Discussion in 'Cooking & Water Purification' started by rsnurkle, Jul 18, 2018.
Yea it’s mos eisley space port lol
Meals cooked over coals at my camps.
Sausage patty for breakfast over toasted English muffin.
boneless ribs again
Swai,a catfish from Viet Nam
Pork ribs Yum
Back outside for another round of Fish Stew...
100f + will not deter me . ....
Now with even more smoky flavor....
It is delicious. . Y'all drop by sometime alright?
When can I visit?
Anytime you're in the neighborhood myfreind, We'll make something hot in the iron and have something cold in a bottle.
The best combination
Petit sirloin, basic but perfect.
The cook couldn't wait and had to try one on a piece of pine bark driftwood.
It was raining some.
Using my gear on the deck again. First time using the grilling plate. Turned out great.
I like those pinwheels.
What cut of beef are you using?
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
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.
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...
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.
Cooking Polish dinner outside tonight. Trying out a new pot to boiling water for the cabbage filled pierogi.
My favorite double smoked Wedding Kielbasa is the protein tonight.
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.
Nothing fancy, breakfast tacos for dinner.
Hot water to soak the hashbrowns.
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.
Eggs scrambled in bacon grease
Should have brought cheese and salsa
Triple digit temps don't make for an enjoyable "kitchen experience ". Whatcha gonna do...
These are those thin uglies you see in "family packs".
I also used some spiced up sausage marbles and a link I had...
A few cans of vegetables and cream of mushroom. I bulked it up with some mixed veg from my freezer stash.
Put it in a pot in successive layers and cook it 365-375 f for an hour-hour +15
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!
@Skab admin help?
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:
This was in the 12" deep. Warming up a few coals here. Marinade in the foreground.
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.
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.
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.
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.
Mind blown. Thanks so much!
Your welcome! Bushcraft food science is a community effort
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.
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.
Do you use solid fuel tabs or alcohol?
WOW! That looks amazing!!
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.
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
cooking the last ingredient in the center w/ all the rest pulled up the side
when the last ingredient is amost done stir in the rest for the finishing touch
garnish to choice ;-)