Oriental Chicken Grill

Ingredients:
1/2 cup orange juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
Directions:
In a small bowl, combine and mix first six ingredients. Set aside 1/4 cup for basting. Put chicken and the
rest of mixture into a resealable plastic bag. Put in fridge overnight. Next day drain & discard the
mixture. Grill chicken over medium heat. Baste several times with reserved marinade. Serve on rolls
with your favorites - lettuce, tomato, etc.

GrubTime
http://www.packlitepro.com

Wait until fire dies down to hot coals. Aluminum foil burns in live flame. Nothing like charred offerings with metalic flavoring <img src="/forums/images/graemlins/cheers.gif" alt="" /> <img src="/forums/images/graemlins/cheers.gif" alt="" />

i like chicken, dove, or quail wrapped in bacon covered with hot sauce or bbq sauce and cooked for hours in a dutch oven or crockpot

My favorite for doves is after they are cleaned, shake on some season all and put them on the grill. If you want to freeze them, just put them is a dtorage bag with a little more season all and freeze. As they thaw they self marinade in the season all and are ready for grilling.

i suggest to always freeze dove in water or even beter milk.....keeps them fresh and kills the game tast

another fav

Gallon Margaritas

1qt...............Tequila
7 1-oz. shots.....Cointreau or Triple Sec
1 cup.............Orange Juice
3/4 cup...........Lime Juice (rea)
3.................Egg Whites Beaten


Fill the rest of the way with sweet & sour mix. Mix in a one gallon container. Refrigerate & run through a blender with one cup of ice in each blender full, or just drink it on the rocks.

RockJock
<img src="/forums/images/graemlins/cheers.gif" alt="" />

Camp Pizza

Great for the kids, I love it too!

Thomas' English Muffins
Shredded Cheddar/Jack cheese
Boboli pizza sauce packets

Just grill (toast) the english muffins, add sauce, then cover with cheese and heat slightly to melt the cheese. Instant pizza!

And boiled Ball Parks or Hebrew Nationals are a long standing favorite for me...can't beat a good real beef hot dog! <img src="/forums/images/graemlins/kewl.gif" alt="" />

Not many things in life bring as much enjoyment as a nice dish of home made ice cream...well, besides wheelin of course. In the past, making fresh ice cream on the trail meant you had to bring at the bare minimum a hand crank ice cream maker, if not an electric one and a voltage inverter (unless of course you are at Uwharrie and have an electric campsite LOL)...

Well, NO MORE. I came across this ice cream method in a childs book today and just have to share it. All you need are:

• 1 gallon size ziploc bag
• 1 quart size ziploc bag
• ICE
• salt (table salt or rock salt...table salt works just fine
• cream, half and half, skim, or no-fat milk - whatever gets you off..
• a little sugar
• a little flavoring (vanilla extract, strawberry, chocolate syrup...whatever)

Okay, here goes. Pour some cream (I tested this with 2% milk, but it will work with anything), a teaspoon of sugar per half cup of milk (approximately) and a touch of vanilla, strawberry, or whatever flavor you want into the quart baggie. At this point you can even use some bits of nuts or chocolate chips...you can go wild with this if you want. Once you have the basics together in the quart bag, put a bunch of ice in the gallon bag, and some salt (don't be shy with the salt. For a gallon bag, it will take a few tablespoons of salt, just make sure you leave enough room for the baggie of cream. Put the cream baggie in there with the ice...and start shaking. shake till your fingers are frozen. Shake a little longer. It took my attempt at this about 10 minutes, and i had a litte over a cup of milk.

it's alot easier to pack a couple baggies than it is a whole ice cream machine. Enjoy <img src="/forums/images/graemlins/wink.gif" alt="" />

If you need more exact proportions, do a google on "baggie ice cream"...there are hundreds of hits.

I made some tonight and it really turned out well. and the best part is i know EVERYTHING that went into it. Really would not be hard to premix the cream before heading out, then just use the baggie method to freeze it on the trail.

One word of advice...the baggie gets COLD. i mean colder than ice cold. my thermometer while doing this showed the ice/water mixture at just below 23 degrees F. that is BITCHIN to have started with just ice.

Another variation on this was consumed by a group of Isuzu nuts in Uwharrie a couple years ago...i can't remember the guy's name that made it but it rocks. All you use is a can of sweetened condensed milk, and some fruit punch. He used Hawaiian Punch drink...probably 2 20oz bottles per can of milk, and it makes the best sorbet EVER. Talk about easy trail friendy frozen treats...

here's another of my fav's...

First, go HERE and get a Potjie. These pots are special as they have long legs to elevate the pot over a fire.

Next, pack along a couple bags of dried beans (lima, northern, any largish beans...lentils and navy beans don't work too well, they end up soupy)
1 large vidalia per bag of beans
some molasses
a hunk of salt pork
any embelishments (sp) you desire...i bring a baggie with some garlic powder, black pepper, red pepper, bay leaves and some brown sugar.

when you get to your camping spot, IMMEDIATELY get someone busy with a shovel. You need a hole about 2 feet wide, and deep enough to take the potjie, plus about 4-6 inches.

as soon as the hole is done, start a rip roaring blazing fire in there and keep feeding it. you want about 6-10 inches of good red coals in the bottom of the pit when you are done.

while the fire is going, sort the beans (make sure there are no stones), and add them to the potjie with all the other ingredients. Leave the salt pork in 2 or 3 large chunks, don't cut it down any more than this, and don't get too crazy with the molasses. I use a small jar (12 oz MAX) for a 2 gallon potjie and 3 bags of beans. poor water over the beans and stuff until you have about 2 inches of water over the beans.

Your fire should be down to coals now, place the potjie over the coals and now take all that dirt you took out of the hole, and put it back in. cover the potjie completely. make sure to leave the carry handle sticking out of the ground, and make sure you have enough room to put a small branch thru it. You and a buddy are going to lift the pot out tomorrow about 20 hours later by lifting up on the branch. The beans will be cooked to PERFECTION.

I don't know the origin of this recipe but i've heard it called cowboy beans too...so it very well could have come from the old west. The secret is the Potjie. A regular dutch oven just don't do the trick. my potjie will work for about 5-8 HUNGRY people. figure on about 2 cups of cooked beans per person.

a great side dish for this is camp bread...see the next post.

camp bread...

Me and my old man made this about 20 years ago out of necessity, we forgot the baking sheet for our camp oven and had no other utensils.

We were cooking a rotisserie chicken (i made a spit out of some branches) and had some Pillsbury canned breadsticks to go with it. Our intention was to cook them in the Coleman camp oven that fits on the 2 burner camp stove, but we forgot the innards of the oven.

• go get a sapling about 1 inch in diameter and about 3 feet long
• strip the bark off the sappling and whittle one end to a sharp point
• rub the sappling with butter or spray with cooking spray
• wrap the breadsticks around the sapling
• put the sharp end in the ground near the fire....

Judging the right temp is not hard to do. There is an old boy scout trick that will help you get the temp right. you want these to cook at a medium high heat, so hold your palm in the area your bread will cook and see how long you can tolerate the heat. about 2 seconds is right. One second is HIGH heat, and = about 425 degrees. 3 seconds is medium and is about 325 to 350.

Turn the stick frequently and cook till golden.

I'm sure you can figure out the rotisserie chicken...just rub it down with salt and pepper, perhaps some paprika and start spinning it over the fire till all the juices run clear. a small chicken will cook in abour 45 mins to an hour over a HOT fire (no flames...just HOT coals)


Happy cookin people...i have LOTS more recipes and i'll only share one more right now