boy scout cobbler

2 boxs yellow cake mix. not the "super moist" kind with the pudding in it, just plain old yellow cake.
2 cans pie filling. This works good with apple, cherry, blueberry, or peach
1 stick butter

take half the stick of butter, and rub the inside of your dutch oven LIBERALLY. poor in the fruit and then the cake mix. mix JUST A LITTLE. Do NOT overmix.

We always put a couple pats of butter on top. bake in the dutch oven at a high temp for about 35 to 45 mins. Best eaten in the dark while it's still piping hot.

another variation of this we called Black Forest Cobbler, and it was a chocolate cake mix, a can of cherry pie filling and a couple hershey bars. Follow same method above, and then put the hershey bars on top (busted up of course)

And with that..i'm done for now.

<img src="/forums/images/graemlins/lol.gif" alt="" /> LMAO! <img src="/forums/images/graemlins/lol.gif" alt="" />

Doug is a truly great cook, but donÆt even get me started on his scrapple!

For anyone whoÆs ever suffered through his attempts at making a batch of that gawd-awful stuff...
my heart goes out to you!

(and my liver, and my spleen, and my pancreas, and myà)

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


Cheers! <img src="/forums/images/graemlins/cheers.gif" alt="" />
Smiley

<img src="/forums/images/graemlins/coolg.gif" alt="" /> [color:"öblue"]An Official Uwharrie æIron ChefÆ Recipe:[/color]


>>> NAFTA Steaks <<<


The only way I can describe these things is to tell you that 13 out of 30 people came up to me afterward and told me that it was the best steak theyÆd ever had in their life. û The rest had comments that ranged from æWow, that was great!Æ to æJesus, I didnÆt know anyone could cook like that on a camping trip!Æ


The Marinade:

1 bottle of McCormickÆs æGrill MatesÆ MontrÚal Steak Grilling Sauce
1 bottle of K.C. Masterpiece Jamaican Jerk Marinade
1 bottle of LawryÆs Jamaican Jerk 30-Minute Marinade
1 packet of McCormickÆs æGrill matesÆ MontrÚal Steak Seasoning
2 Tbs of McCormickÆs Hot Mexican Chili Powder
1 Tbs of McCormickÆs Caribbean Jerk Seasoning
¢ cup of water

* Optional:
¢ stick of Salted Butter
1 large pinch of dried Rosemary Needles (crushed)
1 or 2 pieces of dried Sassafras Root
(^ can substitute with 1 tsp of Gumbo FilÚ Powder, i.e. powdered Sassafras Leaves)


Combine and mix the above ingredients into an adequately large sauce pan and slowly simmer over low heat. û DO NOT bring to a boil! û Just warm everything long enough that the flavors have a chance to mingle (20 or 30-minutes?). --- Remove from heat and let cool. - (If used, remove and discard the Sassafras Root.)

NOTE:
This recipe makes enough NAFTA Marinade to season about 30 or more dinner-plate-sized steaks.
(Also try it on Lamb, Venison, Pork, Veal, Chicken, etc. û It ROCKS![/i])


Marination:

Pour a ladle-full (about ? cup or so) of NAFTA Marinade into a heavy-duty Ziploc freezer bag, and then place an appropriate number of steaks in on top of it. --- Drizzle more of the Marinade into the bag, being careful to work it in-between the steaks and thoroughly coat all surfaces. --- Squeeze out as much of the air as possible and seal the bag.

(Depending on the number of steaks, repeat as necessary)


Place the bag(s) into your cooler, and go 4-wheeling! --- For optimal results, the bag(s) should be shaken and then turned-over at least a few times during the next several hours. --- Basically, the longer, the better. <img src="/forums/images/graemlins/kewl.gif" alt="" />


Grilling:

IÆm not EVEN going to presume to tell anyone how to use a grillà but for æcut-with-your-forkÆ tenderness, keep the steaks as far up off of the heat as possible - and slow-cook them over medium-low heat. (about 5-seconds or more, using the old hand thermometer trick)


HereÆs a shot of the ones that I did in Uwharrie, about 2-minutes after they hit the grill:



^^^ Nothing beats a couple of huge rib eye roasts cut into One-Inch-Thick Steaks!
Pre-cooked, each one of those Bubbas was about 10 to 12-inches long! <img src="/forums/images/graemlins/drunk.gif" alt="" />

And yes, that's a very big grill!


