What's your favorite?

What is the one thing you cook more than any other when you are camping? I'd prefer to know more about outdoors over charcoal (campfire or brickets), but will be happy to know more about what you cook inside as well or on a camp stove outdoors. DW is an extreme carnivore, so for us it's got to be steak at least one night. We usually have an appetizer of softened cream cheese with Pickapeppa Sauce poured over it. Scoops corn chips to dip with and MMMmmmmm. Sipping on a little adult beverage and I'm in camping heaven.

Got to be steak for us also.

Chicken Fried Steak and Pepper Gravy ...using Ribeyes
Pan Fried Country Potatoes and Onions
Country Fried Corn
and for dessert...
Grill Roasted Apples

All done over an open fire!

Have recipes and will share if'n you want'em.

TC

Have recipes and will share if'n you want'em.

Yes, Please post them. Thanks. Never heard of fried corn.

A great T-bone, hamburgers, grilled chicken breast.

Like to hear more about :
Chicken Fried Steak and Pepper Gravy ...using Ribeyes
Pan Fried Country Potatoes and Onions
Country Fried Corn
and for dessert...
Grill Roasted Apples

TC wrote:Chicken Fried Steak and Pepper Gravy ...using Ribeyes
Pan Fried Country Potatoes and Onions
Country Fried Corn
and for dessert...
Grill Roasted Apples

All done over an open fire!

Have recipes and will share if'n you want'em.

TC

Please do post TC...I wanna try that.
The DW takes a pork roast and browns with butter in a skillet.Now this part you can do with an electric skillet if it is raining,but we like to use the Dutch oven.Put it on the fire or in the coals for about 2 1/2 to 3 hours and keep adding water so it wont burn.With about a 1/2 hr. or a little more left add your taters and carrots.Can't always eat it all so the next day we have pulled pork BBQ sandwiches and the taters get fried.I'm tellin ya,the roast falls apart when you poke it with a fork.

OK, ask and ye SHALL receive!!

Chicken Fried Steaks with Cracked Pepper Cream Gravy

4 Servings

Flour Spice
1 1/2 CUPS FLOUR
2 TEASPOONS KOSHER SALT
3 TEASPOONS FRESHLY GROUND PEPPER
4 TABLESPOONS PAPRIKA
Batter
2 EGGS
1/2 CUP BUTTERMILK
1/2 CUP SHINER BOCK OR ANY GOOD BOCK BEER
2 CUPS PEANUT OIL
4 BONELESS RIBE-EYE STEAKS, TENDERIZED (ABOUT 1/2 POUND EACH)
2 CUP CRACKED PEPPER CREAM GRAVY

Prepare the flour spice by blending the flour, salt, pepper, and paprika. Set aside on a plate or wax paper. Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the buttermilk and beer. Whisk to blend. Set aside.
In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating prepare the steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide on steak into the hot oil. Cook the steak about 5 minutes. Turn it, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracked-Pepper Cream Gravy over the steaks and serve.

Cracked-Pepper Cream Gravy

Yield: About 3 Cups
1/4 CUP UNSALTED BUTTER
5 TABLESPOONS FLOUR
2 1/2 CUPS MILK
1 1/2 TEASPOONS KOSHER SALT
4 TEASPOONS CRACKED PEPPER

Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing the whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Note: I drain the pan of excess oil after frying the steaks and use it to make the gravy; I like having the scrapings in my gravy. Also depending on how thin you pound the steaks, will make a difference on how many you can get in the pan at once. I like mine pounded pretty thin, so I can only get two at a time in a 12" skillet. Also, adjust the frying time according to how thin you pound the meat; recipe calls for 5 minutes on each side, but when pounded thin, this is too long.

Country Fried Corn

4-6 slices thick sliced bacon
1/2 small onion, chopped
4-6 ears fresh sweet corn
salt and pepper to taste

Fry the bacon until crisp, drain it on paper towels and pour off all but 2 tablespoons of fat. Dice the cooked bacon and set aside. Add the onion to the fat in the skillet and cook until soft. Husk the corn, cut the kernels from the ears and scrape the cobs of the moisture into the pan. Add the corn to the onions in the skillet and cook for 4-5 minutes. Add bacon, season with salt and pepper.

Note: If you have very juicy corn, I recommend combining the corn and onion in the pan at the same time. The more juice in the pan, the longer it will take to reduce and actually start frying, otherwise the onion will start burning before the corn is done frying up. So cooking time will vary according to moisture content of sweet corn. Here in the midwest, we get bi-colored sweet corn, and I like the taste better than regular yellow sweet corn.

Pan Fried Country Potatoes and Onions

4-5 russets (skins on), washed and thinly sliced (I use a mandolin)
1 large sweet onion, thinly sliced into rings
1 teaspoon paprika
1/2 to 1 teaspoons salt
1 teaspoon garlic powder
1/2 to 1 teaspoon black pepper
2 tablespoons butter
2 tablespoons vegetable oil

Soak sliced potatoes in cold water for at least ½ hr. Drain and pat dry on paper towels (reduces starches and allows potatoes to fry better)
Melt butter along with oil in a skillet.
Add sliced potatoes and toss to coat in oil mixture. Cover pan and cook approximately 10 minutes over medium heat, stirring potatoes occasionally to prevent browning hot spots.
Add onions and seasonings and mix to coat evenly. Cover and cook another 5 to 7 minutes, flipping potatoes over occasionally.
Remove lid the last few minutes for a crispier potato if desired.

