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02-05-2013, 10:08 PM
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#21
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3 Rivet Member
2012 16' Sport
2016 25' Flying Cloud
Scottsdale
, Arizona
Join Date: Feb 2012
Posts: 151
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We tend to eat pretty healthy and clean. My latest is buying frozen, vacuum-packed salmon (2 pieces per pack). Stays frozen in the freezer then when defrosting in fridge , doesn't smell. Pop into a foil packet with herbs, veg, lemon, w/e). Grill, put in fire, etc. Easy! Also, we and kids love those banana packets where you slice the banana peel, stuff in choco chips, nuts peanut butter, etc, wrap backup and then wrap in foil..warm up. yum.
We plan our meals but always try to buy local foods wherever we go, if possible.
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02-05-2013, 10:16 PM
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#22
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4 Rivet Member
1977 31' Sovereign
Fresno
, California
Join Date: Jan 2012
Posts: 434
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I always make a lasagna at home to take along and bake. I love using our oven!
__________________
Cheers,
Cara, John & Johnny
Jet, Our silver stow-a-way
1977 31' Sovereign "The Mod Pod"
2006 Ford F-250 Super Duty
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02-09-2013, 03:19 PM
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#23
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4 Rivet Member
1974 29' Ambassador
Ruston
, Louisiana
Join Date: Jan 2012
Posts: 320
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Everything we eat cooked is either prepared on the grill or rarely one of those electric skillets (think pancakes). I'll fire up the grill, throw some cast iron on it and fry up bacon or sausage with eggs over the charcoal fire. Then you either throw bread on the grill to toast or (my favorite) flour tortillas to make breakfast burritos. It also makes a killer chili.
I convert to indirect heat and use the grill as an oven and cook all sorts of things that way.
Throw some smoking chips on it and smoke anything that won't move fast enough, so far my favorite was an overnight brisket.
If you run out of ideas, it can actually be used as a boring regular charcoal grill for steaks, burgers and even s'mores.
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02-09-2013, 04:10 PM
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#24
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3 Rivet Member
Currently Looking...
Connellsville
, Pennsylvania
Join Date: Jul 2011
Posts: 152
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Quote:
Originally Posted by mgriffrus
If you run out of ideas, it can actually be used as a boring regular charcoal grill for steaks, burgers and even s'mores.
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I don't know about you all, but I still prefer the taste of a steak on charcoal or wood. Gas is OK for nearly everything else, but just doesn't do it for steak.
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02-09-2013, 04:18 PM
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#25
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4 Rivet Member
1974 29' Ambassador
Ruston
, Louisiana
Join Date: Jan 2012
Posts: 320
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I haven't used gas to cook anything in eons. In fact, we got rid of briquettes and went to lump charcoal years ago and haven't looked back.
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02-09-2013, 04:27 PM
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#26
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3 Rivet Member
Currently Looking...
Connellsville
, Pennsylvania
Join Date: Jul 2011
Posts: 152
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We bought one of those cheap small Weber charcoal grills (I think it was less than $40) about 10 years ago and have had hundreds of meals off that thing. I need to replace the cooking grate soon, but it has been probably the best camping investment I've ever made. Our last trailer came with one of those small outside grills that attach to the main gas line and I don't think we used it more than once.
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02-09-2013, 04:46 PM
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#27
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Restorations done right
Commercial Member
1962 26' Overlander
1961 26' Overlander
Vintage Kin Owner
Currently Looking...
Baltimore
, Maryland
Join Date: Aug 2007
Posts: 5,545
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I'll second you on that mini Weber kettle. I goes with us on every trip.
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02-10-2013, 08:40 AM
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#28
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3 Rivet Member
2012 16' Sport
2016 25' Flying Cloud
Scottsdale
, Arizona
Join Date: Feb 2012
Posts: 151
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Mini weber for us, too. However, many of our last trips had fire and charcoal BBQ ban - Colorado especially. So the flat pan on the Coleman had to substitute. A little extra cleaning but no big deal.
