Topic: Share Your Camp Cooking Experiences/Camp Recipes

[Ghost65]

What are your favorites to eat when you camp?

Post up your pics, recipes, anything goes!

I'll kick this off with one of my favorite recipes on the trail, which involves a little pre-prep and is a quick meal with all food groups repped.

I found this recipe on an RV tent trailer site, so I can't claim OG status, but we have made it at least a half dozen times while camping, and a couple of times at home.

Ham/Potato/Green Bean Skillet

Ingredients:

1 - Ham steak, cubed (about 1 lb)
1/2 -  med onion, chopped
1/2 - bell pepper, chopped
1/2 - tsp tyme
2 - tbsp spicy brown mustard
1 - can evaporated milk
1 - 1/2 cup water
1 - can green beans (drained)
1 - box au gratin potatoes  (any variety will do, I use Betty Crocker)

Yeah...I tend to "forget" things, so first time out I had printed the recipe for reference. 

Share Your Camp Cooking Experiences/Camp Recipes

Preparation:

- In a large skillet, fry onion, pepper and ham (note if ham is precooked, add with potatoes)

Share Your Camp Cooking Experiences/Camp Recipes

- When onions are clear, add remaining ingredients (except potatoes) and bring to a simmer.

- Add dried potatoes and sauce packet, return to simmer, cover and cook 20  min.

Grab a spork and enjoy! 

This recipe easily feeds two people with leftovers, or you can add or subtract ingredients for more folks if you choose.  What I liked about this was it was easy to pack, takes up very little space, and if you pre-cut the ham, peppers, and onions, you literally dump them in the skillet and move forward. 

Don't forget a can opener for the green beans and evaporated milk. 

We also subbed yellow peppers for green, as we like the taste better...YMMV.

Go easy on the thyme, as I added too much first time out and it was very "thyme-ie". 

[RikRong]

I don't have an exact recipe, and the amounts depend on how many people you are cooking for.  It's basically a pretty simple, cook-in-foil dish.  We would used stew beef, chopped up carrots, chopped potatoes, and sometimes chopped mushrooms and tomatoes, depending on personal preferences.  You'd chop up everything prior to the trip, place enough for each person in individual foil packs, season to preference, add butter/oil if preferred, and then close up the foil packs.  To cook, you can place on a grate over the fire, on the coals, or right next to the coals if the fire is too hot.  Cook until the potatoes are soft, remove from the heat, and eat directly from the foil package.  This is not great for backpackers or people that like to pack light, but it works for any car-camping type situation.

Also, not my recipe, but I will be trying out these omelets in a bag next time I camp.
http://www.thenewx.org/forum/29-gear-equipment/18456-trail-menu-ziploc-baggie-omelet.html

Side note...Does that SCCX sticker actually hold up under heat?

[Celt]

For a really quick on the go breakfast, I take a heavy duty Ziploc sandwich bag and put 1.5 cups of granola, handful of dried blueberries, handful of dried banana and a little over 1/4 cup of powdered milk then seal it back up. When you are ready to eat, pour in about 3/4 cup of water, stir and eat. It makes a fast trail breakfast that's easily pre-packaged, doesn't take up much room, needs no refrigeration or clean up and ready to go while still tasting great.

A very easy dinner especially in the winter is take a package of the Idahoan mashed potato dry mix or the like and rehydrate in a skillet. Brown up some hamburger and Campbell's condensed cream of mushroom soup in a can. Pour that into the hamburger then pour the mix over the mashed potatoes. If you want to get fancy add in some chopped mushrooms. It's really good believe it or not and very easy to prepare/clean up especially when everyone is cold and tired.

[Celt]

I don't have an exact recipe, and the amounts depend on how many people you are cooking for.  It's basically a pretty simple, cook-in-foil dish.  We would used stew beef, chopped up carrots, chopped potatoes, and sometimes chopped mushrooms and tomatoes, depending on personal preferences.  You'd chop up everything prior to the trip, place enough for each person in individual foil packs, season to preference, add butter/oil if preferred, and then close up the foil packs.  To cook, you can place on a grate over the fire, on the coals, or right next to the coals if the fire is too hot.  Cook until the potatoes are soft, remove from the heat, and eat directly from the foil package.  This is not great for backpackers or people that like to pack light, but it works for any car-camping type situation.

