Outdoor Cooking Practice Thread

Discussion in 'Cooking & Water Purification' started by rsnurkle, Jul 18, 2018.

  1. BlueDogScout

    BlueDogScout Where is all the shelf stable bacon??? Supporter

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    Yea it’s mos eisley space port lol
     
  2. Flint_2016

    Flint_2016 Rusty Hobbyist

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    Meals cooked over coals at my camps.
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    Sausage patty for breakfast over toasted English muffin.
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    Boneless ribs
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    boneless ribs again
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    T-bone steaks
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    Swai,a catfish from Viet Nam
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    Pork ribs
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    Pork ribs Yum
     
  3. anrkst6973

    anrkst6973 Supporter Supporter

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    Back outside for another round of Fish Stew...

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    100f + will not deter me :). ....
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    Now with even more smoky flavor....
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    It is delicious. ;). Y'all drop by sometime alright?
     
  4. BlueDogScout

    BlueDogScout Where is all the shelf stable bacon??? Supporter

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  5. anrkst6973

    anrkst6973 Supporter Supporter

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    Anytime you're in the neighborhood myfreind, We'll make something hot in the iron and have something cold in a bottle. :)
     
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  6. BlueDogScout

    BlueDogScout Where is all the shelf stable bacon??? Supporter

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    The best combination
     
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  7. NoBrakesRacing

    NoBrakesRacing Scout

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    Petit sirloin, basic but perfect.
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    The cook couldn't wait and had to try one on a piece of pine bark driftwood.
    It was raining some.
     
  8. Andster

    Andster Scout

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    Using my gear on the deck again. First time using the grilling plate. Turned out great.
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  9. PAcanis

    PAcanis Supporter Supporter

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  10. Andster

    Andster Scout

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    Just some flank. The butcher made these. Lots of flavor. You gotta sear them so the cheese doesn’t melt out. I’ve been using a new seasoning made by a local Marylander called Todd’s Dirt too
     
  11. PAcanis

    PAcanis Supporter Supporter

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    Ah, flank steak. That's pretty elusive around these parts. Once in a while I'll get lucky. Skirt steak is even more rare.
    Good beefy flavor.
     
  12. anrkst6973

    anrkst6973 Supporter Supporter

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    We got a nice rain, but that means it was humid. You don't want to heat up the house by cooking inside, but you don't want to hang out on the patio by a fire either...

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    Quart of venison chunks, couple of link sausages, smattering of vegetables, and a couple cups of mixed beans. Throw it in a pot and simmer for about 2 1/2 hours. ;)
     
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  13. GreySwampFox

    GreySwampFox Supporter Supporter

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    Cooking Polish dinner outside tonight. Trying out a new pot to boiling water for the cabbage filled pierogi.








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    My favorite double smoked Wedding Kielbasa is the protein tonight.



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    Some butter in the skillet and let everything get happy for a few minutes. Plated the kielbasa & pierogi and added left over bigos to the skillet to warm for a minute. The double smoked kielbasa adds a wonderful smoked flavor to the pierogi.



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  14. hdbeav

    hdbeav As Iron Sharpens Iron #24 / Noble Order of the Cup Supporter

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    Nothing fancy, breakfast tacos for dinner.

    Hot water to soak the hashbrowns. 20190830_190908.jpg

    The canteen shop grilltop stove sets tight into the crusader cup stove. Provides separation from my skillet and the heat. I used hand sanitizer for fuel tonight.
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    Bacon

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    Eggs scrambled in bacon grease

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    Should have brought cheese and salsa

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  15. anrkst6973

    anrkst6973 Supporter Supporter

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    Triple digit temps don't make for an enjoyable "kitchen experience ". Whatcha gonna do...

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    These are those thin uglies you see in "family packs".

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    I also used some spiced up sausage marbles and a link I had...

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    A few cans of vegetables and cream of mushroom. I bulked it up with some mixed veg from my freezer stash.

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    Put it in a pot in successive layers and cook it 365-375 f for an hour-hour +15

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    Spoon tender pork, soft vegetables with just a hint of creamy sauce...would have been really good with some crusty French bread....but it was way too hot for another DO cooking session! ;)
     
    Last edited: Sep 8, 2019
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  16. BlueDogScout

    BlueDogScout Where is all the shelf stable bacon??? Supporter

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    @Skab admin help?
     
  17. MohaveGreen

    MohaveGreen Guide

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    Orange honey garlic whole roasted chicken was on the menu tonight. It's not a dutch oven recipe, but I made it into one. Here's the official guide:

    https://www.cottercrunch.com/one-pot-orange-honey-garlic-roasted-chicken-paleo/

    This was in the 12" deep. Warming up a few coals here. Marinade in the foreground.

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    First, to avoid a soggy skin, you gotta spatchcock and fry this gal breast-side down in screaming hot oil for about 15 minutes. Here she's got some fresh rosemary and the orange marinade stuff on her while the we apply some emergency room level burns to the topside.

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    After about 15 minutes, flip that chick over, apply the rest of the herbs, marinade, and some orange slices, and bake at 450 for another 45 minutes or so. There are also orange wedges and slices underneath. The silicone trivet shown in the first pic is my newest favorite accessory. Works great to keep the bird up off the bottom of the pan.

