| |
Subject |
Author |
Date Posted |
Forum
|
 |
RE: Does anyone have any good bologna (baloney) recipes?
I like bologna on my grilled cheese sometimes and a sandwich with tomato, cheese and bologna is good.
Lots of ways to fix it.
|
SWMO
|
06/15/13 04:57pm |
Camp Cooks and Connoisseurs
|
|
RE: Whats your favorite adult beverage??
I used to love a few sips of southern comfort, so smooth.
It's still around and still smooth. I still have some once in awhile over some ice. They have a lime variety now, but I haven't been able to find it.
I just recently had fireball and it is good. We sipped it with one cube to cool it.
|
SWMO
|
06/15/13 04:52pm |
Camp Cooks and Connoisseurs
|
|
RE: Campfire meals for kids ~ Ideas please :)
Oh, I almost forgot about Frito Pie. Get a bunch of the small individual Fritos bags and heat up a can of your favorite chili. Put a laddle of chili inside the bag. Each child can have their own.
This one has been around a while, probably because it's really good.
Good one drillagent.
|
SWMO
|
06/15/13 04:47pm |
Camp Cooks and Connoisseurs
|
|
RE: What's ur favorite?
We often plan of kabobs when we're on trout fishing trips. We use a kielbasa ring, sliced, as the meat if the fishing is bad, if it's good we just do the veggies and have it with the fish. We hit the veggies with teriyaki sauce and then spray them with olive oil and sprinkle basil on. Cooked until ready to char, great.
|
SWMO
|
06/15/13 10:02am |
Camp Cooks and Connoisseurs
|
|
RE: Does anyone have any good bologna (baloney) recipes?
Does anybody believe any of this Baloney? Just Joking!!!
I've been wanting to say that this thread is bologna.:B
|
SWMO
|
06/15/13 09:56am |
Camp Cooks and Connoisseurs
|
|
RE: Cast Iron Skellet Cleanup Question
According to my late grandmother, however, she swore up and down that the heat ring was called a smoke ring back then. When they would cook on a wood burning stove, the heat ring would seal against the stove in order to help minimize a lot of wood smoke entering the kitchen.
That is what I heard. If you've ever cooked on a wood stove you know that there was always a little wisp of smoke sometimes coming from around the lid.
|
SWMO
|
06/14/13 01:25pm |
Camp Cooks and Connoisseurs
|
|
RE: Does anyone have any good bologna (baloney) recipes?
My dad would buy slices about 1" thick and grill while adding BBQ sauce until they were well cooked. They were very good.
|
SWMO
|
06/14/13 08:46am |
Camp Cooks and Connoisseurs
|
|
RE: Oven Fried Chicken; how to?
I've fooled around with various oven recipes myself. The secret is obviously in the right coating and the spice. I can't say I've found the right one yet, but those using mayo and instand mashed potatoes are getting close.
The grill recipe sounds perfect for a Brinkman or maybe a Smoky Mountain. The Brinkman will hold a lower temperature and the rack is about the right height suggested in the recipe.
|
SWMO
|
06/14/13 08:45am |
Camp Cooks and Connoisseurs
|
|
RE: Dutch oven cobbler...with a twist
Got it bookmarked. Thanks!
|
SWMO
|
06/14/13 08:36am |
Camp Cooks and Connoisseurs
|
|
RE: Cast Iron Skellet Cleanup Question
Oh, and great set of iron in the photos above. I have a modest collection of about a dozen Wagner pieces circa early 1900's that is an absolute delight to cook with. I wouldn't part with it for a million bucks.
Wagner's are often overlooked, but they are fine pieces in their ow right. The bottom line in my opinion is that it is hard to beat American cast iron, new or old.
|
SWMO
|
06/13/13 04:38pm |
Camp Cooks and Connoisseurs
|
|
RE: I tell you true
Good to hear! I just got mine put together after ordering on Amazon. (Free shipping) I also ordered the griddle for it. I thought about getting the 120 but it said it was 42" long so space in out 24 ft is limited. The 100 looks like it will work pretty well since most of the time is just DH and myself. Enjoy!
That would be with the side tables, but they fold up.
|
SWMO
|
06/13/13 08:41am |
Camp Cooks and Connoisseurs
|
|
RE: What's ur favorite?
