Favorite Camping Recipes & Meal Ideas

[OffRoadGal]

Hobo Dinner:

Ground Beef, butter, carrots, onions, beans ( your choice ) taters , salt, pepper, a cup of brewed coffee mixed in with the batch for marinade ( doesn't have to be Starbucks or the like )( The coffee is the main deal.......it makes the beef unbelivably good )

mix well and wrap in 4 layers of foil, put in the coals of the fire and let cook for 45 mins - 1 hour

It's Screaming good !!!

Also , when making smores........try Reeses instead of Hersheys chocolate !!! it's great !!!!

How much ground beef do you use to that cuppa joe?

and dude!!        reeses instead of hershey's!!! what an awesome idea. I love smores!! (and I see where they just came out with a thicker reeses! More filling! that the best part!! 

[Diggertoy]

sorry for not including the measurements, normally it's what you have , but as a rule of thumb:

2lbs Ground Meat, 1/4 stick of Butter/ margarine, 2 carrots cut up, 1 cup beans, 2 potatoes, salt and pepper to taste, I usually use an  8 ounce - 12 ounce, cup of Peets, Expresso Roast

another coffee recipe to try at home........this will reform you, when you eat Roast

Brown your Roast, put in a big pot, make 4-8 cups of Coffee , and pour in Pot, add taters, etc..., and bake at 350 for a couple hours...........this is a old timey , North Carolina Recipe and it will be the last Roast recipe you'll use...oh and the Left over Roast beef sandwiches on White bread with Ripe tomatoes and hellmans mayonaise.........whew .......I'm going to the store and get a roast for , tonight !!!!!!

and lastly......this one ya'll are going to probably say ......ugh, no way........but its real good

get 4-6 ripe bananas ( Black Skin ) , put them in a bowl, mash them up and put in 2-4 heaping tblspoons of White Sugar, and two heaping scoops from a normal size spoon of ....... da da da , Dum.......Hellmans Mayonaise.........mix it all up  and put in on White Bread ......mmmmmm Good Stuff , Maynard !!!!! ..........this is a recipe from Texas..........

oh, and Reeses is great in Smores .....give it a whirl

[Lady Di]

and lastly......this one ya'll are going to probably say ......ugh, no way........but its real good

get 4-6 ripe bananas ( Black Skin ) , put them in a bowl, mash them up and put in 2-4 heaping tblspoons of White Sugar, and two heaping scoops from a normal size spoon of ....... da da da , Dum.......Hellmans Mayonaise.........mix it all up and put in on White Bread ......mmmmmm Good Stuff , Maynard !!!!! ..........this is a recipe from Texas..........

oh, and Reeses is great in Smores .....give it a whirl

you had me going right up to the mayo! I'm sure it's good but I don't know if I can bring myself to try that!

My favorite recipe for pot roast makes falling apart meat:

2-3 lb roast (I use whatever is on sale)
1/4 C. water
1/4 C. Plum wine (it's got to be plum wine, it's got a very unique taste)
1/2 pkg. dried onion soup mix (I like to sift out the onions, I don't like the texture of them in the gravy, but that's just me)
8 oz mushrooms, sliced
1 large sweet onion, sliced (I don't like to use anything but sweet onions anymore)

Put the sliced onions and shrooms on the bottom.
Brown the roast put it on top of that and pour the soup mix and liquid over everything.

I put it in our slow cooker on a medium heat for about 9 hours, turning the roast about 1/2 way through. By the time it's done it just falls apart.

it's a great recipe to put on when we're going to be working on the Mammoth or around the yard/house all day.

You end up with a like quadruple the liquid you started with. I thicken it for gravy with some of the mushrooms and onions and put some on the side. It's really got an awesome flavor.

I'm going to check out those coffee recipes, but will have to use decaf. Neither of us can take much caffeine.

[Diggertoy]

I think the caffiene burns out when cooked, so regular jo is fine , too

as far as the Banana sandwiches.........just give it a try with one banana, let get ripe, and a little sugar and a little mayonaise and slop it on white bread.........It ain't real dietary , but it's Good Stuff

[BUBBA]

I like a good naner sandwich ever now and then,but I just mayo up the bread and slice up the banana lengthwise and lay it on.