Serves 4 to 5

Grill Roasted Apples

4 baking apples
¼ cup golden raisins
4 cinnamon sticks
4 T melted butter
¼ cup maple syrup
½ t ground cinnamon
¼ t ground nutmeg

½ cup heavy whipping cream (optional)

Prepare med-hot grill.
Place 4 sheets heavy aluminum foil, each about 12 inches long, on a hard work surface.
Core apples and slice width-wise. Lay on a sheet of aluminum foil (x4). Sprinkle the raisins over the top. Combine the remaining spices with the butter and syrup and drizzle over apples and raisins. Place a cinnamon stick over each. Fold foil to seal and place over indirect heat. Cover and cook until apples are tender (approx. 20 to 30 minutes). Transfer each foil pack to a plate and drizzle juices over apples and raisins. Spoon a generous portion of whipped cream over the top if desired.

This is basically dinner for 4 with not much left over.

Hope you enjoy these as much as we do!!

TC

This is basically dinner for 4 with not much left over.

4 what? Days?

Thanks TC!

Sounds good, TC. My favorite is hot dogs. I'd rather eat a hot dog than a steak. Scruffy eats what I cook, unless he cooks steaks. I don't cook steaks. I won't order a steak in a restaurant, Scruffy knows exactly how I want mine cooked.

Hot dogs and potato chips..... that's my favorite.

Tater

All food is my favorite. But over a campfire? Hot Dogs...with a slight char on the outside!!!

We take deli ham, turkey, pepperoni, pepperjack cheese, banana pepper rings, and bacon ( if left over from breakfast) put it all in a mountain pie maker. Hard to get the pie maker closed, but worth it!

I am hungry now....We really don't have anything special, but we do cook hot dogs a lot (the boys like to roast hot dogs over the fire).

I used to really like to cook - now and then I still do, but when we're on vacation, I want to relax. I'll prepare and freeze a few entrees at home ahead of time, and heat them in the microwave.
Occasionally I'll cook breakfast on the old gas Coleman stove. So, when we cook on the grill or fire, it's usually good ol' hot dogs. S-mores are good too.

Tater

@TC
Hi TC
We have just joined the forum. I have been reading your receipes - they sound delicious! We are headed to the hills this weekend an I may try one or two!

baggerboy wrote:@TC
Hi TC
We have just joined the forum. I have been reading your receipes - they sound delicious! We are headed to the hills this weekend an I may try one or two!

Maybe I should tag along to supervise.

BTW, In case I haven't done so already...

TC

TC wrote:

baggerboy wrote:@TC
Hi TC
We have just joined the forum. I have been reading your receipes - they sound delicious! We are headed to the hills this weekend an I may try one or two!

Maybe I should tag along to supervise.

Purdy sneaky TC...And baggerboy.

Maybe I should tag along to supervise.

BTW, In case I haven't done so already...

TC[/quote]

Bring your cookbook!!
Thanks for the welcome.

Prep work starts at home before getting on the road. Just throw it in the fridge, drive to CG, set up site, then enjoy!

ice cold barley pop(s)! and maybe some type of chewable food.......

baggerboy wrote:
Maybe I should tag along to supervise.

BTW, In case I haven't done so already...

TC

Bring your cookbook!!
Thanks for the welcome.[/quote]

The DW says I can't come, RATS!!

So you'll have to tell us what you made and how it turned out.

TC

Schleprock wrote:Prep work starts at home before getting on the road. Just throw it in the fridge, drive to CG, set up site, then enjoy!

ice cold barley pop(s)! and maybe some type of chewable food.......

I swore off beer when I was 10. Scruffy likes it. I'll pack the margarita mix and tequila..... and potato chips for me. ........ or strawberry daquiri mix and rum... and potato chips.

Tater

Camp stew over the fire is our favorite pretty much whatever you can find (burger or steak bits, corn, carrots, potatos, celery, green beens, peas, tomatos, any type of bean, etc.) add it and let it simmer all day

All that stuff in one pot is good cooked on a kitchen stove, too. Just better cooked outdoors on a wood fire.

Chicken works well, too. We're cooking with chicken more now-a-days - they say it's healthier. Not quite sure who "they" are.

Thats funny "they" are everywhere.

grover wrote:Thats funny "they" are everywhere.

And "they" are always watching.

TC

Oh - the poultry industry. We had Popeye's Fried Chicken for dinner tonight. Now how healthy is that?

Tater

Scruffy and Tater wrote:Oh - the poultry industry. We had Popeye's Fried Chicken for dinner tonight. Now how healthy is that?

Tater

I thought fried chicken was one of the essential food groups.

TC

I swore off beer when I was 10. Scruffy likes it. I'll pack the margarita mix and tequila..... and potato chips for me. ........ or strawberry daquiri mix and rum... and potato chips.

We had Popeye's Fried Chicken for dinner tonight.

Tater, you and DW have the same taste in liquid refreshment.

As for Popeye's, well, you can't go wrong there.