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02-13-2013, 11:08 AM
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#29
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Rivet Master
2002 30' Classic S/O
Garden Valley
, Idaho
Join Date: Jul 2010
Posts: 1,631
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Quote:
Originally Posted by Midnightmoon
I don't know about you all, but I still prefer the taste of a steak on charcoal or wood. Gas is OK for nearly everything else, but just doesn't do it for steak.
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On my gas grill I take wet wood chips and wrap in aluminum foil with a few holes then throw it on the grill with the steaks. Gives you just as much smokey flavor as charcoal without the mess and time. I still love charcoal but sometimes I need to be fast and not have to wait for the charcoal to heat up or to cool down.
Pap
__________________
2008 F-250 4X4 Lariat V-10
2002 Airstream Classic 30' w/SO #2074
2007 Kubota 900 RTV
1996 Ford Bronco
2007 Lincoln LT
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02-13-2013, 11:13 AM
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#30
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Rivet Master
2002 30' Classic S/O
Garden Valley
, Idaho
Join Date: Jul 2010
Posts: 1,631
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Quote:
Originally Posted by Travel Bird
Thank you so much, Jeanie!! My husband and I were just talking about our first season camping and what we are going to cook and how! Very helpful info!!! Cheers!!
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I also use a DO but not the one that needs charcoal. I use an older #6 Griswold DO and it fits in our micro/oven combo just fine. It's perfect for my pork shoulder carnita's or BBQ pork, pot roast, chickens, pinto beans, chili, whatever. It's my most used cooking item. If you have a regular sized AS oven, then a Griswold #7 DO is a great size.
Pap
__________________
2008 F-250 4X4 Lariat V-10
2002 Airstream Classic 30' w/SO #2074
2007 Kubota 900 RTV
1996 Ford Bronco
2007 Lincoln LT
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02-13-2013, 04:09 PM
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#31
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3 Rivet Member
Currently Looking...
Connellsville
, Pennsylvania
Join Date: Jul 2011
Posts: 152
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Quote:
Originally Posted by pappy19
On my gas grill I take wet wood chips and wrap in aluminum foil with a few holes then throw it on the grill with the steaks. Gives you just as much smokey flavor as charcoal without the mess and time. I still love charcoal but sometimes I need to be fast and not have to wait for the charcoal to heat up or to cool down.
Pap
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I'm going to have to try that. Are you using any specific type of wood for different foods/flavors?
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02-14-2013, 06:47 AM
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#32
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Rivet Master
2002 30' Classic S/O
Garden Valley
, Idaho
Join Date: Jul 2010
Posts: 1,631
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I like hickory or pecan the best as it has the strongest flavor. Another tidbit is I also use a Safari Tabletop Newspaper Grill that I have had for 30 years. If you have never seen one, go to Youtube and check it out. For a quick burger or steak, it is unreal. I also just place wet chips inside the balled up newspaper for the same smokey effect.
Pap
__________________
2008 F-250 4X4 Lariat V-10
2002 Airstream Classic 30' w/SO #2074
2007 Kubota 900 RTV
1996 Ford Bronco
2007 Lincoln LT
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02-14-2013, 07:12 AM
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#33
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Rivet Master
Join Date: Mar 2003
Posts: 2,190
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The Grillbillies
We camp with a musical camping club that eats together... pot luck style. I am a light weight when it comes to grilling. I never cook inside the camper. I like to cook outside and socialize while I cook. I also pre cook dishes and freeze them. The frozen food helps jumpstart the fridge and many times I just need to boil rice or pasta to complete my dinner contribution. You should know and trust the people who are cooking. I have witnessed some sloppy food storage practices.
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02-19-2013, 09:59 PM
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#34
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Rivet Master
2005 22' Safari
Gresham
, Oregon
Join Date: May 2009
Posts: 621
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Quote:
Originally Posted by Midnightmoon
I don't know about you all, but I still prefer the taste of a steak on charcoal or wood. Gas is OK for nearly everything else, but just doesn't do it for steak.