[gonzo]

I know of a few people who don't like onions, but some of them will eat cooked onions.  I like onions....cooked or raw, but I don't like the dried onions. The dried onions dominate the dish and are.. for me.. to concentrated.  I have found that my favorite onion is the Vidalia, a sweet onion from Georgia.  I first discovered them when I was working in Georgia.  The Vadalia is great raw or cooked.  If I can't find a Vidalia, then a Texas sweet onion is what I use.

There is actually an onion web site  onions.com

If you have a favorite onion or an onion recipe share it

[gonzo]

it's a marinade mix, Gonzo. You add water, oil (I used olive oil, of course), vinegar (I used red wine, but I think apple cider vinegar might be better), all the rest is in the mix. Of course, because of the vinegar, it would be good for a tougher cut of meat. I bet it would be GREAT for shish kabobs! 

I just read the label on the regular Montreal Steak spice and it has a recipe to make the marinade.   I wonder what the difference is (eye of newt?) Between regular and marinade The shish kabobs sound good too

[gonzo]

One of my all time favorite breakfast items is a piece of toast, buttered and peanut buttered with a smashed naner on it. Fold and eat.  Nnnnummy Nummy.

[Cheesemaker]

I make my own marinade with the montreal steak seasoning.  The base I use is Olive oil, vinegar (usually what I have lying around or I use a white wine also!) and a good healthy dose of MSS!  If I tell ya the rest of my secret, well you know!   I try to stay away from any marinade or sauce that has any form of sugar in it!  Anything with sugar tends to carmalize and burn before the meat is done.  Then the mess it leaves on the grill!!

[gonzo]

I went to the store this week end and was looking around the spice section.  Usually I just get the standard spices no mixes, but since I have tried the McCormick mixes from suggestions on here I look for the mixes now.  I found the McCormick shelf and saw a hamberger mix so that is the next test.  I tried the steak mix on a hamberger so I will see what the difference is.  I'm sure it will be good.

[Lady Di]

No doubt it will be good, maybe it's not as strong as the steak seasoning. That can be pretty heavy. Too much for taters for me.
Personally, I like to just add some Lawry's seasoned salt and dehydrated onions to burgers. This is the only time I like dehydrated onions, I think they tend to absorb the juices of the burger, rather then them dripping off and you don't get that weird texture from the DO like you do in sauces.
I have had a lot of compliments on my burgers.

[gonzo]

No doubt it will be good, maybe it's not as strong as the steak seasoning. That can be pretty heavy. Too much for taters for me.
Personally, I like to just add some Lawry's seasoned salt and dehydrated onions to burgers. This is the only time I like dehydrated onions, I think they tend to absorb the juices of the burger, rather then them dripping off and you don't get that weird texture from the DO like you do in sauces.
I have had a lot of compliments on my burgers.

I like dried onion idea.  Approx. how much d. onion do you use for say......1 pound of hamberger.

[gonzo]

Dang toecutter your new avatar makes me want to cook up some cow tongue.   It makes real good samiches.

[Willy Mammoth]

Dang toecutter your new avatar makes me want to cook up some cow tongue.   It makes real good samiches.

You know it's not done if it licks your lips when you are eating it.

[Lady Di]

You know it's not done if it licks your lips when you are eating it.

thanks for the visual
I would imagine cow tongue is an aquired taste! but I do love bacon wrapped chicken livers so who am I to talk.
A wise man once said "parts is parts"

[Willy Mammoth]

That sounds french, one tongue tasting another.  eha, needs salt.

[Lady Di]

I like dried onion idea. Approx. how much d. onion do you use for say......1 pound of hamberger.

it's hard to quantify the amount, it's more of a "dry onion to taste" sort of thing but I would start with a Tbls. or 2 first, and see how that looks. You don't want a lot, unless you like a lot. Say, an onion bit per bite, so that's not a lot per burger.

[Lady Di]

eha, needs salt.

that's what she said.

[BUBBA]

bacon wrapped chicken livers

MMMMMMMMMMM sounds yummy,I'll have to try that.My wife says I'm weird cause I love chicken livers.

[Lady Di]

MrDubya thinks I'm weird cause I love chicken livers.
All you do is wrap bacon around the liver, skewer with a toothpick and broil.
I par cook the bacon, so it's cooked but not stiff because I like the bacon extra crispy.
Wrap the bacon around the liver and skewer it with a toothpick, then broil about 6 minutes each side so the bacon gets crispy and the liver is cooked.
YUMMY!!
Great, 7am and I'm hungry for bacon wrapped chicken livers!

