Off-Road Ranger I
Chilli and corn bread in the dutch ovens...also blackberry cobbler for dessert.
What is your must cook meal or must have food for camping.
- Thread starter Red Beard
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Influencer I
I've got a 20yr old outback oven, kind of a light weight Dutch oven concept. It's a crowd pleaser every trip. Pizza, breakfast casserole, brownies & cookies, chili. You can't beat a real Dutch oven for chili, but this thing does a decent job.
My favorite is either homemade pizza or tacos. You're just so flexible with toppings and if you're lucky you can grab fresh ingredients outdoors - Mushrooms, scallions, ramps and other greens. Yum
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My favorite is either homemade pizza or tacos. You're just so flexible with toppings and if you're lucky you can grab fresh ingredients outdoors - Mushrooms, scallions, ramps and other greens. Yum
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Some great recipes guys, but for me it has got to be the classic bacon buttie. Even better with fresh, trail-made soda bread farls.
Tried this recipe out on one of our first overland trips and it has been a staple ever since. Inspired by a local "celebrity" baker who made these in the back of his VW camper:
http://www.lakeland.co.uk/r80173/Soda-bread-farls-with-bacon
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Tried this recipe out on one of our first overland trips and it has been a staple ever since. Inspired by a local "celebrity" baker who made these in the back of his VW camper:
http://www.lakeland.co.uk/r80173/Soda-bread-farls-with-bacon
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Member III
Recently I've been going solo and it's been a flatiron ribeye in my castiron pan over my little Coleman single burner stove. Out in the woods is just a very nice place to enjoy a flatiron steak. Little salt, little pepper, dab of olive oil and GO! Really hits the spot.
Do you ever use Dutch oven liners for stuff like that? I've been wanting to try them. I occasionally use parchment paper at home for bacon in the oven an it works great for cleaning up.
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I'm going to have to try that recipe, it looks pretty awesome. I might have to add some gravy with it!Some great recipes guys, but for me it has got to be the classic bacon buttie. Even better with fresh, trail-made soda bread farls.
Tried this recipe out on one of our first overland trips and it has been a staple ever since. Inspired by a local "celebrity" baker who made these in the back of his VW camper:
http://www.lakeland.co.uk/r80173/Soda-bread-farls-with-bacon
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Off-Road Ranger I
I have never used the liners. It took a while to get good seasoning built up. Now stuff slips right out and clean up is pretty simple. I do use one specific Dutch oven for chili and another for cornbread and cobblers.
Procrastination is a grave in which opportunity is buried. - unknown
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Trail Blazer III
Advocate III
I use one oven for everything, its about 30 years old and well seasoned, but was thinking that it'd be nice to just pull out the paper liner and toss it in the fire for even faster clean up with the real sticky stuff like a cobbler. I'm now in the mood to drag it along on the next trip and I will experiment and see if it works as good as I hope!
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Off-Road Ranger I
Looking forward to hearing the result you get...I wish I had some 30 year old dutch ovens...I find some pans here and there at flea markets and swap-meets. Love cooking in cast iron. My mother has all my grandmothers cast iron and I have dibs on them already.
I line my Dutch oven with aluminum foil to cook cobblers.
I have 3 generations of cast iron cook wear that I have inherited. My favorite ones are my great grandfather's 14" cast skillet and his 16" Dutch oven. Both many years old and still going strong. Both of them were used to cook for the cedar choppers of the Texas hill county during the depression.
Pulled pork taco's are one of our go-to's. I'll normally smoked up a bunch of shoulders a few times a year, then divy up the pulled pork into meal size portions, vacuum seal and freeze it. We just sous-vide the package back to life at the campsite ans I swear it tastes almost as good as the day it was smoked.
In fact, we've been pre-cooking a lot of meals, vacuum packing and freezing them, then sous-vide'ing them in pot of water while camping. It keeps the cleanup to a bare minimum while allowing for some quick tasty meals.
I also love pasta, and we bring the Barilla Pronto pasta along. It boils in minimal water, and absorbs all the water for no waste.
In fact, we've been pre-cooking a lot of meals, vacuum packing and freezing them, then sous-vide'ing them in pot of water while camping. It keeps the cleanup to a bare minimum while allowing for some quick tasty meals.
I also love pasta, and we bring the Barilla Pronto pasta along. It boils in minimal water, and absorbs all the water for no waste.
I like to pre cook meals and vacuum seal them if we are planning more than a 4-5 day trip as well.
Willing to share the recipes to those? I gotta break in my castiron and missed the opportunity earlier this year.
As for me depends on the trip and the gang I'm with:
- Breakfast burritos Pre-made (at home or from our local place depending on time) wrapped in foil and frozen. Heat in coals or on BBQ and go.
- Honey-Lime Sweet Potato, Black Bean and Corn Tacos https://www.overlandbound.com/forums/threads/any-vegan-overlanders-out-there.5067/page-2#post-103633
- DIY Lara Bars https://www.overlandbound.com/forums/threads/any-vegan-overlanders-out-there.5067/page-4#post-124464 Been making variations on these recipes with different dried fruits lately. Swap Dried Mangos for Tart Cherries and MMMMM. Swap dried Figs in place of dates to change up. Soak some dates in rum before grinding prepare and roll in coconut shreds for a very sticky adults only version!
- Sweet Potato Falafel https://www.overlandbound.com/forums/threads/any-vegan-overlanders-out-there.5067/page-2#post-103640 (Premade, baked and frozen in togo tins, finished on BBQ or in coals)
- PB+J
- Even did and old dutch crawfish boil one time.
That’s become one of my favorite ways to cook in camp if I’m not staying long or have more important things to do like fishing. It’s also a great way to use up leftovers. I’m taking three dinners vac sealed this weekend for our annual trip to the Sacramento River for salmon fishing. When we get off the river at dark it’s awfully nice to just boil water to make a good dinner and not have to clean up since we’ll be getting up at 3:30 the next morning to launch the boat again.
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