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Author: Subject: Campin' Cookin'

Zen Peach





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  posted on 7/27/2009 at 01:46 PM
Say there folks...

Me and the family have done quite a bit of camping this year, and it seems like every year we get just a little better with our camp cookin'!

I did a ton of camping when younger but it wasn't until our daughter turned 5 that we started going as a family. I have the prerequisite cast iron skillet, and I started off this season with a fantastic 10 qt Lodge Dutch Oven that I promptly broke in with some good ol' Boy Scout Cherry Cobbler. I'm a big fan of the Lodge ovens because they have that lip on top for easy setting of coals. Last weekend I made a chili with cornbread on top in the oven that was amazing, although we did decide that we need a 14 qt oven!

Funny, for all the years I went camping, I never used hobo pie irons much until recently...wow! The possibilities are endless and the breakfast sandwiches are awesome. In two weeks we're heading out again and I picked up a new hamburger pie iron (I love Cabela's, I could go there every day) that I'm dying to try!

So, campers, what say you? Whatcha cookin'? Got any camp recipes that must be tried?

This is my favorite cobbler recipe...

3 cans fruit pie mix (peach, cherry or blackberry)
2 1/2 c. Bisquick mixed with 1/2 c. milk + 2 tbsp. butter, melted

10 servings.
Prepare good hot bed of charcoal or campfire embers.

Lightly butter Dutch oven.

Put fruit pie mix in oven. Sprinkle lightly with cinnamon. Dot fruit with 6 spoons of butter. Spoon mixed Bisquick over fruit.

Place Dutch oven directly on bed of coals with hot coals on top of lid. Bake 20 minutes. Do not remove lid until ready to serve. (NOTE: Great with vanilla ice cream if available.)

 

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Zen Peach



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  posted on 7/27/2009 at 01:57 PM
At the Clifftop Festival as we speak. Tonight's meal in camp will be fried fish, fried green tomatos, kale greens and apple cider vinegar and Ohio Argent breed corn mixed with ears of Lincoln County, West Virginia Golden Queen corn. Tomorrow will be gourmet camp turkey burgers which is ground turkey filled with a cube of brie cheese inside and a thin slice on top with sauted apple medallions cooked until golden brown and added to the top of the burger. The combination of ground turkey, brie cheese and sauted apple is wonderful.

 

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Universal Peach



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  posted on 7/27/2009 at 02:00 PM
That sounds really good....I have made the 'cobbler' recipe and it is GOOD!
Hard to best fried fish....anywhere!

 

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Zen Peach



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  posted on 7/27/2009 at 02:00 PM
We've evolved from burning hot dogs skewered on the end of a green branch, haven't we.....
 
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Zen Peach



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  posted on 7/27/2009 at 02:09 PM
quote:
At the Clifftop Festival as we speak. Tonight's meal in camp will be fried fish, fried green tomatos, kale greens and apple cider vinegar and Ohio Argent breed corn mixed with ears of Lincoln County, West Virginia Golden Queen corn. Tomorrow will be gourmet camp turkey burgers which is ground turkey filled with a cube of brie cheese inside and a thin slice on top with sauted apple medallions cooked until golden brown and added to the top of the burger. The combination of ground turkey, brie cheese and sauted apple is wonderful.


Brie and apples go together tremendously. Open grill burgers, I assume?

 

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Zen Peach



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  posted on 7/27/2009 at 02:10 PM
I have friends that have purchased propane camp stoves, I'm not a fan. I'm a 100% campfire guy.

 

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Zen Peach



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  posted on 7/27/2009 at 02:16 PM
Jerry, those dutch ovens are the bomb for camping! My nephew and his wife are very handy with theirs and on our June CO camping trip they did a chocolate cake one night in the dutch oven (birthday celebration ) and they did buttermilk biscuits in them a couple of mornings to go with skillet gravy and we did a great stew another night. I'm convinced now that you can cook up just about anything in one of those. We had a propane stove with us, too, but about the only thing it was used for was coffee in the morning and boiling water for washing dishes. And the dutch ovens with a bit of a lip on the lid are great for managing the coals.

 

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  posted on 7/27/2009 at 02:22 PM
I camp a lot. Used to tote along about 5 of those hard plastic milk cartons full of cooking gear. You name it, I brought it.

Now? This is basically it.



Almost anything you want to eat can be prepared in this. Here's one of my favorite camping recipes:

1 Pound lean pork, cubbed bite size
1 12 oz. can of beer (Your call)
2 jalapenos chopped or diced
1 can of pinto bins
1/2 can black beans
sauce of one can of baked beans (Just the sauce, not the beans!)
1 tspoon salt
1 tspoon pepper
2 cloves chopped garlic

in the morning, re-start your campfire from last night's embers.

Place all of the ingredients in recipe into Dutch oven, cover and place in the new hot embers for about 6-8 hours. Go fishin'..hikin'..what ever. Come back to camp and you are eatin'.