[BUBBA]

I have had hotdog's like that but never chicken livers.I'll give it a try next time I get some livers.Sounds delicous.Thanks Mrs.Dubya

[gonzo]

thanks for the visual
I would imagine cow tongue is an aquired taste! but I do love bacon wrapped chicken livers so who am I to talk.
A wise man once said "parts is parts"

Hmmm.....I like chicken livers myself once in a while.  I didn't think about the bacon.  I also love chicken gizzards (I call them chicken lips ).  Usually I will take the giblets from the chickens (neck, gizzard, liver, heart) and cook them in a sauce pan and make a broth that I add garlic, onion, celery seed etc.  I like to use it where it calls for water in some recipes.

[fellowsped]

personal faverite is taco soup.
  take 2 cans of corn, 2 cans of lima beans, 1 or 2 cans of tamaters, 2 packets of taco seasoning, 2 jars of salsa, shredded cheese, hamburger, and tortia chips.   first off brown the hamburger then start adding stuff. don't pour out the water from the cans of stuff cuase you're gunna want that in there. let it simmer for a while till it gets to about the "soupyness" you desire.  add the taco seasoning and the salsa last.  have the cheese for anyone who wants it on there.  use the chips to schoop it out that way you only dirty one pan.  p.s. if you have some really really hot sauce such as insanity sauce or soemthing don't be afraid to get drunk and put a bunch of that in it. makes things interesting. 

[Lady Di]

personal faverite is taco soup.
take 2 cans of corn, 2 cans of lima beans, 1 or 2 cans of tamaters, 2 packets of taco seasoning, 2 jars of salsa, shredded cheese, hamburger, and tortia chips. first off brown the hamburger then start adding stuff. don't pour out the water from the cans of stuff cuase you're gunna want that in there. let it simmer for a while till it gets to about the "soupyness" you desire. add the taco seasoning and the salsa last. have the cheese for anyone who wants it on there. use the chips to schoop it out that way you only dirty one pan. p.s. if you have some really really hot sauce such as insanity sauce or soemthing don't be afraid to get drunk and put a bunch of that in it. makes things interesting.

makes my bunghole pucker just thinking about it.
Sounds GREAT!!
tamaters! 'maters!

[mudguts]

How come my recipe thread is'nt 5 pages long? 
http://board.marlincrawler.com/index.php?topic=3863.msg31050#msg31050

[gonzo]

How come my recipe thread is'nt 5 pages long?
http://board.marlincrawler.com/index.php?topic=3863.msg31050#msg31050

Consider this the sequel

[gonzo]

Ok...I did a taste comparison test this week end.  The contestants were all McCormick seasonings:

Hamberger

Steak

Chicken

Mesquit

I used hamberger meat.  I made 4 little hambergers (about 4 inches in Dia. uncooked)  I added each of the four seasonings to individual hamburgers.  I cooked them all at the same time, in the same pan. (if I really wanted to get scientific I should have cooked them in different pans, but I was hungry now)

They were all cooked Medium Well.  Here are the results (my opinion):

1st place:   Steak - Good flavor not over powering.

2nd place:  Chicken - Good flavor milder taste.

3rd place:   Hamburger - So So on flavor. when equal amount used.

4th place:  Mesquit - Over powering taste - this would be a very good addition to the other mixes.     
                              A small amount goes a long way.

I didn't allow the spices to "marinade" the meat.  I put the spice on and put it in the pan.  the result may have been different if I allowed it to marinade.

[gonzo]

I don't know how popular dehydrators are but, I have found that jerky and dried fruit are great for camping.  London broil is the best for me to use (it may be different for others).  I have the butcher cut the london broil into 1/4 thick inch slices.  I use a variety of things, but my favorite "flavors" are black pepper, teriaki, soy sauce and plain old jerky with no flavoring added.  I may have to try some of the McCormick mixes and see how they turn out.  I don't cure my jerky so I have to vacuum pack it right away and keep it rerigerated after I open it.  It will only last about 2 weeks if I don't keep it in the refrigerator.  My next batch I will have to try curing it.

[BLACKWIDOW]

Ummm! I use Liquid Smoke also. Thin strips meat in gallon glass jar for a day or two, then into the dehydrator. Works great for game as well.

[gonzo]

Ummm! I use Liquid Smoke also. Thin strips meat in gallon glass jar for a day or two, then into the dehydrator. Works great for game as well.

Hmmmmm.....I have some liquid smoke BW.  I didn't think about tring it with jerky.