Member III
Happy Friday y’all. Will be cooking some pork adobo for dinner tonight :)
Member III
Our Walking Tacos version is to precook some ground beef and spices and freeze it. We also bring along tomatoes, lettuce, cheese, and sour cream if we have space. Instead of Fritos we pack single-serve Doritos bags.
Open the bag, crush the chips, add to taste.
After my rotten old heart! Carne Asada is my go-to dinner in the field. I do like you and cut/prep the meat and bag it in a Ziploc. Cook it in the jankiest wok on Planet Earth, serve with CALIFORNIA avocados on good tortillas.
Breakfast is mexi-burrito time. Chorizo, potatoes (Simply Potatoes O'Brien style is my fave), scrambled eggs and queso fresco. Nothing like a hearty belly full of chorizo before hitting a long, bumpy trail for the day.
Lunches are usually MREs. My family and I play 'MRE Roulette'. I'm writing an MRE gourmet cookbook at the moment.
Explorer I
If I can get set up and a fire going and have time I love doing a beef or venison stew in the dutch oven, usually 4 hours but the longer the better! Red meat, potatoes, carrots, celery, salt and pepper, lipton onion soup mix, and a handful of other spices depending on what I have with me, no batch is ever the same as the last!
Enthusiast I
When I am on the way, I often take my Dutch-Oven with me to feast at the fire in the evening.
Here are two of my favorite recipes:
1. deer ragout from the Dutch-Oven
Servings: 6
1 kg deer shoulder
3 onions
100 g bacon
1 tsp tomato paste
1 tablespoon flour for dusting
250 ml red wine (dry)
approx. 500 ml beef soup or wild broth
1 tsp mustard
1 teaspoon thyme (fresh or dried)
salt
Pepper (freshly ground)
clarified butter for browning
500gr potatoes
For the venison ragout from the Dutch Oven, finely chop the onions and cut the bacon into cubes.
Remove the skin and tendons from the meat and cut into 4 x 4 cm cubes.
Heat the clarified butter in the very hot Dutch Oven and fry the meat cubes, bacon cubes and onions.
Add the tomato paste and stir well. Dust with flour. Deglaze with red wine and reduce lightly. Add mustard, orange peel and thyme, salt, pepper and add soup.
Cover and cook for approx. 1 hour. After 20 minutes add the potatoes to the pot.
Tip
The deer ragout gets a fine note if you stir 2 tbsp cranberry jam into the finished ragout. This recipe can also be prepared in a cauldron.
2. layered meat from the Dutch Oven
For the spice mixture
60 g paprika powder
30 g sea salt
55 g brown sugar
20 g garlic powder
30 g chili powder
30 g ground cumin
30 g mustard powder
20 g ground black pepper
10 g cayenne pepper
For the pork neck
3 kg pork neck
1,5 kg onions
Sliced smoked bacon
1. cut the neck of the pork into slices about 1 cm thick.
2. rub the spice mixture into the neck slices. Cover and leave in fridge overnight.
3. Preheat 13 - 15 briquettes in the grill fireplace.
4. Peel the onions and remove the stalk, also cut into 1 cm thick slices and layer up together with the marinated meat in the Dutch Oven - always alternating a layer of meat, a layer of onions and several slices of smoked bacon.
5. preparation with briquettes: Place 5-6 briquettes under the Dutch Oven and 8-9 briquettes on the lid.
There are also other ways of preparation with BBQ sauce, but it is too sweet for me personally.
For both recipes I recommend a well-groomed beer.
Here are two of my favorite recipes:
1. deer ragout from the Dutch-Oven
Servings: 6
1 kg deer shoulder
3 onions
100 g bacon
1 tsp tomato paste
1 tablespoon flour for dusting
250 ml red wine (dry)
approx. 500 ml beef soup or wild broth
1 tsp mustard
1 teaspoon thyme (fresh or dried)
salt
Pepper (freshly ground)
clarified butter for browning
500gr potatoes
For the venison ragout from the Dutch Oven, finely chop the onions and cut the bacon into cubes.
Remove the skin and tendons from the meat and cut into 4 x 4 cm cubes.
Heat the clarified butter in the very hot Dutch Oven and fry the meat cubes, bacon cubes and onions.
Add the tomato paste and stir well. Dust with flour. Deglaze with red wine and reduce lightly. Add mustard, orange peel and thyme, salt, pepper and add soup.
Cover and cook for approx. 1 hour. After 20 minutes add the potatoes to the pot.
Tip
The deer ragout gets a fine note if you stir 2 tbsp cranberry jam into the finished ragout. This recipe can also be prepared in a cauldron.
2. layered meat from the Dutch Oven
For the spice mixture
60 g paprika powder
30 g sea salt
55 g brown sugar
20 g garlic powder
30 g chili powder
30 g ground cumin
30 g mustard powder
20 g ground black pepper
10 g cayenne pepper
For the pork neck
3 kg pork neck
1,5 kg onions
Sliced smoked bacon
1. cut the neck of the pork into slices about 1 cm thick.
2. rub the spice mixture into the neck slices. Cover and leave in fridge overnight.
3. Preheat 13 - 15 briquettes in the grill fireplace.
4. Peel the onions and remove the stalk, also cut into 1 cm thick slices and layer up together with the marinated meat in the Dutch Oven - always alternating a layer of meat, a layer of onions and several slices of smoked bacon.
5. preparation with briquettes: Place 5-6 briquettes under the Dutch Oven and 8-9 briquettes on the lid.
There are also other ways of preparation with BBQ sauce, but it is too sweet for me personally.
For both recipes I recommend a well-groomed beer.
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Wow, all of you cook well out there. A simple recipe I have done that the kids eat is taco pasta. It's basically spaghetti with taco meat, cheese, and optional a little salsa.
Enthusiast III
House special fried rice
Black beans(cuban style), white rice and grilled chicken
White rice and canned corned beef (Puerto Rican style)
Now that I think about it, I make the same food on the trail that I do at home.
Black beans(cuban style), white rice and grilled chicken
White rice and canned corned beef (Puerto Rican style)
Now that I think about it, I make the same food on the trail that I do at home.
Enthusiast III
Can’t go wrong with some traditional eggs and bacon [emoji505]
Member I
we like (wife & I) experiment with different food @ home to take with us overlanding\dispersed camping trips. This evening made some BBQ Pulled Pork Cilantro Lime Pork Street Tacos to night for supper. Boy they a were good too.
We BBQ a few 7lb Boston Butts up , then portion them in vacuum bags for future meals like these pork street tacos
We BBQ a few 7lb Boston Butts up , then portion them in vacuum bags for future meals like these pork street tacos
Influencer III
Influencer III
Well its official.. My next outing is going to be with you. :0)
Gotta love flour tortillas! Scramble up some eggs and cheese with whatever meat is around and ya got a good breakfast burrito....instead of bread, use a tortilla with sandwich meat, lettuce and tomato and there's lunch. Mix a can of chili with refried beans and theres a good burrito for supper. I have even put some oil or butter in a skillet with sugar and cinnamon and fried a tortilla in that and it made a good dessert. And they're cheap! :)
Basically, ANYTHING left over can be put on a tortilla with topped with cheese and hot sauce.
Basically, ANYTHING left over can be put on a tortilla with topped with cheese and hot sauce.