Muffin Pan Chicken....
Muffin pan (large muffins), two pieces of bacon in bottom cross hatched, slice of chicken breast, slice of yam, slice of apple (or peach or...), slice of chicken breast. Fold over bacon secure with toothpick and onto the grill.
Might put a teaspoon of butter on top or a spoon of orange marmalade or.... just something to help keep moist.
You can put anything between the chicken pieces.
Left in the pan, or do you use the pan as a mold? It sounds good.
|
SWMO
|
06/12/13 01:41pm |
Camp Cooks and Connoisseurs
|
|
RE: I tell you true
The cart does come separate. It's pretty handy to have, especially where there is no table, or one you want use. The grill slides in on one edge and is very easy to remove, or you can use a Velcro strap provided to keep them together.
I find the stand awkward to unfold with the grill on it, not hard, just awkward so I generally pull the grill off of the stand, remove it from the bay and set it up, then set the grill back on it.
|
SWMO
|
06/12/13 01:39pm |
Camp Cooks and Connoisseurs
|
|
RE: Dutch oven cobbler...with a twist
I made a bread pudding with pecans in the DO last weekend for the first time. A little caramel over the top, yum yum. Problem was there wasn't any left over for a midnight snack.
You aren't allowed to post this without a recipe!:B
|
SWMO
|
06/12/13 09:53am |
Camp Cooks and Connoisseurs
|
|
RE: I tell you true
I like the folding stand and the shelves on the 120. I know it isn't for everyone, but I like both for those parks that don't have a table.
|
SWMO
|
06/11/13 12:59pm |
Camp Cooks and Connoisseurs
|
|
RE: Press Perc or Drip
Stephany and all reading, don't think that the French press and the Aeropress are equal or the same thing, they aren't even close.
|
SWMO
|
06/06/13 04:01pm |
Camp Cooks and Connoisseurs
|
|
RE: Smokers - Electric or Charcoal?
I have a Masterbuilt and it does a fine job, cleanly and without monitoring it constantly. Outside of reloading chips every 45 minutes or so 2 or 3 times and wrapping at the proper time, it is hands off.
For my 5er I have this one.
http://www.amazon.com/Brinkmann-SmokeN-Single-Charcoal-Smoker/dp/B008E12C1C/ref=sr_1_58?ie=UTF8&qid=1370549184&sr=8-58&keywords=brinkmann+smoker
I replaced the leg bolts with new SS bolts and wing nuts. I remove the legs and flip the lid upside down and it doesn't take up much room. I also have the electric coil for it so I can do charcoal or electric.
|
SWMO
|
06/06/13 02:12pm |
Camp Cooks and Connoisseurs
|
|
RE: Cast Iron Skellet Cleanup Question
I have been washing cast iron pans and pots with liquid dish washing soap for nearly 50 years with nary an ill result. I don't get the "don't wash it" thing. :h
Why do you wash them? Any oil residue left from hot water just helps keep them seasoned and rust free.
There is no reason to wash a pan with soap if it's going to be heated to over 300 degrees when cooking with it! If that doesn't kill the bad things neither will soap.
|
SWMO
|
06/06/13 11:50am |
Camp Cooks and Connoisseurs
|
|
RE: Greasy cast iron pan
That's why I like good old American ingenuity, Lodge's preseason does away with the wax, just coat lightly with cooking oil and heat. They also are accurate measures, I.E. an 12" is an 8qt.
|
SWMO
|
06/06/13 11:47am |
Camp Cooks and Connoisseurs
|
|
RE: Greasy cast iron pan
I've waited as long as two days after & did not have rust. We have less humidity than you most likely.
That would probably be true. I can start to see some faint rust almost immediately and smell it easily. It's not enough for me to worry about as long as I oil right away. I do usually go ahead and get the first coat on while the oven is hot.
I'm not saying it is something to do periodically, but I do occasionally have a pan that gets a lot of grease drip on the outside and it seems to me that when it gets thick the pan takes more to heat it. I also redo some of the smaller ones because we wear the seasoning down on the upper edge of the bottom inside.
|
SWMO
|
06/05/13 02:21pm |
Camp Cooks and Connoisseurs
|
