has yet to live it down and that was nearly 10 years ago..lol

LOL..thats pretty funny and yes, we are camping in hardin county near the river

 

[Anonymous]

pickwick or private land? Just curious.

 

[rockytop73]

private land

 

[Anonymous]

very cool. Have a big time. I will see what recipes I can find for you.

I used to live in Savannah about 12-15 years ago. That's why I ask where yall was camping. I used to primitive camp at Indian Creek back in the day.

 

[BowGuy84]

Hobo Meal

make a patty of ground beef..fairly thin

add cut up taters, carrots, and onions in the middle

season (I use salt pepper a1, and worstershire)

add a little moistrue (butter, beer, or stock)

double wrap and put on coals.

Ill try and get the pic of the fatty I made on here and all the ingredients used. I'd mix between sausage and ground beef so that some of the other flavors come through. Cream chesse and various peppers (I used jalapenos, pepperchinis, and smoked red bells) I think sundried tomatoes would be good too...

 

[BowGuy84]

ohh for the AM line a cardboard box double thick with alluminum foil, use empty cans to elivate a try and you can cook store bought biscuits by facing it towards a good hot fire...seen cobblers cooked like this too

 

[rockytop73]

Thanks guys these sound really good and we will definitely try them.

 

[Anonymous]

I do not recommend the squirrel/lighter method.

 

[JohnnyBond]

 

[rockytop73]

yeah we definitely won't be doing the squirrel/lighter method, but i'm sure that was hilarious

 

[Anonymous]

It sure took out the "gamey" taste and replaced it with a "fuely marinade"..ughhh LOL

 

[Anonymous]

Im glad this thread got started. I just finalized a 4 day/5 night camping trip the first part of june on our new 400 acre lease. I will use some of this info.

Squirrel shot and butane baby!! Live like a wild man..lol

 

[JohnG]

Alright guys, here are a few of my favorite.

1 - Baby Back Ribs in a dutch oven. Take a full rack of ribs and cut into 3 even sections. Rinse all blood off and pat dry with a paper towel. Once dry pick your dry rub of choice and coat both sides of each peice. Get some heavy duty tin foil and stack the peices up in one stack and wrap up tight about 3 or 4 times. Set the ribs on a trivet or a wire rack so it is not in direct contact with the bottom of the oven. I prefer a deep 12" for a single rack or I use a deep 14" for 2 racks. Once the charcoal is ready put a layer of briquets on the bottom and then cover the lid with briquets as well. Add new charcoal as needed to keep the heat going for 4-5 hours. After 3-4 hours you can add a big old potato wraped in foil a couple of times on each side of the ribs and let it bake until soft. Unwrap and eat till your tired. Simple and delicious.

2 - Chicken & Dumplins. I cook this over an open fire on a tripod. I like to start with a 3lb bag of frozen thighs from WalMart. Boil these in the dutch oven until the are getting tender. Once they are turning color and are getting tender remove the thighs from pot and take a fork and shred the meat and fat from the bones. By now you should have a decent stock in the pot, add the debone meat back into the broth less bones and fat. If you want a little richer stock add a big can of canned broth to what you have made. At this point you can add some boneless breast if you want some white meat in as well. The dark meat has better flavor for the stock. At this point I let it boil for another 30-40 minutes to further tenderize the meat. Salt and pepper to taste. Mix up some biscuit dough and roll out real thin and keep some extra flour out to keep it from sticking to your work surface, this will also help the broth thicken up. I cut the biscuit dough into about 1" squares and start adding to the meat and broth until the pot is full. Let this cook on a lower heat for 30 or 40 minutes till the duplins are done and the broth has thickened up and eat. A big pan of cornbread and another dutch oven full of pinto beans goes very well with this.

 

[BowGuy84]

sounds good JohnG...im gonna have to snag my parents dutch over and give it a go

 

[Kentzavol]

Hobo Dinner
ground beef or sausage, carrots and cabbage leaves

Wrap meat and carrots in cabbage leaves.
Wrap the whole thing in foil and throw on the fire.

Nice and easy !

 

[Kentzavol]

Bowguy already hit this on the head sorry for the duplicate. It really is good !

 

[JohnG]

Bow guy, I promise the ribs will melt in your mouth. After 4 or 5 hours the bone will pull right out when you try to pick them up. You will have to use a fork or your fingers as I do!!

 

[BowGuy84]

Nice! Thats what I'm looking for!!