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Old 05-12-2013, 11:09 AM   #29
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Fellow Illini , I wish I could but I will be in Canada fishing.
Well, it happens down here every June.


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Old 05-12-2013, 12:19 PM   #30
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Become a packet queen! Packet Cooking is a low hassle, high reward way to make great meals.

Take a long a small propane grill and cook your entire meal on it - no dishes to wash!

Make sealed foil packets of veggies (can be done at home) and then a separate packet for some wedged up potatoes. Keep the packets fairly small so they cook quickly. You can cook enough veggies for two or three in one packet.

The trick here is to use veggies that cook at the same rate. For instance fresh green beans and baby carrots makes a good mix. Sprinkle them with some salt and pepper and any seasoning and then drizzle on a little olive oil. Seal it up and cook, turning once. Do the same for potatoes - cut in large bite sized pieces. These will take about 20 minutes on a medium hot grill and you can cook some meat alongside.

Packet cooking is also great for meats that a re messy on the grill - salmon fillets, shrimp, etc. Again - you can do these ahead and keep in the fridge for a day or two or just make them on site. Be sure to tightly close the packets!

Good combos using fresh ingredients

  • Asparagus and button mushrooms
  • Sliced zucchini and red peppers
  • Green beans and carrots
  • Boneless Chicken breasts with 1/2 ears of corn and tomato edges
  • Salmon w/ asparagus spears and lemon


Frozen foods:
  • Frozen, cleaned Shrimp w/ frozen corn, sliced peppers and tomato wedges and some cajun seasoning (serve over a pot of rice)
  • Italian green beans (flat beans) with sliced onion and wedged tomatoes, season with garlic, oregano and basil and use extra olive oil. Serve over boiled pasta with a steak on the side.
Here's a link to a bunch of good ideas: 50 Things to Grill in Foil : Recipes and Cooking : Food Network
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Old 05-12-2013, 12:46 PM   #31
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I love my crockpot as well, wash potatoes, poke w/fork, wrap in foil and put crockpot on low, these bake in about 4hrs and the toppings are unlimited, left over potatoes go into the fridge for slicing into tomorrows breakfast, scrambled eggs and precooked bacon and you are all set>
You can bake in a Crock Pot? Will wonders never cease…
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Old 05-12-2013, 12:47 PM   #32
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You can bake in a Crock Pot? Will wonders never cease…
Sounds like you need a Crock Pot cookbook.


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Old 05-12-2013, 01:15 PM   #33
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Unskilled, unmotivated cook needs recipes

Greetings Protagonist!

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You can bake in a Crock Pot? Will wonders never cease…
The crock pot is nearly as versatile as the cast iron dutch oven. Depending upon the plans for a trip, I have been known to carry two crock pots and two dutch ovens. I have found that just about any recipe designed for a dutch oven can be carried over to a crock pot . . . the biggest difference is that you usually need 120-volt AC for the crock pot.

Kevin
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Old 05-12-2013, 02:10 PM   #34
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Unskilled, unmotivated cook needs recipes

While reading through the thread, I began thinking about another easy cooking method while camping. My two favorite cooking tools while out and about with the Airstream are my crock pot and cast iron Dutch Oven. The Dutch Oven can be particularly useful when you know that there will be a camfire involved in the activities. My favorite, and comparatively easy Dutch Oven recipe is for Bonfire Baked Beans:


Bonfire Baked Beans



Equipment Needed:

· Well-seasoned 6 to 8 quart Cast Iron Dutch Oven
· Dutch Oven Handle/Tool (optional)
· Hot coal scoop
· 12-18 Charcoal Briquettes
· Lighter fluid
· Heavy-duty Aluminum Foil

Ingredients:

· Dried Beans – need to be soaked overnight in water
o 1-lb Great Northern Beans
o 1-lb Navy Beans
· 2 – Medium Onions finely chopped
· 6 – Cloves Garlic “smashed” and chopped
· 2 – 15 oz. Cans Tomato Sauce
· 1 – 12 oz. Can Tomato Paste
· 1 – Lb. Hickory Smoked Ham Hock or similar cut
· 1 – Lb. Hickory Smoked Bacon (breakfast slice works best)
· 2 – Teaspoons Ground Mustard
· 2 – Teaspoons Salt
· 2 – Teaspoons Black Pepper
· 2 – Tablespoons Balsamic Vinegar
· 2 – Tablespoons Brown Mustard
· 2 – Tablespoons Yellow Mustard
· 1 – Cup Firmly Packed Light Brown Sugar
· 1 – Large Bottle Bacos (generic works well for this recipe)
· 1 – Large Can French Fried Onions

Directions:

· It is very important to soak the dried beans in about 1.5 to 2.0 gallons of water overnight . . . then drain prior to mixing.
· Prepare Dutch Oven
o Wipe interior of Dutch Oven with vegetable oil, and then line with a layer of aluminum foil (this will greatly simplify later clean-up).
o Place a layer of bacon strips over Dutch Oven. Drape about 2 to 2.5 inches of the bacon strip over the edge of the Dutch Oven and work your way around the entire Dutch Oven.
o Set aside
· In a large pan (I often use a dishpan for mixing), mix the following:
o Great Northern and Navy Beans
o Tomato Paste and Tomato Sauce
o Chopped Onions and Garlic
o Ground Mustard, Salt, and Black Pepper
o Balsamic Vinegar, Brown Mustard, and Yellow Mustard
o Light Brown Sugar and Bacos
o Half of the can of French Fried Onions
· Mix the above until well blended and turn into the prepared Dutch Oven
· Place the Hickory Smoked Ham Hock in the center of the mixture.
· Cover the bean mixture with the balance of the French Fried Onions. Then fold the bacons strip ends over the entire mixture.
· Securely cover the Dutch Oven.

The Dutch Oven is now ready for cooking. Place six hot coals (surface at least 85% gray) on the top of the Dutch Oven then place the Dutch Oven on top of six hot coals. I generally allow this to bake in-place for at least 2 hours and have allowed it to go as much as 4 hours. This can also be cooked by placing in the coals at the edge of a campfire (place one or two scoops of hot coals on top and rest on a bed of hot coals), but in this case, I usually reduce the cooking time by about 50%

I usually light my charcoal after I have finished the preparation of the Dutch Oven. The fully prepared dish can be made in advance of cooking by several hours.


Kevin

P.S.: This is a "party-sized" recipe, and is a dish that I often take to potlucks.
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