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Date Posted |
Forum
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RE: Campfire
It never ceases to amaze me that when some one shares a really good camping experience with the rest of us that the babysitters (or camping police) come out of the wood work. Clean up the campsite, make sure your fire is dead out, and driving instructions etc etc. Give me a break. The OP didn't ask for advice or suggestions, simply was sharing a nice camping experience. He'll probably not share anything again with you uppity do-gooders.
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Outbound
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06/09/09 09:43am |
RV Lifestyle
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RE: Need recipe
Uppercrust
I found a recipe by Ol'Blue, Debbie. I believe she posted in in February of 2008. I hope this is will help.
I can't find it in the archives so will type it out as I have in printed.
HAWAIIAN RIBS
5 to 6 pounds PORK SPARERIBS
3 cups PINEAPLE JUICE
1 1/3 cup BROWN SUGAR
1 tablespoon MUSTARD; Powder
1/4 cup KETCHUP
1/3 cup RED WINE VINEGAR
2 tablespoons LEMON JUICE
2 tablespoons SOY SAUCE
1/4 teaspoon CLOVES; Ground
1 1/2 teaspoons GINGER
2 1/2 tablespoons GARLIC; Minced
1/2 teaspoon CAYENNE PEPPER
BARBECUE SAUCE; Your Favorite
In a large baking pan or roasting pan; mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces. Add ribs to marinade. Cover; refrigerate turning occasionally, for 8 hours or overnight. Bake ribs in the marinade for 2 hours at 275 degrees; turning ribs occasionally. Grill ribs until heated through, basting with BBQ sauce, and turning frequently
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Outbound
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06/09/09 08:49am |
Camp Cooks and Connoisseurs
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RE: Live Air Traffic Sites??
Try this site. It is the one I use and has served me well.
http://www.flytecomm.com/cgi-bin/trackflight
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Outbound
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06/04/09 02:56pm |
Around the Campfire
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RE: New [recycled] campfire containers
If you put a couple inches of sand in the bottome of the fire pot it will NOT damage the grass and it will keep the bottom from eventually burning out nearly as fast. I have been doing this for years. We use 55 gallon barrel stoves in elk camp and have not had to replace them yet in over 20 years. It is cool enough under the stoves to place kindling etc. In addition we use a cheapo commercial portable fire place in our back yard in the same place and using the same method of adding 2 inches of sand have had no lawn damage. Now your propane fired deep fryer chicken/turkey cookers will severely damage your lawn.
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Outbound
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05/28/09 10:26am |
General RVing Issues
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RE: Electric Winch
I second that. I have a warn 8000 on my pickup and it is about 20 years old and still working fine. Used it many times to snake out logs as well as get myself and others out of trouble. You can't go wrong with the Warn.
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Outbound
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05/07/09 10:36pm |
Toy Haulers
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Jiffy Pop pop corn
If my memory serves me correctly, quite sometime ago there was a post where it was mentioned that Jiffy Pop pop corn could not be found in the stores anymore. It is the pop corn that comes in a small skillet like container that you put right on your burner. I don't recall if anyone had a solution to that or not, but I just recently found it in a local new WinCo super market.
I then looked it up on the internet at this address: http://www.conagrafoods.com/index2.jsp
It also has a store locator that carries the Jiffy Pop.
Hope this helps those who are interested
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Outbound
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04/04/09 05:16pm |
Camp Cooks and Connoisseurs
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RE: Absolute Best Liver And Onions
Best liver ever was in elk camp when ever one or more of us bagged an elk. Soaked the liver in salted water for hours changing the water often until most of the blood was out. Sliced it up and fried it with lots onion and bacon. Served it with sliced potatoes fried in butter and bacon grease. We made believers out of new comers in camp in liver and onions and fried potatoes dinner. Most restaraunts don't even know how to prepare liver and onions. They over cook it. No elk, then calves liver is the way to go. Have never soaked it in milk though but will be trying that next time with the calves liver.
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Outbound
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03/09/09 09:58pm |
Camp Cooks and Connoisseurs
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RE: Pumpkin-Maple Bread Pudding
Thanks for posting this. I had seen the show, Sandra Lee's Semi-Homemade Cooking show earlier today and went into the Foodnetwork site and copied her recipe before seeing it posted here. Looks like a good one.
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Outbound
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02/22/09 12:28pm |
Camp Cooks and Connoisseurs
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RE: Smoking Shrimp w/pics
Ok the recipe, Smoke Creole Prawns was taken from Bradleysmokers.com recipe site.
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Outbound
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02/09/09 06:06pm |
Camp Cooks and Connoisseurs
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RE: Easy Cheesy Microwave Potatoes
That looks and sounds really good. I love Baked taters and mashed taters. So I will be doing this one really soon and probably this week. Thanks Debbie
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Outbound
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02/09/09 05:50pm |
Camp Cooks and Connoisseurs
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RE: Smoking Shrimp w/pics
Dave those look great. Good Job. At the risk of exciting the copyright police I give you the following recipe a try sometime. I have done it once and they were very good. I don't recall off hand where I got the recipe but given a little time I could probably find out.
Smoked Creole Prawns
Ingredients
• 16 large prawns
• 6 cloves of garlic
• 4 shallots
• 60 ml (1/4 c) fresh oregano leaves
• 30 ml (2 tbsp) fresh thyme leaves
• 125 g (1/2 lb) unsalted butter
• 15 ml (1 tbsp) Worcestershire sauce
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground black pepper
• 1 ml (1/4 tsp) ground white pepper
• 4ml (1 tsp) cayenne pepper
• 2 lemons quartered
Preparation
Using a small pair of sharp scissors cut along the top of the prawns then using a small sharp knife cut into the vein along the top of the prawn and rinse it away. Put the garlic, shallots, oregano, thyme, butter, Worcestershire sauce, salt and peppers together in a food processor and blend into a paste. In each of the prawns, place some of the paste between the shell and the prawn. The recipe can be made ahead a couple of hours to this point and refrigerated until cooking.
Smoking Method
Preheat your smoker to around 220°F. Using Alder bisquettes smoke-cook the prawns for approximately 40 to 60 minutes or until done.
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Outbound
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02/08/09 07:24pm |
Camp Cooks and Connoisseurs
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