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    Here's the finished product. It was exceedingly juicy, but didn't have near as much flavor as I had hoped. I caught some rosemary and hints of orange, but for having been literally encased in Orange flesh while it baked, I expected more. But still, a super juicy whole chicken is a good thing, so we completely destroyed her at the dinner table.

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    All in all of give this recipe a "B." Again, super juicy, and good enough, but the flavor was lacking. Also, the orange slices de-crisped the momentarily crispy skin that is so hard to acheive in a dutch oven. But I guess that was to be expected.

    Thanks for looking.
     
    Last edited: Sep 16, 2019 at 6:21 AM
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  18. bacpacjac

    bacpacjac Queen of the Cups Supporter Bushclass I

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    Mind blown. Thanks so much!
     
  19. hdbeav

    hdbeav As Iron Sharpens Iron #24 / Noble Order of the Cup Supporter

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    Your welcome! Bushcraft food science is a community effort:dblthumb:

    It cooks up a mean spam and potato cakes too. I need to figure out a way to separate the components when they are hot to add more fuel.
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    Last edited: Sep 17, 2019 at 7:01 AM
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  20. PAcanis

    PAcanis Supporter Supporter

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    Well the Pathfinder canteen cup stove doesn't come anywhere close to fitting inside my BCB Crusader stove. It will set on it, but I wouldn't want to use it like that.
     
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  21. BlueDogScout

    BlueDogScout Where is all the shelf stable bacon??? Supporter

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  22. bacpacjac

    bacpacjac Queen of the Cups Supporter Bushclass I

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  23. hdbeav

    hdbeav As Iron Sharpens Iron #24 / Noble Order of the Cup Supporter

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    I used and have been using hand sanitizer. It burns hot, is cheap to experiment with, available anywhere (i dont have to order it off amazon like dragon fuel) and I can blast more into the stove through the opening when it burns low. It flares up a little but so far seems safe.

    I REALLY like the dragon fuel but try new stuff with sanitizer.

    Thanks! The unfortunate part is I dont think anyone is currently producing the canteen shop grill top stove. I was lucky to snag one a few months before they closed. I hope someone picks them up again.
    Was just curiosity and luck to find it fits the crusader stove.
     
  24. 66drifter

    66drifter Guide

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    you cook in the center and pull food out n up the sides to keep them warm until the final blending

    start w/ the bacon/sausage/meat

    leaving the grease in the center bottom and precooking the separate ingredients to the point of not quite done

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    cooking the last ingredient in the center w/ all the rest pulled up the side

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    when the last ingredient is amost done stir in the rest for the finishing touch

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    garnish to choice ;-)
     
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  25. BlueDogScout

    BlueDogScout Where is all the shelf stable bacon??? Supporter

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    Gotcha
     
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  26. Trojan

    Trojan Tracker

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    This is now my favourite thread!

    Out of interest those of you carrying small frying pans etc in your pack. What do you store them in? Dry bag? Plastic bag?

    I am just thinking what is best to stop other kit getting dirty. I would wash my pan but I think there is always chance of oil or soot.

    Many thanks
     
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  27. Revinmama

    Revinmama Scout Bushclass I

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    I have never purchased reusable grocery bags, but have nevertheless accumulated MANY freebies, including some heavy-duty canvas. Any of them, regardless of material, are suitable to carry a sooty fry pan or camp Dutch Oven. (I do not own "official" carry bags for my camp Dutch ovens.) I do very basic clean-up at camp, but save the final cleaning of soot, et al for when I get home. Most of the bags can just be thrown in the washer, if necessary, but I rarely do that because they'll just be used at camp again. It doesn't matter if they're still sooty from a previous trip.

    Marlene
     
  28. bacpacjac

    bacpacjac Queen of the Cups Supporter Bushclass I

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    I usually use a plastic shopping bag or a re-purposed pillow-case. Simple stuff sacks are pretty easy to make. Go check out the "Ditty Bag" lesson in BushClass and consider getting started on your BushClass Basic while you're there. ;) https://bushcraftusa.com/forum/threads/bushclass-index.27234/
     
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  29. anrkst6973

    anrkst6973 Supporter Supporter

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    My bro and kayaking "2nd" carries a small griddle. It lives in an Ozark Trail type bag on the outside of his pack, this prevents the pack getting oily/sooty as well as protecting the griddle from mud and such.
     
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  30. Revinmama

    Revinmama Scout Bushclass I

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    Exactly. I keep telling people that I can bake or cook ANYTHING in my camp Dutch oven that they can bake or cook in/on their household stove/oven. Thanks for sharing. Your meal looked beautiful.

    Marlene
     
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  31. 66drifter

    66drifter Guide

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    top shelf stuff here ¿ aint it ? !

    as for storage we always used the good ole brown paper grocery bag when we could get them

    w/ a bit of lingering grease AND in a pinch the bags became fine tinder as they "matured" and got replaced
     
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  32. saryat

    saryat BCUSA Friend Bushcraft Friend

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  33. MohaveGreen

    MohaveGreen Guide

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    For sure. They are extremely versatile. And way more fun!
     
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  34. Foilist

    Foilist Guide

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    Quick, simple breakfast with my Svea123 setup.

    20190921_111021.jpg 20190921_111006.jpg
     

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