Simple..simple..and good

"Mr. Taggert's Stew"

 

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Zen Peach



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  posted on 7/27/2009 at 02:37 PM
quote:
quote:
--------------------------------------------------------------------------- -----
At the Clifftop Festival as we speak. Tonight's meal in camp will be fried fish, fried green tomatos, kale greens and apple cider vinegar and Ohio Argent breed corn mixed with ears of Lincoln County, West Virginia Golden Queen corn. Tomorrow will be gourmet camp turkey burgers which is ground turkey filled with a cube of brie cheese inside and a thin slice on top with sauted apple medallions cooked until golden brown and added to the top of the burger. The combination of ground turkey, brie cheese and sauted apple is wonderful.
--------------------------------------------------------------------------- -----



Brie and apples go together tremendously. Open grill burgers, I assume?


No camp fires at the Clifftop festival because by Thursday virtually every square inch of open ground will be occupied, over 85% of which will be a musician of some level which makes for music everywhere. So, us and our neighbors along the tree line cook for each other and lots of visitors, and the menus are varied and large so we bring lots of gear to this particular event. Musicians know that they can eat good at our corner of the mountain if they play a tune or two in camp and it works out for everybody and means big fun. My Uncle Wormy's vegetarian camp soup will be going by Wednesday, a hearty and energy-giving recipe and the pot will be open 24/7.

As there is no meat or meat stock in this excellent soup, so if you keep it covered and in a cool place it will last for days and not go bad. In fact, it taste better if you cook it the day before and let the flavors come together. One hint, cook it no more than 2-2 hours, and if you reheat it only heat up the portion that you are going to eat.

I will let you decide the amounts of the ingredients to put in. Because you are doing it by hand you will know what to do. Use canned garbanzo beans as they are already softened up. They are also the most nutritious of all the beans. As always, if you can grow your own or buy fresh and buy local, go for it.

A bunch of fresh chopped carrots,
A bunch of chopped celery hearts,
Chopped onions,
Sliced up cabbage,
pound of lentil beans, more if desired,
At least 2 cans of garbanzo beans, (also known as Chick Peas)
Chopped potatos,
At least 2 cans of peeled and diced tomatoes, or fresh,
Seasoning to include paprika, oregano, sage, and garlic. Use salt if you want to, but Wormy leaves it saltless so that each person can add it as they wish.

In a big pot cook the carrots, celery, onions, and cabbage first, covered in water, at a good boil for an hour. Then, after that, add the rest of the ingredients and the seasoning to taste, and bring it down to a slow boil for another 30- to 45 minutes. Add water as necessary.


DH

[Edited on 7/27/2009 by DerekFromCincinnati]

 

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Zen Peach



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  posted on 7/27/2009 at 02:41 PM
Isn't that in the Fence Fund cookbook?
 
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True Peach



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  posted on 7/27/2009 at 05:06 PM
quote:
I camp a lot. Used to tote along about 5 of those hard plastic milk cartons full of cooking gear. You name it, I brought it.

Now? This is basically it.



Almost anything you want to eat can be prepared in this. Here's one of my favorite camping recipes:

1 Pound lean pork, cubbed bite size
1 12 oz. can of beer (Your call)
2 jalapenos chopped or diced
1 can of pinto bins
1/2 can black beans
sauce of one can of baked beans (Just the sauce, not the beans!)
1 tspoon salt
1 tspoon pepper
2 cloves chopped garlic

in the morning, re-start your campfire from last night's embers.

Place all of the ingredients in recipe into Dutch oven, cover and place in the new hot embers for about 6-8 hours. Go fishin'..hikin'..what ever. Come back to camp and you are eatin'.

Simple..simple..and good

"Mr. Taggert's Stew"





That is the one I use. Search for Byrons Dutch Oven Recipes. Awesome stuff there. He gives you the briquette count for top and bottom. We have not camped as much this year as in previous years. We have simplified a good deal equipment wise. Now eating is another subject. Going to the coast in a couple weeks with the new boat for some flounder fishing. Looking forward to that. Chomping at the bit to get there........

 

Peach Master



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  posted on 7/27/2009 at 07:28 PM
Well I have camped the entire US since I was 2.... myparents would pick up and go at a moments notice...I still do the same now at my age...

My favorite is egg in a hole

1lb ground sausage
1 onion finely chopped
I package of sliced mushrooms
! green bell pepper - cleaned and diced
! red bell pepper - cleaned and diced
1 large unsliced sour dough loaf - then slice into one inch thick cuts and remove bread keeping the edges with a little bread left over
1 dozen eggs - really depends on how many people

Cook sausage in skillet - remove when done keep grease in skillet
add onions, peppers and mushrooms cook until done and remove

MIx sausage, onions peppers mix into a scrambled egg mix keep on side

Then put bread in skillet and lightly cook on each side then add egg mix cook until done on each side then repeat...

 

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Zen Peach



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  posted on 7/28/2009 at 05:59 PM
Last night the festival camp conversations went from what the mountaintop removal coal companies in Boone County, West Virginia are doing to the rivers in next door Lincoln County with runoff to some folks regretting that they missed ramp season this past spring. Now that the gourmet gastronomes have caught on to ramps, the price has gone way up. Use to, you could get a poke full of it for two or three dollars along the side of the road or at a flea market, but now they sell them in 'bunches' at a premium price. But, sure enough, my Uncle Wormy froze a bunch of it and brought it to the festival so we had ramps fried together with sliced red potatos and brown hen eggs smack in the middle of July. Awesome.