Also, not my recipe, but I will be trying out these omelets in a bag next time I camp.
http://www.thenewx.org/forum/29-gear-equipment/18456-trail-menu-ziploc-baggie-omelet.html

Side note...Does that SCCX sticker actually hold up under heat?

 Great recipe !!!! Even though everyone goes out for days at a time doesn't mean you can't be a foodie and eat really tasty meals.

[CVXTERRA]

Cant go wrong with a classic!

Share Your Camp Cooking Experiences/Camp Recipes

Share Your Camp Cooking Experiences/Camp Recipes

Grilled Cheese and Soup from our overnight on Monday at Buckhorn Campground

[Ghost65]

Rick...on the coffee pot yes...Camp Chef wind screen...not so much.



Lol!


Great stuff all...keep em coming!!

CVXTERRA...diggin your camp cook style!! Nice plate ware and kitchen setup!! 


Sent from Cygnus-X1

[RikRong]

Rick...on the coffee pot yes...Camp Chef wind screen...not so much.

Lol!

Wow surprising.   

Celt (or was it Woody?  I can't remember now) I know the subject of brisket dry rub will come up...Is that a classified recipe? 

[FrankB]

. . .  and is a quick meal with all food groups repped.
 

Umm . . . I don't see the Chocolate food group anywhere in that list of ingredients.

[Ghost65]

Umm . . . I don't see the Chocolate food group anywhere in that list of ingredients.

Good point...


Sent from Cygnus-X1

[Celt]

Wow surprising.   

Celt (or was it Woody?  I can't remember now) I know the subject of brisket dry rub will come up...Is that a classified recipe? 

 Both of us have "Secret" recopies for tri-tip, brisket and ribs etc. I am somewhat of a BBQ connoisseur and can confirm that Woody's recipe is top notch. My son just smoked a 13 lb brisket for the guys at work on the 4th of July that turned out really amazing. He too has his own secret recipe that he might share with everyone if you ask him. 

[RikRong]

Both of us have "Secret" recopies for tri-tip, brisket and ribs etc. I am somewhat of a BBQ connoisseur and can confirm that Woody's recipe is top notch. My son just smoked a 13 lb brisket for the guys at work on the 4th of July that turned out really amazing. He too has his own secret recipe that he might share with everyone if you ask him.

Thanks, I might do some asking next time I'm around you all in person. 

[Ghost65]

Both of us have "Secret" recopies for tri-tip, brisket and ribs etc. I am somewhat of a BBQ connoisseur and can confirm that Woody's recipe is top notch. My son just smoked a 13 lb brisket for the guys at work on the 4th of July that turned out really amazing. He too has his own secret recipe that he might share with everyone if you ask him.

Well...since this is a thread titled "share..." maybe you could share a "basic" bbq rub or recipe here for the benefit of the club that is not a club?


Sent from Cygnus-X1

[knightrider]

Woody posted his rub in the mojave rd 2016 picture thread...

1 Tbsp Salt
2 tsp. Garlic Powder
2 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Pepper
1/2 tsp. Unsweeted Cocoa

[Ghost65]

Woody posted his rub in the mojave rd 2016 picture thread...

1 Tbsp Salt
2 tsp. Garlic Powder
2 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Pepper
1/2 tsp. Unsweeted Cocoa

Noice!!


Sent from Cygnus-X1

[RikRong]

Woody posted his rub in the mojave rd 2016 picture thread...

1 Tbsp Salt
2 tsp. Garlic Powder
2 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Pepper
1/2 tsp. Unsweeted Cocoa

...and there it is.  This is almost identical to what I use on prime rib, minus the cocoa.  I'll have to add that in next time.