Bon Apatite!


Cheers! <img src="/forums/images/graemlins/cheers.gif" alt="" />
Smiley

I cooked this at the last Uhwarrie, Smiley can vouch for the yummy factor. Everything in red is my alteration or addition to the original recipe. You can find the original here: www.foodtv.com

Silence of the Leg o' Lamb
Alton Brown

1 sirloin end leg of lamb, boned, and trussed
[color:"red"] Ask you butcher for a whole leg boned and butterflied, unless you want to do it yourself. Feeds about six people, two legs for bigger groups. [/color]

Paste:
4 cloves garlic [color:"red"] I used 8 [/color]
8 fresh mint leaves [color:"red"] 12 here [/color]
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper [color:"red"] I used some Cayenne in addition [/color]
5 tablespoons strong mustard, such as Dijon [color:"red"] dont use spicy brown, stick with a smooth mustard [/color]
2 tablespoons canola oil
2 sprigs fresh rosemary [you need much more than this, a handful at least]


Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. [color:"red"] For those without a food processor a blender works very very well, at it is easier to get the paste into a container afterwards[/color]

Spread the paste evenly on the meat side of the roast.[color:"red"] We rubbed this on both sides of the meat [/color]

Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker.
[color:"red"] This really is cooked best with one of those cheap 40 dollar h20 smokers, you will have to add more charcoal, for this it is best to have one of those charcoal chimneys to get more batches lit and ready while the roast cooks [/color]

Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.

[color:"red"] If your smoker has access to the coal bowl then add more rosemary sprigs every time you add more coals. If you have to take the roast out each time to add more coals then add sprigs of rosemary to the cooking grate every time you open up the smoker. [/color]

Yummy??? - Dude, my taste buds were so happy, my tongue almost beat a hole through the roof of my mouth!


Just one thing:
That part about it feeding SIX people...

No Sir - Not if two of`em are Doug and me! <img src="/forums/images/graemlins/oink.gif" alt="" />


Cheers! <img src="/forums/images/graemlins/cheers.gif" alt="" />
Smiley

It fed you, Joe, my grandfather, and myself with more than one helping. We also had enough left over for Misty and a snack the following day. With more than one side dish it would feed six no problem.

OK then <img src="/forums/images/graemlins/pfft.gif" alt="" /> Speaking only for myself:

After my THIRD helping, it didn't seem polite for me to keep eating... But I sure could have!


Whatever the portions work out to be, Doug's Lamb ROCKS! <img src="/forums/images/graemlins/kewl.gif" alt="" />


Cheers! <img src="/forums/images/graemlins/cheers.gif" alt="" />
Smiley

I, for one, can't stand cooking loads of crap when I'm camping! My fav's, though, are...
Take your steak and cut it into bite size pieces. place in a container with your favorite marinade. You can cook this easily over the fire and every piece is perfectly marinaded and charred on all sides. Bring cut up vegies, and you have a shishcabob!
Fresh caught trout over the fire - onions, garlic, lemon and salt and pepper are neccessities, but try cooking with fresh mountain berries for something different!
Oysters off the beach - cook over the fire until the shell starts to open. A little beer, hot sauce or garlic butter are great to add at this point. let cook for another minute or two.
I own a health food store, so don't tell anyone I said this, but... what the heck is camping without the s'mores? <img src="/forums/images/graemlins/oink.gif" alt="" />

I would rather have my oysters raw, with some hot sauce.

Although I do love them fried or in a good chowder. I think thats what I am going to cook the next time I am winter wheeling, a big huge pot of oyster chowder. <img src="/forums/images/graemlins/kewl.gif" alt="" />

One of my favorite things to prep up for camping is a foil bag full of veggies.

Ingredients

3 zucchinis
3 or 4 yellow squash
1 onion
1 red pepper
1 lb of bacon
Chopped garlic, I use about ¥ clove
1-1 ¢ tsp of everglades heat seasoning
1 tablespoon olive oil


Just chop up all the veggies, slice the bacon strips into about 2ö long rectangles and add all the stuff into a big bowl. Then add the seasoning and oil and mix it up till itÆs coated evenly. DonÆt use too much oil because the bacon will cook and bacon grease gets all over it. Dump the contents of the bowl into a foil bag, and throw it in a cooler.

IÆve always put it on a grill for 15 mins, then flip the bag and give it 15 more mins. Then open the bag and scoop out some good stuff.