With the second timber rattler found today we are trying to get a hold of a couple that we can catch and clean and eat. Camp mate Katie from Lincoln County, West Virginia grew up her whole life with her mom cooking rattlers up whenever she could get them. There is a lot of natural gas mines and pipelines in this second most rural county in West Virginia and years ago and before satellites took over the chore, they used to have inspectors who would walk the pipelines and make sure they were OK. When they would find timber rattlers, they knew where to bring them. Just a few years ago Katie entered the Huntington, W. VA., chili cookoff with rattle snake chili as the meat is white and tender. We'll see if we can get a hold of a couple, but the problem is that you cannot kill a timber rattler in state property.

DH

 

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  posted on 7/28/2009 at 11:34 PM
Aw, crap...I'm trying to lower my cholesterol and loose a few pounds and you guys just made me HUNGRY!!!!
 

Ultimate Peach



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  posted on 7/29/2009 at 11:21 AM
Just got back from Vermont. My 13 y/o son cooked BBQ chicken for his first time and it was great.

Favorite veggie recipe, in foil pouches chop up whatevers in season. Incl potatoes. Salt, pepper, lots of butter. Top with crushed white cheddar cheez its and bake over fire.

Substitute Reeses pb cups for Hershey bars in smores.

 

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  posted on 7/29/2009 at 12:08 PM
My fav, kill elk remove a backstrap cut into thick steaks place on a grill over a tamarack fire grill to medium and eat with a knife let all juice run down the corners of mouth and wipe with back of wrist ahhhh it just does not get better...

 

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Peach Extraordinaire



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  posted on 7/29/2009 at 12:14 PM
I use to do alot of cowboy cooking back years ago but lost all of my recipes

treat yourself to sum enamelwear

 

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True Peach



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  posted on 7/29/2009 at 12:19 PM
PFFFFTTTTT!!!!!


"You boys have had enough!"
-Slim Pickens

 

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Zen Peach



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  posted on 7/29/2009 at 12:56 PM
quote:
My fav, kill elk remove a backstrap cut into thick steaks place on a grill over a tamarack fire grill to medium and eat with a knife let all juice run down the corners of mouth and wipe with back of wrist ahhhh it just does not get better...


Mike, that is one of the best posts EVER.

 

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Zen Peach



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  posted on 7/29/2009 at 03:01 PM
Venison last night, and this afternoon a very good catfish chowder made from yesterday's catch.

 

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True Peach



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  posted on 7/29/2009 at 08:04 PM
Haven't been camping in ages...

Grandkids are 3 and 1.

3,4 more years and WE...ARE...GOIN'...CAMPIN'....

another cool thread, fits in nice with the morning fishin' report...

 

Universal Peach



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  posted on 7/29/2009 at 08:59 PM
Great thread, we do the caramilk bar on the smores not sure you have them down south. Like a rolo but thinner.

Hitting myself as I read this. I think the wife threw out a dutch oven when we moved a couple years back. Time for some garage sailing.

 

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  posted on 7/29/2009 at 09:26 PM
quote:
quote:
My fav, kill elk remove a backstrap cut into thick steaks place on a grill over a tamarack fire grill to medium and eat with a knife let all juice run down the corners of mouth and wipe with back of wrist ahhhh it just does not get better...


Mike, that is one of the best posts EVER.


l time and i look forward to it each year

Glad you liked it because i was serious it is my favorite meal of all time and i look forward to it each year during elk season... damn i am hungry now...

 

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Zen Peach



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  posted on 7/30/2009 at 03:58 PM
Small black bear got him a sweet tooth and ate some of our grub in our camp a couple of nights ago and another camp down the tree line. Heard him in the woods in the dark. He didn't like the white bread but ate up the jelly-filled croissants deep fried turkey last night with fixins, and the Red Stick Ramblers fed about 60 people at their CD release party down in their camp with two big pots of rice and two big pots of Louisiana tasso gumbo and vegetarian gumbo last night as well before commencing to jam. They found some sheets of wood and made a big dance floor out of it, brought in a guest cajun accordionist from Lafayatte and played late into the night.

DH

 

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Zen Peach



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  posted on 7/30/2009 at 04:03 PM
quote:
Small black bear got him a sweet tooth and ate some of our grub in our camp a couple of nights ago and another camp down the tree line. Heard him in the woods in the dark. He didn't like the white bread but ate up the jelly-filled croissants deep fried turkey last night with fixins, and the Red Stick Ramblers fed about 60 people at their CD release party down in their camp with two big pots of rice and two big pots of Louisiana tasso gumbo and vegetarian gumbo last night as well before commencing to jam. They found some sheets of wood and made a big dance floor out of it, brought in a guest cajun accordionist from Lafayatte and played late into the night.

DH


Sounds like a lot of fun, D. How is this festival going as compared to years part, in your opinion?

 

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