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I totally agree, however there are places that do not allow charcoal or wood. we found that out a few years back, so we now always carry a small propane bbq (weber q 100- i think)
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04-24-2013, 03:22 PM
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#35
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3 Rivet Member
1991 29' Excella
Akron
, Ohio
Join Date: Mar 2013
Posts: 161
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Quote:
Originally Posted by Midnightmoon
I've been suffering from some health problems lately that have had to eliminate most of the traditional foods we would bring with us when we would camp....hotdogs, burgers, etc. This year we will probably be doing a lot more with veggies, lean chicken or turkey, etc. I've been trying some little combos of say chicken, onions, peppers, etc. wrapped in foil on the grill here at home. So far, they have come out pretty good.
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I've never been big on burger and 'dogs anyway. This sounds really good! Seasonings?
__________________
Nancy and Paul..........TAC OH 34
Five Airedales and One Chocolate Lab
(no they don't all get to go in the AS at once!)
1991 Excella 29 foot w/ProPride 3P hitch
2006 Jeep Commander-V8 4.7L Tow package
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04-27-2013, 08:12 PM
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#36
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Rivet Master
2002 30' Classic S/O
Garden Valley
, Idaho
Join Date: Jul 2010
Posts: 1,631
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Quote:
Originally Posted by Midnightmoon
I don't know about you all, but I still prefer the taste of a steak on charcoal or wood. Gas is OK for nearly everything else, but just doesn't do it for steak.
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The best of both worlds is to take wood chips, soak them for about an hour, wrap in aluminum foil(usually 2-3 pouches for 3-4 steaks), punch a few holes it it and throw on the gas grill with the steaks. Same good smokey flavor but no wait or mess to clean up. I use this method all the time and everyone thinks I have charcoal going.
Pap
__________________
2008 F-250 4X4 Lariat V-10
2002 Airstream Classic 30' w/SO #2074
2007 Kubota 900 RTV
1996 Ford Bronco
2007 Lincoln LT
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04-27-2013, 08:19 PM
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#37
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Rivet Master
2002 30' Classic S/O
Garden Valley
, Idaho
Join Date: Jul 2010
Posts: 1,631
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Quote:
Originally Posted by Midnightmoon
I'm going to have to try that. Are you using any specific type of wood for different foods/flavors?
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I have about 5 different wood chips; mesquite is the most popular, but hickory, red oak, pecan, apple and alder work fine. Using this method, your wood chips last a long time.
__________________
2008 F-250 4X4 Lariat V-10
2002 Airstream Classic 30' w/SO #2074
2007 Kubota 900 RTV
1996 Ford Bronco
2007 Lincoln LT
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04-27-2013, 09:02 PM
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#38
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Rivet Master
2015 28' Flying Cloud
2012 25' Flying Cloud
2007 20' Safari SE
Fuquay Varina
, North Carolina
Join Date: Oct 2006
Posts: 524
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Muffin Tin Cooking
A lot of people really like cooking in a muffin tin, especially the children Here is a great link on 10 things to cook in a muffin tin.
10 Epic Foods To Cook In A Muffin Tin (Hint: None Of Them Are Muffins)/
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04-27-2013, 09:27 PM
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#39
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Rivet Master
1964 19' Globetrotter
South Kingstown
, Rhode Island
Join Date: Dec 2004
Posts: 1,406
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I use the toaster/broiler in our oven to roast veggies, and then brought home made pizza crusts (pre baked, but I'd do it in the trailer too) and made pizzas in the oven- roast asparagus and goat cheese. Lasagne is great too, but I agree, it's probably more fun to assemble it at home and then bake it in the trailer. I usually bring a thing of pesto that I've made, great on sandwiches, to make a salad dressing of simple pasta dinner. Fritatas are easy too and can either be a top of the stove or oven thing. BTW, all of the stuff I make is good for 3+ meals for two people, so its some prep and then coasting. We always have our home made granola an fruit for breakfast, but pancakes are popular too.
__________________
Wherever you go, there you are
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04-28-2013, 05:18 AM
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#40
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"Cloudsplitter"
2003 25' Classic
Houstatlantavegas
, Malebolgia
Join Date: Jun 2007
Posts: 19,977
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Three kids.....
and Chile.
Bob
__________________
"You don't know where you've been until you leave, enjoy life" RLC
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